Recipe: how to make the ultimate Nutella cupcakes

A spoonful of Nutella on its own is almost impossible to beat, but when it’s the filling of a moist chocolate cupcake and also the main ingredient of the buttercream on top, we really can’t hold back any longer.

And honestly, just looking at this cupcake makes your mouth water immediately, doesn’t it? Garnish it with such a delicious Ferrero ball and you’ve got the ultimate Nutella cupcake!

How to make the Nutella cupcakes

• Put the chocolate, cocoa powder and coffee powder in a bowl and pour the hot water over them. Cover the bowl with foil, let it stand for 5 minutes and then stir well.
• Meanwhile, preheat the oven to 180°C and grease a 12-cup muffin tin with butter, or use paper liners.
• In another bowl, mix the flour with the sugar, salt and baking powder.
• Then mix the cooled chocolate-coffee mixture with the sour cream, oil, eggs, egg yolks, vinegar and vanilla extract. Then add the flour mixture. Make sure everything is combined, but don’t mix it for too long!
• Divide the batter among the liners using an ice cream scoop, filling them 3/4 full.
• Bake the muffins in the oven for approximately 20 minutes.
• Let the cupcakes cool slightly in the tin for 10 minutes before removing them and allowing them to cool completely on a rack.
• Use a spoon to remove some cake from the centre of each cupcake. Be careful not to go all the way to the bottom.
• Put the Nutella in a piping bag and pipe it into the hollowed-out cupcakes.

How to make the Nutella buttercream

• Using an electric mixer, beat the butter and sugar. After approximately 3 minutes, add the cooled melted chocolate, Nutella, salt and vanilla extract, and mix for 1 more minute.
• Fill a piping bag with the buttercream and pipe beautiful swirls onto the cupcakes. Garnish with a Ferrero Rocher.

Also read:

• You can now buy a giant bucket of Nutella
• Blue cheese with Nutella: disgusting or gold?
• Recipe: Oreo-Nutella ice cream

Source and images: handletheheat.com