A few weekends back, we were invited to a BBQ that we knew would host many kids. Not having any of our own and not concerned about the sugar high that would liking hit, we decided to bring these Oreo-stuffed cupcakes with Nutella frosting. They were a hit. Since this was just for fun, we went for a boxed cake mix topped with Italian Buttercream. The buttercream is a bit of extra work, but so incredibly delicious, creamy and not-too-sweet. To make Italian buttercream you will need egg whites, sugar and butter. Then you can play with flavors, chocolate, colors, etc. We added Nutella to ours.
How to Make Italian Buttercream
Recipe updated, originally posted June 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 28 Oreo cookies 1 3/4 cups granulated sugar 1/3 cup water 7 egg whites 2 3/4 cups (625 grams or 5 1/2 sticks) unsalted butter, cubed and at room temperature 1 cup Nutella hazelnut spread 2Crush the remaining 4 cookies and set aside for decorating the finished cupcakes. 2Meanwhile, place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until they have soft peaks — this means that when you lift the whisk the egg whites will softly fall over itself. 3When the sugar reaches 240 degrees F, immediately remove the pan from the heat and, while the mixer is running, slowly drizzle the hot sugar syrup into the bowl with the egg whites. Aim to drizzle the syrup close to the whisk, not down the side of the bowl. When all the syrup has been added, continue to whisk until the bowl feels cool to the touch, about 15 minutes. 4When cooled, while whisking, add the butter, one cube at a time, beating after each addition. Beat in the vanilla and Nutella until the buttercream is smooth and shiny.
