Nutella Cupcakes

Rich chocolate fudge cupcakes topped with creamy Nutella buttercream frosting. You will be baking these gorgeous cupcakes over and over again!

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I first shared a Nutella cupcake recipe in the first few months after I started my blog. I remember I spent years baking cupcakes and experimenting with buttercream recipes. This frosting is pure heaven for any Nutella lover. It has an a gorgeous light Nutella flavour and it doesn’t distract or overpower chocolate flavour of the cupcakes, making this combo a heavenly match.

The recipe comes with a warning. You will probably devour it before you even get a chance to ice the cupcakes. I piped a beautiful swirl of frosting onto each cupcake, using my favourite open star nozzle – I love the fact the icing has the look and texture of whippy/soft serve ice cream!

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After swirling each cupcake with the heavenly buttercream I decorated each cupcake with chocolate sprinkles and Ferrero Rocher chocolates. I also decorated a few of the cupcakes which weren’t pictured with chopped toasted hazelnuts but feel free to decorate in any way that takes your fancy. I love decorating these with chocolate M&M’s or fresh raspberries.

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(Makes 12)

Ingredients:

Chocolate Fudge Cupcakes – 

1 cup (120g) plain flour (all-purpose)

1 cup + 2 tbsp (225g) granulated sugar

1/3 cup (35g) cocoa powder

1/2 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1/2 cup (120g) unsalted butter, melted and still warm 

2 large free-range eggs, at room temperature 

1 tsp vanilla extract

1/2 cup (120ml) freshly brewed coffee or boiling water

Nutella Buttercream – 

1/2 cup + 2 tbsp (150g) unsalted butter, softened

3 cups (300g) icing (confectioners’) sugar, sifted

1 tsp vanilla extract

200g Nutella or other chocolate hazelnut spread

3-4 tbsp double cream or milk

Method:

  1. To make the cupcakes: Preheat oven to 180 degrees C. Line a cupcake tin with 10-12 paper liners and set aside. In a large mixing bowl whisk together the flour, cocoa powder, sugar, baking soda and salt until combined.
  2. Add the melted butter, eggs and vanilla and beat until incorporated.
  3. Add half the boiling water/coffee and continue to beat the mixture.
  4. Add the remaining water and continue to beat until smooth. Equally distribute the cupcake batter between the paper liners, filling 2/3 of the way up – I use an ice cream scoop to do this or you can use a pouring jug.
  5. Bake the cupcakes for 18-20 minutes or until a cake tester comes out completely clean when inserted into the centre of the cupcake. Leave to cool in the tin for 10 minutes, then carefully remove and place on a wire rack to finish cooling fully.
  6. To make the frosting: In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  7. Add the icing sugar and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 5-7 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  8. Now add the Nutella and cream and beat until combined.
  9. To decorate the cupcakes: Fit a disposable piping bag with your favourite piping nozzle. Fill the bag with the frosting. Pipe even swirls of the frosting on each cupcake.
  10. Finish with a choice of chocolate sprinkles, Ferrero Rocher chocolates or chopped toasted hazelnuts. Enjoy!

 

Keep up to date with me on Instagram, Twitter, Pinterest and like my Facebook page. I love seeing what you bake from my blog – #whatjessicabakednext.

Enjoy!

jess

92 thoughts on “Nutella Cupcakes

  1. I love adding coffee to chocolate cake, too, Jess! But let’s stop and talk about that frosting. It looks creamy and perfect…and you decorated these cupcakes like a master cake decorator! Now I want a cupcake with my morning coffee. 🙂

  2. I’m always drooling over your cupcakes! The Ferrero Rocher on top is especially killing me today!

  3. You are really speaking right too me here! Nutella = favorite thing ever. These cupcakes are adorable!

  4. These looks so delicious Jess! Not only did I love reading your tasty recipe, your tips were super helpful too! I always have the problem of not having room temperature eggs – never again!! 😛 x

  5. Oh my goodness these are making my mouth water! I would probably have like 4 or 5 of these if they were in front of me right now!

  6. These look incredible! They are all of my favourite things rolled into one – I seriously can’t cope. I’m in total nutella heaven! WOW!!

  7. Love ur blog. Which brand of cocoa pd did u use?? Can I use instant coffee powder and mix it with hot water in this?
    Thanks
    Keep up the good work

    • Hi Kulsiq! Thanks so much for your lovely comment! Happy you like my blog! 😀

      I use just a basic supermarket own brand cocoa powder. But I do recommend cocoa powder such as Green & Black’s for the best chocolate flavour.
      Instant coffee powder will work perfectly – yes, just mix it with the hot water to dissolve the coffee fully.

