Monday, October 26, 2009

Brown Sugar-Nutella Cupcakes

I loveee these cupcakes! They're super simple, dense, moist and delicious! I first came across the recipe on Raspberry and Eggplant, but since have tailored it for myself.

I recently found that topping the cupcake with 1-7 fresh raspberries makes it soo much more fresh and bright tasting.


1. Cream in mixer (2 minutes, medium, kitchenaid paddle attachment):

6 tablespoons unsalted butter (room temp)

1 cup packed light brown sugar

2. Incorporate 2 eggs (room temp) in butter/sugar mix


3. Dry ingredients

1.5 cup sifted flour

2 tsp. baking powder

¼ tsp salt

4. Wet ingredients (whisk together):

½ cup yogurt

½ cup milk

1 tsp. vanilla


5. Add half of dry ingredients (incorporate)

6. Add all of wet ingredients (incorporate)

7. Add remaining half of dry ingredients (incorporate)


8. Fill cupcake wrappers

9. Bake 16-18 minutes, 350 degrees

10. Cool on wire rack

11. Frost with nutella and raspberries

** fancy alternative: for some crunchy texture add 1-2 teaspoons of ½ cup ground hazelnuts and 2 tbsp. ground, raw sugar mixture to each cupcake wrapper before you pour batter (pictured up top)

What's your favorite cupcake recipe?