by Dorie Greenspan
Nutella buttons. Mini Nutella filled cupcakes.
I know, we just made filled cupcakes last month. However, these were chosen by popular vote.
These are made with a white cake batter (which Dorie has an interesting way of making, and too much work in my opinion), where a small amount is placed in the depressions of a mini muffin tin, then a dollop of Nutella is added, then topped with the remaining cake batter.
I swear I had mini tins... no where to be found. I had to place the liners in a regular size muffin tin. Of course the batter stretched the cups outward and they appear to be full size cupcakes. Not nearly as cute - or bite size.
I chose to fill half with Nutella, and the other half with lemon curd.
According to the recipe, these can be served as is, or dipped in chocolate. I chose to make chocolate ganache and have a little piping fun. I even dipped one of the cakes in the melted ganache before piping more on top.
For the lemon curd filled cupcakes, I made a white chocolate ganache, which I over-heated; so suffice it to say, they did not turn out as expected; hence no photos.
I didn't care for these. The cake was too dense and dry. Even with the ganache, they were not worth the fat and calories. I ended up tossing them out. :(
We have been asked not to post the recipes here on our blogs. You can find the recipe on page 188 of Baking Chez Moi.
Do check out my fellow bakers results, by clicking here for a list of their links.