Ultimate Nutella Cupcakes Recipe

Ultimate Nutella Cupcakes feature my perfectly moist chocolate cupcake base which is filled with Nutella, topped with Nutella buttercream, and garnished with a Ferrero Rocher candy! It’s Nutella perfection!

Yield 12 cupcakes


For the chocolate cupcakes
4 ounces (113 grams) bittersweet chocolate, finely chopped
1/3 cup (30 grams) Dutch-process cocoa
1 teaspoon instant espresso powder
1/2 cup boiling water
3/4 cup plus 2 tablespoons (113 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (114 grams) sour cream, at room temperature
1/4 cup (50 grams) vegetable oil
2 large eggs plus one egg yolk, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the filling
1/2 cup (150 grams) Nutella

For the Nutella buttercream
2 cups (250 grams) powdered sugar, sifted
8 ounces (227 grams) unsalted butter, at room temperature
2/3 cup (200 grams) Nutella
1/4 teaspoon fine salt
1 teaspoon vanilla extract
Ferrero rocher candies, for topping


Make the cupcakes:

  1. In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
  2. Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
  3. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  4. Visit Ultimate Nutella Cupcakes @ handletheheat.com for full directions.

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