My world has been rocked!
In need of a treat to bring to a dinner at friend’s house, I went straight to the interweb for quick ideas for a semi-homemade cupcake or whoopie pie type dessert. I was really feeling banana and nutella for some reason. So I decided to see what others have done to prepare nutella as a frosting. My search yielded many results, but mostly they looked time-consuming (I only had about an hour to get this together). I wasn’t really interested in making a full buttercream frosting this time.
I did see a couple of references to “Self-Frosting Cupcakes” however and that of course caught my eye. I am all about anything that is made easier and ends up just as beautiful as its fully homemade counterpart. It’s not that I am lazy, per se, although I suppose I am to a degree, but I love beautiful things and don’t always have the time in this crazy mixed up world to do everything from scratch. My time is better spent with my friends and family eating such treats.
In any event, cupcakes that will frost themselves is probably the greatest baking event in my life since my discovery of whoopie pies.
Now Summer doesn’t believe that these cupcakes actually frost themselves. As she put it, “What, the frosting jumps out of the can and dances across the cupcakes?”
The frosting does not dance sadly, but if you fill your cupcake papers 2/3 and then drop a dollop of nutella in the center and take a toothpick and swirl it around and then bake as a you normally would, you get the effect of a frosted cupcake. It is a gooey, hazel-nutty piece of heaven!
So maybe they aren’t “self-frosting.” Maybe Summer is right and I really just “pre-frosted” them. Either way, this is amazing because you have one extra step before putting them in the oven and when you take them out you don’t have to worry about letting them cool before frosting. You’re just done. And as a bonus the swirling effect is beautiful. I brought a few in to share with co-workers and one thought they looked like something that might be sold in a Starbucks! Seriously!
So now I just have to figure out what else I can put nutella on top of!
While this sweet snack has been around since 1949, I had to go all the way to Paris, France to discover it. My first taste of Nutella was as it slowly melted inside a warm crepe as I walked through the Jardin du Luxembourg in the Latin Quarter.
As the cooler months approach (yes, it gets cool in Southern California for a couple of months a year) the warmth of the hazelnut flavor found in Nutella makes it the greatest October afternoon snack. Since discovering the wonderful world of Nutella I’ve had it for breakfast on toast, at the farmer’s market in a crepe and on the go in a Parisian park. But recently I’ve discovered new ways to enjoy this flavorful spread.
- Salty Peanutty Nutella: Snacks have become an obsession in my office and a regular in the kitchenette is a tub of peanut butter filled pretzels. After bringing a jar of Nutella in for my toast, my co-workers and I discovered that dipping the peanut butter filled pretzels into the Nutella brought both to another snacking level!
- Easy Nutella Brunch: Another favorite that I found in Paris was pain au chocolat. I typically stopped off at the corner bakery for one every morning (thank goodness I had the opportunity to walk everywhere and burn off those calories!). To make your own quick and easy pain au chocolat all you need is a can of refrigerated crescent rolls. Before you roll them, drop a dollop of Nutella in the middle. Brush some egg wash on top and bake. You’ll have to fight your brunch guests for the last one!
- It’s The Great Pumpkin, Nutella: I recently dressed up some pumpkin muffins by spreading Nutella on top like frosting. I don’t think you can really call them “muffins” at that point, but who cares what you call them! They are amazing!
- A Spoon Full of Sugar: Um…you can always go with a classic. Just dip a large spoon into the jar and enjoy!