Nutella Cupcakes (VIDEO)
These Nutella cupcakes are a chocolate lover's dream. Deliciously flavored, perfectly moist, and filled with creamy Nutella spread, this chocolate hazelnut cupcakes recipe is an indulgent dessert fit for any occasion.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 90 Unsalted butter (soft, room temperature)
- 100 g Granulated sugar
- 1 Egg (room temperature)
- 80 g All purpose flour
- 45 g Cocoa powder
- Pinch of salt
- 1/2 teaspoon Baking powder
- 65 g Whole milk (room temperature)
- 60 g Coffee (room temperature)
- 1/2 teaspoon White vinegar
- 1/2 teaspoon Baking soda
- 250 g Whole milk
- 50 g Granulated sugar
- 40 g Egg yolk (approx. 2 egg yolk)
- 12 g Corn starch
- 12 g All purpose flour
- 25 g Dark chocolate (eg. Callebaut 811, semi-sweet good quality chocolate finely chopped)
- 75 g Nutella
- 75 g Unsalted butter (room temperature)
- 8 g Cocoa powder (unsweetened, dutch processed)
- 80 g Nutella (gently melted)
Instructions
- 1
Start with the Nutella frosting
- 2
To start with, make the pastry cream by whisking together sugar and egg yolk until slightly fluffy for about 1-2 minutes, then mixing in corn starch and flour until a smooth paste is achieved
- 3
Bring milk to simmering in a saucepan on medium heat
- 4
Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. Then, pour it back into the saucepan and cook until thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy at first, but don't worry just keep whisking and the cream will get smooth and glossy.
- 5
Add in chocolate in 3 stages, and mix with a Rubber spatula until completely incorporated. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool to room temperature
- 6
Once the pastry cream is set and at room temp, prepare the frosting by whipping room temp butter first for a few minutes, then whip in the cocoa powder and Nutella for 1-2 minutes
- 7
Then, start adding in the room temperature pastry cream in 4 stages until the cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
- 8
Chill the cream while preparing the chocolate cupcakes
- 9
For the chocolate muffin
- 10
Heat oven to 175 C / 347 F
- 11
With an Electric hand mixer whip room temperature soft butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat
- 12
Sift flour, salt, cocoa powder, and baking powder together, this is the “dry ingredients”, while the room the milk and coffee mixture is your "wet ingredient"
- 13
Start adding the dry and wet ingredients into the cupcake batter in the following 4 steps: wet, dry, wet, dry. Fold with a Rubber spatula fold each time. Finish with dry ingredients
- 14
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes soft for days without the taste of vinegar of course!
- 15
Spoon or Pipe the mixture into Cupcake pan till approx. ¾. This recipe makes 6 large cupcakes
- 16
Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack before filling and frosting
- 17
Assemble
- 18
Once the cupcakes are cooled, make a small hole on each of the cupcakes and fill them with Nutella. Worth to heat up the Nutella gently in the microwave so it will be smoother and runnier
- 19
Pipe the frosting on top and decorate with hazelnut
- 20
Store in refrigerated for 2-3 days