Nutella Cupcakes
These Nutella Cupcakes are filled with Nutella, topped with a delicious Nutella Buttercream. They are easy to make, stunning, rich, and delicious.
Servings 14 cupcakes
Calories 310kcal
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose 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, such as 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
- Pre-heat the oven to 350ºF.
- Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.
- In another medium bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients over the sifted dry ingredients.
- Whisk until incorporated.
- Pour the hot coffee (or hot water) over the batter. The batter will be very liquidy.
- Pour the batter into cupcake tins, filling up only halfway.
- Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.
- Remove from the oven and let the cupcakes cool.
Nutella Buttercream
- To make the Nutella Buttercream, start by beating the butter in the bowl of a stand mixer using the paddle attachment, or using a hand mixer.
- Beat the butter for 2 minutes.
- Add the powdered sugar, cocoa powder, Nutella, vanilla, and heavy cream. Start mixing on low to combine. Then raise the speed to medium-high, beat for another two minutes.
- If the frosting is too runny, add more powdered sugar. And if the frosting seems too dry, add a bit more heavy cream, one tablespoon at a time.
Fill the cupcakes
- Use an apple corer, a cupcake corer, or a spoon to remove the center of each cupcake.
- Pipe or spoon Nutella in the center of the cupcakes.
Frost the cupcakes
- Place the frosting in a piping bag lined with the piping tip of choice. I used a 2D.
- Pipe the frosting on top of the cupcakes. The way I frosted the cupcakes, I piped a ring of frosting around the edges, leaving space in the center. Then I piped more Nutella in the center of each cupcake.
To decorate
- Place a hazelnut on top of the cupcake, and sprinkle chopped hazelnuts over the frosting.
To store
- Store the cupcakes in the fridge for up to 4 days, in a covered container.
Notes
Cocoa powder- You can use dutch processed cocoa powder as well as natural in this recipe. I usually just use natural, but have used dutch processed with success. Typically, recipes using dutch processed cocoa will call for baking powder, since dutch processed cocoa powder is neutral and won't react with baking soda. However, since this recipe has both baking powder, and baking soda, plus milk, which is acidic, you are safe to use either type of cocoa powder.
Coffee- Substitute the coffee for hot water if desired.
Cupcake batter- The cupcake batter will be very liquidy. Only fill up the cupcake tins halfway.
Nutella Frosting- Here are some tips for the frosting:
- Make sure the butter is at about 72ºF. If the butter is too soft, the frosting might be too runny.
- You can always add a bit more powdered sugar to make the frosting become stiffer, but you really shouldn't have to if you measure the sugar by weight instead of cups.
- If needed, add a bit more heavy cream to the frosting.
Nutrition
Serving: 1cupcake | Calories: 310kcal