- rich & moist -
These chocolate cupcakes are moist and rich, filled with nutella, and topped with the silkiest nutella buttercream frosting
– Nutella: There’s nutella in the buttercream frosting and a nutella filling. – Easy to make: They whip up real quick too! – Moist, rich, & fluffy: They’re going to satisfy all your chocolate cravings!
- Ultra creamy but stable and pipeable - Not too sweet - Easy to make
what you will need:
– ½ cup hot water – ½ teaspoon instant coffee – ½ cup brown sugar – ½ cup granulated sugar – ⅛ teaspoon sea salt – 1 teaspoon pure vanilla extract – ½ cup buttermilk – ½ cup vegetable oil – 1 cup all purpose flour (120g) – 6 tablespoons cocoa powder (43g) – 1 teaspoon baking powder – ½ teaspoon baking soda – 1 cup unsalted butter – 1-2 cups powdered sugar (icing sugar) sifted – 1/4 teaspoon sea salt – 1 teaspoon pure vanilla extract – ¾ cup nutella – 5 tablespoons cocoa powder sifted – 3-5 tablespoons heavy cream
Whisk together wet ingredients and sugar until smooth. Sift dry ingredients into the bowl and fold with a whisk until no dry streaks remain.
Fill lined cupcake tins 3/4 of the way full and bake for 18-20 minutes. Let cool completely.
Place softened butter into a large bowl or stand mixer. Beat the butter with a paddle attachment for 3-5 minutes or until very light and fluffy. Add powdered sugar and beat until light and fluffy again.
Add salt, vanilla, nutella, and sifted cocoa powder. Beat until well combined and fluffy. Add the whipping cream gradually until the frosting loosens up and you get a silky smooth consistency.
Cut the centers out of the cooled cupcake and fill with nutella. I used a piping bag for less mess.
Pipe swirls of nutella buttercream and sprinkle with some toasted hazelnuts. Enjoy!
They’re the perfect cupcakes for a chocolate/nutella lover.
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