Description
Indulge in fluffy Nutella Cupcakes filled with rich chocolate and hazelnut flavor, perfect for any occasion.
Ingredients
Scale
- ½ cup salted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup hot water
- ½ cup cocoa powder
- 1 Tablespoon instant coffee
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Nutella
- 1 cup (2 sticks) salted butter (softened)
- 2 ½ cups powdered sugar
- ½ cup Nutella
- 1 Tablespoon vanilla extract
- Chopped hazelnuts
- Chocolate sauce
Instructions
- Preheat your oven to 350 degrees F and line a muffin tin with paper liners.
- Whisk together the hot water, cocoa powder, and instant coffee in a small bowl and set aside to cool slightly.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Whip together the butter and sugar in a large bowl using an electric hand mixer on low speed for 2-3 minutes until pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Scrape down the sides of the bowl and add the buttermilk, vanilla, and almond extracts; mix for another 1-2 minutes on medium speed.
- Combine half the cocoa mixture with the butter mixture, followed by half of the dry ingredient mixture, mixing until incorporated.
- Add the remaining cocoa mixture and blend well, ending with the rest of the flour.
- Scoop the batter into the lined muffin tin, filling each well ⅔ full.
- Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely before frosting.
- Whip the softened butter, powdered sugar, Nutella, and vanilla in a large mixing bowl with an electric mixer for 3-4 minutes until fluffy.
- Transfer the frosting to a piping bag and refrigerate while cupcakes cool.
- Core each cupcake and fill each hole with approximately 1 teaspoon of Nutella.
- Pipe the frosting on top and sprinkle with chopped hazelnuts and chocolate sauce.
Notes
Use room temperature ingredients for best results. Don’t skip cooling time for perfect frosting.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg