Description
Indulgent Nutella chocolate cupcakes deliver pure bliss with rich chocolate layers and creamy Nutella frosting. Chocolate enthusiasts will savor each heavenly bite of this irresistible dessert that promises pure decadence in every delightful mouthful.
Ingredients
Scale
Main Ingredients:
- 1 cup (130g) all-purpose flour
- 6 tablespoons (43g) natural unsweetened cocoa powder
- 1 cup (207g) sugar
- 2 eggs
- 1 cup (308g) Nutella
- 1 cup (308g) Nutella (for frosting)
Wet Ingredients:
- 6 tablespoons (90ml) water
- 1/2 cup (112g) unsalted butter, room temperature
- 6 tablespoons (90ml) milk
- 1/2 cup (112g) salted butter, room temperature
- 1/4 cup (48g) shortening
- 2 tablespoons (30ml) heavy whipping cream
Finishing Ingredients:
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 1/2 cups (403g) powdered sugar
- 1/4 cup (77g) Nutella
- Hazelnut crumbs
Instructions
- Warm the oven to 350°F and prepare a cupcake pan with decorative liners.
- Sift together dry ingredients (flour, baking soda, salt) in a medium mixing bowl.
- Create a rich chocolate base by whisking water, cocoa powder, and vanilla until smooth and glossy.
- Cream butter and sugar until the mixture becomes light, airy, and pale, approximately 3-4 minutes.
- Incorporate eggs individually, ensuring thorough blending after each addition.
- Fold the prepared chocolate mixture into the butter mixture, scraping down the sides to create a uniform batter.
- Gradually integrate dry ingredients and milk, alternating between the two to maintain a consistent texture.
- Distribute batter evenly into cupcake liners, filling each about 3/4 full.
- Bake for 15-17 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Allow cupcakes to cool briefly in the pan, then transfer to a wire rack for complete cooling.
- Prepare frosting by blending butter and shortening until completely smooth.
- Incorporate Nutella into the butter mixture, creating a rich, creamy base.
- Slowly add powdered sugar and milk, adjusting consistency until frosting is silky and spreadable.
- Carefully core the cooled cupcakes and fill with additional Nutella.
- Pipe the Nutella frosting generously on top of each cupcake.
- Optionally, embellish with a Nutella drizzle and sprinkle of crushed hazelnuts for extra decadence.
Notes
- Swap cocoa powder with Dutch-processed cocoa for deeper, richer chocolate flavor without bitterness.
- Replace milk with non-dairy alternatives like almond or oat milk to create a vegan-friendly version of these decadent cupcakes.
- Check cupcake doneness early by gently pressing the center – it should spring back lightly without leaving an indentation, preventing potential overbaking.
- Toast hazelnuts before crumbling to enhance their nutty profile and add a delightful crunch to the Nutella frosting topping.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 389 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg