Mocha Nutella Cupcakes
Coffee and Nutella make an impeccable combination and these fluffy mocha Nutella cupcakes have both for a perfect bitter-sweet balance!
- 1¼cupsall-purpose flour,spoon and leveled
- 2tspbaking powder
- 6tbspunsalted butter,softened to room temperature
- ¾cupgranulated sugar
- 3large egg whites,room temperature
- 1tsppure vanilla extract
- 6tbspfull-fat sour cream,room temperature
- 3tbspinstant espresso coffee powder
- 2tbsphot water
- 6tbspwhole milk,room temperature
For Nutella Frosting:
- 1cupunsalted butter,softened to room temperature
- 4cupsconfectioners’ sugar
- ⅓cupheavy cream or whole milk
- 1tsppure vanilla extract
- chocolate sprinkles and raspberries,optional
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners; set aside.
Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 1 minute until smooth and creamy. Add the granulated sugar and beat on high speed for about 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites and vanilla extract. Beat on high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed so everything is incorporated.
Stir the espresso powder and hot water together until smooth, then stir this into the milk. Set aside for a second.
With the mixer running at low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the espresso/milk mixture until combined; do not overmix. Whisk it all by hand to make sure there are no lumps at the bottom of the bowl; the batter will be on the thin side.
Pour/spoon the batter into the liners – fill only halfway with the batter to avoid spilling over the sides. Bake for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling completely before frosting.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until smooth. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for about 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Add up to ½ cup of confectioners’ sugar if frosting is too thin or 1 tablespoon of cream if frosting is too thick. Add a pinch of salt if the frosting is too sweet.
Frost and decorate cooled cupcakes using a Wilton 1M tip or #12 round tip.
Serve immediately. Store leftover cupcakes in the refrigerator for up to 5 days.
- Calories: 500.31kcal
- Fat: 26.24g
- Saturated Fat: 18.00g
- Trans Fat: 0.73g
- Monounsaturated Fat: 5.62g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 64.21g
- Fiber: 1.16g
- Sugar: 53.60g
- Protein: 3.40g
- Cholesterol: 59.03mg
- Sodium: 291.08mg
- Calcium: 90.42mg
- Potassium: 116.76mg
- Iron: 1.34mg
- Vitamin A: 187.99µg
- Vitamin C: 0.08mg
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