• RSS
  • pinterest
  • facebook

Chocolate Hazelnut Zebra Cupcakes with Whipped Nocciolata Buttercream

by Christa on August 23, 2014

Post image for Chocolate Hazelnut Zebra Cupcakes with Whipped Nocciolata Buttercream

This recipe features one of my new favorite ingredients: Nocciolata! It’s similar to that creamy chocolate hazelnut deliciousness we are all familiar with (Nutella) EXCEPT it is made from organic ingredients, has no GMOs, no chemicals and no artifical flavors. The flavor is bold, chocolately and has the perfect creamy texture.

choc_zebra_cupcakes_4


Chocolate Hazelnut Zebra Cakes


 

choc_zebra_cupcakes_3

 

See those brightly colored cupcake wrappers? I was asked to review the silicone baking cups by Rizzi from The New York Baking Company … and let me tell you, they are AWESOME! You can pop out the cupcakes so easy and still have a cupcake that’s fully in tact. And the best part is, you don’t even need a cupcake tin to bake them in. They are sturdy enough to stand alone. Can’t wait to use these babies again and again.

Now… onto these delicious, moist, and chocolate-y cupcakes.

Chocolate Hazelnut Zebra CakesThis recipe features one of my new favorite ingredients: Nocciolata! It’s similar to that creamy chocolate hazelnut deliciousness we are all familiar with (Nutella) EXCEPT it is made from organic ingredients, has no GMOs, no chemicals and no artifical flavors. The flavor is bold, chocolately and has the perfect creamy texture.

 

Chocolate Hazelnut Zebra Cupcakes with Whipped Nocciolata Buttercream

Makes 24 cupcakes

INGREDIENTS:

Chocolate Hazelnut Zebra Cupcakes:
1 boxed yellow cake mix + ingredients called for on box
1/2 cup Nocciolata

Whipped Nocciolata Buttercream:
1 stick unsalted butter, softened
1/2 cup Nutella
pinch of fine grain sea salt
1/2 tablespoon vanilla extract
3 cups confectioners’ sugar, sifted
3-4 tablespoons heavy cream or milk

 

DIRECTIONS:

1. Preheat oven to 350 degrees F. Set 24 cupcake liners (or silicone liners) aside. Prepare boxed cake mix as stated on the back of the box. Once all ingredients have been added and thoroughly incorporated divide the batter in half. Set half of it aside and in the other half add the 1/2 cup Nocciolata and mix until thoroughly combined.
2. Pour a tablespoon of yellow cake batter into the bottom of each cupcake liner, followed by a tablespoon of Nocciolata batter, repeat until cupcake liners are 3/4 way full. Take a knife and swirl the frosting slightly to give them that “zebra” look. Bake at 350 for 15-19 minutes or until a toothpick inserted into cupcake comes out clean.3. While cooling, prepare Nutella Butter Cream Frosting.
4. Beat butter and Nocciolata on medium for 2 minutes until creamed thoroughly.
5. Add vanilla, confectioners’ sugar, and heavy cream (one Tablespoon at a time). Beat on medium-high speed until ingredients are fully incorporated. Beat for 2-3 more minutes on medium-high until the frosting is light and fluffy. Add more cream or sugar depending on desired consistency.
4. Frost your Zebra Cupcakes with Nocciolata Butter Cream Frosting and devour.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: