mini nutella sprinkle cupcakes.

 

Hi everyone!

Now we're back into the world's most popular spread these days: NUTELLA!.

Who can resist any Nutella dessert? or even... cupcakes?!! :)

 

 

I looove baking mini cupcakes since long time ago. The main reason is: I could share them to my neighbours (and because they're only small-sized cupcakes, they won't even say "I'm on diet", right? :p They will happily eat and devour them as well). I often also give them to some of my friends, then keep the rests all by myself. Most of the time, baking is sharing... and for me, it's a beautiful thing. :)
 

loving all the sprinkles from The Happy Mail!

 

Vanilla and chocolate chips are again combined to make the main taste for the cupcake batter. We all know already that vanilla and chocolate are always a perfect pair. Anytime, anywhere. And honestly, I genuinely enjoyed baking them as much as eating them. Mini cupcakes are always my favourite!. 

 

 

On another side, I'm kinda missing Nutella (so much) after months not having it in my kitchen. That's why I ended up making this delicious and creamy Nutella frosting!.

If you are a BIG fan of Nutella, I'm sure you won't go wrong with this!. Moist vanilla cupcakes with dark chocolate chips inside... and beautifully frosted with heavenly creamy and light Nutella buttercream icing and SPRINKLES!. Let's give it a try and here's the recipe to follow!.
 

 

Making ca. 30 mini cupcakes.

For the mini cupcakes:

Ingredients:

195 grams all purpose flour

200 grams granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

113 grams unsalted butter, at room temperature, cut into small pieces

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

120 ml sour cream or plain yoghurt, room temperature
100 grams dark chocolate chips (optional)

Directions:
 

1). Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line ca. 30 mini baking cups with paper liners.

2). In a large bowl, with a hand mixer, beat the flour, sugar, baking powder and salt until combined. 

3). Add the butter, eggs, vanilla extract and sour cream (or yoghurt). Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30-60 seconds. Scrap down the sides of the bowl as needed.
4). With a rubber spatula, carefully stir in the chocolate chips, mix well and remember not to over-mix. (this step is optional!)

5). Evenly fill the baking cups with the batter and bake for about 10-15 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool for at least 5 minutes before serving.

For the Nutella sprinkle frosting:

Ingredients:

1 cup (226 grams) unsalted butter, softened to room temperature

4 cups (460 grams) confectioners or icing sugar

1 teaspoon pure vanilla extract

4 tablespoons milk/heavy cream
4 tablespoons Nutella

colourful sprinkles and Giotto chocolate, for decoration (optional)

Directions:
 

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add milk or heavy cream, beat to combine. Add 4 tablespoons of Nutella,, then beat again (on high-speed) until it's light, creamy and fluffy (about 3-5 minutes).
4). Spoon into a piping bag and decorate the cupcakes.
5). At last (after all cupcakes have been perfectly frosted), topped them with some colourful sprinkles and Giotto or in any other way you fancy!.
6). Done and ready to serve!.

Enjoy! Hope you like it!

sooo yummy and hazelnutty!

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Have a great day everyone!

Lots of love,
Laras

no-bake double oreo cheesecake.

Hello November!

Time passes by sooo fast and I still can't believe today is the first day of November already. Hmm.. How about starting this new-and-hopefully-a-lovely month with a BIG slice of No-Bake Double Oreo Cheesecake??

Yes! We're back into my classic cheesecake recipe!. Honestly to say, this isn't just quick and easy to put together, but it's also all packed with Double OREO goodness! Double deliciousness. :)))

I accidentally found the Double OREO in the supermarket the day before, and it was on SALE! Yaay! Then, the Double Oreo Cheesecake idea just came right after I saw it, and it's on my top list to bake this weekend. 

I've been making no-bake cheesecake for many years already, and I still fall in love over and over again with it. The cheesecake's texture is sooo creamy. It's thick, rich of cream cheese flavour and it tastes definitely oreo-y! (if I'm allowed to say that. :p).

No oven involved. I know this is everyone's kind of recipe. Don't you wanna welcome November with something sweet and delicious?? Let's try this guys! Here's one great recipe to follow!

Making a 20-23 cm pan cake.

For the Oreo-crust:

Ingredients: 

14-16 Oreos, crushed

6 tablespoons (85 grams) unsalted butter, melted

For the cheesecake filling:

Ingredients:

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream
3-4 Double Oreos, crushed

Directions:

1). In a large bowl, mix together the crushed Oreos and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. 

3). Covered with plastic wrap and place in the refrigerator to chill (for at least 15 minutes) while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 

5). Add the sugar and beat until light and fluffy. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form. 

7). Gradually fold the whipping cream into the cream cheese mixture. Mix them together with a rubber spatula, just until combined. Add some crushed Oreos, mix again. (remember not to overmix!).

8). Pour the filling over the chilled crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the buttercream frosting and assembling:

Ingredients:

1 cup (226 grams) unsalted butter, softened to room temperature

4 cups (460 grams) confectioners or icing sugar

1 teaspoon pure vanilla extract

4 tablespoons milk/heavy cream

Double Oreos (whole and crumbs), for garnish or topping

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add milk or heavy cream, beat to combine.
3). Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
4). Spoon the frosting into a piping bag and decorate the top of the cake (after it's completely set and removed from the fridge), pipe around the edge. Sprinkle on some Oreos' crumbs and even add some more whole Double Oreos to make the presentation way prettier!.
4). Done and serve!.

Enjoy! Hope you like it as much as I do!

OREO HEAVEN!

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Have a great start of the month, everyone!
Happy Sunday!

Lots of love,
Laras