Nutella Cupcakes with Cream Cheese Frosting

Last Friday was an interesting day.

The kids hadn't been able to go outside all week because of the rain.

They were way too energetic, way too cooped up, and you had to feel bad for them.

I felt the opposite of all of those things, but I felt really bad for myself when a mom walked into the classroom after naptime with cupcakes for everyone.  Not only were they cupcakes, but they looked like chocolate, and I could definitely smell the scent of coffee in the air.

Are you KIDDING?!? I wanted to scream, Chocolate-coffee cupcakes for a classroom full of wayyy too energetic four year olds?  Oh my.  Can I clock out and go home now?

But then she handed me one.  And, oh my, my world turned upright again.  Scrumptious!

(I still think there should be a definite rule about bringing cupcakes to school.  If you hand 17 children each a cupcake, you have to give the teacher at least 20 cupcakes so that she can keep up with them for the remainder of the day.)

Check out this beauty.

Nutella.

Healthier, right?

(not that cream cheese is ever going to count as healthy, but this frosting sure is heavenly!)

I begged the mother for her recipe, and she brought it to me yesterday.

To make a dozen cupcakes:

♥1 stick unsalted butter, at room temperature
♥1/3 cup honey or light brown sugar
♥1 tablespoon ground coffee
♥2 tablespoons milk
♥1/4 cup Nutella
♥2 large eggs
♥1/2 cup plus 2 tablespoons superfine sweet rice flour*
♥1/4 cup (50 gr) millet flour
♥1/4 cup (50 gr) cornstarch (or use tapioca flour)
♥1 teaspoon baking soda
♥pinch of salt

*Use 1  cup of all purpose flour to replace the sweet rice, millet flour, and the corn starch if desired.

Prepare the cupcakes:
Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).
In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter - Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.

Nutella Cream Cheese Frosting:
♥8 oz cream cheese at room temperature
♥2 tablespoons unsalted butter at room temperature
♥1/4 cup powdered sugar
♥2 oz Nutella

In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated.

Spread the rich, yummy frosting over your beautiful cupcakes, and enjoy!

(but please, don't bring them to school!)