Nutella Cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) buttermilk
¼ cup (60ml) hot coffee or hot water
For the Nutella Frosting:
1 cup (230g) unsalted butter, softened
1 ½ cups (450g) Nutella
3 cups (360g) powdered sugar, sifted
3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
For Garnishing:
Chopped hazelnuts
Chocolate-hazelnut candies (like Ferrero Rocher or a similar treat)
Instructions
Step 1: Make the Chocolate Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract.
Alternate adding dry ingredients and buttermilk, mixing until just combined.
Stir in hot coffee (batter will be slightly thin).
Divide batter evenly into cupcake liners, filling each about ¾ full.
Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely before frosting.
Step 2: Make the Nutella Frosting
Beat butter until smooth and creamy (about 2 minutes).
Add Nutella and beat until combined.
Gradually add powdered sugar, mixing on low speed.
Add heavy cream, vanilla extract, and salt, then beat on high for 2-3 minutes until fluffy.
Step 3: Assemble the Cupcakes
Pipe Nutella frosting onto cooled cupcakes using a star tip.
Sprinkle with chopped hazelnuts.
Top each cupcake with a chocolate-hazelnut candy.
Serving & Storage Tips
Best enjoyed fresh but can be stored in the fridge for up to 3 days.
Bring to room temperature before serving for the best flavor.