These super moist Nutella cupcakes are stuffed with the delicious hazelnut cocoa spread, topped with Nutella cream cheese frosting and a Nutella drizzle.
Divide the cupcake batter between the 12 liners, filling about ⅔ full. Bake the cupcakes for 18 to 22 minutes or until a toothpick comes out mostly clean. Take out the oven and allow to cool for 5 to 10 minutes before turning out onto a wired cooling rack.
Nutella Cream Cheese Frosting
Allow the butter and cream cheese to come to room temperature.
150 grams cream cheese, 75 grams butter
Using a stand mixer or electric hand mixer cream the cream cheese and butter together until light, fluffy and well combined. This will take about 5 minutes.
Add in the Nutella and beat until well combined and smooth.
150 grams Nutella
Sieve in the icing sugar and cocoa powder. Mix on a low speed until combined then crank up the speed and beat for 3 to 5 minutes. If the mixture feels too stiff, add 1 to 3 tablespoons of milk and combine to a piping consistency. If the mixture feels too soft, add in 2 to 5 tablespoons of icing sugar and combine to a piping consistency.
Using an apple corer, removed about 1 to 2cm of the top of the centre of the cupcake. Do this ny gently twisting the corer into the cake.
Melt the Nutella (75grams) in the microwave to create a pourable consistency. Fill the cored out centres with Nutella and allow to set.
75 grams Nutella
Fill a piping bag with the Nutella frosting and swirl over the cupake beginning from the centre and moving out.
Melt about 30 grams of Nutella and drizzle over the top of the frosting either using a piping bag and a really small nozzle or a spoon. Allow the Nutella to set before serving.
30 grams Nutella
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Note - this recipe makes enough frosting for the taller swirls for 12 regular-sized cupcakes.Be careful to not overmix the cupcake batter! Mix until the dry ingredients are just incorporated, then just a little more to break up any large lumps.Only fill the cupcake liners to about ⅔ full.Allow the cupcakes to cool completely before stuffing and frosting!I find the Wilton 1M tip is the best for cupcake decorating.