For months I’ve had an abandoned jar of Nutella, leftover from my semi-annual crepe-days in college. I like Nutella, but I’ve never been over-fond of Nutella on toast, so the jar has languished in the cupboard until I found it, digging around for a jar of sun-dried tomatoes, and, naturally, an idea for cupcakes came to mind. Chocolate Hazelnut with a little bit of love from Cinnamon has been delightful in the past, but I wanted to mix up the standard Chocolate-Hazelnut-Cupcake with Cinnamon accent frosting; thus the Cinnamon & Brown Sugar Cupcake with Nutella Cream Cheese Frosting.
Reviewer B, from the Red Velvet Cupcakes, is in town for Valentines day. Having informed me that she expects Valentines Cupcakes, this seemed like a good time to make these.
1/2 cup Butter
1 1/4 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup packed Brown Sugar
3/4 cup granulated Sugar
3/4 cup Milk
1 tsp Vanilla
5 tsp Cinnamon
Preheat the oven to 350 degrees and line the cupcake tins.
Now, beat together the sugars and the butter.
And beat in the eggs and vanilla:
In another bowl, sift together the flour, salt, baking powder and cinnamon:
Mix the 3/4 cup of milk into the eggsugarbutter bowl:
And mix in the flour mixture, preferably with a whisk:
Once things are mixed (but not too much! Small lumps can remain and everything will be okay), pour the batter into paper liners about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick comes out clean.
I’m really really bad about measuring frosting, so this is all approximate:
Let about 4 ounces of cream cheese soften, and then beat together with about a quarter cup of nutella.
Once those are blended, sift in powdered sugar.
I really don’t know how much powdered sugar I used…probably about 2-3 cups, but it is all about texture and flavor preferences. If the frosting becomes too stiff without enough powdered sugar in it, put in a teaspoon of milk, beat it in, and work from there.