Tag: Nutella

Nutella Cheesecake Pumpkin Muffins – Simply Scratch
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Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.

I distinctly remember the moment I fell in love with Nutella.

I was instantly smitten with its creamy texture, distinct hazelnut flavor, and how well it tasted spread over a banana then sprinkled with coconut. Ever since that very moment, I knew if there was one thing I was to make sure to always have in my pantry… it’s Nutella. It quickly became a pantry staple as would peanut butter or flour for that matter. What ever you decide to do with it, you’re sure to love it as there is simply no way to ruin any recipe that has Nutella in it!

So when I came upon this recipe for Nutella Cheesecake Pumpkin Muffins I instantly knew this recipe was going to be a keeper. I could hardly wait for the cold weather to really set in so I could curl up with a cup of coffee and a plate of these muffins! I mean the thought of Nutella cheesecake alone sounds heavenly, but Nutella cheesecake in the center of a pumpkin muffin?! Only one word comes to mind… magical. And that’s exactly what they are.

To make these Nutella Cheesecake Pumpkin Muffins You Will Need:
- unbleached all-purpose flour – Helps bind the mixture.
- cinnamon – Lends distinct warm and woodsy flavor.
- nutmeg – Warm, aromatic with subtle hints of clove.
- baking soda – Creates a gas which helps the batter to rise while baking.
- fine salt – Use either sea salt or pink himalayan.
- granulated sugar (white) – For sweetening and flavor.
- pumpkin puree – Use 100% pure pumpkin puree and not pumpkin pie filling.
- eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- unsweetened applesauce – A little trick for adding moisture without the extra fat.
- oil – Adds moisture to the batter. I like to use a neutral oil like extra-light olive oil.
- cream cheese – Set out to soften to room temperature.
- nutella – Lends a chocolaty hazelnut flavor.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
Preheat your oven to 375°F (or 190°C).

Line 2 muffin tins with 20 paper baking liners. These days you can find liners in all sorts of different colors or designs, which can really add personality and dress up any cupcake or muffin!

Make the Pumpkin Muffin Batter:

In a large mixing bowl, measure and add the 3 cups unbleached all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 2 teaspoons baking soda and 1 teaspoon fine salt. Whisk the dry ingredients together and set aside for just a moment.

In a large bowl, preferably with a spout, add 1-1/2 cups granulated white sugar, 1 (15 ounce) can pumpkin puree, 4 eggs, 1/2 cup unsweetened applesauce and 1/2 cup natural oil – I use extra light olive oil.

Stir until the wet ingredients are thoroughly combined.

Pour the wet ingredients in with the dry.

Use a rubber spatula to stir until all ingredients are incorporated.

The batter should be smooth yet slightly thick.

Make The Cheesecake Filling:

In a separate mixing bowl, measure and 8 ounces softened cream cheese, 1/2 cup of Nutella, 1 egg and 1/4 teaspoon vanilla extract.

Using a hand mixer, blend until smooth.

To the lined muffin tin, add 2 tablespoons of the pumpkin batter.

Place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that.

Lastly, top the Nutella mixture with two more tablespoons of the pumpkin batter. Place in your preheated oven for 18-20 minutes. See so easy!

My muffins baked up perfectly at 18 minutes. They were light and fluffy and my home filled up with the smell of pumpkin! Here are some words of advice, let them cool slightly before removing from the pan and attempting to eat.

What I really liked about this recipe, besides the whole entire thing, was that the measurements are spot on. I didn’t have any leftover batter or cheesecake filling. The perfectly moist pumpkin cake with creamy Nutella cheesecake a match made in heaven!! They’re delicious with a cup of tea or coffee which make them great morning treat, afternoon snack or evening dessert!

HOW TO STORE NUTELLA CHEESECAKE PUMPKIN MUFFINS:

In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.

HOW TO FREEZE NUTELLA CHEESECAKE PUMPKIN MUFFINS:

Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

HOW LONG WILL NUTELLA CHEESECAKE PUMPKIN MUFFINS LAST?

If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

Click Here For More Muffin Recipes!

