Ultimate Nutella Cupcakes
User Reviews
5
Ultimate Nutella Cupcakes
Description
These cupcakes begin with a batter made from bittersweet chocolate, Dutch-process cocoa powder, and instant espresso powder, blended with boiling water to develop deep chocolate flavor and enhanced by sour cream for moisture. The dry ingredients are combined separately before being folded into the chocolate mixture with eggs, oil, vanilla, and optional hazelnut liqueur. Baked until firm but tender, the cupcakes are cooled before being filled with Nutella, adding a creamy hazelnut center.
The Nutella buttercream combines sifted powdered sugar, unsalted butter, melted semisweet chocolate, Nutella, salt, and vanilla, whipped until silky smooth. This frosting is piped generously over the filled cupcakes and topped with Ferrero Rocher candies for a complementary crunch and visual appeal. The combination of chocolate, espresso, and hazelnut delivers a layered flavor experience ideal for celebrations or treats.
These cupcakes can be stored at room temperature for a day before frosting and filled to maintain freshness. For variations, strongly brewed coffee can replace espresso powder in the batter, or it can be omitted with boiling water for coffee-free versions.
Ingredients
For the chocolate cupcakes:
- 5 ounces bittersweet chocolate finely chopped
- 1/3 cup Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 cup water boiling
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams, packed
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup sour cream at room temperature, or plain full-fat yogurt
- 1/4 cup vegetable oil
- 2 egg at room temperature, large
- 1 egg at room temperature, yolk
- 1 tablespoon hazelnut liqueur optional
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup Nutella
For the Nutella buttercream:
- 2 cups powdered sugar sifted, preferably organic with tapioca starch like Wholesome Yum or Trader Joe’s
- 8 ounces unsalted butter at room temperature
- 4 ounces semisweet chocolate melted and cooled, finely chopped
- 2/3 cup Nutella 200 grams
- 1/4 teaspoon salt fine
- 1 teaspoon vanilla extract
- Ferrero Rocher candies for topping
Instructions
Make the cupcakes:
- In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
- Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
- In a small bowl, whisk together the flour, sugars, salt, and baking soda.
- Whisk sour cream, oil, eggs, egg yolk, liqueur (if using), vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Fill the cupcakes:
- Use an apple corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.
- Place the Nutella in a ziptop bag and snip a hole in one corner. Gently squeeze 2 teaspoons of Nutella into each cupcake.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the cooled chocolate, Nutella, salt, and vanilla and beat on medium for 1 minute, or until well combined.
- Fit a piping bag with a decorative tip and frost all the cupcakes. Top with a Ferrero Rocher candy, if desired. Serve or store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
Notes
- Strong brewed hot coffee can replace the espresso powder and boiling water for a coffee-flavored option.
- For a coffee-free cupcake, omit the espresso powder and use boiling water alone.
- Use organic powdered sugar made with tapioca starch to achieve an ultra smooth buttercream texture.
User Reviews
Overall Rating
5
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