Nutella Cupcakes with Nutella ButtercreamOle & Shaina Olmanson
It’s a Nutella nation lately. Nutella is everywhere: in cookies, on toast, topping graham crackers and being baked into brownies. This time I baked it into the cupcake and then topped the whole thing off with more chocolate and hazelnut spread. Take it a step further and pipe some unaltered Nutella straight into the center while the cupcakes are still warm before frosting. You’ll have the ultimate Nutella cupcake surprise.
Nutella Cupcakes with Nutella Buttercream and a Nutella Middle
Cupcakes: adapted from GoodLife Eats
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk
1/2 cup Nutella
1 stick unsalted butter, softened
1 cup Nutella
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2-4 tablespoons heavy cream
Preheat oven to 350 degrees F. Sift together flours, cocoa powder, baking soda, baking powder and salt. Whisk to combine. In a large bowl or stand mixer, beat eggs and sugar until they are pale yellow and thick in consistency. Add in butter and mix to combine. Add Nutella and buttermilk and beat until incorporated.
Add in flour 1-2 cups at a time, mixing in after each addition. Scoop batter to fill lined cupcake tins 2/3 full. Bake for 22-25 minutes until tops bounce back when touched lightly. Allow to cool 5-10 minutes.
When cupcakes are still warm, fill a pastry bag with a round tip with the 1/2 cup Nutella. Insert tip into the top of each cupcake in the center about 1/2″ down. Squeeze in Nutella, about 1 tablespoon for each cupcake. Allow cupcakes to cool completely.
Beat together butter and Nutella until creamy. Mix in vanilla extract. Add in powdered sugar and mix well. Add cream until desired consistency is reached.
Pipe Nutella buttercream onto filled cupcakes.
For even more Nutella recipes, check out these 15 spell-binding creations!