I am here to introduce you to a delicious and easy chocolate cupcake recipe. Filled with Nutella, these chocolate cakes are so light and fluffy. Topped with a beautiful Nutella buttercream, they become the ultimate chocolate indulgence. They were the perfect cake to celebrate my mum's birthday on the weekend.
My mum requested a chocolate cake but I couldn't resist giving them an extra chocolatey twist. So out came the Nutella! We never have Nutella in the house and now I know why - that stuff is amazing. And it goes perfectly inside a cupcake and in the frosting. Add a Ferrero Rocher or two and these cupcakes become a hazelnut chocolate delight!
Nutella Stuffed Chocolate Cupcakes with Nutella Frosting
Makes 12 cupcakes
3/4 cup (105 grams) plain flour
1/2 cup (40 grams) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
1/2 cup (100 grams) caster sugar
1/4 cup (45 grams) brown sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup (125 ml) buttermilk
12 teaspoons of Nutella
1/2 cup (115 grams / 1 stick) unsalted butter, softened
3 cups (375 grams) icing or powdered sugar
1/2 cup Nutella
2-3 tablespoons milk
Preheat the oven to 180 degrees (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. In a separate mixing bowl, add the eggs, sugars, oil and vanilla and whisk together until smooth. Then add half of the wet mixture into the dry mixture, along with half of the buttermilk and gently fold. Add the rest of the wet mixture and the buttermilk and fold together until just combined.
Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18 minutes or until cooked through. Set cakes out onto a wire rack and leave to cool completely. Using a chopstick, poke a hole into each of the cupcakes and pipe or spoon in the Nutella.
In a large mixing bowl, add the butter and gently add the icing sugar. Add a tablespoon or two of milk to help loosen up the mixture. Add the nutella and continue to beat. Continue to add a tablespoon of milk as needed to help loosen up the icing - don't worry if you don't need all the milk. Once the icing is a thick and creamy consistency, place in your piping big and pipe onto your cupcakes.