Indulge in the rich flavors of Nutella Cupcakes that combine moist chocolate cake with a luscious Nutella filling and topped with a creamy Nutella buttercream frosting. Perfect for any occasion, these cupcakes are a delightful treat for chocolate and hazelnut lovers alike!
Ingredients:
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup hot water
For the Nutella Buttercream:
1 cup unsalted butter, softened
1 cup Nutella
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (as needed)
For the Filling:
1/2 cup Nutella
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
Combine Wet Ingredients: In a large bowl, beat together the vegetable oil and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, until just combined. Be careful not to overmix.
Fill the Cupcake Liners: Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow them to cool completely.
Fill with Nutella: After the cupcakes have cooled, cut out the centers of each cupcake using a small knife or a cupcake corer. Fill each center with Nutella.
Prepare the Nutella Buttercream: In a mixing bowl, beat together the softened butter and Nutella until smooth. Gradually add the powdered sugar and vanilla extract, mixing well. If needed, add heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
Frost the Cupcakes: Using a piping bag or a spatula, frost the tops of the cupcakes with the Nutella buttercream.
Serve and Enjoy: Your Nutella Cupcakes are now ready to be enjoyed!
Serving Tips:
Presentation: Serve the cupcakes on a decorative platter or cake stand to elevate their appearance. Consider adding a drizzle of melted chocolate or a sprinkle of chopped hazelnuts on top for an extra touch of elegance.
Accompaniments: Pair the cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. A side of fresh berries can also complement the rich flavors of the cupcakes.
Serving Size: Each cupcake is rich and indulgent, so consider serving half a cupcake for those who want a lighter dessert option.
Room Temperature: Allow the cupcakes to sit at room temperature for about 10-15 minutes before serving. This enhances the flavors and makes the buttercream frosting creamy and spreadable.
Storage Tips:
Room Temperature: If you plan to eat the cupcakes within 2-3 days, store them in an airtight container at room temperature. This helps maintain their moisture and flavor.
Refrigeration: For longer storage, place the cupcakes in an airtight container in the refrigerator. They can last up to a week when refrigerated. Before serving, allow them to come to room temperature for the best taste and texture.
Freezing: If you want to save them for later, you can freeze the cupcakes:
Unfrosted: Freeze the cooled cupcakes individually wrapped in plastic wrap and then placed in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw them at room temperature and frost with Nutella buttercream.
Frosted: If you prefer to freeze them frosted, place the frosted cupcakes on a baking sheet and freeze until the frosting is solid. Then, wrap each cupcake in plastic wrap and store in an airtight container. They can also be frozen for up to 3 months.
Reviving Leftovers: If the cupcakes lose moisture during storage, you can microwave them for a few seconds to warm them up, which can help restore some of their original texture.
Related Recipes:
FAQs:
Can I use a different filling instead of Nutella?
Absolutely! While Nutella is a delicious choice, you can customize your cupcakes with various fillings. Consider using peanut butter, chocolate ganache, or even fruit preserves for a different flavor profile. Just make sure the filling complements the chocolate cupcake base.
How can I make these cupcakes gluten-free?
To make gluten-free Nutella Cupcakes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but they will still be delicious!
Can I make these cupcakes in advance?
Yes, you can prepare Nutella Cupcakes in advance! Bake the cupcakes and store them in an airtight container at room temperature for up to 2-3 days or refrigerate them for up to a week. If you want to freeze them, it’s best to freeze them unfrosted to maintain their freshness. Frost them once thawed for the best results.
How do I store leftover Nutella Cupcakes?
Store leftover Nutella Cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to a week. If you need to keep them for an extended period, freeze them by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They can last up to 3 months in the freezer.
Conclusion:
These Nutella Cupcakes are sure to be a hit with family and friends. Their rich flavor and delightful texture make them an unforgettable dessert. Try them out and indulge in the chocolatey goodness that Nutella brings to the table!
📖 Recipe:
Print
Nutella Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the rich flavors of Nutella Cupcakes that combine moist chocolate cake with a luscious Nutella filling and topped with a creamy Nutella buttercream frosting. Perfect for any occasion, these cupcakes are a delightful treat for chocolate and hazelnut lovers alike!
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup hot water
For the Nutella Buttercream:
1 cup unsalted butter, softened
1 cup Nutella
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (as needed)
For the Filling:
1/2 cup Nutella
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together the vegetable oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water, until just combined.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
- Once cooled, cut out the centers of each cupcake and fill with Nutella.
- For the Nutella buttercream, beat together the softened butter and Nutella until smooth. Gradually add the powdered sugar and vanilla extract, mixing well. Add heavy cream as needed to reach desired consistency.
- Frost the cupcakes with the Nutella buttercream and enjoy!
Notes
Customize your filling with peanut butter or fruit preserves if desired.
Store cupcakes in an airtight container for up to 2-3 days or refrigerate for up to a week.
For gluten-free cupcakes, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 450 kcal
