If you love chocolate….can you put down your coffee cup…..
…and raise your hand.
This is the post for you.
And if chocolate is not your thing….
Come back tomorrow where we completely transform a free spool from the home improvement store into something that should be in the Guggenheim museum.
But until then…..
….let’s talk chocolate. 🙂
Can we all agree…..
….that not all chocolate is created equal.
There’s the substance that vaguely resembles chocolate that comes wrapped in Easter bunny foil.
It’s what you turn to when all the Reese’s and Snickers and Cadbury eggs are gone.
You want it to be chocolate.
You wish it was chocolate.
It’s like the fast food of the chocolate world….
….good in a pinch….but you end up regretting those calories later.
And then there’s the industry standard…
Add almond and you have a slice of amazing.
Add a marshmallow and some graham crackers….
….and all is right with the world. 🙂
And just when we all thought we had the chocolate category figured out….
…along comes Nutella.
Have you tried it?
Roasted hazelnuts and chocolate swirled into one.
There’s nothing else like it.
So step aside random Easter bunny almost chocolate….
….and let Nutella take center stage. 🙂
Salted Cocoa Nutella Cupcakes
Yields 12 cupcakes
1 1/4 cup all purpose flour
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 tbsp. granulated sugar
1 1/2 tbsp. instant coffee
1/4 cup vegetable oil
1/4 cup Nutella
3/4 cup plus 2 tbsp. unsweetened almond milk
Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
In another medium bowl, combine the eggs, sugar, instant coffee, vegetable oil and Nutella. Mix until smooth (with an electric mixer or wooden spoon), about 2 minutes. Add the almond milk and mix again until fully combined.
Add the dry ingredients to the wet and stir until just combined. Avoid over-mixing.
Grease, spray or line a 12-cavity cupcake pan and spoon batter into each mold until about 1/3 full. If you’re left with excess batter, distribute it evenly among the cavities.
Bake on the middle rack for about 15 minutes, until a toothpick inserted into the center of one of the cupcakes comes out clean.
Let cool for 5 minutes, then move to a wire rack to finish cooling. When the cupcakes have come to room temperature, place a sheet of parchment or wax paper under your cooling rack, dunk the top of each cupcake into the Dark Chocolate Nutella Sauce (recipe below), and move back to the rack.
To finish, sprinkle each cupcake with a pinch of sea salt. You can serve these while the sauce is still warm, or you can allow it to set up a bit. If your kitchen is cool enough, these can be left out to set, or you can refrigerate them for 10-15 minutes before serving.
1 oz. good, unsweetened dark chocolate, roughly chopped
1/4 cup Nutella
2 tbsp. coconut oil
1 tsp. sea salt (set aside for sprinkling)
In a small pot over medium heat, combine the dark chocolate, Nutella and coconut oil. You can use a double boiler for this to prevent scorching, but if you don’t, be sure to watch the mixture closely and stir constantly until it’s almost fully melted, about 1-2 minutes. Remove from heat and stir to melt the rest of the chocolate.
Allow the sauce to cool for a few minutes and thicken slightly before dipping the cupcakes.
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