Kendra's Treats

If you read my post about almond butter, you knew these cupcakes were coming. I finally got my badge from the PIV office and had to celebrate after all that hassle. Is there really a better way to celebrate than baking? I don’t think so! I also have to admit that I have a tendency to get on food kicks and right now I’m definitely on an almond butter kick. I’ve been having an almond butter sandwich for lunch everyday. =) These cupcakes are a simple chocolate buttermilk cupcake with nutella added to the batter and frosted with a combination of cream cheese, almond butter cream cheese, and nutella cream cheese frosting. I think the flavors blend nicely together. To get the 3 color swirl, I filled 3 decorating bags with the cream cheese, almond butter, and nutella frosting, snipped the tips, and put all 3 bags down in a 4th bag with a large tip in it. It’s pretty easy but next time I’ll get bigger decorating bags so I don’t have to refill as often. This recipe also makes about 36-40 cupcakes. I realized I should have halved the recipe when my stand mixer was almost completely full of batter, but oh well….more to share! Enjoy!

Nutella Cupcakes with Triple Cream Cheese Frosting
For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Vanilla Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons vanilla extract

Nutella Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract

Almond Butter Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Almond Butter
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract

Directions:
For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.
Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Almond Butter Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
*cupcakes adapted from Good Life Eats & icing adapted from My Baking Addicton