Nutella Cupcakes
Ingredients:
For the cupcakes:
1 cup (130g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) milk
1/4 cup (60g) Nutella (for the batter)
Optional: extra Nutella to fill cupcakes
For the Nutella frosting:
1/2 cup (115g) unsalted butter, softened
1 cup (300g) Nutella
1 1/2 – 2 cups (180–240g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
Pinch of salt (optional)
Instructions:
1. Prep:
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Make the batter:
In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar together until fluffy.
Beat in eggs one at a time, then add vanilla and Nutella. Mix well.
Alternate adding the flour mixture and milk, starting and ending with flour. Mix until just combined.
3. Bake:
Divide batter evenly among cupcake liners (about 3/4 full).
Optionally: add a teaspoon of Nutella in the center of each cupcake for a gooey surprise!
Bake for 18–22 minutes or until a toothpick comes out clean.
Cool completely before frosting.
4. Make the frosting:
Beat the butter until creamy. Add Nutella and beat until smooth.
Gradually add powdered sugar, then cream, one tablespoon at a time, until you reach a smooth, pipeable consistency.
Add a pinch of salt if desired (cuts the sweetness slightly).
5. Decorate:
Pipe or spread the Nutella frosting onto cooled cupcakes. Optionally, drizzle with warm Nutella or top with hazelnuts, sprinkles, or Ferrero Rocher.