The Best Vanilla Cupcake- Homemade Nutella Heart

For some, rainny days are totally lame and unispiring, for me are a baking opportunity, LOL! You heard right!
Somehow I’ve managed to fight my rainny cuddle time, to a pro-active baker style challenge.

Yesterday, (late) morning I was craving chocolate. I saw a nutella cupcakes recipe, but guess what? I ran out of nutella : Catastrophe! … Mmmm not so much, I really wanted to do a variation of the nutella cupcakes, so I prepared my homemade nutella with some quality chocolate and 100g of hazelnuts I had left from a previous recipe! Bingo

Doing the nutella is king of long, cause you have to roast the hazelnuts, process them, so they can let go their natural oil, then add the chocolate and process the whole until spreadable consistency. Pfff I spent like an hour doing it but is delicious! And the best part of it, is food additives or preservatives FREE!

Next step was the vanilla cupcakes. I’m super picky in cupcakes matter, and I have try Lots of vanilla cupcakes, but honestly none of them was great enough….. til’ a friend of mine gave me the Magnolia’s one. They are just great, light and perfect, so I’m sharing with you this piece of art.

For the Vanilla cupcakes you will need:
Recipe: Magnolia’s Vanilla Cupcakes from 
Food Network
Makes 15 cupcakes


  • 175 g all-purpose flour
  • 115g  unsalted butter, softened
  • 200g white sugar
  • 2 large eggs, at room temperature
  • 125 mL milk
  • 1/2 teaspoon (5 mL) pure vanilla extract
  • 1/2 teaspoon of Baking Powder
  • 1/2 teaspoon of Baking Soda
  • pinch of salt

Preheat oven to 180°C. Line 1 standard muffin tins with cupcake liners. Mines are 12 in total.

In a small bowl, combine the flours and set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy.

Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.

Pour the batter into the cupcake liners. Try to put the same amount of batter in each miner, this will allow you to have a uniform size of cupcakes.

Fill 1/3 of the cupcake, next add 1 teaspoon of homemade nuttella in the very center and the cover with the vanilla batter till 2/3 of the liner.

Bake for about 17 minutes (depending the oven), or until tops turn golden brown.

6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the Chocolate light fluffy frosting:
Frost 12 – 17 cupcakes


  • 225 g of unsalted butter softened.
  • 125g of icing sugar (sucre glace)
  • 1/2 teaspoons (5 ml) pure vanilla extract
  • 150 g quality semisweet chocolate, chopped, melted (double boiler) and cooled.
  • 55 ml of whole milk
  • pinch of salt


In a bowl, on the low speed of an electric mixer cream the butter and add the icing sugar in 3 times. Whisk until well incorporated.

Add vanilla and continue beating until well combined.

Slowly, add the melted chocolate and beat on medium speed until smooth.
Incorporate  the milk and salt, and beat on medium speed for about a minute.

Put the frosting into a pipping bag and frost cooled cupcakes .

This Vanilla – Homemade Nutella Heart  cupcakes received an standing ovation from my family. My husband loved it and considering I’m not a buttercream fan, I ate at least 2!

Hope you like them,

Bon Appétit,



Cheer up! Orange – Strawberries wallnuts Muffin Recipe

Nothing can cheer me up better than warm homemade muffins.

Friday was a really rough day for me, I received some bad news of something I was waiting since longtime ago. One great opportunity just slipped away through my fingers, I felt like something very important was taken from me… honestly a very painful situation, but it doesn’t matter if you fall one or a thousand times, when you really want something with all your heart you must continue fighting until you get it.

That’s my plan, I will procure myself other opportunities, seek other options and try the impossible.I must confess, is not easy at all and Friday I was into tears, about to quit and just go back home empty handed, but it just didn’t felt right, so I put myself together, cried what I had to cry and came back home chin up. Why did I did that? Why don’t just go home and renounce?.. simple answer, because I didn’t flew 10000 km away from home for nothing and I’m not a quitter! I will go all the way, whatever it takes.

I needed something fresh and comforting, so Saturday morning I decided to surf the web looking for a heart warmer recipe and I stumbled upon this cute website , where I came across the perfect soul repairing muffin recipe.

I grabbed my muffin pan, some sugar, flour and let the magic happen! I also changed it a little bit, the cranberries for strawberries and added some wallnuts to give a little crunchy texture, and the result was amazing!

