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Nutella Cupcakes

May 13, 2012 By Naomi Robinson | Bakers Royale 32 Comments

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.

Filed Under: Cupcakes, Sweet

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Comments

  1. Averie @ Averie Cooks says

    May 13, 2012 at 6:10 pm

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

    And Happy Mother’s Day!

  2. Johanna says

    May 13, 2012 at 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 🙂

  3. milynn says

    May 13, 2012 at 7:07 pm

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

  4. ThisBakerGirlBlogs says

    May 13, 2012 at 6:41 pm

    Oooooh they look GOOD. Adding nutella to the shopping list

  5. Ann P. says

    May 14, 2012 at 5:03 am

    I love your photos and how decadent the cupcakes are!

  6. Sandy says

    May 14, 2012 at 9:21 am

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

  7. Naomi says

    May 14, 2012 at 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.

  8. Paula @ Vintage Kitchen Notes says

    May 14, 2012 at 2:40 pm

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

  9. Maria says

    May 14, 2012 at 4:07 pm

    I am DYING over these!

  10. Nicole @ Baking it on My Own says

    May 14, 2012 at 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.

  11. JulieD says

    May 14, 2012 at 7:00 pm

    These are gorgeous, Naomi!!

  12. Aimee @ ShugarySweets says

    May 14, 2012 at 8:09 pm

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

  13. baker in disguise says

    May 15, 2012 at 4:08 am

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

  14. Tracy {Pale Yellow} says

    May 14, 2012 at 10:43 pm

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

  15. Carolyn says

    May 15, 2012 at 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.

  16. Catalina @ Cake with Love says

    May 15, 2012 at 3:34 pm

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

  17. Rachel @ My Coffee Cravings says

    May 15, 2012 at 12:17 pm

    These look amazing! I love a

  18. Rachel @ My Coffee Cravings says

    May 15, 2012 at 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 🙂

  19. Cookin' Canuck says

    May 16, 2012 at 12:38 am

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

  20. Sylvie @ Gourmande in the Kitchen says

    May 16, 2012 at 8:21 am

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

  21. Lisa says

    May 20, 2012 at 2:10 pm

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

  22. Sandra says

    May 22, 2012 at 10:41 am

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

  23. Naomi says

    June 1, 2012 at 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.

  24. Jessica says

    June 10, 2012 at 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.

  25. Naomi says

    June 11, 2012 at 3:50 am

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

  26. Rue says

    July 17, 2012 at 5:59 pm

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

  27. Rachel says

    March 23, 2013 at 11:58 am

    I made these, they were amazing!

  28. Joel says

    July 27, 2013 at 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!

  29. brenda says

    April 9, 2014 at 10:40 am

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

  30. Brittanne says

    January 27, 2015 at 8:44 pm

    These are very good! Super flavourful and moist! I couldn’t get the icing to work so I just made normal buttercream, halved it, and added 1/4 cup Nutella to the other half.

  31. plasterer+bristol says

    March 18, 2015 at 11:42 pm

    Wow now these look good, thanks for sharing.

    Simon

  32. Leonie Perera says

    April 10, 2015 at 3:20 am

    I love them. After taking down the recipie I normally make to get a good knowledge. Thank you very much.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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