Homemade Nutella Cupcakes with Nutella filling
These Homemade Nutella Cupcakes are soft and moist, piped with a fluffy Nutella buttercream frosting and Nutella filling in the center of each cupcake.
Servings: cupcakes
Ingredients
Chocolate Cupcakes
- 2 1/2 Cups All-purpose flour
- 3/4 Cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup unsalted butter room temperature
- 1 1/2 Cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 Cup sour cream room temperature
- 1 Cup strong Coffee Freshly brewed
Nutella Buttercream
- 1 Cup unsalted butter room temperature
- 3/4 Cup Nutella
- 3 1/2 Cup powdered sugar sifted
- 2 Tablespoons cocoa powder
- 1/4 Cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 Cup Hazelnuts Chopped
Filling
- 1 1/2 Cups Nutella
Instructions
- Start by Pre-heating your oven to 400 F and lining cupcake tins with cupcake liners. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder, salt and set aside.2 1/2 Cups (312.5 g) All-purpose flour, 3/4 Cup (64.5 g) cocoa powder, 1 1/2 teaspoon (1.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- Using a stand mixer with a paddle attachment, beat butter and sugar in a large bowl in medium speed until light and fluffy, about 1 1/2 minutes. Add eggs, one by one, beating after each addition.1 Cup (227 g) unsalted butter, 1 1/2 Cup (300 g) granulated sugar, 4 large eggs
- Add vanilla and sour cream and mix until combined. Alternate hot coffee and flour mixture, starting and finishing with dry ingredients and beating until well incorporated. Do not over mix.1 teaspoon (1 teaspoon) vanilla extract, 1/4 Cup (57.5 g) sour cream, 1 Cup (237 g) strong Coffee
- Fill prepared cupcake tins 3/4 full with cupcake batter; bake for 5 minutes at 400 F, reduce temperature to 350 F and bake for an additional 10 minutes, or until a toothpick inserted in the middle comes out clean. Do not over bake to avoid cupcakes from becoming dry! Remove cupcakes from tins after 2 minutes and let them cool completely over a cooling rack before filling.
- Using a melon baller, a pairing knife or a cupcake corer (see tips above), scoop or core the center of the cooled cupcakes and fill with Nutella using a piping bag.1 1/2 Cups (450 g) Nutella
- To make the Nutella buttercream, beat butter until creamy, about 1.5 minutes. Add Nutella and mix. Add powdered sugar, cocoa powder, cream, salt and vanilla extract.1 Cup (227 g) unsalted butter, 3/4 Cup (225 g) Nutella, 3 1/2 Cup (420 g) powdered sugar, 2 Tablespoons cocoa powder, 1/4 Cup (59.1 ml) heavy cream, 1/2 teaspoon (0.5 teaspoon) salt, 1 teaspoon (1 teaspoon) vanilla extract
- Beat on low speed until just incorporated, then beat in medium-high speed for 2 more minutes, until light and fluffy. Add more cream if needed.
- Prepare a piping bag with your favoring piping tip. Use a butter knife to spread Nutella in a line on the side of the piping bag, from tip to end, then fill the piping bag with the Nutella buttercream. Pipe each cupcake with buttercream and top with crushed hazelnuts. Enjoy!1/4 Cup (30 g) Hazelnuts
Notes
There are a few things you can do to avoid dry cupcakes:
- Make sure the butter, eggs and sour cream are at room temperature. This will make sure your ingredients mix more evenly, resulting in fluffy and moist cupcakes.
- Do not over mix your ingredients, or your could burst the air bubbles formed in the batter, resulting in chewy and dryer cupcakes. Once the flour is added, mix until the ingredients are just combined
- Use good quality ingredients and don't substitute them for other non-fat or low fat versions. Use full fat, real butter (preferably over any plant based versions), full fat sour cream and good quality cocoa powder (I used dutch-process cocoa powder). Make sure the baking soda and baking powder are not expired.
- Do not over bake your cupcakes! even a couple of extra minutes of oven time could turn your cupcakes dry. Use an oven thermometer to make sure your oven is baking at the right temperature every time.
Nutrition
Serving: 1cupcake
