Chocolate Cupcakes with Nutella Buttercream Frosting

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‍Are you craving something sweet and indulgent? Look no further than these delectable chocolate cupcakes with irresistible Nutella frosting.

Whether you’re celebrating a special occasion or simply want to treat yourself, these cupcakes are sure to satisfy your sweet tooth.

The combination of rich, moist chocolate cake and creamy Nutella buttercream frosting is a match made in dessert heaven.

Get ready to embark on a baking adventure that will leave you with a smile on your face and a craving for more.

The secret to moist and fluffy chocolate cupcakes

The key to achieving moist and fluffy chocolate cupcakes lies in the careful balance of ingredients.

To start, make sure you use high-quality cocoa powder to give your cupcakes a rich and intense chocolate flavor.

Additionally, using both butter and oil in the batter will contribute to the cupcakes’ moistness.

The butter adds flavor, while the oil ensures a tender crumb. Don’t forget to include a generous amount of buttermilk, as it adds acidity and helps keep the cupcakes moist.

Finally, using both baking soda and baking powder will give the cupcakes a light and airy texture.

Chocolate Cupcakes w/ Nutella Frosting Recipe

Servings: 12 cupcakes

Prep: 25 minutes| Cook Time: 22 minutes | Cool-Time: 30 minutes | Total Time: 1 hour 15 minutes

Chocolate Cupcake Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• ⅓ cup  unsweetened cocoa powder
• ¾ tsp baking soda
• ¼ tsp salt
• 4 Tbsp unsalted butter
• ¼ cup vegetable oil
• ½ cup cold brew coffee
• 1 large egg
• ¼ cup buttermilk
• 1 tsp vanilla extract

Nutella Buttercream Frosting Ingredients:

• ½  cup unsalted butter (room temperature)
• 2 cups powdered sugar
• ⅓ cup nutella
• 1 tsp vanilla extract
• 2 TBSP heavy cream
• Pinch of salt

Topping Decorations (If Desired):

• 1/3 cup milk chocolate melting wafers

Cupcake Directions:

Preheat oven to 350 degrees F. Add cupcake liners to a pan and set aside.

Melt the butter and allow to slightly cool.

In a mixing bowl, whisk together melted butter, oil, coffee, egg, buttermilk and vanilla.

In another mixing bowl combine dry ingredients: flour, sugar, cocoa, baking soda and salt.

Add the dry ingredients to the wet and mix together until the batter is fully combined and smooth.

Using a 1 Tbsp cookie scoop, scoop 3 Tbsp of mixture into each cupcake liner. Bake for 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Transfer to a rack and allow to come to room temperature before frosting.

To ensure your chocolate cupcakes turn out perfect every time, consider the following tips:

• Use room temperature ingredients: Allowing your butter, eggs, and buttermilk to come to room temperature before starting will result in a smoother batter and better texture.
• Do not overmix the batter: Overmixing can lead to dense cupcakes. Mix just until the ingredients are combined to avoid this.
• Use a cookie scoop: To ensure uniform cupcakes, use a cookie scoop to portion out the batter. This will result in even baking and consistent sizes.

Chocolate Decorations Directions:

1. Warm milk chocolate wafers in the microwave in 30 second increments until fully melted and smooth. Transfer to a piping bag with a very fine tip and pipe “X”s and “O”s onto parchment paper (or whatever decoration you prefer!) Allow the chocolate to set and harden.

Nutella Buttercream Frosting Directions:

To make the frosting, add butter to a large mixing bowl.

Using a hand mixer, beat on medium-high speed for 1 minute.

Reduce speed and slowly add in powdered sugar.

Pause to scrape the sides of the bowl and add in nutella, cream, vanilla and salt.

Continue to mix until frosting is smooth and fluffy.

If the frosting is too thick, add more heavy cream, a tablespoon at a time, until you reach the desired consistency.

Once the frosting is ready, transfer it to a piping bag fitted with your favorite tip, or simply use a spatula to spread it onto the cupcakes.

Variations and additional toppings for chocolate and Nutella cupcakes

While these chocolate cupcakes with Nutella frosting are already divine on their own, you can take them to the next level by experimenting with additional toppings and variations. Here are a few ideas to spark your creativity:

• Drizzle melted chocolate over the frosted cupcakes for an extra chocolatey touch.
• Top each cupcake with a Ferrero Rocher or a piece of hazelnut brittle for a crunchy surprise.
• Add a spoonful of raspberry jam or caramel sauce to the center of each cupcake before frosting for a delightful filling.
• Sprinkle crushed hazelnuts or cocoa nibs on top of the frosting for added texture.
• Use different piping tips to create unique designs and patterns with the Nutella buttercream frosting.

FAQ About Making Chocolate Cupcakes with Nutella Buttercream Frosting

Q: Can I use any type of cocoa powder for the chocolate cupcakes?

A: It’s best to use high-quality unsweetened cocoa powder for the richest chocolate flavor in your cupcakes.

Q: Can I substitute the Nutella in the buttercream frosting with another spread?

A: While you can experiment with other spreads, Nutella’s unique flavor and creamy texture are best suited for the buttercream frosting in this recipe.

Q: How should I store the cupcakes with Nutella buttercream frosting?

A: Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best taste and texture.

Q: Can I make the cupcakes ahead of time and frost them later?

A: Yes, you can bake the cupcakes in advance and store them unfrosted. Prepare the Nutella buttercream frosting and frost the cupcakes just before serving for the freshest results.

Q: Can I freeze the chocolate cupcakes with Nutella buttercream frosting?

A: Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them at room temperature before frosting and serving. However, it’s best to prepare the frosting fresh when serving.