This week’s Tuesdays With Dorie challenge was the Nutella Buttons from “Baking Chez Moi”. These are SO. GOOD. And perfectly timed, too, since with my husband’s surgery and some other life stressers, I really wanted to pound the baked goods. 🙂 Mini cupcakes? Sign me up!
I actually made half the batch with Nutella and the other half with Biscoff spread. The recipe called for about 1/2 tsp of the spread for the inside of the cake, but in reading some of the P&Qs prior, everyone wished that they had used a little more, so I used more like 3/4 to 1 tsp per cake. I mean, who doesn’t like more filling? Not me!
Also, while the recipe didn’t necessarily call for the ganache topping, I can’t ever leave well enough alone and added some too. It yielded enough for two batches, and then some, leaving me thinking up how I am going to use the rest. No good ganache should be wasted! In the P&Qs, some bakers had stated that they felt that the ganache overwhelmed the filling, but I found that since I used more than the recommended amount of filling, it balanced out well and I did not lose the flavor of the filling (especially since Biscoff can be easily overpowered). So my recommendation is to use more filling and you won’t be sorry you added the ganache too!
In general I found these to be very easy to make. I made one batch on Thursday night to gift to my mother in law who came down for hubby’s surgery, and decided to wait a few days before making some for us. I’m glad that I did, since they don’t really keep well – they are light and flavorful, but they get hard rather quickly. Not that you should have a hard time finishing these off, but eat them quickly — they are better that way. I think they would be best served at a tea party, or a larger party where you want to serve finger desserts. Not that you should ever need an excuse to make these.
Would I make these again? Absolutely. And I am sure that you can do so many different things with the filling. If you wanted to do a fruit curd filling you could with a white chocolate ganache, maybe, although you would want to add the curd through the bottom post baking. Or maybe you do a hot pepper chocolate filling with a sriracha chocolate ganache (if you really want to get crazy). Incredibly flexible little cakes!