Nutella Bueno Cupcakes
For the Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup unsweetened cocoa powder
2 large eggs, at room temperature
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup milk, at room temperature
1/2 cup Nutella (plus extra for filling)
½ cup boiling water
For the Nutella Buttercream Frosting:
1 cup unsalted butter, softened
½ cup Nutella
2-3 cups powdered sugar (confectioners' sugar)
1-2 tablespoons milk (as needed for consistency)
1 teaspoon vanilla extract
A pinch of salt
For Garnish:
Ferrero Rocher chocolate (optional)
Additional Nutella for drizzling
Instructions:
For the Cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Combine dry ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate large bowl, whisk together eggs, vegetable oil, vanilla extract, and milk until smooth. Add the Nutella and mix until fully incorporated.
Add dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Add boiling water: Stir in the boiling water slowly to thin out the batter. It will be a little runny, but that’s okay – this helps create a moist cupcake.
Fill the cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
For the Nutella Buttercream Frosting:
Beat the butter and Nutella: In a large mixing bowl, beat the softened butter and Nutella together until smooth and creamy.
Add powdered sugar: Gradually add powdered sugar, 1 cup at a time, and beat until fully combined. Add milk, one tablespoon at a time, until you reach your desired frosting consistency (smooth and spreadable).
Add vanilla and salt: Mix in the vanilla extract and a pinch of salt, and beat until fluffy.
To Assemble:
Core the cupcakes: Once the cupcakes are cooled, use a cupcake corer or a small knife to remove the center of each cupcake, creating a well.
Fill with Nutella: Spoon a little Nutella into each well (about a teaspoon or more depending on your preference).
Frost the cupcakes: Pipe the Nutella buttercream frosting onto each cupcake.
Garnish: Optionally, place a Ferrero Rocher chocolate on top of each cupcake for extra indulgence. Drizzle with a little extra Nutella for a delicious touch.
Enjoy your Nutella Bueno Cupcakes!