Nutella Cupcakes
Nutella Cupcakes
Cupcakes are really having their year. Or at least they should be because they allow us to celebrate a birthday and eat a treat in a safe way! Plus you can put a candle on one cupcake and the person can blow it out and eat it and not potentially infect everyone as an extra special birthday party favour.
So for Lee’s birthday this year we were going to celebrate with a small group of people in a park and I wanted to make him cupcakes. These turned out SO GOOD. Like I think these are the best cupcakes I’ve ever made. They have the perfect amount of sweetness and chocolate flavour.
INGREDIENTS
Cupcakes
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
3/4 tsp. baking powder
3/4 tsp. salt
1/2 cup butter, room temperature
1/2 cup brown sugar
3/4 cup granulated sugar
2 eggs, room temperature
1 cup buttermilk
1 1/2 tsp. vanilla
Nutella Buttercream Frosting
3/4 cup butter
3 cups icing sugar
1/2 cup Nutella
2-3 tbsp. milk
1/2 tsp. vanilla
Topping and Filling
1/2 cup Nutella for filling
1/4 cup chopped hazelnuts to sprinkle on top
18 Whole hazelnuts to place on top
YIELD
18 cupcakes
TIME
Prep - 40 minutes
Bake - 20 minutes
Cool and Frost - 2 hours
TOOLS
2 bowls
Stand or hand mixer
Regular muffin pans
Cooling rack
DIRECTIONS
Preheat oven to 350 degrees F. Line two muffin pans with 18 liners. Set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand or hand mixer, cream butter and both sugars until light and fluffy. Add in the eggs, then the milk and vanilla. Scrape down the sides of the bowl as needed, mixing until fully blended.
Add in the dry ingredients and mix until just combined.
Fill the cupcake liners 3/4 of the way full with batter.
Bake for 17-20 minutes. Insert a toothpick in the centre to pull out mostly clean to check they are done. Allow to cool in the pan and then transfer to a cooling rack to cool completely before frosting.
While the cupcakes cool, make the frosting. In the (cleaned) bowl of the stand or hand mixer, beat butter on medium-high speed for one minute. Add icing sugar and beat until fully combined. Add Nutella and beat once again.
Add in vanilla and 2 tbsp. of milk. Beat until light and creamy. Add in an extra half or full tablespoon of milk if needed to get the right consistency. Place the buttercream in the fridge to keep cool.
Once the cupcakes have cooled completely, cut out the centre of each cupcake with a paring knife, keeping the part you cut out. Add in about a teaspoon of Nutella into each cupcake and replace the centre, pressing it in.
Frost the cupcakes with a large piping bag. Sprinkle hazelnuts on top. Keep cup
Recipe adapted from Parsley and Icing.
