Feb 5, 2013

World Nutella Day 2013!

If I had to choose between a piece of warm focaccia stuffed with homestyle salami, and a slice of cake, I'd probably go for the pork. That is if Nutella isn't part of the equation, because otherwise I'd seriously have a hard time deciding.

Today I'll be keeping my savory preferences to myself, and instead be a part of the celebrations in honor of the world-known hazelnut-chocolate spread because it's World Nutella Day.

Yes! A holiday that consecrates Nutella, founded six years ago by the genius minds of Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso. There's even an Unofficial Guide to Nutella, and you can get your copy or gift one on Amazon. What better occasion than today?

So, how do I celebrate World Nutella Day? Hosts Michelle and Sara suggest getting creative and eating lots of it, but also making recipes using Nutella, eating Nutella with a big spoon. Waxing poetic about Nutella. Even offering Nutella as a sacrifice.

Personally, I'll be baking. And for me this is a huge effort. I'm more of an improviser, so following precise instructions, being careful with measurements – which baking requires – is a not my thing. But on Feb 5th – World Nutella Day – I go by the book.

Remember the Nutella Pseudo Mousse recipe I submitted for my first ever World Nutella Day? Well think cupcakes frosted with THAT. My blood sugar spiked just thinking about it.

Ingredients for the easy-peasy cupcakes
1 cup Nutella
2 eggs
150gr (about 10 tbsp) all-purpose flour

Ingredients for the frosting
250gr (1 1/4 cups) whipping cream
2 tsp confectioner's sugar, sifted
3 tbsp Nutella

Preheat oven to 350°F

Whisk all the cupcake ingredients together until fluffy and completely blended.
Divvy up the blend evenly into muffin tins.
Pop in the oven for about 20-25 minutes.

In the meantime prepare the frosting.
Whip the cream with the confectioner's sugar until quite firm.
Add the Nutella to the whipped cream, blending it softly with a wooden spoon in round, repetitive, loving motions. Refrigerate for 10 minutes.

Cool cupcakes on an elevated rack, once completely cool, slather with the refrigerated Nutella mousse frosting. Decorate with sprinkles or chocolate chips.

Makes 8 cupcakes. You pour the milk while I set the table.

How do you indulge your Nutella?


  1. Love how easy this recipe is! Thanks...saving this one for a rainy day!

    1. It's super easy, and so tasty! If you're into Nutella, of course. Happy World Nutella Day 2013!

  2. How do I indulge? Never. I find Nutella far too sweet and cloying and remember
    being surprised at finding a "Nutelleria" somewhere in Italy some years ago. But of course, there is no accounting for taste....

    1. Have you tried "cutting" the sweetness with something fresh and savory, like celery or fennel? Personally a salty baguette does the best Nutella justice... but indeed there's no accounting for taste ;)

  3. damn, I missed it!
    Guess I will just have to celebrate one day late>>>

  4. well yum yum- I have never tried Nutella, but after reading your post I will hustle on down to the local Berryvale store and pick some up! Cheers!

  5. Nutella is good, but do you feel the health benefits of the hazelnut get elminated due to the high sugar content in the spread?

  6. omg Ele, this is fantastic! I MUST try...

    1. Easy and delicious!! Little E will love them, I know it for a fact :)

  7. Shame that Nutella is full of so much rubbish, unhealthy stuff these days, and the environmentally dangerous palm oil. I don't buy it anymore, certainly do not use it in cooking - there are much better, safer, healthier alternatives out there including the amazing Pariani hazelnut spread and even the Novi chocolate spread.

  8. Belli semplici veloci, adoro questi muffins e te li rubo :)
    Alla prossima

    1. Hai vistoooo!?!? Troppo facili, e ti assicuro, anche per me che come pasticcera faccio pena, sono sempre un successo :)