Enjoy! And if you give this Nutella Cheesecake Pumpkin Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 20 muffins

Nutella Cheesecake Pumpkin Muffins

Nutella Cheesecake Pumpkin Muffins are a great way to kick off your fall baking! Filled with a creamy Nutella cheesecake, these tender, perfectly spiced and not overly sweet pumpkin muffins are always a hit. Yields 20 muffins.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

FOR THE PUMPKIN MUFFINS:

3 cups unbleached all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

2 teaspoons baking soda

1 teaspoon fine salt, like sea salt or pink Himalayan

4 large eggs, room temperature

1½ cups granulate white sugar

15 ounces 100% pumpkin puree, 1¾ cups if homemade

1/2 cup neutral oil, like extra light olive oil

1/2 cup unsweetened applesauce

FOR THE NUTELLA CHEESECAKE FILLING:

8 ounces cream cheese, softened

½ cups nutella

1 large egg

1/4 teaspoon pure vanilla extract

MAKE THE MUFFINS:

Preheat your oven to 375℉ (190℃).Line 2 standard muffin tins with 20 paper baking liners.

In a large mixing bowl, measure and add the unbleached all-purpose flour, ground cinnamon, ground nutmeg, baking soda and salt. Whisk the dry ingredients together and set aside for just a moment.

In another large bowl, preferably with a spout, add eggs, sugar, pumpkin puree, unsweetened applesauce and oil. Stir until all the wet ingredients are thoroughly combined.

Pour the wet ingredients in with the dry and use a rubber spatula and stir until all ingredients are incorporated.

MAKE THE FILLING:

In a medium mixing bowl, add the softened cream cheese, Nutella, egg and vanilla extract. Using a hand mixer, blend until smooth.

To the lined muffin tin, add 2 tablespoons of the pumpkin batter. Then place 1 heaping tablespoon of the Nutella cheesecake mixture on top of that. Lastly, top the Nutella mixture with 2 more tablespoons of the pumpkin batter. Place in your preheated oven and bake for 18-20 minutes or until a tester comes back clean with a few crumbs attached.

Let cool until safe to handle then carefully remove to a wire rack to finish cooling. See blog post for storing information.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1muffin, Calories: 283kcal, Carbohydrates: 37g, Protein: 5g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 58mg, Sodium: 284mg, Potassium: 133mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3532IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on November 11, 2011 and has been updated with clear and concise instructions, new photography and helpful information. Recipe was adapted from mynameissnickerdoodle.com.
This post may contain affiliate links.

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Laurie McNamara

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October 3, 2024
Nutella Stuffed Strawberry Chocolate Cupcakes – Oh Sweet Basil
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If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!

Are you familiar with how cooking happens in our house? It’s not just a mom thing, and it’s certainly not just an adult thing, the whole family is involved. I’ll tell you all about how our family created the tradition of kids cooking, plus a few tips for making it work in your home, but first, let’s chat about these Nutella Stuffed Strawberry Chocolate Cupcakes, very similar to our Milk Chocolate Cupcakes.

Nutella Stuffed Strawberry Chocolate Cupcakes

I love the look of chocolate and fluffy, pink anything, yes, even pink pancakes. I’m not really a pink girl, I think I have one or two pink shirts in my closet and that’s probably it. Now don’t panic, I have nothing against pink, I’m just not drawn to it like I am blue or white for example. I should move to Santorini, Greece. That seems like a good choice.

Ahhh but chocolate and pink, there’s something about that just makes me want to take a big ol’ bite. And these Nutella Stuffed Strawberry Chocolate Cupcakes are the perfect example.

A moist chocolate cupcake, stuffed with totally lickable Nutella and topped off with strawberry buttercream that is silky like those old school 90’s silk pajamas. Nothing short of a dream.

Why Coffee in Chocolate Cake

You all know us well enough by now to know that we don’t drink alcohol, coffee or tea and while yes, alcohol usually cooks out of things, we don’t keep it in the house so it just doesn’t happen.

When it comes to chocolate cake I’ve had to embrace that it does in fact make a difference. I bought this, Espresso Powder used for baking and I merely add a little to any liquid in chocolate baking and it enhances the chocolate flavor without adding any coffee flavor. I honestly still skip it all the time, but really, it does make a difference and you’re probably eating it most of the time you buy a chocolate anything out and about.

Boiling Water in Chocolate Cake

Have you noticed how many chocolate recipes include boiling water? Especially a chocolate cake or cupcake. So what’s the deal with boiling water in chocolate cake?

It seems like it would be something with the hot water making the cake more moist or tender, but it’s actually about the cocoa. When making anything chocolate you should mix cocoa with hot water then let it sit for a few minutes. What you’re actually doing is blooming the chocolate, or in other words, the cocoa dissolves and the flavor particles are released leading to a more powerful chocolate flavor.

