Nutella Cupcakes topped with creamy Nutella buttercream.
- 105 grams (3/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 6 teaspoons Nutella
- 1/2 cup (115 grams / 1 stick) unsalted butter, softened
- 3 cups (375 grams) icing sugar or powdered sugar, sifted
- 60 ml (1/4 cup) full fat or whole milk
- 1 tablespoon cocoa powder, sifted
- 150 grams (1/2 cup) Nutella
- 12 Ferrero Rocher balls
- Chocolate cupcakes
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
- In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder, salt and sugars.
- Place butter in the microwave, stirring every 15 seconds, until melted. Give it a stir with a fork to eliminate any lumps. Add eggs and vanilla to the melted butter and whisk together with a fork just to break up the egg yolks.
- Add butter mixture to the flour mixture, along with the buttermilk, and gently stir until just combined. Spoon the mixture into prepared cupcake liners.
- Bake cupcakes for 18-20 minutes or until just cooked through. Set cakes on a wire rack and leave to cool completely.
- Nutella filling
Carefully cut a small hole in the top of each cupcake. Fill each hole with a 1/2 teaspoon of Nutella.
- Nutella buttercream
In a large mixing bowl, beat the butter using an electric mixer on medium speed until smooth and creamy. Add half the icing sugar and two tablespoons of milk and continue to beat until combined.
- Add remaining icing sugar, cocoa and Nutella and continue to beat until smooth and creamy. Add a tablespoon of milk as needed. The icing should be nice and creamy but thick enough to hold its shape.
- Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with a Ferrero Rocher.
Cocoa powder: I recommend using a natural, unsweetened 100% cocoa powder.
Buttermilk: While store-bought buttermilk is best, if you don’t have access to it, you can make your own buttermilk substitute by adding 1/2 tablespoon white vinegar or fresh lemon juice to whole or full fat milk.
Nutella: This recipe has been tested using Nutella but you can use any chocolate hazelnut spread you like. If you don’t have access to Nutella, try my Double Chocolate Cupcakes instead.
Ferrero Rochers: Ferrero Rochers are a chocolate hazelnut confectionery. They pair perfectly with these Nutella Cupcakes but, of course, you can decorate these cupcakes however you like. Choose another chocolate candy or leave them as they are.