Salted Cocoa Nutella Cupcakes.
So my exchange student Leon is NOT a fan of generic Nutella, aka Hazelnut Spread. Sometimes I buy name brand, sometimes I buy generic. No reason why, it's really where I'm shopping that dictates what brands I buy. This recipe called for a few things I had in cupboard. Nutella (hazelnut spread) and unsweetened almond milk. While I didn't have the almond milk I did have a can of coconut milk in the cupboard (can't tell you why I had this in my cupboard, I can tell you with certainty that I've never, ever cooked with it before ha!) So I improvised and changed the recipe just a wee bit.
Second thought....maybe I shouldn't have :) While this recipe sounded delicious, my version needed tweaking a bit. I've tried recipes that stunk and would never make again. This one.....I would try again but would stick to the recipe. To me, it just wasn't sweet enough and real dense. If I would guess, it was the milk. Having never used coconut milk, I thought it would work, but I'm thinking it was too thick.
I guess I'll keep trying :)
Salted Cocoa Nutella Cupcakes
1 1/4 C Flour
1/2 C plus 2T unsweetened cocoa
1T baking powder
1/2 t salt
1 1/2T granulated sugar (this is where I would add more)
1 1/2T instant coffee
1/4C vegetable oil
3/4C plus 2T unsweetened almond milk or regular milk
Preheat oven 350
sift dry ingredients; separate bowl mix the wet (except for milk), after mixed add milk until combined. Add dry to wet; do not ever mix.
place in prepared muffin tin, bake 350 for 15 minutes. yield 12.
Let muffins cool to room temperature.
In a bowl melt together 1oz unsweetened dark chocolate, 1/4 C Nutella, 2T Coconut oil.
Dunk each cupcake into sauce. Let set, sprinkle lightly with sea salt.
Recipe credit: http://offbeatandinspired.com/