Food & Drinks

Here's how to make Nutella cupcakes

cupcake nutella recipe

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe for Nutella cupcakes.

A spoonful of Nutella on its own is hard to beat, but when it's the filling of a moist chocolate cupcake and also the main ingredient of the buttercream on top, we really can't resist any longer.

Preparation: 50 min
Servings: 12

INGREDIENTS
For the cupcakes
142 grams of dark chocolate
28 grams of cocoa powder
1 teaspoon instant coffee
120 ml of boiling water
95 grams of flour
100 grams granulated sugar
100 grams of light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
114 grams of sour cream (or yogurt)
50 grams of sunflower oil
2 large eggs
1 egg yolk
2 teaspoons of white wine vinegar
1 teaspoon vanilla extract
150 grams of Nutella

For the Nutella buttercream
250 grams of powdered sugar
227 grams of unsalted butter
113 grams of milk chocolate, melted and cooled
200 grams of Nutella
1/4 teaspoon salt
1 teaspoon vanilla extract
Ferrero Rochers for garnish

And to be honest: just seeing this cupcake makes your mouth water, right? Garnish with such a delicious Ferrero ball and you have the ultimate Nutella cupcake.

Here's how to make the Nutella cupcakes

  • Put the chocolate, cocoa powder, and coffee powder in a bowl and pour the hot water over it. Cover the bowl with foil, let it sit for 5 minutes, and then stir it well.
  • Meanwhile, preheat the oven to 180°C and grease a muffin tin with 12 cups with butter or use paper liners.
  • In another bowl, mix the flour with the sugar, salt, and baking powder.
  • Then mix into the cooled chocolate-coffee mixture, the sour cream, oil, eggs, egg yolks, vinegar, and vanilla extract. Then add the flour mixture. Make sure everything is mixed but do not overmix.
  • Divide the batter with an ice cream scoop into the cups until 3/4 full.
  • Bake the muffins for about 20 minutes in the oven.
  • Let the cupcakes cool slightly in the tin for 10 minutes before removing them and letting them cool completely on a rack.
  • Use a spoon to scoop out some cake from the center of each cupcake. Be careful not to go all the way to the bottom.
  • Put the Nutella in a piping bag and pipe it into the hollowed-out cupcakes.
  • Here's how to make the Nutella buttercream
  • Mix the butter and sugar with an electric mixer. After about 3 minutes, add the cooled melted chocolate, Nutella, salt, and vanilla extract and mix for another minute.
  • Fill a piping bag with the cream and pipe nice swirls on the cupcakes. Garnish with a Ferrero Rocher.

Source and images: Handletheheat.com