Have you ever had your friends rave about something so much that you avoided trying it just out of rebellion and the desire to buck the trends? I've never wanted to be that "trendy girl" (and it's a good thing, too, because I'm so so not). Maybe it's immature, but I find myself doing that a lot. In the case of my Nutella avoidance, however, that whole fear-of-trendiness thing was just total ignorance. Pure and simple.
For years, Nutella has haunted me. Several friends have terrible Nutella addictions. I see it all over Pinterest. My kids beg me for those little Nutella and breadstick thingies in the Walmart check out aisle. I'll buy them expensive dolls and Legos, but I won't by them Nutella. What is my problem???
Well, it really is fear---but not just fear of being trendy. I'm also one of those types who resists trying a new food for fear I'll hate it and have wasted my money. I don't know how I didn't make the connection that this is the same filling that is found in those Ferrero Rocher chocolates that my dad used to buy me on only the most special occasions.
Last month, while I was brainstorming ideas for those gigantic bottles of Coffee-mate I used on my cookie glaze recipe, this idea for Nutella Crispy Cupcake Treats hit me. I had hazelnut creamer and was trying to think of what went good with hazelnut. Hmm...well, chocolate of course! Oh man! Now I had to be all trendy and try something new.
These cupcakes aren't really cakes at all. They're basically a crispy rice cereal treat with gooey marshmallows and smooth, deliciously delightful Nutella---topped with creamy hazelnut frosting. Sure, you can make regular ol' crispy treats with this recipe, too...
Nutella Crispy Cupcake Treats
6 c. crispy rice cereal
1 bag (approx. 10 oz.) mini marshmallows
1/4 c. butter
1 c. Nutella
1 tsp. vanilla extract
1 c. shortening
3 lb. powdered sugar
1/2 tsp. salt
1/4-1 c. hazelnut liquid coffee creamer
Grease insides of two muffin pans. Measure out the cereal into a large bowl and set aside. Melt marshmallows, butter, Nutella, and vanilla in a saucepan or in the microwave. Stir until completely smooth. Stir into the rice cereal until completely combined. Press mixture into muffin cups and let cool until firm. For frosting, mix shortening, powdered sugar, salt, and 3 TB. creamer. Continue adding creamer, 1 TB. at a time, until the frosting is the right consistency. Frost cooled "cupcakes", decorate, and enjoy!
What a great way to have cupcakes in the summer without heating up the house!
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