Nutella Cupcakes
Servings 16 cupcakes
These Chocolate Cupcakes with Nutella filling and dark chocolate frosting are rich, moist, and decadent. The cupcakes have a soft, tender crumb that melts in your mouth, while the Nutella filling adds a creamy, gooey texture that complements the rich chocolate flavor. The chocolate frosting is smooth, velvety, and perfectly sweet, with a deep cocoa flavor that pairs well with the Nutella filling. The chopped nuts sprinkled on top of the frosting add a delightful crunch and nutty flavor to each bite.
Ingredients
cupcakes
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup Hershey's Special Dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter very soft
- 2 large eggs room temperature
- ½ cup whole milk room temperature
- 1 teaspoon vanilla extract
filling
- 1 cup Nutella
frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 cup Hershey's Special Dark cocoa powder
- ¼ cup heavy cream
- finely chopped hazelnuts
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners. Set aside.
- Whisk together the 1½ cups all-purpose flour, 1 cup granulated sugar ½ cup Hershey's Special Dark cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large mixing bowl.
- Add ½ cup unsalted butter (make sure it's very soft and you can easily press into it with a finger) to the dry ingredients and reverse cream until the mixture looks sandy.
- Beat in the 2 large eggs, ½ cup whole milk, and 1 teaspoon vanilla extract into the butter mixture and mix until combined.
- Fill the muffin cups about ¾ of the way full with the batter.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes clean.
- Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool for about 30 minutes.
- Once the cupcakes are cooled, use a cupcake corer, a frosting piping tip, or a knife to cut a small hole in the top center of each cupcake. Be careful not to cut all the way through the bottom.
- Fill each hole with some of the 1 cup Nutella using a small spoon or a piping bag. Give each cupcake a small tap on the counter to make sure the Nutella settles into the hole.
- To make the frosting, cream together 1 cup unsalted butter in a large mixing bowl until creamy.
- Add the 4 cups powdered sugar, 1 cup at a time, mixing between each addition until mostly incorporated.
- Beat in 1 cup Hershey's Special Dark cocoa powder¼ cup heavy cream and mix until smooth.
- Frost the cupcakes with the chocolate frosting, and sprinkle finely chopped hazelnuts on top.
Nutrition
Calories: 506kcal | Carbohydrates: 68g | Protein: 5g | Fat: 26g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 95mg | Potassium: 265mg | Fiber: 4g | Sugar: 53g | Vitamin A: 634IU | Vitamin C: 0.02mg | Calcium: 64mg | Iron: 3mg
Find it online: www.sugarandsoul.co/nutella-cupcakes/