Hubs invited friends over for the Super Bowl a couple weeks ago, and we had the full spread. Smoked brisket, buffalo chicken dip, veggies, fruit, chips, even taco pizza (coming next week!). I had lofty ideas for dessert, and luckily the cupcakes with Nutella buttercream turned out beautifully. The cake roll…well, it tasted good. It needs a little work before it makes it on the blog.
But this Nutella buttercream is the bees knees. (Does anyone know where that comes from?) Anyway, it’s creamy and smooth. Paired with a yellow cupcake, it’s not overly Nutella-y. And, can I tell you a secret? I actually used Aldi’s chocolate hazelnut spread for this batch. I don’t think anyone could even tell the difference.
One of my favorite things to do is bake a cake or cupcakes using a mix and frost it with a homemade buttercream. Honestly, the cake mix is delicious and turns out every time. The homemade buttercream is a great way to elevate it and make it taste like it’s from scratch. Some of my favorites (besides the Nutella, of course) include vanilla, chocolate, and this maple buttercream.
I bet this Nutella buttercream would be ah-maze-ing on some chocolate cupcakes. It would be a nice chocolatey flavor without having that death-by-chocolate quality a lot of chocolate-on-chocolate desserts can have. Or on vanilla/white cupcakes or angel food cake? How dreamy! Mmmm and maybe add some raspberries or strawberries on top. I’m drooling. And setting some butter out to get to room temperature….
Speaking of setting butter out, you should probably put some on the counter now, because this buttercream comes together in just a couple minutes. It’s perfect for a last-minute Valentine’s dessert if you haven’t decided what to make tomorrow, hint hint 😉
- 2 sticks unsalted butter, room temperature
- ½ cup Nutella or chocolate hazelnut spread
- 1 pound (4 cups) powdered sugar
- 4-5 tablespoons heavy cream, or as needed
- Beat the butter and Nutella in the bowl of a stand mixer or with a hand mixer until mostly combined. Mix in the powdered sugar on low until combined, then mix in the heavy cream, one tablespoon at a time until it reaches the desired consistency. Beat on medium-high for one or two minutes to make the buttercream light and fluffy.
- Store leftovers covered in the refrigerator.