Ovaltine Cupcakes with Nutella frosting

By Janet-2

Ingredients

• Cupcakes:
• 1 1/2 cups (3 sticks) unsalted butter, melted
• 2 1/4 cups sugar
• 4 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 3 cups cake flour
• 1/2 cup Ovaltine Chocolate Malt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• Buttercream:
• 1/2 recipe Vanilla Buttercream
• 1/2 cup Nutella

Preparation

Step 1

Preheat the oven to 350°F with a rack in the center of the oven. Line muffin tins with 24 cupcake liners.

Whisk together the flour, Ovaltine, baking powder, baking soda and salt, set aside.

Combine the melted butter with the sugar in a stand mixer fitted with a paddle attachment, beat on medium speed for 1 minute. Add the eggs, egg yolks and vanilla, mix on medium speed for 3 minutes.

Add a third of the flour mixture to the butter mixture and mix to combine on low speed. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the rest of the buttermilk, ending with the last third of flour, mixing after each addition. Mix the cake batter on medium-low speed for 1 minute.

Scoop the batter into the cupcake liners, not filling more than half way. You may end up having to fill a few more cupcake liners, but don’t overfill.

Bake for about 20 minutes, or until a tester comes out clean. Let the cupcakes cool completely before decorating.

To make the buttercream:

Add the nutella to the finished buttercream and mix on low speed until it is well blended.

Buttercream:
http://zoebakes.com/2011/06/07/how-to-video-smoothly-buttercream-a-cake-recipe-included/