Nutella Cupcakes with Creamy Nutella Frosting

You can never go wrong with NUTELLA! These cupcakes are loaded with Nutella and chocolate flavors! They are soft and moist and the frosting is just too perfect. These Nutella Cupcakes with Creamy Nutella Frosting is an excellent go-to dessert because it’s a gurantee that everyone will love it! 

Nutella Cupcakes With Creamy Nutella Frosting

These cupcakes are loaded with Nutella and chocolate flavors! They are soft and moist and the frosting is just too perfect. These Nutella Cupcakes with Creamy Nutella Frosting is an excellent go-to dessert because it’s a gurantee that everyone will love it!

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Course: Dessert, Snack

Cuisine: American, French

Keyword: cupcake recipes, nutella

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Ingredients

Nutella Cupcakes

• 1 1/2 cups  All-Purpose Flour
• 1 1/2 cups Granulated White Sugar
• 1/4 cup Unsweetened Cocoa Powder   Dutch-process
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 cup Unsalted Butter softened
• 3 medium Egg beaten
• 1 cup Buttermilk
• 1/2 cup Nutella
• 1 tsp Vanilla Extract
• 1/4 cup Hot Water

Nutella Buttercream Frosting

• 1 cup Unsalted Butter softened
• 1/4 cup Cream Cheese softened
• 1 cup Nutella
• 1/2 cup Whipping Cream or Heavy Cream
• 1 1/4 cup Powdered Sugar sifted
• 1 pinch Salt optional

Instructions

• Preheat the oven to 180ºC (350°F).
• Line cupcake tins with cupcake papers.
• In a mixing bowl, combine flour, cocoa powder, baking soda and baking powder.
• Using a mixer bowl with the paddle attachment, gently beat the butter and sugar until light and fluffy.
• Add the eggs and continue beating until well combined, about 5 minutes. Add Nutella, buttermilk, and vanilla extract. Continue beating until fully incorporated. Off the mixer.
• Using a spatula, fold in the dry ingredients into two part to the wet ingredients and mix until everything is well incorporated.
• Pour in the hot water and mix until well combined; the batter will be thinner.
• Do not forget scraping the sides and the bottom of the bowl before pouring them into the cupcake papers.
• Divide the batter (2/3 cup of batter) evenly among the cupcake tins.
• Bake for about 15-17 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick to check if they’re done.
• Remove from oven and allow to cool few minutes in cupcake tin, then remove the cupcakes from the tin and transfer them to a wire rack to cool completely.
• Meanwhile, prepare the frosting. Using the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until light and fluffy. Stop the mixer occasionally throughout the entire mixing process and scrape down bottom and sides of the bowl.
• Add the Nutella and mix until fully incorporated.
• Pour in the whipping cream and mix until well combined. Scrape down the bowl. Take it off the mixer.
• Using a spatula, fold in the powdered sugar (adding it gradually) and pinch of salt, and mix until well combined.
• Put it back to the mixer, and beat them together again until smooth and fluffy, about 2-3 minutes.
• Pipe or spread frosting over cupcakes. Decorate with Ferrero Rocher chocolates.

Notes

• If buttermilk is not available, substitute with 1 cup milk and 1 tablespoon of lemon juice or vinegar, mix them together and let it stand for 5 minutes.
• The pinch of salt added in my buttercream at the very end is to balance out the sweetness.