Recipe for Saturday, April 23rd, 2011:
Montezuma Nutella Cupcakes
Recipe via Living Out Of The Box
Prep time: unknown
Bake time: 18-20 minutes
Serves: 12 cupcakes
- 1 3/4 cups flour
- 2 cups of sugar
- ¾ cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- ½ tsp salt
- ¾ tsp cinnamon
- 2 eggs
- 1 cup milk (I used vanilla soy)
- ½ cup vegetable oil (I used Smart Balance Omega)
- 2 tsp vanilla extract
- 3 tbsp Captain Morgan Spiced Rum
- 1 cup boiling water (add last)
- 2/3 cup Nutella
- ½ teaspoon peperoncino (crushed red pepper)
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- 3 ¼ cups powdered sugar
- 2/3 cup of cocoa powder
- 1 tablespoon of rum
- 1 teaspoon of vanilla
- 1/3 cup milk
- ¼ teaspoon cinnamon
(A conversion table can be found here.)
Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners.
Combine all dry ingredients in a large mixer bowl. Add the wet ingredients in order listed and beat on medium for 2-3 minutes. Add the boiling water last for a thin batter.
Mix together filling ingredients.
Pour the batter into cupcake liners. For each cupcake, drop a scant teaspoon of the Nutella filling into the center. Bake at 350 for 18-20 minutes. You’ll see the Nutella centers disappear into the cakes and the tops will spring back when touched.
Make icing: Mix the cocoa into the melted butter, add ¼ cup of the powdered sugar, the rum, vanilla, and cinnamon. Alternate the milk and the rest of the powdered sugar until you reach the desired consistency.