Nutella Cupcakes

Let’s get this straight these Nutella Cupcakes are good for you.

Nutella Cupcakes

Here’s where it becomes good for you: Good eating equals good living. Profound, I know. Good thing I can inspire eating through baking and not through writing.

To keep a balance between the chocolate and the Nutella, I did not infuse the cupcake with Nutella but I did stuff it with a Ferrero Rocher. The frosting is where you will find your Nuttella bite of heaven.

Before I leave you with my inspirational quote of the day—I give you fair warning: Pipe your cupcakes quickly or else you may run the risk of piping the frosting straight into your mouth and end up with a few naked cupcakes.

A few notes:

  • For the frosting I used a Swiss Merigue buttercream, but feel free to swap it out with your favorite frosting. For a visual tutorial and tips and tricks on how to make Swiss Meringue buttercream click here.
  • The chocolate cupcake portion is an Alice Medrich recipe. The adaptations I made: I added a half cup of hot coffee in place of the hot water portions.
  • As always, I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder. It’s the best on the market and will make a huge difference in your baking results in terms of flavor.

Nutella Cupcakes

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake (adapted from Alice Medrich for Scharffen Berger Chocolate Maker)

  • •1 cup (4.5 ounces) all purpose flour
    •1 cup plus 2 tablespoons (7.3 ounces) sugar
    •1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
    •1/2 teaspoon baking soda
    •1/4 teaspoon salt
    •1/2 cup (1 stick) unsalted butter, melted and warm
    •2 large eggs
    •1 teaspoon pure vanilla extract
    •2 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot coffee
    • 12Ferrero Rochero

;

Nutella Buttercream Frosting:

•5 large egg whites
•11/2 cup sugar
•4 sticks unsalted butter, diced and softened
•1/4 teaspoon salt
•1 tablespoon vanilla
•1/2 cup of Nutella

Topping:

  • 3 oz. chocolate, melted
  • 6 Ferrero Rocher, halved

Instructions:

To make cupcakes:

  1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and addinstant coffee and the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Place a whole Ferrero Rochero in the center of each well. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

To make frosting:

  1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
  4. Add salt and vanilla mix to combine. Set aside 3/4 cup of frosting for the vanilla portion of the frosting.
  5. Add Nutella remaining frosting and mix to combine

To assemble:

1. Fit first first pastry with a large round tip and fill with Nutella frosting. Hold Nutella filled pastry bag directly on top of cupcake and squeeze to cover cupcake. Place melted chocolate in a plastic bag and cut a small hole in the corner and squeeze and drizzle on top of Nutella frosting. Fill second pastry bag fitted with Wilton’s 1M tip and pipe in a circular motion. Top with halved Ferrero Rochero.

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36 Responses to “Nutella Cupcakes”

  1. #
    1
    Averie @ Averie Cooks — May 13, 2012 @ 6:10 pm

    They are absolutely stunning! I love Nutella and of course chocolate. Gorgeous recipe & photography.

    And Happy Mother’s Day!

    Reply

  2. #
    2
    ThisBakerGirlBlogs — May 13, 2012 @ 6:41 pm

    Oooooh they look GOOD. Adding nutella to the shopping list

    Reply

  3. #
    3
    Johanna — May 13, 2012 @ 7:02 pm

    This looks just amazing! I love the look of the cupcakes, if I would have the ingredients at home I would be half way to kitchen already :)

    Reply

  4. #
    4
    milynn — May 13, 2012 @ 7:07 pm

    Beautiful photos! I love nutella and everything made with it! I’ll definitely have to try making these!

    Reply

  5. #
    5
    Ann P. — May 14, 2012 @ 5:03 am

    I love your photos and how decadent the cupcakes are!

    Reply

  6. #
    6
    Sandy — May 14, 2012 @ 9:21 am

    Where is the link to print the recipe for Nutella Cupcakes?

    Reply

    • Naomi replied: — May 14th, 2012 @ 12:39 pm

      Hi Sandy- I don’t have a print button. Sorry. But I will once the redesign is finished. For now you need to use the the print button on your browser.

      Reply

  7. #
    7
    Paula @ Vintage Kitchen Notes — May 14, 2012 @ 2:40 pm

    What could be better than finding a ferrero rocher inside a cupcake? Does it melt? These sound great!

