In every Italian house you can always find fresh ricotta and a Nutella jar and one of my favorite treats growing up was mixing them up for a quick and yummy dessert.
The freshness of the ricotta mixed with the smooth and rich Nutella creates a whole new flavor that will capture you completely. You will soon become addicted, I swear!
In this recipe I used the Ricotta-Nutella as a frosting for a dark chocolate cupcake, to give you in a single bite all you’re looking for from a dessert.
- 130g (1 cup) All-Purpose Flour
- 130g (5/8 cup) White Sugar
- 1 tsp Baking Powder
- 50g (3/8 cup) Unsweetened Cocoa
- 1 pinch of Salt
- 1/2 tsp Vanilla Extract
- 1 Egg
- 50g (1/4 cup) Butter
- 100ml (1/2 cup) Milk
- 100ml (1/2 cup) Water
- 150g (1/2 cup) Ricotta
- 4-5 tbsp Nutella
- Mix all the dry ingredients first, then slowly add the egg, the melted butter (not hot) and the milk mixing continuously with a whisk.
- If you want a more chocolaty flavor, add 1/3 of melted dark chocolate bar.
- When you have a smooth mixture, add the 100ml of hot water (80°-90°C) and mix well.
- Transfer the mixture filling 2/3 of the paper cases, previously placed in a muffin pan.
- Bake for 15-20 minutes in pre-heated oven at 160°C (325°F).
- Meawhile prepare the easy frosting: with a fork mix the ricotta with the Nutella (about half and half) until you obtain a light brown cream as in the picture.
- Pour it in a sac-a-poche and set aside, ready to frost.
- When the muffins are ready, let them cool completely before frosting, otherwise the ricotta will melt.
- If you don't plan to eat all the cupcakes in 1 day (not recommended), keep the frosting refrigerated and frost the cupcakes just before serving.