Chocolate brownies are a little different, you’ll want to bloom the chocolate in hot oil. Not like, fry you up some fried chicken oil, just warmed up so that it will activate those particles.

When is National Chocolate Cupcake Day?

I was meaning to write this post but I got distracted and wondered if there was a National Chocolate Cupcake Day because there seems to be a national everything you could imagine day and sure enough, October 18th! That’s my little sister’s birthday, so I’m going to have to send her a chocolate cupcake come October. “Hey here’s a cupcake in the mail, happy blasted birthday, xoxo! 😉 ”

Why Chocolate Cake is Dry

It seems to me that chocolate cake has the most issues when it comes to being perfectly moist and tender. If you’ve made cake before you you might notice that while your white cake comes out perfect your chocolate cake ends up dry and crumbly and you KNOW you’ve followed the exact directions.

Here’s a few reasons your chocolate cake is dry.
1. You’ve used a hot liquid which cooled and evaporated some of the liquid. You know that boiling coffee or water that you cooled back down to room temperature? While cooling the liquid begins to evaporate and you can end up losing up to 2 ounces purely from evaporation!
2. You didn’t properly measure your flour. Remember, there’s an actual science to baking and this one tip on measuring flour is LIFE CHANGING.
3. Too many holes leading to a dry cake. This happens most often because you over-mixed or mixed improperly. Cookies can handle more mixing, cakes and quick breads need to be gently handled.
4. Over baking is a huge culprit. We tend to worry about a gooey middle and therefore push the cake until it’s been over baked. A cake should be pulling away from the edges, have a bright spring when you tap the middle and when you insert a cake tester or toothpick into the very center it should come out clean.
What Makes Chocolate Cake Moist

We now understand what can ruin a chocolate cake, leading to something as dry as stale bread, but what makes chocolate cake moist?
1. Butter not Margarine: Margarine has extra water in it which will dry out your cake.
2. Has the butter been brought to room temperature? Butter that is too cold or too warm will absolutely change how the ingredients combine and bake up.
3. Try adding part or all oil instead of butter. Water evaporates from butter in the baking process while oil maintains moisture.
4. Place plastic wrap over a hot liquid as it cools before adding it to the cake. This will keep moisture from evaporating.
Which Frosting for Chocolate Cake?

Chocolate cake is such a classic. It’s a perfect cake to really play around with the frosting as so many go well with chocolate. If you’re like me and love the brightness and fresh taste of berries you’ll love a buttercream flavored with your favorite fruit or jam. That’s why these chocolate cupcakes have a strawberry buttercream on top!

Strawberry Buttercream

A strawberry buttercream is one of the best frosting recipes to keep on hand no matter what time of year it is. It’s simple, fresh and has great color to brighten up any day or holiday.
- How to make strawberry buttercream with jam
Ahhhh now that’s the question isn’t it. I mean, who has time to bust out their own strawberry preserves just to make frosting? It’s much easier to use jam. But are all strawberry jam buttercream recipes equal?

When making a fruit buttercream it’s important to look for a high quality seedless jam. The seeds not only get obnoxious in a frosting, but they also can separate the frosting as it mixes.

Unfortunately the best answer is to buy a few preserves in the store and sample them at home as it all depends on your tastes.

How Long Will Chocolate Cake Last?

Chocolate cake (have you tried ours that is legit the Matilda Chocolate Cake?!) can be stored a few ways to keep it fresh and tasty.

Store chocolate cake or cupcakes at room temperature for a day or in an airtight container in the fridge for up to 3 days.

Cupcakes can be wrapped in plastic wrap, placed in freezer bags and stored for up to 3 months in the freezer.

Oh, but what about frosting and buttercream? Can you freeze frosting? You can store it in an airtight container for up to 4-5 days or in th freezer for up to 3 months. Make sure when you defrost the frosting you do so in the refrigerator versus just sticking it on the counter.

How to Stuff Cupcakes with Nutella or Other Fillings

I’ve watched so many people use a piping tip to squirt a filling into a sealed cupcake but I’m here to beg you to stop. Forcing a filling into a space that has no hole demands that space be forced into creation. This breaks the cupcake and generally under-fills it.

The best way to stuff a cupcake with nutella is to use an apple corer or serrated steak knife to cut a core out of the cupcake and fill it using a spoon or piping bag.

