How To Make Nutella Cupcakes
For these Nutella cupcakes, rich and moist chocolate cupcakes are filled with a luscious Nutella filling and topped with Nutella frosting.
Serves:
Ingredients
For Cupcakes:
- ½cupbutter,(1 stick), softened
- 1½cupsgranulated sugar
- 2eggs
- 2tspvanilla extract,store-bought or homemade
- 1½cupsall-purpose flour
- ½cupdark chocolate cocoa powder,or any unsweetened cocoa powder
- 1tspbaking soda
- ¼tspsalt
- ½cupbuttermilk
- ½cupcoffee,lukewarm
- 13ozNutella
- coarse sea salt,for sprinkling
For Nutella Frosting:
- 1cupunsalted butter,room temperature
- 1cupNutella
- 2tspvanilla extract
- 4cupspowdered sugar
- pinch of Kosher salt
- 3tbspmilk,or heavy cream
Instructions
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In the bowl of an electric stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
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In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee.
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Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
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Line baking pans with about 24 paper baking cups, and fill each ⅔ full with batter.
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Bake at 375 degrees F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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Once the cupcakes have reached room temperature, use a melon baller (or a small spoon) to scoop out a small portion from the middle of the cupcake (about 1 teaspoon).
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Fill the empty space with a teaspoon or so of Nutella. Then top the cupcakes with the Nutella frosting.
Nutella Frosting:
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Using an electric mixer, cream butter and Nutella together on medium-speed until smooth. Add in vanilla and beat until smooth.
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Reduce speed to low and gradually add powdered sugar until incorporated. Add milk until the desired consistency is reached.
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Increase speed to medium-high and beat for 1 more minute. Pipe or spread onto cupcakes, or cover and refrigerate in a tightly-sealed container for future use.
Recipe Notes
If the buttercream is too thick, add more milk/cream. If it is too thin, add more powdered sugar.
Nutrition
- Calories: 420.60kcal
- Fat: 20.51g
- Saturated Fat: 15.49g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.23g
- Polyunsaturated Fat: 0.55g
- Carbohydrates: 57.12g
- Fiber: 2.37g
- Sugar: 47.51g
- Protein: 3.46g
- Cholesterol: 44.22mg
- Sodium: 233.41mg
- Calcium: 47.42mg
- Potassium: 171.03mg
- Iron: 1.91mg
- Vitamin A: 104.63µg
- Vitamin C: 0.05mg
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