Nutella Bueno Cupcake
Ingredients
For the cupcakes:
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup whole milk
½ cup Nutella
½ cup finely chopped Ferrero Rocher or Bueno chocolate bars (optional, for extra crunch)
For the Nutella frosting:
½ cup unsalted butter, softened
½ cup Nutella
1 ½ cups powdered sugar
2–3 tbsp heavy cream or milk
For garnish (optional):
Crushed Bueno pieces or hazelnuts
Drizzle of Nutella
Instructions
1. Preheat and prepare pan
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
2. Mix dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
4. Combine wet and dry ingredients
Mix in Nutella until smooth.
Gradually add the dry ingredients, alternating with milk, starting and ending with dry ingredients.
Fold in chopped Bueno or Ferrero pieces if using.
5. Bake
Divide batter evenly among 12 liners.
Bake 18–22 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely on a wire rack.
6. Make the frosting
Beat butter and Nutella until creamy.
Gradually add powdered sugar, mixing well.
Add heavy cream a little at a time until desired consistency is reached.
7. Frost and garnish
Frost cooled cupcakes with Nutella frosting.
Top with crushed Bueno pieces or hazelnuts and a Nutella drizzle