We all know I am a bit obsessed with cupcakes, all you have to do is take one look at any of my pages and that fact is obvious, so naturally I thought I would hit you husbands with a chocolate cupcake recipe. I know it is not manly food, but think of it this way. Chocolate is a girls best friend, yes chocolate, so make this for your woman and she will probably be goo goo over you. Until she see’s the mess in the kitchen anyways. Sorry, I can’t help you there guys.

Another way to look at it, cupcakes are small so you can consume 6 before you really have to start thinking about weight gain… okay so that parts not true, but they are small and you can eat more of them because of their size.
Oh and did I mention that this cupcake is topped with Nutella Buttercream?

No, well now I did. It’s my favorite buttercream too, no wait, my second. My favorite is caramel.

Now I feel that I must warn you, this cupcake is a lot like a brownie, so be warned.

Chocolate Cupcake
1 C. Milk Chocolate Chips
1 C. Milk + 1 Tbsp. Lemon Juice or 1 C. Buttermilk
½ C. Cocoa Powder
1 ¾ C. Flour
1 tsp. Baking Soda
1 C. Sugar
½ tsp. Salt
¼ C. Vegetable Oil or Canola Oil
½ tsp. Vanilla
3 Eggs
Combine milk and lemon juice if you are making your own buttermilk. Let stand for a few minutes. In a medium sauce pan add chocolate chips and milk mixture or buttermilk and cook over medium heat. Mix thoroughly. Once the chocolate is completely melted, whisk in the cocoa powder and combine completely. Remove from heat and set to the side. Chocolate must cool completely before you can make the batter. Preheat oven to 315°. Combine flour, baking soda, salt and sugar in large mixing bowl. In a separate bowl whisk eggs, vanilla, and oil together. Once the chocolate has cooled completely add the egg, vanilla, and oil to the chocolate. Then slowly mix into the dry ingredients. Mix thoroughly, be sure to scrap the sides and get all around the bottom of the bowl. Batter will be thick. Remember these are like brownies. Now scoop into your cupcake liners. I use a ¼ cup measuring cup to fill the liners. Cook in the oven about 20 minutes. Or until the middle springs back when touched or a toothpick comes out clean. Allow cupcakes to cool on cooling rack.
While the cupcakes cool we get to make my favorite part… the buttercream. YUM!
Nutella Buttercream
1 C. Butter, room temperature
1 C. Butter Flavor Crisco Shortening
1 C. Nutella
~3 ½ C. Powdered Sugar
With a mixer cream butter for approximately 3 minutes. Once there are no lumps and the butter appears lighter in color, add in the butter flavored shortening (you can use regular shortening, I just prefer the flavor of the butter flavor better), cream together until smooth. Scrape bowl and add in ½ cup of powdered sugar. Mix until completely combined. Add more powdered sugar, again mix thoroughly. Scrape the bowl and add ½ cup of Nutella, mix. Scrape bowl and add 1 cup of powdered sugar, mix thoroughly. Add another cup of powdered sugar, mix thoroughly, scrape the bowl and add the rest of the Nutella, mix and taste. Chances are the buttercream is not sweet enough, just add more sugar. If you want a stronger chocolate flavor just add some more Nutella. Keep adding sugar in small amounts until the buttercream can stand when you pull the beaters out. Otherwise it will just fall once you put it on the cupcakes. Then BAM you have buttercream! Put it in a bag and pipe it if you want or just slather the top with this chocolate goodness.


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