Nutella Cupcakes

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Nutella Cupcakes

Course Dessert
Prep Time 40 minutes
Cook Time 18 minutes
Servings 14

Ingredients

Chocolate Cupcakes

  • 1 cup allpurpose flour 127 grams
  • 1 cup granulated sugar 200 grams
  • 1/3 cup unsweetened cocoa powder 33 grams
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup milk 120 ml
  • 1/3 cup vegetable oil 80 ml, like canola oil
  • 1 tsp vanilla extract
  • 1/2 cup brewed coffee or hot water 120 ml

Nutella Buttercream

  • 1 cup unsalted butter room temperature (226 grams)
  • 2/3 cup Nutella 176 grams
  • 3 cups powdered sugar 375 grams
  • 1/4 cup cocoa powder 31 grams
  • 3 tbsp heavy cream 45 ml
  • 1 tsp vanilla extract

To Assemble

  • 3/4 cup Nutella 200 grams
  • 14 hazelnuts

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350ºF.
  • Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, mix the egg, milk, oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and whisk until combined.
  • Add the hot coffee (or hot water) to the batter, which will be very liquidy.
  • Fill cupcake tins halfway with the batter.
  • Bake for about 18 minutes until a cupcake springs back when touched, or a toothpick comes out clean.
  • Remove from the oven and let cool.

Nutella Buttercream

  • Beat the butter in a stand mixer with a paddle attachment or using a hand mixer for 2 minutes.
  • Add powdered sugar, cocoa powder, Nutella, vanilla, and heavy cream. Start on low speed to combine, then increase to mediumhigh and beat for 2 more minutes.
  • If the frosting is too runny, add more powdered sugar. If it’s too dry, add more heavy cream, one tablespoon at a time.

Fill the Cupcakes

  • Use an apple corer, cupcake corer, or spoon to remove the center of each cupcake.
  • Pipe or spoon Nutella into the center of each cupcake.

Frost the Cupcakes

  • Place the frosting in a piping bag with your chosen tip (I used a 2D tip).
  • Pipe the frosting around the edges of the cupcakes, leaving space in the center. Then, add more Nutella in the center of each cupcake.

Decorate

  • Place a hazelnut on top of each cupcake and sprinkle chopped hazelnuts over the frosting.

Storage

  • Store the cupcakes in the fridge in a covered container for up to 4 days.
  • To freeze, place them in an airtight container and freeze for up to 12 months. To thaw, let them sit in the fridge overnight.

Notes

  • You can use either Dutchprocessed or natural cocoa powder.
  • The batter will be very liquidy, so only fill the cupcake tins halfway.
  • For the frosting, ensure the butter is around 72ºF to avoid runny frosting.
  • Measure powdered sugar by weight for best results.
  • You will need about 1 1/4 cups of Nutella, which is about one 13 oz. jar.

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