I prefer to keep the cake that has been removed, carefully slice off the top lid of the removed piece of cake and gently place it back on top of the cupcake. This helps to keep the filling moist and and you get more cake. The cake is actually my favorite part?

Frosting or Cake?

In fact, I’m curious, if given a cupcake do you savor the cake or the frosting? And how do you eat the cupcake? Take a big ol’ bite or create a cupcake sandwich? Ahhhh or are you a fork person?

Nutella Stuffed Strawberry Chocolate Cupcakes

Cupcake RECIPES

Looking for more cupcake recipes? Raspberry Lime Cupcakes, Milk Chocolate Cupcakes, Apple Cider Cupcakes, Carrot Cake Cupcakes or Spice Cupcakes with Cinnamon Cream Cheese Frosting!

Valentine’s Day RECIPES

Looking for more Valentine’s recipes to share with the ones you love?

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Servings: 17

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

Description

If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!

For the Strawberry Buttercream

Cook ModePrevent your screen from going dark

Place the chocolate and cocoa powder in a medium glass bowl.

In a measuring cup, add the hot water and espresso powder, stirring to combine and bloom.

Pour the hot coffee over the chocolate mixture, whisking gently until smooth then cover in plastic wrap and set aside to cool completely.

Meanwhile, preheat the oven to 350°F.

Line 2 standard 12-cup muffin tins with foil or paper liners.

In a small bowl, whisk together the flour, sugar, salt, and baking soda.

Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.

Pour the chocolate into the flour mixture, stirring until smooth. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups, filling 3/4 full.

Bake until cupcakes are set and firm when you press on the tops, about 17 to 19 minutes.

Remove from the oven to cool. Using an apple corer or pairing knife, slice a small section out of the center of the cupcake. Make sure you do not pierce to the bottom. Fill each hole with 1 heaping tablespoon of Nutella.

We like to pop the very top of the cupcake core we removed back onto the top of the cupcake before frosting.

For the Strawberry Buttercream

In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla, strawberry jam and powdered sugar, one cup at a time, beating well on medium speed.

Transfer the buttercream to a piping bag fit with a decorative piping tip (I used this one). Frost and serve!

cupcakes will stay fresh for 2-3 days.
Substitute for cake flour- 1 cup flour minus 2 tablespoons and then add back 2 tablespoons corn starch and whisk to combine.

Serving: 1gCalories: 894kcalCarbohydrates: 135gProtein: 6gFat: 41gSaturated Fat: 21gCholesterol: 96mgSodium: 411mgPotassium: 265mgFiber: 5gSugar: 116gVitamin A: 723IUVitamin C: 1mgCalcium: 42mgIron: 2mg

Author: Sweet Basil

Course: Over 400 Baby Shower Food Ideas that Taste Amazing
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Sweet Basil

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February 6, 2024
The TikTok Butter Board Trend: Here Are The Dangers

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If you search TikTok for the hashtag #butterboard, you’ll get a butter-load of videos with a total … [+] of 236.9 million views and counting. (Photo: Screen capture from TikTok.)

From TikTok

Here’s a TikTok trend that you’d “butter” be careful about. It’s the “Butter board” trend that has folks slathering gobs of butter on cutting boards and dumping sauces, spices or fruits on top of said butter. They are then having people use pieces of bread to scoop up these concoction off the boards and into their mouths. If you search TikTok for the hashtag #butterboard, you’ll get a butter-load of videos with a total of 236.9 million views and counting. Before you deem this to be the best thing since sliced bread, though, you’d “butter” beware of the potential hazards of this spreading trend.

Now, TikTok videos such as the following are calling “butter boards” extensions of or even improvements over traditional charcuterie boards:

But there are several key differences between a “butter board” and a traditional charcuterie board, which is essentially a platter holding a bunch of cheeses, meats, dried fruits, and other things such as jams.

First of all, the whole “butter board” thing is not exactly above board. By smearing the butter into the wooden board, the butter is going into all those crack and crevices in the wood. This is very different from traditional charcuterie boards, where people don’t tend to smear brie, chevre, camembert cheddar, gouda, or manchego cheese into the board’s cracks. Cracks of any sort can be kind of gross. They tend to be dark and dank, providing good conditions for nasty microbes to grow. A study published in the Journal of Food Protection showed how easily bacteria such as Escherichia coli , Listeria innocua, L. monocytogenes, and Salmonella typhimurium can stay and multiply in wooden cutting boards. Think about that the next time you get the urge to lick the charcuterie board at a party.