      Hope that helps. If you have any other questions, don’t hesitate to ask!
      Have a brilliant weekend and enjoy the cupcakes! 😀

      Jess

  8. I made these this week and they were the most delicious, moist cupcakes I have had in a long time. I did not make the nutella based frosting as my partner has a nut allergy, instead I used a regular frosting recipe which included cream. I will be making them again.

  9. Hi Jess

    These cupcakes look absolutely divine love your work. Tried these cupcakes out but they don’t rise properly and sink in the middle.

    Do you perhaps have a solution to this that I could try?

    Thanks ☺

    • Thanks Andrea – glad you are enjoying my recipes and blog! 😀

      If you have under baked the cupcakes (a cake tester has not come out clean),then the cupcakes will sink. All ovens cook differently, so they may have needed longer to bake.

      Also, if you have any drafts in your kitchen i.e. a door or window open, this may result in the cupcakes sinking.

      Hope that helps – if you have any other questions, do not hesitate to ask me!

      Jess

  10. These bad boys are just about ready to come out the oven, and I can’t wait to decorate then eat them! Your recipes are always a huge hit in my house, they’re so delicious 🙂

      • I’ve had a bit of a problem, actually 😦 they took 40 minutes to cook and they’ve all sunk in the middle! I’m really sad and trying to figure out where I went wrong, and I think it’s the amount of liquid in the cake – does the coffee mixture need to be added or would it be ok without it? I’m determined to give it another go, haha!

      • Hi Heather – I’m not sure why they’ve gone wrong. I’ve made this cupcake recipe quite a few times now and every time they have worked wonderfully for me.

        The cupcake batter is very liquidly, as this keeps the cupcake moist. I’ve not tried the recipe without the coffee yet – so I’m not sure how that work turn out.

        All ovens are different, so baking time can vary slightly. They may have sunk because they aren’t baked all the way through.

        I hope you do try the recipe again and they turn out ok. Let me know how you get on!

        Jess

      • Not to worry, I’ve just put another test batch in the oven now to see how they go 🙂 I think my issue is my oven is old and faulty, and I kept opening the door to check if they were done, and that made them sink. I’ll let you know how these lot are once they’re out! x

      • Thanks Heather! Hopefully this next batch will turn out ok for you. Ovens are always the reason some recipes vary and don’t turn out successful. And as you’ve said, opening the oven door would probably have caused the cupcakes to sink.
        Enjoy! 😀

        Jess

  11. I tried them but they became hard and even the butter cream was not smooth as yours.
    I don’t know what the problem was it took 30ims to cook.what could have gone wrong I’m wondering. I followed each step as mentioned:(

    • Hi Kuls. Regarding the cupcakes, are you sure you measured all the ingredients correctly – it’s very important to be accurate with the measuring as that could be the reason they sunk.

      For the buttercream, as instructed it’s really important to stop the mixer and scrape down the sides of the bowl to ensure even mixing and smooth buttercream. If you followed each step, I’m really not sure why it went wrong?

    • They dint sink for me but they were hard not moist. I did use a weighing scale. Is it supposed to be real moist or hard.
      Thanks

  12. Pingback: S’mores Cupcakes | What Jessica Baked Next...

  13. Hi jessica 🙂 i made these cupcakes today and they are AMAZING!!! So rich and moist with the perfect crumb texture 🙂 im so glad i found this recipe, thanks so much for sharing it, they really are fantastic 🙂 i didnt get a chance to take a pic and tag u with it on instagram but im definately making these again and hopefully will tag u then ❤

  14. Hello! I hope you can help me! I am dying to try this recipe but I’m not a coffee drinker and wouldn’t know what the ideal brew would be. Is there a certain brand you would recommend and is it just coffee powder and water or should milk/sugar be added? Thanks in advance!

    • Hi Amy – really happy you’re excited to try the recipe! 🙂 If you’re not a fan of coffee you can omit it in the recipe add just boiling water instead. But if you want to add coffee you will just need approx. 1 teaspoon coffee granules and 120ml (1/2 cup) boiling water – you don’t need to add any milk or sugar. Hope that answers your question. Enjoy the cupcakes! 🙂

  15. I discovered this recipe just the other day and oh my goodness! Super delicious! I’m not one to lick the bowl and spoon, but I couldn’t resist! Have you tried baking a cake version of this recipe (I apologise if someone has already asked you this question…I haven’t read any of the comments from other people)? I’m picturing three layers of chocolate fudge cake with the Nutella buttercream sandwiched between the layers…oh, and Nutella buttercream covering the whole cake…thoughts?

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