Chocolate Nutella Cupcakes – Fudgey chocolate cupcakes, filled with a gooey Nutella centre, and generously topped with a fluffy, creamy Nutella buttercream.
I know, I know. We’ve only just had a Nutella recipe, but please forgive me. These Nutella cupcakes are worth it!
With Valentine’s Day just around the corner, its time to start thinking about the one you love. Whether you’re a big romantic wine-and-dine kind of couple, you like to spend Valentine’s Day out with your friends, or you prefer something a little more low key entirely, these Nutella cupcakes will make the perfect treat. Moist chocolate cake, filled with a gooey Nutella, and topped with a fluffy, soft and creamy Nutella buttercream. Something that will both indulge the most romantic at heart, and tempt even the most stringent of Valentines haters.
These cakes took a few tries to get right, but I think I’ve got there! The final version has the perfect texture and taste I was looking for, and I’m so excited to share the results with you.
My first attempt used a simple chocolate sponge recipe, but the Nutella centres sucked the moisture out, leaving them a little dry and cloying. Next I tried my favourite chocolate cake recipe made with sugar, cocoa, and boiling water. These tasted great, and were wonderfully fudgey, but the batter was too thin, and the Nutella centres sunk to the bottom.
The final version is based on a Death By Chocolate cupcake recipe from Sally’s Baking Addiction. The cupcakes are made with both cocoa powder and dark chocolate. The chocolate and butter are melted before being added to the dry ingredients. The resulting cupcakes are fudgey and tender, and pack an impressive chocolate punch. As you bite into the cake you’re greeted by a whole teaspoon of pure Nutella. It is entirely unaffected by the baking process, and it’s just like eating Nutella straight out of the jar. Don’t tell people its there when you give them the cakes, and you’ll be rewarded with some very happily surprised people.
The Nutella buttercream comes from my Fererro Rocher cupcakes. Its beautifully light and soft, with a rich Nutella taste. Its piped generously on top of the cupcakes, piled high in a decadent, luxurious swirl. Valentine’s love hearts, and chocolate strands finish off the cakes. If you’re not into the cutesy side of Valentine’s Day, they’d also look lovely with a little grated chocolate on top, or a sprinkle of chopped nuts.
A perfect treat for the one you love!
– recipe adapted, heavily, from Sally’s Baking Addiction.
– I’ve decorated with chocolate strands and sprinkles, but finely chopped hazelnuts would make a more sophisticated topping.
– The batter should be mixed to only just combined, as if you were making muffins, it will still be a little lumpy in the bowl.
– If you’re working in a warm kitchen, pop the Nutella buttercream in the fridge for half an hour before trying to pipe it. This will ensure its the correct consistency to pipe, and give you a nice neat swirl.
– The buttercream quantities make enough to generously pipe buttercream onto your cupcakes. If you don’t fancy piping the buttercream onto your cake, reduce the recipe by half, and spread the buttercream on with a knife.
- ---- for the cupcakes
- 115g butter
- 60g dark chocolate
- 45g cocoa powder
- 95g self raising flour
- ½ teaspoon baking powder
- 2 medium eggs
- 100g caster sugar
- 60g light brown muscavado sugar
- 1 teaspoon vanilla extract
- 100ml milk
- 12 teaspoons nutella
- ---- for the nutella buttercream
- 150g lightly salted butter, softened to room temperature
- 280g icing sugar, sifted
- 40g cocoa powder, sifted
- 2 teaspoons vanilla extract
- 250g nutella
- 100ml milk
- Preheat the oven to 180C/ 160C Fan/ 350F.
- Line a 12 hole cupcake tin with paper cases.
- In a small pan, melt together the butter and the chocolate until just melted. Keep the melting mixture moving in the pan by stirring or swirling, You need to ensure that the chocolate doesn't burn on the bottom of the pan. Alternatively, melt in the microwave in short 30 second blasts, stirring in between, until completely melted. Set aside to cool slightly.
- In a large bowl, mix together the cocoa powder, self raising flour, and baking powder.
- In a jug, whisk together the eggs, caster sugar, light brown muscavado sugar, and vanilla extract. Slowly pour the slightly cooled chocolate mixture into the wet ingredients and mix.
- Pour half of the chocolate mixture, although with half the milk, into dry ingredients. Stir until combined. Repeat with the remaining chocolate mixture and milk until all the ingredients are just combined. The batter will be quite thick, and a little lumpy, but thats ok.
- Spoon around a generous teaspoons amount of the batter into each cupcake case, ensuring that the bottom of each case is fully covered.
- Next, put a teaspoon of nutella into each cupcake hole. Cover with the remaining batter, ensuring that the nutella is fully covered.
- Put into the centre of your preheated oven, and bake for 17 minutes until firm and springy to the touch. Remember the nutella will stay liquid in the centre of the cake, so you can't use an inserted skewer to test if the cakes are done. Be careful not to over bake.
- Transfer onto a wire rack and cool.
- Meanwhile, make your buttercream. In a large bowl, beat the butter until very pale, smooth and creamy. An electric beater will speed this up for you.
- Add the icing sugar, cocoa power, vanilla extract, nutella, and milk. Beat until the buttercream is smooth and creamy, and the ingredients are well combined. If it is a little stiff, add a splash more milk. If you find it a little too runny, add more sifted icing sugar until firm.
- Pipe the buttercream onto the cooled cakes, and decorate with sprinkles.