Add butter at room temperature into the cracks in the wooden board and you’ve basically built a cheap motel for microbes to have their version of sexy time and reproduce. Being a breeding ground for bacteria is yet another reason why using butter that’s been sitting out for a while as toothpaste is not a great idea. Scooping up butter out of the cracks of a wooden board could in turn be scooping up a bunch of board bacteria that won’t be so bored once they get into your gastrointestinal tract. It could be like playing diarrhea roulette.

Butter smeared into a wooden board with cracks under room temperature could be a breeding ground for … [+] bacteria. (Photo: Getty)

getty

A second difference is that eating gobs of butter is not the same as eating some salami, prosciutto, Italian speck, or cheese. While munching on traditional charcuterie board components in moderation may be OK, butter in large amounts can be particularly unhealthy, being high in both calories and saturated fat. That’s why you don’t regularly see sticks of butter on a charcuterie board, eat butter sandwiches, or order butter as a topping on your pizza. So regularly eating a butter board could eventually put you at higher risk for obesity, hypertension, heart disease, cancer, and other chronic medical conditions.

A third difference is the potential for double-dipping, triple-dipping, quadruple dipping, and other types of communal contamination, assuming that you aren’t eating an entire butter board yourself. When a bunch of people are repeatedly smearing bread on a buttered-up surface, each can end up leaving his or her germs on board so to speak. This is very different from your typical charcuterie board situation where people tend to quickly grab the items that they want and not try to drive them into the board.

The “Butter board” trend has melted into other similar offshoots as well. Some folks have been spreading other smearable substances such as cream cheese, goat cheese, Nutella, and the always delightful vegemite on their wooden boards and topping them with all sorts of things.

Again before you get on board with any of these possibilities, think about the risks. If you’d like to enjoy some cream cheese or goat cheese mixed with other thing, eating it off of a wooden board is not all that it’s cracked up to be. Why not use a relatively non-porous surface like a properly glazed ceramic plate instead?

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Bruce Y. Lee, Senior Contributor

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October 10, 2022
“Cooking Italian With Joe” Shares Three Easy Nutella Treats for Kids

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Press Release
–

Jun 16, 2016

Syracuse, NY, June 16, 2016 (Newswire.com)
–
Joe Borio’s latest videos on his popular YouTube show, “Cooking Italian with Joe”, the doctor turned chef shares with you three easy Nutella treats, your whole family will enjoy.

Nutella is a sweet and creamy chocolate hazelnut spread that is delicious! Joe Borio recalls his first experience tasting Nutella with his grandmother, when she gave him her spoon and fireworks went off on his taste buds, and his life was never the same again.

First up, a fun and super easy recipe for Nutella Croissants or Crescents. With added nuts on the inside and the top brushed with butter, sugar and more nuts! Check out Chef Joe’s video at: https://youtu.be/ONc5Y8cZSZA

Second, join Joe Borio and his son Vito, as they make homemade Italian style Nutella Crepes, just like the ones you buy on the streets of Rome. Check out Joe Borio’s fun family video at: https://youtu.be/kI7TVaPCKDc

Third in the Nutella treats for kids recipes, learn how to turn Nutella Crepes into a delicious and simple Nutella Crepe Cake with whipped cream and strawberries. Check out Cooking Italian with Joe video at: https://youtu.be/3r6a-McaQqY

“These three easy desserts are a great way to spend the afternoon with your family, as you create traditions in the kitchen, to last a lifetime.” says Joseph Borio.

You can spend time with Joe Borio and Cooking Italian with Joe, cooking in his very own kitchen and learn what the masters in Italian cooking do, as well as benefit from a lifetime of experiences to bring you a generation of cooking tips, travel tips, and what to love about Italy, to your family for years to come.

Joe Borio started Cooking Italian with Joe, a weekly YouTube show where Chef Joe is in the kitchen, cooking all of your favorite Italian dishes, while he shares stories, tips, as he offers you, easy and simple authentic Italian recipes.

Join Cooking Italian with Joe on Facebook, Twitter, YouTube, Instagram, and Pinterest or on our website to share in our videos, recipes, stories of family, and love of life. Joseph Borio is an olive oil producer and offers for sale, Extra Virgin Italian Olive Oil, named after his two sons, Vito & Joe’s Extra Virgin Italian Olive Oil, available for purchase at www.shop.cookingitalianwithjoe.com.

Source: Cooking Italian with Joe

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June 16, 2016