Nutella Cupcakes
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.