Rich chocolate fudge cupcakes topped with creamy Nutella buttercream frosting. You will be baking these gorgeous cupcakes over and over again!
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!
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.
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
- 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.
- Add the melted butter, eggs and vanilla and beat until incorporated.
- Add half the boiling water/coffee and continue to beat the mixture.
- 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.
- 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.
- 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.
- 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.
- Now add the Nutella and cream and beat until combined.
- 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.
- Finish with a choice of chocolate sprinkles, Ferrero Rocher chocolates or chopped toasted hazelnuts. Enjoy!