Heaven - aka Nutella Swiss Buttercream Frosting and Ice Cream Cone Cupcakes

Two recipes here. One for "Heaven" frosting which is a swiss buttercream frosting; ideal for those who hate the sugary buttercream frostings almost all cakes have. When I added Nutella, I literally cried out "Heaven," hence the name. The other is for ice cream cone cupcakes - cake baked in an ice cream cone. The picture above is of a cake I made for 3 friends' 30th birthday party (myself included). The cake is made out of structural elements inside and Little Debbie and Hostess goodies outside. The top layer is actually a spice cake covered in the Nutella Swiss Buttercream. Spice cake was forgettable, but the frosting was "Unforgettable... That's what you are. So unforgettable..."

Ingredients:
1 cup sugar
4 large egg whites
26 tablespoons butter,
softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract
1 cup nutella

Recipe for the Ice Cream Cupcakes below (soooo easy!)

Servings:
For a 9-inch cake (plus filling, or some to spare)

Instructions:
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can'€™t feel the sugar granules when you rub the mixture between your fingers. Transfer mixture into the mixer and whip until it turns white and about doubles in size. Add the vanilla. Add the butter slowly a couple cubes at a time and whip, whip, whip. It may look curdled at one point, but keep whipping until all the butter is added. Then taste. Lick fingers clean. Taste again. Add the cup of Nutella. Whip. Taste. Tell the guests to go away the frosting is all yours. Threaten them with the licked clean spatula. Call a help line, you have a problem...

Recipe Modified From:
Smitten Kitchen" for full instructions. Some people report this was tricky to make, but it came together so easy for me. I had never made swiss buttercream before and had some Nutella I wanted to use up before moving. I searched for a frosting I thought would have a similar consistency and handle adding Nutella to it. Little did I know how wonderfully this frosting would come out even without the Nutella. Adding the Nutella just took it over the top - hence the name "Heaven." If you don't have to ice shapes on your cake, you just need to add more deliciousness, I would recommend swiss buttercream frosting above any other (unless it has to sit out in the sun - it is mostly butter after all).



Ice Cream Cone Cupcakes

Ingredients:
One box mix and necessary ingredients (I used red velvet for the holidays)
One box of ice cream cones (yes those cheap flavorless ones...)
One batch Nutella Swiss Buttercream Frosting

Put ice cream cones into a high sided pan (so they can't fall over when you move the pan). Mix together box mix cake with needed ingredients. Pour batter into ice cream cones about 3/4 full. Too full and they will run over. Bake according to cupcake cooking times. When done pull out and cool. Frost. Decorate. Easy and delicious!

I was so shocked as a young teen the first time I had these. It was amazing to me that you could bake cake in the ice cream cones and it comes out better than either of the two alone. I was glad to find out the other day that others have similar reactions when a group of friends had them for the first time. Need to make cupcakes for a class, want less mess? Try these!

Crunchy Nutella Brownies

This brownie has a thick chocolate fudgy layer on the bottom and a melt in your mouth creamy and crunchy chocolate hazelnut layer smoothed on top.

Ingredients:
Brownie Layer
1 cup semi-sweet or dark chocolate chips
1 stick unsalted butter, cut into pieces
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour

Nutella Crunch Layer
1-1/2 cups semi-sweet chocolate chips
1 cup Nutella
1 tablespoon unsalted butter
1-1/2 cups rice cereal

Servings: 16 large brownies

Instructions:
Preheat the oven to 350 degrees. Line a 9×13 pan with lightly greased foil.

In a large glass bowl, microwave the chocolate chips and butter at 30 second intervals until melted. Stir until smooth.

Add the sugar, eggs, vanilla, and flour. Add in each ingredient one at a time, stirring until combined before adding the next ingredient.

Bake at 350 degrees for 35-40 minutes, or until the edges are completely set. Do not overbake (the middle will not be completely set)!

After you take the brownies out of the oven, while they are cooling in their pan, make the frosting. In a medium-sized glass bowl, microwave the chocolate chips, Nutella, and butter for 30 second intervals, until melted. Stir until smooth. Let cool for 2-3 minutes. Stir in the rice cereal.

Immediately spread the frosting over the brownies.

Cool brownies completely before enjoying.

Nutritional Information: http://recipes.sparkpeople.com/recipe-calories.asp?recipe=1615720

Recipe From: http://lacasadesweets.com/blog/2011/04/25/crunchy-nutella-brownies/

This turned out to be a fantastic brownie, but not at all what I was looking for. It is fudgy on the bottom and smooth and creamy with a prefect blend of hazelnut and chocolate on top to kick these brownies up a notch, not to mention the extra texture the rice cereal adds. But I had wanted to send a care package to a friend in the desert, which means I needed hardy cookies and brownies. Something that can take the transport time, heat and over all abuse. This amazing little brownie is too fudgy on the bottom and far too soft on the top, even minutes out of the refrigerator.

Don't get me wrong, it is fantastic when it is fresh in your home, the two layers combine everything Jason loves in a brownie, but don't expect this treat to stand up to time in the sun at a cook out or make it through week in sun and sand on its way to the desert.