These Nutella Cupcakes

 Why You’ll Love This Recipe

• Intense Nutella Flavor: From the cupcake batter to the creamy frosting, and even the surprise filling, every bite is packed with Nutella goodness.
• Moist and Tender Texture: The combination of sour cream and melted butter ensures these cupcakes stay moist and tender for days.
• Simple and Straightforward: With an easy mixing method, this recipe is accessible even for novice bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (melted)
• Granulated sugar
• Vanilla extract
• Large eggs
• Sour cream
• Nutella
• Milk (2% or whole)
• Powdered sugar (for the frosting)
• Heavy cream (for the frosting)
• Ferrero Rocher candies and finely chopped hazelnuts (optional, for garnish)

Directions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, and vanilla extract until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and Nutella until smooth, then add the milk and mix until fully incorporated.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, whisking until just combined. Be careful not to overmix.
5. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each a little more than halfway. Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
6. Prepare the Frosting: In a large mixing bowl, beat the room temperature butter and Nutella until smooth and creamy. Gradually add half of the powdered sugar, mixing until combined. Pour in 2 tablespoons of heavy cream and mix well. Add the remaining powdered sugar and continue mixing. If the frosting is too thick, add additional heavy cream, one tablespoon at a time, until the desired consistency is reached.
7. Core and Fill Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove the center of each cupcake. Fill each cavity with a spoonful of Nutella.
8. Frost and Garnish: Pipe the Nutella buttercream onto each filled cupcake. For an extra touch, garnish with half of a Ferrero Rocher candy and a sprinkle of finely chopped hazelnuts.

Servings and Timing

• Yield: 14-16 cupcakes
• Prep Time: Approximately 1 hour 15 minutes
• Cook Time: 16-20 minutes
• Total Time: About 1 hour 31 minutes

Variations

• Nutella Swirl: Instead of filling the cupcakes, swirl Nutella into the batter before baking for a marbled effect.
• Nut-Free Option: Substitute Nutella with a chocolate spread that doesn’t contain nuts if you have nut allergies.
• Mini Cupcakes: Use a mini muffin pan to create bite-sized treats; adjust the baking time accordingly.

Storage/Reheating

• Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 24 hours.
• Refrigeration: For longer storage, place them in the refrigerator for up to 4-5 days. Bring to room temperature before serving for the best texture.
• Freezing: Freeze the cupcakes (without frosting) in an airtight container for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

FAQs

What makes these cupcakes so moist?

The combination of melted butter, sour cream, and milk adds moisture to the batter, resulting in tender and moist cupcakes.

Can I use a different frosting?

Yes, you can use cream cheese frosting or a simple vanilla buttercream if you prefer.

How do I prevent the cupcakes from being too dense?

Ensure you don’t overmix the batter, as this can develop too much gluten and lead to denser cupcakes. Mix until just combined.

Can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is there a way to reduce the sweetness?

You can reduce the sugar in the batter slightly, but keep in mind it may affect the texture. Using dark chocolate cocoa powder can also balance the sweetness.

Can I add chocolate chips to the batter?

Yes, folding in mini chocolate chips can add extra chocolate flavor and texture.

How do I store leftover frosting?

Leftover frosting can

These Nutella Cupcakes

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• Author: Isabella
• Total Time: 1 hour 31 minutes
• Yield: 14-16 cupcakes
• Diet: Vegetarian

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Description

Indulge in these moist and tender Nutella Cupcakes, perfect for chocolate-hazelnut lovers! Infused with rich Nutella and topped with fluffy Nutella buttercream frosting, these cupcakes are a delightful treat for any occasion.

 

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Ingredients

• Dry Ingredients:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
• Wet Ingredients:
  • Unsalted butter (melted)
  • Granulated sugar
  • Vanilla extract
  • Large eggs
  • Sour cream
  • Nutella
  • Milk (2% or whole)
• Frosting:
  • Powdered sugar
  • Heavy cream
  • Ferrero Rocher candies (optional, for garnish)
  • Finely chopped hazelnuts (optional, for garnish)

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Instructions

• Prepare the Oven and Pan: Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
• Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
• Combine Wet Ingredients: Whisk butter, sugar, and vanilla in a large bowl. Mix in eggs one at a time, then stir in sour cream and Nutella. Add milk and mix.
• Combine Mixtures: Gradually add dry ingredients to the wet mixture; mix until just combined.
• Bake: Fill cupcake liners slightly more than halfway. Bake for 16-20 minutes, until a toothpick comes out clean. Cool completely.
• Prepare Frosting: Beat butter and Nutella until creamy. Gradually mix in powdered sugar and heavy cream to desired consistency.
• Fill Cupcakes: Core each cupcake and fill with a spoonful of Nutella.
• Frost and Garnish: Pipe Nutella buttercream onto cupcakes. Garnish with Ferrero Rocher and chopped hazelnuts if desired.

Notes

• For a marbled effect, swirl Nutella into the batter instead of filling.
• Store at room temperature for 24 hours or refrigerate for up to 5 days.
• Freeze unfrosted cupcakes for up to 3 months.

• Prep Time: 1 hour 15 minutes
• Cook Time: 16-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American