There are so many things I could be doing: reading, researching, writing, cleaning, running, basically anything productive. Instead I've been watching Cheers. Spoiler alert, Diane leaves the show so Sam and Diane do not end up together. This make me feel sad, I wanted the two of them to end up together! There are so many famous faces in awesome 80's fashion. This is some great, light-hearted viewing!
Between Cheers binges, there has been miles of travel by plane and by car. A little bit of work, a lot of grad school, and beach time. I hope to use this week to delve back into reality and enter the realm of productivity.
These cupcakes were made in May or June for my church group potluck. Nothing goes better together than booze and church! I love being Catholic! Anyway, these are a great cupcake for a party; they are fun, tasty, and easily adaptable. The pipette filled with alcohol can be changed to whatever fits your fancy and if someone is not drinking, they can simply omit the boozy pipette.
For this round I went simple with a chocolate cupcake and a Nutella frosting. Frangelico was a natural accompaniment. The cupcakes are moist and tender, while the frosting is sweet and smooth. I suggest you bring a batch of these to your next party, it's guaranteed to make you the best guest ever!
Chocolate Nutella Cupcakes with a Shot of Frangelico
Adapted from Chocolate Covered Cherry Mini Cupcakes
Frosting from Cookies and Cups
Yield - 18 regular cupcakes + 30 mini cupcakes
1 1/2 cups flour
2/3 cup cocoa
1 1/2 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 teaspoon vanilla
3/4 cup buttermilk
2/3 cup hot coffee
1 1/2 (3 sticks) unsalted butter, room temperature
1 1/2 cups Nutella
3 cups powdered sugar
1/2 teaspoon salt
2 teaspoons vanilla
1-3 ounce disposable pipettes
Frangelico (hazelnut liqueur)
Cupcakes - Preheat the oven to 350 ˚F.
Sift together the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer. Mix together on low with the paddle attachment.
Beat together the eggs, oil, vanilla, and buttermilk in a small bowl and add to the dry ingredients. Mix until just combined and then scrape down the sides.
Turn on the mixer and add the hot coffee slowly until well combined.
Fill the regular cupcakes liners with a standard ice cream scoop, about 2/3 full. Bake 18-20 minutes or until a toothpick inserted comes out clean.
Fill the mini cupcakes with 1 tablespoon of batter and bake for 10 minutes or until a toothpick inserted into a cupcake comes out clean.
Turn out of the cupcake tin and allow to cool completely before frosting.
Nutella frosting - Beat the butter and Nutella in the bowl of a stand mixer with a paddle attachment for 3 minutes until light and creamy.
Add the powdered sugar in 1 cup increments on low speed until well incorporated and then add the salt and vanilla. Beat on high until light and fluffy.
Use a star tip to pipe the frosting on each cupcake.
Optional, but totally fun boozy garnish - Pour Frangelico into a small bowl. Squeeze the bulb of the pipette and place inside the Frangelico and release to allow the liquid to go into the pipette. If you want a bigger shot, repeat if you want more booze in your pipette.
Turn the cupcake upside down and stick the pipette through the frosting and cake. This will hold the liquid inside.
To eat, pull the pipette out about 1/2 inch and squeeze the liquid into the cupcake. Enjoy!