Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil
½ cup sour cream (or plain Greek yogurt)
½ cup buttermilk
1 tsp vanilla extract
12 tsp Nutella (for stuffing)
For the Raspberry Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar (sifted)
½ cup fresh raspberries (or thawed frozen raspberries, strained)
1 tsp lemon juice (optional, for brightness)
Pinch of salt
Fresh raspberries for garnish
Instructions
Step 1: Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In another large bowl, whisk eggs, granulated sugar, brown sugar, oil, sour cream, buttermilk, and vanilla until smooth.
Add dry ingredients to wet and mix just until combined. Don’t overmix!
Fill cupcake liners halfway, add 1 tsp Nutella in the center of each, then top with more batter until ¾ full.
Bake for 18–22 minutes, or until the tops spring back when touched.
Let cool completely before frosting.
Step 2: Make the Raspberry Frosting
Beat butter until creamy. Add powdered sugar, 1 cup at a time, beating until fluffy.
Puree and strain the raspberries (to remove seeds), then mix into the buttercream.
Add lemon juice and salt, beat until smooth. If too soft, chill slightly before piping.
Step 3: Decorate
Pipe the raspberry frosting on each cooled cupcake using a star tip.
Top with a fresh raspberry for a beautiful finish!
Tips:
You can freeze a teaspoon of Nutella on a parchment sheet for 10 minutes before stuffing for a firmer center.
Want it extra indulgent? Add a chocolate ganache drizzle on top. 😍