Beautifully light and fluffy chocolate fudge cupcakes with decadent Nutella buttercream. Decorate these divine cupcakes with a choice of Ferrero Rocher chocolates, sprinkles or chopped toasted hazelnuts.
I shared a Nutella cupcake recipe in the first few months after starting my blog. I remember I spent years baking cupcakes and experimenting with buttercream recipes. This buttercream is pure heaven for any Nutella lover. It has an a gorgeous light Nutella flavour and it doesn’t distract or overpower chocolate flavour in the cupcakes, making this combo a heavenly match.
The Nutella buttercream recipe comes with a warning. You’ll probably devour it before you even get a chance to decorate the cupcakes.
After swirling each cupcake with the heavenly buttercream I decorated some of the cupcakes with rainbow sprinkles, Ferrero Rocher chocolates and with chopped toasted hazelnuts. If you want to take these cupcakes to the next level, why not scoop out the centre of each cupcake and fill with Nutella.
Decoration is totally optional, however I can never resist decorating cupcakes with sprinkles.
So here it is, my favourite chocolate fudge cupcake topped with dreamy Nutella buttercream. Now it’s time to grab your apron and get baking these amazing cupcakes!
(Makes 12)
Ingredients:
Dark Chocolate Cupcakes:
85g (3 ounces) dark chocolate, finely chopped
40g (1/3 cup) cocoa powder
1 teaspoon instant coffee granules or powder (optional)
180ml (3/4 cup) boiling water
105g (3/4 cup) bread flour (can be substituted with plain/all-purpose flour)
150g (3/4 cup) caster or granulated sugar
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda (baking soda)
6 tablespoons vegetable oil
2 large free-range eggs, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
Nutella Buttercream:
150g (1/2 cup + 2 tablespoons) salted or unsalted butter, softened – I recommend using salted butter for buttercream
250-300g (2 and 1/2 – 3 cups) icing (confectioners’) sugar, sifted
1 teaspoon vanilla extract
200g (1 cup) Nutella or other chocolate hazelnut spread
3-4 tablespoons double/heavy cream or milk
Method:
- To make the cupcakes: Place the chopped chocolate, cocoa powder and coffee granules/powder (if using) in a medium mixing bowl. Pour the boiling water over and whisk until smooth and all the chocolate has melted. Place in the fridge for 20 minutes.
- Meanwhile, preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases. In a large mixing bowl, whisk together the flour, sugar, salt and bicarbonate of soda until thoroughly combined. Whisk the oil, eggs, vinegar and vanilla into the now cooled chocolate mixture. Finally, add the dry ingredients and whisk until you have a smooth batter.
- Divide the batter between the paper cases – I find using an ice cream scoop best for doing this as it makes less mess. Bake for 17-19 minutes or until the cupcakes are well risen and a cake tester comes out clean when inserted into the centre. Leave to cool in the tin for 5-10 minutes then transport to a wire rack to finish cooling completely.
- To make the buttercream: 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 vanilla extract and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 2-3 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 buttercream. Pipe the buttercream onto each cupcake.
- Finish by decorating the top of each cupcake with a choice of sprinkles, Ferrero Rocher chocolates or chopped toasted hazelnuts. Store the cupcakes in an airtight container for up to 3 days.
Keep up to date with me on:
Like my Facebook page here
Instagram: @whatjessicabakednext
Twitter: @jessbakednext
Pinterest: @jessbakednext