The Pioneer Woman Tasty Kitchen
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Nutella Chocolate Chip Brownie Cupcakes with Caramel Frosting

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Level: Intermediate

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Description

Nutella, brownies, chocolate chips, vanilla and caramel, hazelnuts and loads of butter. What could be better, I say! Devour immediately—you worked hard for these!

Ingredients

  • FOR THE BROWNIE CUPCAKE:
  • 1 cup Butter
  • 4 ounces, weight Unsweetened Chocolate
  • 2 cups Sugar
  • 2 whole Eggs, Beaten
  • 1-½ teaspoon Vanilla Extract
  • 1 cup Chocolate Chips
  • 1 cup Flour
  • _____
  • FOR THE FILLING AND TOPPING:
  • 1 jar (13 Oz. Jar) Nutella
  • 3 ounces, weight Hazelnuts
  • 1 bottle (Any Size For A Light Drizzle) Caramel Sauce
  • _____
  • FOR THE FROSTING:
  • 1-⅓ cup Sugar
  • 7 whole Egg Whites
  • 1 dash Salt
  • 2-½ cups Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Caramel Extract

Preparation

Preheat oven to 325ºF. Line 2 cupcake pans (24 cupcakes worth) with baking cups. Set pan aside.

For the cupcakes, melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove pan from heat and stir in the sugar. Allow to cool prior to adding eggs.

Once cooled to room temperature, add the eggs and vanilla; stir until the batter is smooth. Add chocolate chips and flour, mixing all the ingredients well together.

Pour batter into baking cups filling 3/4 full. Bake for 25 minutes or until a toothpick comes out of the brownie clean. Let brownies cool for an hour.

Once brownie cupcakes have cooled, scoop out the center of the brownie with a teaspoon, leaving a small circular spoon-shaped cavity. Fill the the brownie center with a teaspoon of Nutella, sprinkle with a few hazelnuts.

Let brownies continue to cool. In the meantime prepare the frosting by combining sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160ºF on a thermometer.

Return bowl to the mixer and beat on medium speed until stiff peaks form. Let mixture cool for about 10 minutes. Mix again on medium speed, then add butter, 1 tablespoon at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed, until mixture is smooth. Mix in vanilla and caramel extract.

Frost the cooled brownies, sprinkle with more hazelnuts, and drizzle with caramel sauce. Devour immediately—you worked hard for these!

One Comment

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SherylP1954 on 3.10.2011

Have a jar of Nutella I have not known what to do with. Going to try this recipe but I have always been afraid of the icing recipe where you have to cook the sugar on the stove and then add to mixer.
My Mom uses for coconut cake but I am a klutz so have avoided.
I might can accomplish it with this recipe. Be back this weekend to let you know how it goes.
PS Is there a substitute for the hazelnuts or can I just leave them out altogether?

tks, sheryl

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