Today is World Nutella Day, a holiday to celebrate everyone’s favorite hazelnut spread. Once only known to the Italian market, it’s hard to imagine a world without Nutella. In fact, it’s estimated that one jar of Nutella is sold every 2.5 seconds!
To celebrate this very special day, we made Nutella cupcakes featuring our Rainbow Sprinkles pretzels. While we really could just eat Nutella straight out of the jar with a spoon, we wanted to try out a recipe with Nutella as the main ingredient. These cupcakes are easy to make and come out of the oven so soft, rich and inviting!
Recipe from Food52
Nutella Cupcakes Recipe Ingredients
For the cupcakes
-½ cup self-rising flour
-¼ teaspoon salt
-2 tablespoons unsalted butter, room temperature
-½ teaspoon pure vanilla extract
-¼ cup sugar
-8 ounces Nutella
-2 large eggs
-2 tablespoons milk
For the ganache
-3 ounces bittersweet chocolate chips
-1 ½ tablespoons unsalted butter
-2 teaspoons light corn syrup
-⅛ teaspoon pure vanilla extract
-Fatty Sundays Rainbow Sprinkles pretzels, chopped into pieces
-Rainbow sprinkles
Nutella Cupcakes Recipe Directions
For the cupcakes
-Preheat the oven to 325° F. Line a 12-cup muffin tin with paper liners.
-Whisk together the flour and salt and set aside.
-With an electric mixer in a medium bowl, beat the butter until creamy. Add the vanilla extract and beat until well-blended. Add the sugar and beat until fluffy and pale in color. Beat in the Nutella until well-incorporated, stopping to scrape the sides and bottom of the bowl while beating. Add the eggs and beat until smooth. On low speed, beat in half the flour mixture. Beat in the milk. Fold in the remainder of the flour mixture by hand until the batter is smooth.
-Pour the batter into the muffin cups, filling them no more than half way full. Bake for 25 minutes or until a toothpick comes out with moist crumbs. Cool completely in the pan on a wire rack.
For the ganache
-Place the chocolate chips, butter and corn syrup in a double boiler over the stove. Constantly stir with a rubber spatula, until the mixture is shiny and smooth. Stir in the vanilla.
-When the cupcakes are completely cool, using a spoon, top each one with a small spoonful of the ganache, and with the back of the spoon move it as close to the edges as possible without letting it drip down the sides. Sprinkle on the chopped pretzels and rainbow sprinkles. Let the ganache set in the refrigerator before serving.
The dark chocolate flavor of the ganache works surprisingly well with the lush Nutella cake base. And if you have any Rainbow Sprinkles pretzels left, go on and dip them in the Nutella jar. Pretzel rods and Nutella are the most delicious snack combo out there.
Tag #WorldNutellaDay and #fattysundays with your Nutella cupcakes - we can’t wait to see them!
