As highly profitable as this site is, my team of therapists say I should go to a “regular” job every day just to maintain my mental equilibrium. It keeps me grounded and in touch with my fellow humans. It gives me a place to wear my little outfits, as well as a built-in audience to whom I can promote this blog. Believe me, I’m not there for the coffee.
I’m kidding. About some of that. For one thing, this is not profitable. I also can’t leave you with the impression that I’m mentally unwell. I have my issues but I do not have a team of therapists. I just have Mo and she does a great job of straightening me out.
But I do have a real job and sometimes it infringes on my cooking. Such has been the case over the past two weeks or so. Work, plus throwing a graduation party for my daughter and then an unholy planetary alignment that mercifully only happens every few years: my mother’s birthday, daughter’s birthday and Father’s Day all fall on the same day. Then I went to London.
Mommy is tired.
One day in the midst of all of this, however, I made 8 dozen cupcakes. And I kind of invented Nutella Buttercream. I say kind of because…I didn’t really. But I did create my own recipe for it and, if I do say so myself, it’s insanely good. Seriously, you are going to plotz when you eat this.
This glorious frosting sat atop my go-to Dark Chocolate Cupcake recipe from Cook’s Illustrated’s The America’s Test Kitchen Family Cookbook.
Adapted from The America’s Test Kitchen Family Cookbook
Makes 3 cups (enough for 24 cupcakes or a 2-layer cake)
2 tablespoons heavy cream
1 teaspoon vanilla extract
2 sticks unsalted butter
1-1/2 cups confectioner’s sugar
1 cup Nutella
Combine the cream, vanilla and salt together in small bowl. Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth 30-60 seconds. Reduce the speed to medium-low and slowly add the confectioner’s sugar. Beat until smooth, 2-5 minutes. Beat in the cream mixture. Add the Nutella, increase the speed to medium-high and beat until light and fluffy, about 4 minutes.
Can be made 2 days ahead and refrigerated; you will have to re-beat it to loosen before using.