Chocolate Cupcakes with Nutella Mascarpone Frosting
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 cupcakes
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Calories
575 kcal
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Course
Dessert, Baked Goods
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Cuisine
Italian-American Fussion
Chocolate Cupcakes with Nutella Mascarpone Frosting
Description
This recipe creates chocolate cupcakes by blending dry ingredients—sugar, flour, cocoa powder, baking powder, baking soda, and salt—with wet ingredients including egg, milk, vanilla, oil, and boiling water. The batter is smooth and poured into muffin liners before baking to yield tender, chocolate-flavored cakes with balanced sweetness and cocoa depth.
The frosting is prepared ahead by whipping mascarpone cheese with Nutella, powdered sugar, and heavy cream until very thick, then chilled to firm up. This frostings offers a rich, silky texture with the distinctive nutty chocolate flavor of Nutella and the creamy tang from mascarpone.
Once the cupcakes have cooled completely, the frosting is applied. The combination of the moist cocoa cupcake and smooth Nutella mascarpone frosting creates a decadent yet delicate dessert. Allowing ingredients to reach room temperature before mixing helps ensure proper texture and uniform baking.
Ingredients
CHOCOLATE CUPCAKES
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour 110 grams total, 2 tablespoons
- 1/4 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 1 large egg room temperature
- 1/2 cup milk I use 2 %, room temperature
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil (I use corn oil or sunflower)
- 1/2 cup water boiling
NUTELLA FROSTING
- 1 cup mascarpone
- 2 tablespoons Nutella
- 1 tablespoon powdered sugar icing
- 3/4 cup heavy cream also known as whipping cream or whole cream
Instructions
- Pre-heat oven to 350F (180C), place 6 cupcake sleeves in a 6 tin muffin pan.
NUTELLA FROSTING
- Make the frosting first, in a large bowl add the mascarpone, Nutella, sugar and cream, beat until very thick. Refrigerate for one hour. (while cupcakes are baking and cooling).
CHOCOLATE CUPCAKES
- In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt, then add the egg, milk, vanilla and oil beat on medium speed for 2 minutes.
- Add the boiling water and stir with a wooden spoon or spatula (do not beat) to combine. Pour into prepared cupcake pan and bake for approximately 15 minutes (check with a toothpick for doneness). Let cool completely before frosting. Enjoy!
Notes
- Remove ingredients from the fridge 45-60 minutes before use to reach room temperature for better mixing and texture.
- If your kitchen is cool, allowing ingredients to sit out for a couple of hours is acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 111mg | 37% |
| Sodium | 102mg | 4% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 135mg | 14% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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