A while ago, I did a comic about attempting to bake with Nutella, and how the cupcakes basically imploded into a big, sticky mess. Admittedly, I was working without an actual recipe, hence the cupcake horror I unleashed in the oven.
This time, I found a recipe whilst scrolling through YouTube for Nutella cupcakes. And I thought, well, might as well give it another go then, I suppose? I needed something to do, or risk yet another day of staring at my ceiling.
So, I did. First time doing several things that I’ve never done in the kitchen – baking with sour cream, for example, as well as working exclusively with egg whites. That meant I had to separate the eggs, and for the most part, it was a success. Got a little bit of yolk in them, but didn’t seem to affect the cupcakes too terribly much. I’d definitely chalk that up as a win in the kitchen.
Once the cupcakes popped out, they smelled AMAZING. They looked pretty good, too – they didn’t collapse, or sink in the middle, or overflow the tops (mostly my fault on that one – I have a tendency to overfill the cupcake liners). I let them cool, whipped together the Nutella buttercream, frosted them, and then proceeded with the most important part of the entire process: tasting them.
They were so GOOD. They were light and fluffy, with that nice crisp top that I personally enjoy on my cupcakes (don’t know how I achieve that). The Nutella flavor was that melding of hazelnut and chocolate, with a tangy note in the background from the sour cream. The buttercream accompanied it quite nicely without being too lumpy.
I was stunned at how well they had turned out. The past couple of times I made cupcakes, they had only been okay. A little too crumbly, or too moist. But these – these turned out perfectly. To be honest, the best thing I had baked in a while.
If there’s anything I learned from this, it is that you can bake with Nutella. And also recipes are your friends.