Best Nutella Cupcakes W/ Nutella Buttercream
These Nutella cupcakes are made with chocolate Nutella cupcakes, filled with Nutella, and topped with Nutella buttercream frosting.
Ingredients
- 2 Eggs
- 1 cups Granulated sugar
- 1 ½ cups Flour
- 1 ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ⅓ cups Cocoa powder
- ½ teaspoon Kosher salt
- ⅓ cup Nutella
- ⅓ cups Vegetable oil
- 1 cups Hot coffee
- 2 teaspoon Vanilla extract
Nutella buttercream:
- 1 cup Butter soften, unsalted
- 1 ½ cups Powder sugar
- ⅓ cup Cocoa powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- ½ cup Nutella
- ⅓ cup Heavy cream
Instructions
For the cupcakes:
- Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
- In a large mixing bowl, add the flour, cocoa powder, kosher salt, baking powder, baking soda, and sugar and mix with a whisk until well combined.
- In a separate large mixing bowl, add the Nutella, oil, vanilla, and eggs. Mix until well combined.
- Add the hot coffee and mix until well combined and smooth.
- Add the dry ingredients and mix until just combined and there are no visible lumps of flour. Do not overmix to keep the cupcakes moist.
- Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake the cupcakes in a 180c (350f) preheated oven for about 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely.
For the nutella buttercream frosting
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add half of the powder sugar and the cocoa powder and carefully mix until combined.
- Add the other half of the powder sugar and mix until smooth.
- Add the Nutella to the mixture and mix until well combined and smooth.
- Make a small hole in the middle of each cupcake. You can use a piping tip, a butter knife, or a cupcake corer.
- Fill the holes with Nutella. We filled a sandwich plastic bag and cut off the edge to do so.
- Fill the holes with Nutella. I filled a piping bag and cut off the edge.
- Transfer the buttercream to a piping bag with a star tip and pipe the cupcakes with the frosting. Sprinkle chopped hazelnuts on top for decoration and serve.
Notes
- Don’t skip the coffee in the chocolate cupcake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Make sure that your butter is at room temperature. An hour or two before making the buttercream, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat and frost these cupcakes as they are pulled out of the oven, but let these cupcakes cool for at least 30 minutes so they will be more firm and won’t crumble up.
- I suggest letting these cupcakes cool for 5 minutes and then transferring them to a wire rack to cool for at least 20 more minutes. This step ensures that the frosting won't melt off the cupcakes.
Nutrition
Calories: 543kcalCarbohydrates: 78gProtein: 5gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 442mgPotassium: 205mgFiber: 3gSugar: 41gVitamin A: 616IUVitamin C: 0.04mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!