Despite the work I that I have left for this week, I figured I should bake something to celebrate this momentous occasion with my classmates. After this Wednesday, the next time that I see some of them will be at graduation in May 2013!
I have been wanting to make this
One-bowl Chocolate Cupcakes with Nutella Cloud Frosting
3/4 cup all-purpose flour
3/4 cup white sugar
1/4 cup dark cocoa powder (I used Hershey's Special Dark....I wonder if Dutch Press would've worked, too)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup buttermilk
1/4 cup brewed coffee or espresso, hot (Starbucks Via works perfectly - and quickly!)
3 tablespoons vegetable oil
1 egg, room temperature
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350F and line a cupcake pan with cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients.
Add all remaining ingredients to bowl with the dry ingredients and mix for 2 minutes on medium speed and pour into prepared cupcake pan until 2/3 full (or just less). The batter is liquidy, and it will rise
Bake for 15-17 minutes (my minis took about 12 minutes), or until toothpick or skewer comes out with a few crumbs. Try not to overbake.
Carefully remove cupcakes from the pan immediately (they're hot!), and place them on a wire rack until completely cool
Nutella Cloud Frosting Ingredients:
1 cup unsalted butter (2 sticks), softened, but cool
1 1/2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup (4 ounces) premium bittersweet chocolate chocolate, melted and cooled slightly
1/3 cup Nutella
1 tablespoon milk
pinch of salt
In a bowl of stand mixer fitted with paddle attachment, combine the confectioners' sugar and butter and beat on low speed for about 1 minute.
Add vanilla and beat on low speed until well combined. Add the chocolate and beat on medium speed until smooth, about 2 minutes.
Add the Nutella, milk, and salt, and beat on med-high speed for another minute.
Frost cupcakes immediately.
*Can be kept at room temperature for up to 3 days. That weirded me out a little, so I put them in the fridge. If the icing doesn't do well in the fridge, I'll let you know*