Nutella Cupcakes
These Nutella Cupcakes combine the best of both worlds, vanilla and chocolate. This recipe is for soft vanilla cupcakes, filled with Nutella, and swirled with a fluffy Nutella buttercream. They are decorated with toasted hazelnuts and ferrero rocher, and you just have to try them!
Servings: 24 cupcakes
Calories: 449kcal
Equipment
- 2x 12-hole cupcake pans
Ingredients
Vanilla Cupcakes
- 120 ml sunflower oil
- 3 eggs extra-large
- 250 g sugar granulated
- 290 g self-raising flour
- ½ teaspoon salt
- 270 ml milk
- 1 teaspoon vanilla extract
Nutella Buttercream
- 600 g powdered sugar
- 20 g cocoa powder
- 300 g unsalted butter room temperature
- 200 ml whipping cream
- 200 g Nutella
Decorating
- 100 g Nutella
- 12 Ferrero Rocher chocolates halved
- 50 g hazelnuts roasted and chopped
Instructions
Vanilla Cupcakes
- Preheat the oven to 170°C (340°F) and line 24 cupcake liners into two 12-hole cupcake pans.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Sift together the salt and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Combine the milk and vanilla extract in a jug, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Pour the cupcake batter into the cupcake liners using a jug or ice cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 12 to 15 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.
Nutella Buttercream
- To a bowl of a stand mixer fitted with a paddle attachment add the icing sugar, cocoa powder, and unsalted butter. Beat at medium speed until the mixture looks like fine breadcrumbs.
- With the mixer’s motor running at low speed slowly pour the cream into the frosting mixture. Once all the cream has been added increase the speed of the mixer to medium-high speed and beat for 5 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and beat the frosting again at medium-high speed for a couple of minutes until light and fluffy and the perfect consistency.
- Add the Nutella to the whipped frosting and beat again until well combined, scraping down the sides of the bowl if needed. Add the frosting to a piping bag fitted with your chosen nozzle.
Decorating
- Use an apple corer or cupcake corer to remove the center of each cupcake, and fill the center with a teaspoon of Nutella by either using a spoon or a piping bag.
- Pipe a swirl of Nutella frosting onto each cupcake.
- Decorate each cupcake with toasted hazelnuts, Ferrero Rocher chocolate, and extra swirls of Nutella. Serve and enjoy!
Nutrition
Calories: 449kcal | Carbohydrates: 55g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 73mg | Potassium: 127mg | Fiber: 2g | Sugar: 44g | Vitamin A: 485IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg
