Nutella Chocolate Cupcakes
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These cupcakes are heaven on earth. I’m not the biggest fan of Nutella like my brother but this cupcake is amazing. Yes, the best cupcake I have ever made or had. The cupcake is moist and rich. The buttercream isn’t too rich or sweet and the hazelnut gives it a little crunch with Nutella hidden in the middle. The buttercream recipe is from lifeloveandsugar.com. These look so fancy and taste great. Let’s get baking!
INGREDIENTS FOR CUPCAKES:
- 3/4 cup all-purpose flour
- a pinch of salt
- 1 teaspoon baking soda
- 1/8 baking powder
- 1/3 cup cocoa powder
- 3/4 cup granulated sugar
- 2 1/2 tablespoons unsalted butter (softened)
- 1 large egg
- 1/2 cup milk
- 1/4 teaspoons vanilla extract
INGREDIENTS FOR NUTELLA FROSTING:
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup shortening (or additional butter)
- 1 cup Nutella
- 3 1/2 cups powdered sugar
- 5–6 tablespoons milk
- 1/4 teaspoon salt
NUTELLA DRIZZEL AND FILLING:
- 1/4 cup Nutella
- 2 tablespoons heavy whipping cream
- Hazelnut crumbs (optional)
DIRECTIONS FOR CUPCAKES:
- First, preheat the oven to 350 degrees F. line a muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add in the egg. Then, mix in the vanilla extract. Set aside.
- Sift together the flour, baking powder, baking soda, cocoa, and salt.
- Now alternately add in the flour mixture and milk. The batter will be thick at first and then as you add in the milk it will thin out.
- Spoon the batter in the cupcake tin. Fill them 3/4 full.
- Bake for 15-17 minutes or until toothpick is inserted and comes out clean. Cool completely before frosting.
DIRECTIONS FOR NUTELLA FROSTING:
- Combine the butter and shortening in the bowl of a stand mixer and mix until smooth.
- Add the Nutella and mix until well combined and smooth.
- Add half of the powdered sugar and mix.
- Now add half of the milk and mix until smooth.
- Add remaining powdered sugar and mix until smooth.
- Add remaining milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
- When the cupcakes have cooled, use a cupcake corer to remove the centers.
- Fill the centers of the cupcakes with the Nutella drizzle and filling, then pipe the Nutella frosting onto the cupcakes. I used a 2D tip.
NUTELLA DRIZZLE AND FILLING:
- Mix the Nutella and heavy cream together. Fill the inside of the cupcake and drizzle on top. To get a clean looking drizzle, use a piping bag. Enjoy!
Thanks For baking with me!
~ Natalie