For the Orange – Strawberries wallnuts Muffins you will need:
Make 12 standard muffins

2 cups all-purpose flour
1 teaspoon of  baking powder
1 teaspoon of baking soda
1/2 teaspoon salt
1 large egg
1 cup sugar
1 teaspoon finely grated orange zest (a little more for me)
60 gr of unsalted butter, melted
4 tablespoons of  sour cream
1/2 cup fresh stawberries
1/2 cup of Wallnuts
1 tablespoon of milk

3/4 cup sugar
1 teaspoon finely grated orange zest
1/4 orange juice

To make the muffins: Preheat the oven 180° C.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large bowl, whisk the egg until combined. Add the sugar and whisk until the mixture is well combined.
Stir int he orange zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the strawberries and wallnuts, continue folding the mixture until the berries and nuts are evenly distributed (do not overmix).

Add the tablespoon of milk if the batter is too dry.

Pour the batter evenly in the muffin pan, for me was a big full tablespoon for each, about 3/4 of the muffin hole .
Take tit to the oven for 25 minutes, or until a toothpick inserted in the center comes out clean.

To make the glaze:
While the muffins are baking, combine 1/2 cup of the sugar and orange zest in a bowl until the zest is evenly distributed; set aside.

In a small saucepan set over medium heat, combine the remaining sugar (1/4 cup) and the orange juice, bring to a simmer. Stir occasionally to dissolve the sugar and continue simmering until the mixture becomes syrupy.

Generously, brush the tops of the muffins with the orange glaze. Once all of the muffins are glazed, dip the top of each muffin into the orange sugar, being sure to get them covered well.

Serve warm and enjoy every bite of it!

Bon appétit

Chocolate Fondant easy to make

At home everyone loves chocolate.. but how can’t we? Venezuela has one of the greatest exotic types of chocolates in the world. Last month Pierre Hermé presented the ORIGINE collection of the venezuelan finest chocolate.. I bought 2, the Porcelain and the Chuao ones.. Yummm.

For the Past 2 weeks my husband has being begging for a Chocolate fondant, and yesterday was his lucky day. I decided to surprise him with nice and soft, inside runny heart little fondants.

The recipe I will give you is very easy but everything depends of the temperature of your oven. if it’s too hot, the fondant heart will not be runny as desire. so please check before putting the molds inside of it.

For the Chocolate Fondants you will need.

  • 50 gr of sugar
  • 90 gr of butter
  • 40 gf of flour
  • 125 gr of chocolate bar
  • 4 eggs

Preheat the oven at 175 – 180° C

In a bowl combine the chocolate bar cut in pieces and the butter. Put the bowl in the microwave for 30 seconds and stir. If the chocolate isn’t melted yet put it back in the microwave for 30 sec more.

In another mixing bowl, crack the eggs and mix with the sugar until uniform.

Incorporate the chocolate/ butter mix to the eggs and mix energetically.

Slowly, add the flour to the mix and incorporate delicately. (lump free)

Butter and flour your small cupcakes molds, pour the batter and cook in the oven for 8 minutes.

Chocolate Cupcakes Cream Cheese Frosting to Die for!

         Everyone loves chocolate….. or at least almost every soul in the world, I’m not the exception, but lets be honest, finding a good chocolate cupcake can be difficult.

Perfect crust, moist and soft inside are characteristics that not every bakery knows how to reproduce.

After months of trying out hundreds of recipes, and doing some research of how I could reunite all those details I personally love in my cupcake, I came up with the ultimate choco cupcake recipe!  Ohhh! thanks to all those inspired bakers that post their creations on pinterest, I got plenty inspiration from you all. A little bit of this, a little less of that and Voilà!

Let me tell you something, it wasn’t easy and took a lot of fails but thats how we learn, am I right?

So get ready to bake!

For the Cupcakes you will need:

  • 3/4 cup all use Flour
  • 3/4 cup of sugar
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 6 – 7  tbsp of unsweetened cocoa powder
  • 3 tbsp of melted unsalted butter
  • 5 tbsp of buttermilk
  • 1 large egg
  • 1 large egg white

Preheat the oven at 175°C

In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix

With an electric mixer or with a spatula, combine the cocoa powder and 4 tbsp of how water. this will form a thick paste and intensify the chocolate flavor.

To the chocolate paste add the butter,the buttermilk, the egg and the egg white and beat the all until well combine.

Incorporate the chocolate mixture to the flour mix, and beat until creates a smooth and uniform lump free batter.

Pour the batter in the cupcakes liners and cook in the oven for 20min.

For the Cream Cheese Frosting you will need:

  • 4 ounces cream cheese, at room temperature (I always use more)
  • 1/2 teaspoon vanilla extract
  • 1 & 1/2 cups confectioners’ sugar
  • 1 cup of heavy cream (cold)

Beat cream cheese, heavy cream and vanilla with electric mixer until nice and smooth

Add sugar gradually and beat on low till combined, then beat on high speed until very light and very fluffy.

So there you go, this is my favorite recipe ever. The buttermilk allow the cupcakes to be moist and soft texture.