Ingredients Jump to Instructions ↓

  1. 18 large cupcakes

  2. cupcakes

  3. 2 sticks of unsalted butter - softened

  4. 5 eggs -separated

  5. 2 cups sugar

  6. 2 1/2 cups cake flour sifted twice

  7. 1 cup buttermilk

  8. 2 tablespoons cocoa powder

  9. 1/2 teaspoon salt

  10. 1 teaspoon baking soda

  11. 9 teaspoons Nutella

  12. 10 Bacio Chocolates - crushed

  13. icing

  14. 1 pound confectioner's sugar

  15. 1 cup shortening

  16. 7 tablespoons milk

  17. 1 tablespoon cocoa powder

  18. 1 teaspoon pure vanilla extract

  19. 2 Bacio Chocolates - crushed

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 350 degrees. In your mixer, cream butter & sugar together until pale in color & very creamy. Add egg yolks one at a time mixing well after each one.

  2. Into a large bowl add cake flour, cocoa powder, salt & baking soda. Gently whisk together to combine. Add the vanilla extract to the buttermilk. Set aside.

  3. Alternate the flour mixture with buttermilk (end with flour) and add to butter/sugar mixture. Continue mixing until well combined. Set aside.

  4. Into a separate mixing bowl, beat egg whites with your whisk attachment until stiff. Gently fold into cake mixture.

  5. Line your cupcake pans with cupcake liners and fill 1/2 of the way up with batter.

  6. Add the nutella and crushed bacio chocolates into a small bowl. Mix well to combine. Take 1 teaspoon of the Nutella mixture and add it to the center of each cupcake. Finish topping off cupcakes with 1/4 more batter each. Cupcakes should be 3/4 way filled when you’re finished. Bake for 25-30 minutes or until a toothpick comes out clean. Transfer to a cooling rack and allow to cool completely before icing.

  7. WHILE cupcakes are cooling make icing: into your mixer add: confectioner’s sugar, shortening, milk, cocoa powder and vanilla extract. With your paddle attachment, mix until well combined.

  8. Place icing into a pastry bag {or zip lock bag} and pipe onto cupcakes. Garnish with additional crushed Bacio chocolates.


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