I’m in Tulum right now and I can’t even begin to describe how surreal it is. Mexico, for most of my life, had been this intangible exotic thing that I celebrated subtly with a love for taco trucks and simple margaritas. Now I’m in a city where there’s a mezcal bar every ten feet and the best tacos I’ve ever had in my life are being slung on every corner for about 40 cents a pop. I’ve also learned that swimming pools, lakes and oceans do not hold a CANDLE to cenotes when it comes to a day of swimming.
I’ll do a full recap of the magic that is Tulum in an upcoming post, but I was in a MAJOR baking mood when I woke up today, so this shall be my outlet! And don’t think I didn’t pace up and down the baking aisle of the local supermercado yesterday…the struggle was real.
I made these Salted Cocoa Nutella Cupcakes last year and never shared the recipe! So here it is!
The combo of chocolate, salt and hazelnuts needs no explanation. I added a little coffee to boost the cocoa flavor, and if you wanted to go nuts you could even add a little bourbon!
When the baking bug strikes, what do you make first? Mine is always something CHOCOLATE. Share in the comments below! And if you make these, let me know how you like them!! [Also, if you love that little butter warmer with the wooden handle, you can get it here!!]
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
1/4-1/2 cup vegetable oil (depending on how moist you would like your cupcakes, I recommend experimenting!)
1/4 cup Nutella
3/4 cup plus 2 tbsp. unsweetened almond milk (you can use regular milk or a fattier non-dairy milk for moister cakes too!)
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 (get the Kobenstyle Butter Dish I used in this post here!) 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.