Nutella Cupcakes
Nutella Cupcakes - A rich and chocolate-y cupcake filled with Nutella and then topped with a delicious Nutella buttercream frosting. A chocolate lovers' dream come true!
Servings: 12
Ingredients
Cupcakes
- 6 ounces semi-sweet chocolate
- 2 ounces bittersweet chocolate
- 10 Tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups powdered sugar
- 3 whole large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
Frosting:
- 1/2 cup butter softened
- 1/2 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup Nutella
- 3-4 cups powdered Sugar
Filling
- 1/3 cup Nutella
Instructions
To make the cake:
- Preheat oven to 350º F. Line a 12 cup muffin pan with liners and set aside.
- Melt the chocolate and butter together. You can use a double broiler, or the microwave. Mix until it is nice and smooth.
- Add the flour and powdered sugar, and mix until well combined. It will be very thick.
- Stir in the eggs, egg yolks, and vanilla until smooth.
- Divide the batter into 12 lined muffin cups
- Bake for 15-18 minutes until a tester comes out clean. Remove from the oven and let cool for 5 minutes before removing from the pan to cool completely.
To make the frosting:
- Combine all of the ingredients in a large bowl or stand mixer and beat until it is spreadable, smooth and creamy. Adjust the milk and powdered sugar as necessary to thin or thicken it.
To Assemble
- Once the cupcakes are cool, use a teaspoon to scoop out the center, reserve the cake pieces.
- Fill the with a little bit of Nutella and then trip the reserved cake pieces to be flat disks, and cover the Nutella.
- Pipe or spread the Nutella Buttercream Frosting over the cupcakes
Notes
Cupcakes adapted from Paula Deen
Nutrition
Serving: 12Servings | Calories: 351kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 161mg | Fiber: 1g | Sugar: 32g
