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–+ servings

Nutella Cupcakes

The best Nutella Cupcakes with a super soft and moist chocolate cupcakes, Nutella filling and topped with the most amazing Nutella buttercream!
5 fra 4 stemmer
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 368 kcal

Equipment

Ingredients
 
 

CHOCOLATE CUPCAKE

  • 120 g boiling water
  • 160 g all-purpose flour
  • 200 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream, 18% room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

NUTELLA BUTTERCREAM

  • 30 g semi-sweet dark chocolate
  • 115 g butter room temperature
  • 120 g powdered sugar
  • 85 g Nutella
  • ¼-1/2 teaspoon vanilla extract
  • Nutella for decoration
  • hazelnuts chopped

NUTELLA FILLING

  • 12 teaspoon Nutella

Instructions
 

CHOCOLATE CUPCAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
  • Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
    120 g boiling water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    160 g all-purpose flour, 200 g granulated sugar, 50 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    120 g sour cream, 18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract, 120 g boiling water
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes.
  • Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

NUTELLA BUTTERCREAM

  • Melt the chocolate and set it aside.
    30 g semi-sweet dark chocolate
  • Sift the powdered sugar. Add the butter and powdered sugar to a bowl of a stand mixer with the paddle attachment or use a hand mixer. On low speed mix it together. Once the butter and powdered sugar has combined, mix it together for 3 minutes on medium/high speed, until light and fluffy.
    115 g butter, 85 g Nutella
  • Scrape down the sides of the bowl and add the melted dark chocolate and Nutella and mix it in until combined. Scrape down the sides of the bowl and add the vanilla extract, start with ¼ teaspoon and add more if needed. Give the buttercream a final mix so everything has been incorporated.
    120 g powdered sugar, ¼-1/2 teaspoon vanilla extract
  • Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 2D.

ASSEMBLING

  • Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the Nutella. Add the Nutella in the middle of the cupcakes
    12 teaspoon Nutella
  • Thereafter pipe the buttercream of the cupcake and add another dollop of Nutella in the middle and sprinkle with chopped hazelnuts.
    Nutella, hazelnuts

Nutrition

Calories: 368kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 240mgPotassium: 150mgFiber: 2gSugar: 31gVitamin A: 343IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg
Keyword buttercream, chocolate cupcake, cupcakes, Nutella
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