Nutella Cupcakes
These super moist Nutella cupcakes are stuffed with the delicious hazelnut cocoa spread, topped with Nutella cream cheese frosting and a Nutella drizzle.
Servings12 cupcakes
Equipment
- Stand Mixer OR
- Electric hand mixer
- Apple corer
- Wilton 1M
- piping bag
- Regular Muffin Pan (12-Well)
- Mixing Bowls
Ingredients
Chocolate Cupcakes
- 125 grams milk
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee or espresso powder (optional)
- 60 grams butter
- 2 eggs (medium/large/size 6)
- 150 grams white granulated sugar (caster/granulated)
- 150 grams plain flour (all-purpose/standard grade)
- 1½ teaspoon baking powder
- ¼ teaspoon table salt
- 25 grams unsweetened cocoa powder (Dutch-processed)
Nutella Filling
- 75 grams Nutella
Nutella Cream Cheese Frosting
- 150 grams cream cheese
- 75 grams butter
- 150 grams Nutella
- 20 grams unsweetened cocoa powder (Dutch-processed)
- 350 grams icing sugar (powdered or confectioner's sugar)
Nutella Drizzle
- 30 grams Nutella
Instructions
Chocolate Cupcakes
- Allow ingredients to come to room temperature. Then preheat the oven to 170°C/340F. Line a 12 cup muffin tin with cupcake liners.
- Toss the vanilla extract and instant coffee or espresso powder into the milk (this helps the instant coffee to dissolve into the milk).125 grams milk, 1 teaspoon vanilla extract, 1 teaspoon instant coffee or espresso powder
- Melt the butter and allow it to cool while continuing with the steps.60 grams butter
- Beat the eggs and sugar until the mixture is light and fluffy - about 3 to 5 minutes using an electric hand mixer or stand mixer.2 eggs, 150 grams white granulated sugar
- Pour in the melted butter and milk. Whisk through to combine.
- Sieve in the cocoa powder, flour, baking powder and salt. Whisk until the cake mixture is combined and smooth. No not overmix.150 grams plain flour, 1½ teaspoon baking powder, ¼ teaspoon table salt, 25 grams unsweetened cocoa powder
- 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.20 grams unsweetened cocoa powder, 350 grams icing sugar
Cupcake Assembly
- 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.
Nutrition
Serving: 1cupcake | Calories: 473kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Sodium: 238mg