    Reply

  8. #
    8
    Maria — May 14, 2012 @ 4:07 pm

    I am DYING over these!

    Reply

  9. #
    9
    Nicole @ Baking it on My Own — May 14, 2012 @ 6:09 pm

    I think I just died and went to Heaven. I can’t even take the yumminess!! I must make these ASAP and face plant myself right into them! Thanks for this delicious recipe… you totally made my day.

    Reply

  10. #
    10
    JulieD — May 14, 2012 @ 7:00 pm

    These are gorgeous, Naomi!!

    Reply

  11. #
    11
    Aimee @ ShugarySweets — May 14, 2012 @ 8:09 pm

    Holy motherload, I think you hit it here! My mouth is watering. YUM.

    Reply

  12. #
    12
    Tracy {Pale Yellow} — May 14, 2012 @ 10:43 pm

    Amazing! I love all the bits of nutella, chocolate, and hazelnut throughout!

    Reply

  13. #
    13
    baker in disguise — May 15, 2012 @ 4:08 am

    Your photographs are just so scrumptious!! makes one wanna go in and eat one!!

    Reply

  14. #
    14
    Carolyn — May 15, 2012 @ 10:03 am

    When i got married, I asked to have my wedding cake taste like you were biting into a Ferrero Rocher! This is my kind of cupcake.

    Reply

  15. #
    15
    Rachel @ My Coffee Cravings — May 15, 2012 @ 12:17 pm

    These look amazing! I love a

    Reply

  16. #
    16
    Rachel @ My Coffee Cravings — May 15, 2012 @ 12:19 pm

    Well I screwed that comment up majorly, I was going to say that I love any swiss meringue buttercream! These look incredible! Feel free to delete that comment fail :)

    Reply

  17. #
    17
    Catalina @ Cake with Love — May 15, 2012 @ 3:34 pm

    These are truly a work of art, and sound delicious too, your photos as always leave me hungry and craving sweets!

    Reply

  18. #
    18
    Cookin' Canuck — May 16, 2012 @ 12:38 am

    I am absolutely yearning for one of these cupcakes. Nutella, Ferrero Rocher…what are you doing to me, girl?!

    Reply

  19. #
    19
    Sylvie @ Gourmande in the Kitchen — May 16, 2012 @ 8:21 am

    I like your philosophy! Good living does indeed involve Nutella.

    Reply

  20. #
    20
    Lisa — May 20, 2012 @ 2:10 pm

    Oh, Naomi, these look so delicious! I will definitely be trying this recipe soon!!!

    Reply

  21. #
    21
    Sandra — May 22, 2012 @ 10:41 am

    Does the frosting recipes ke a lottery than you need for the 12 cupcakes?

    Reply

    • Naomi replied: — June 1st, 2012 @ 12:58 pm

      Sandra, it may, that depends on how much frosting you put on you cupcake. If you have an excess of frosting, you can freeze and spread it on other things like brownies, cookies and such.

      Reply

  22. #
    22
    Jessica — June 10, 2012 @ 8:04 pm

    Hi, I am in the process of baking these cupcakes, but the recipe and the instructions don’t match. The ingredients call for 6 Rochers, halved, but then the instructions call for putting a full Rocher in each cup. The recipe also calls for instant coffee, but the instructions don’t indicate when the instant coffee should be used.

    Reply

    • Naomi replied: — June 11th, 2012 @ 3:50 am

      Jessica-Thanks for letting me know. I’ve updated the recipe.

      Reply

  23. #
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    Rue — July 17, 2012 @ 5:59 pm

    How many grams does 4 sticks of butter equate to? Looking forward to making these!

    Reply

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    Rachel — March 23, 2013 @ 11:58 am

    I made these, they were amazing!
    http://i46.tinypic.com/1zwnafk.jpg

    Reply

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    Joel — July 27, 2013 @ 8:57 pm

    I’m really enjoying the design and layout of your site. It’s
    a very easy on the eyes which makes it much more pleasant for me to come
    here and visit more often. Did you hire out
    a developer to create your theme? Great work!

    Reply

  26. #
    26
    brenda — April 9, 2014 @ 10:40 am

    my mixture curdled ahhh. help??? i kept mixing but never became smooth..

    Reply

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