Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
User Reviews
5
18 reviews
Excellent
Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
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These Nutella Stuffed Chocolate Cupcakes combine moist chocolate cake with a surprise Nutella center and a creamy raspberry buttercream frosting. The batter includes cocoa powder and melted chocolate for a rich chocolate flavor. The raspberry frosting adds bright fruity notes that contrast the deep chocolate, creating a layered dessert experience.
Description
Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting feature a chocolate cupcake batter made with a blend of cocoa powder, baking soda, baking powder, flour, and melted chocolate mixed with eggs, sugar, butter, and sour cream. The chocolate batter is filled with Nutella for a creamy, hazelnut-spread core. The cupcakes bake to a rich, moist texture.
The raspberry buttercream frosting combines fresh or frozen raspberries, lemon juice, butter, powdered sugar, and a touch of salt for balance. This frosting is both smooth and slightly tangy, complementing the dense chocolate beneath. Together, the Nutella filling with raspberry frosting creates a dessert with chocolate, nutty, and fruity layers.
The recipe involves careful mixing to maintain lightness in the batter, folding in dry ingredients gently, and properly layering Nutella in the cupcakes before baking. The frosting requires blending fresh raspberries and adjusting consistency with cream or sugar.
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Ingredients
For the cupcakes:
- 3 tablespoons coconut oil or canola oil
- 1 butter unsalted, stick, melted and slightly cooled
- 1/2 cup chocolate chips semi-sweet
- 1 cup granulated sugar
- 2 egg large eggs plus 1 large yolk, at room temperature
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour 2 tablespoons, not packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 1/2 cup sour cream full fat
- 1/2 cup coffee hot, or hot water
For the Nutella filling:
- 1/4 cup Nutella
For the raspberry buttercream:
- 1 1/4 cups raspberries frozen (fresh also works
- 2 tablespoons lemon juice
- 2 unsalted butter sticks (8 ounces), very soft
- 1/2 teaspoon salt
- 3 1/2 cups confectioners sugar sifted, more if needed
- 1 tablespoon heavy cream more if needed
- 1/4 cup raspberries fresh, for decorating, optional
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
- Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
- In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
- In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
- Divide the batter among the 12 liners in your prepared pan, filling each cup 3/4 of the way full (you will have enough batter leftover to bake 4 more cupcakes). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before stuffing with Nutella and frosting. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of Nutella, then cover again with the carved out cupcake piece. Set aside and make the raspberry frosting.
For the raspberry buttercream:
- Combine the raspberries and lemon juice in a small saucepan; bring to a simmer over medium heat. Once simmering, stir the mixture occasionally, breaking up the berries with a wooden spoon, until the raspberries have become soft enough to mash effortlessly. It will look like raspberry jam. Once the mixture can coat a spoon (you should have about 1/4 cup of raspberry puree) remove from heat. Allow mixture to cool completely before using. <--- That part is SUPER important!
When ready to make buttercream:
- Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes. Add in the raspberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point). Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy. Frost cooled cupcakes as desired.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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