Nutella Buttons

Posted by Diane Zwang on
Tuesdays with Dorie.  We are jumping into chocolate this week specifically Nutella.  This recipe had techniques that were new to me so a learning experience all around.

Dorie said the dough would resemble a paste which it did.  Confectioners’ sugar, flour, baking powder and salt are combined.  Then you add the egg yolks, vanilla, almond extract and melted butter.

The egg whites are whipped separately and then folded in.  

I borrowed my neighbor’s mini muffin pan, thank you Tracy!  I put about a teaspoon of batter on the bottom, a heaping 1/2 teaspoon of Nutella and then topped them off with the rest of the batter.

I decided to make the chocolate-dipped Nutella Buttons and I made the ganache (page 434).  This was the best ganache and it goes really well with ice cream too:)  I think the more chocolate, the better but the ganache made them a finger-licking dessert.  I could see leaving them plain next time. My buttons came out more muffin-like than cupcake.  I don’t know if this was from over baking or not.  The family thought they got better the next day.


Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan.  To see what others did in this group go here.

14 Comments Add yours

  1. Approaching Food says:
    May 12, 2015 at 4:59 am

    Your buttons look delicious! And the ganache looks so glossy and chocolate-y! Yummers!

    Like

    Reply
  2. Cakelaw says:
    May 12, 2015 at 6:34 am

    These look delish! Now I want to make more with ganache topping.

    Like

    Reply
  3. Margrèt Jóhanna says:
    May 12, 2015 at 8:46 am

    Your buttons look great with all that chocolate. I need to make more with ganache that is for sure.

    Like

    Reply
  4. Anonymous says:
    May 12, 2015 at 8:55 am

    the finger licking was the best part!

    Like

    Reply
  5. Mardi Michels says:
    May 12, 2015 at 9:33 am

    Mine were definitely more muffin that cupcake too and I feel they could have stood to be cooked a touch less. Nonetheless, a fun technique!

    Like

    Reply
  6. Anonymous says:
    May 12, 2015 at 12:53 pm

    These definitely stood up after a day which was really nice since it makes so many.

    Like

    Reply
  7. Zosia says:
    May 12, 2015 at 4:19 pm

    The ganache topping looks fantastic – so glossy. I'll have to try that next time.

    Like

    Reply
  8. franklyentertaining says:
    May 12, 2015 at 10:31 pm

    Your ganache is sp perfectly smooth and shiny! I love it!

    Like

    Reply
  9. Nana says:
    May 13, 2015 at 11:03 am

    The ganache really does finish these off perfectly, they look so good.

    Like

    Reply
  10. Liz Berg says:
    May 14, 2015 at 12:45 am

    I debated whether to make these \”buttons\” or not. But I had 6 posts already scheduled this week and something had to give 🙂 They do look wonderful—just like the cookbook photos!

    Like

    Reply
  11. steph- whisk/spoon says:
    May 14, 2015 at 3:37 pm

    I thought the batter technique was odd, but they came out nicely, so maybe it wasn't so weird after all. Yours look great with that shiny ganache!

    Like

    Reply
  12. Anonymous says:
    May 14, 2015 at 10:10 pm

    I would like to try these with the ganache glaze if I ever make these for a special occasion. They look great!

    Like

    Reply
  13. Cathleen | My Culinary Mission says:
    May 15, 2015 at 12:28 am

    Looks wonderful! Mine turned out quite dense, and dry. I was expecting a much lighter cake. Not sure what I did wrong.

    Like

    Reply
  14. Guyla Mayo says:
    May 22, 2015 at 2:33 am

    They look delicious! I'm sorry to hear they weren't a big hit, though.

    Like

    Reply

Leave a comment