Nutella Cupcakes
Indulge in rich chocolate cupcakes filled with Nutella and topped with creamy frosting and crunchy hazelnuts.
Ingredients
Cupcake Batter
- 1 cup all purpose flour Provides the structure for the cupcakes.
- 1 cup granulated sugar Adds sweetness and moisture.
- 1 cup Hershey's Special Dark cocoa powder Enhances the chocolate flavor.
- 1 teaspoon baking powder Acts as a leavening agent.
- 1 teaspoon baking soda Enhances leavening effect.
- 1/2 teaspoon salt Balances sweetness.
- 1/2 cup unsalted butter Adds richness and moisture.
- 2 large eggs Provides structure and richness.
- 1/2 cup whole milk Contributes to creaminess.
- 1 teaspoon vanilla extract Adds flavor depth.
- 1/2 cup Nutella Chocolate-hazelnut filling.
Frosting
- 1/2 cup unsalted butter Creates a creamy base.
- 3 cups powdered sugar Sweetens and gives fluffiness.
- 1/2 cup Hershey's Special Dark cocoa powder Deepens chocolate flavor.
- 1/4 cup heavy cream Adds richness and smoothness.
- 1/4 cup finely chopped hazelnuts Adds crunch and complements flavor.
Instructions
Preparation
- Preheat the oven to 350 degrees F and prepare a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Incorporate the very soft butter into the dry ingredients, mixing until the texture resembles sandy crumbs.
- Beat in the eggs, milk, and vanilla extract until the mixture is well combined and smooth.
- Pour the batter into the lined muffin cups, filling each about 3/4 of the way full.
Baking
- Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Filling and Frosting
- Cut a small hole in the center of each cooled cupcake and fill it with a generous dollop of Nutella.
- In a bowl, cream the softened butter until fluffy, then gradually add the powdered sugar, mixing until well incorporated.
- Beat in the cocoa powder and heavy cream until the frosting is smooth and creamy.
- Generously frost each cupcake, allowing the frosting to swirl artfully on top.
- Sprinkle with finely chopped hazelnuts for an added crunch.
Notes
For best results, measure ingredients accurately and use room temperature eggs and milk. Avoid overmixing the batter.