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Nutella Cupcakes

  • Author: Natalie
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 18-24 1x
  • Category: Baking, Desserts, Cupcakes
  • Method: Baking
  • Cuisine: American

Description

These delicious Nutella Cupcakes feature moist chocolate cupcakes stuffed with Nutella! They’re topped with rich, creamy Nutella buttercream, sprinkled with chopped hazelnuts and finished with a chocolate dipped hazelnut!

 


Scale

Ingredients

FOR THE CUPCAKES

  • 1 1/2 cup flour
  • 1/2 cup cocoa powder (dark, unsweetened natural, or dutch processed)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 1/2 teaspoon vanilla
  • 1 cup buttermilk, room temperature
  • Nutella for filling the cupcakes (about 1 teaspoon per cupcake)

FOR THE FROSTING

  • 3/4 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 3/4 cup Nutella
  • 23 tablespoons heavy cream or milk
  • 1 teaspoon vanilla
  • a pinch of salt

FOR THE HAZELNUTS

  • whole hazelnuts, one per cupcake
  • milk or semi sweet chocolate chips, melted (around 2 to 4 tablespoons)
  • hazelnuts, chopped, for sprinkling on top

Instructions

FOR THE CUPCAKES

  1. Preheat oven to 350 F. Line a cupcake tin with liners.
  2. In a large bowl, whisk to combine the flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high for 2 minutes until creamy. Scrape down the sides of the bowl and add the eggs followed by the vanilla. With the mixer on low, alternatively add the milk and dry ingredients until just combined. 
  4. Pour the batter into the cupcake tin. Fill each cup about 2/3 full.
  5. Bake 17-20 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the cupcake tin then transfer to a wire rack to cool. Cool completely before stuffing and frosting.
  6. Once cooled, scoop out a chunk of the cupcake from the center.
  7. Fill each cupcake with about 1 teaspoon of Nutella then place the top chunk of the cupcake back on top. Don’t worry about how it looks since you’re going to cover it with frosting. 

FOR THE FROSTING

  1. In the bowl of an electric mixer with the paddle attachment, beat the butter on medium high speed for one minute. Add the Nutella and beat the Nutella and butter for a minute.
  2. With the mixer on low speed, add the powdered sugar, vanilla, heavy cream or milk and a pinch of salt. Increase the speed to medium high and beat for two more minutes or until creamy, light and fluffy.

FOR THE CHOCOLATE DIPPED HAZELNUTS

  1. Place some chocolate chips in a bowl and microwave them in twenty second intervals. Stir in between intervals and continue until just melted. Dip each hazelnut halfway in the chocolate then place on wax paper to dry. Place one on top of each cupcake. 

FOR THE CHOPPED HAZELNUTS

  1. Chop desired amount of hazelnuts. Sprinkle on top of frosted cupcakes. 

Keywords: Nutella, Cupcakes, Stuffed, Filled, Buttercream, Chocolate, Dessert