The perfect flavor combination for the perfect Valentines Day treat. When my husband and I had our engagement celebration years ago, my mother ordered us a red velvet cake filled with Nutella mousse. The cake was delicious and those flavors together really left an impact on me because I still think about years later. So if you are not a fan of cream cheese frosting,, which is what is typically used for red velvet, switch things up with this decadent Nutella buttercream.
Red Velvet Cupcakes with Nutella Buttercream
250 grams cake flour
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
113 grams unsalted butter, at room temperature
300 grams granulated white sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
240 ml grams buttermilk
20 grams liquid red food coloring
1 teaspoon baking soda
Nutella Buttercream
165 grams egg whites
285 grams granulated white sugar
454 grams unsalted butter
200 grams Nutella
Preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
In a bowl, sift the flour with the salt, cocoa powder, and baking soda.
In the bowl of your electric stand mixer, fitted with the paddle attachment, beat the butter until smooth. Add the sugar and beat, on high speed, until light and fluffy about 3 to 4 minutes. Add the eggs, one at a time until fully combined. Scrape the sides and bottom of the bowl as needed. Add the vanilla extract and beat until combined.
In a bowl whisk the buttermilk with the red food coloring. With the mixer on low speed, add the flour mixture alternating with the buttermilk, beginning and ending with the flour.
Scoop into prepared muffin tin, filling each liner about 3/4 full. Bake in the preheated oven for about 20-25 minutes or until a skewer comes out clean. Cool completely before frosting.
Nutella Buttercream
Combine egg whites and sugar over a double boiler, stirring constantly until sugar is dissolved and mixture is hot to touch. With a whisk attachment, whip until the meringue reaches stiff peaks and has cooled down.
Slowly add cubed butter until it is combined and continue to whip 2-3 minutes until buttercream is light and fluffy. Stir in the Nutella. With a piping bag and a fluted pastry tip, frost cooled cupcakes.
