I have eaten so much Nutella whipped cream in the last half hour, I might barf.
But, lo, how good it was while it lasted.
In my effort to make a dessert that is totally Pinterestable, I decided to mix something up with everyone’s favorite European Hazelnut Spread. (I tried with my home made pop tarts last time– good, but not this good.)
I used this recipe from Gina Neely on the Food Network for the cupcake base, but replaced the sour cream with whipped cream cheese because it’s TOTALLY the same thing, and I didn’t feel like putting on real pants to walk to the grocery store for sour cream.
And I think this has to be said: cream that butter and sugar for a long time. Like, longer than you think you have to. Like, turn on the KitchenAid and walk away, distract yourself from the sound of it churning away in the kitchen, and then when you think, “Oh, I was baking something…” distract yourself for a while longer.
Then return to your sugarbutter.
Because it will get fluffy. Margo levels of fluffy.
This is the first time ever I’ve made a recipe for 12 cupcakes and actually got 12 cupcakes.
Even though I ate about 1/2 cup of batter, too.
The cupcakes bake up all nice and brown…
David called this cupcake “mature-tasting,” but I think that’s just code for “icing isn’t grainy with a pleasant mixture of shortening and powdered sugar.”