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.
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)
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
