These nutella cupcakes are soft, fluffy, and moist. We love their texture. When you press them down, they feel soft and airy, and they taste so much like chocolate and nutella.Jump to recipe
The frosting is similar to a ganache but thicker, sweeter than the cupcake itself, and with chopped toasted hazelnuts on top. The result is great cupcakes, which are also very good for this Christmas season, because, to me at least, chocolate and hazelnuts remind me a lot of Christmas and New Year, and of December in general.
If you see the close up picture of one of the cupcakes, you can see the air bubbles inside. The texture is spectacular. The fact that we use toasted hazelnuts on top gives them a crunchy touch and a deeper and more interesting flavor, because when the hazelnuts are toasted, they release their oils and much more flavor and aroma. You have no idea how good the kitchen smells after making these cupcakes. A combination of chocolate, hazelnuts, etc that is absolutely lovely.
As we used these cupcakes for a christmas reunion, we put these cupcake toppers, with tiny pine trees on top, as christmas trees, and they look gorgeous. Something that could be done here to give them even more of a Christmas look, is to sprinkle a little powdered sugar on top, carefully, to resemble snow.
Making cupcakes is easy, because you put everything in the cupcake liners in the cupcake pan and then decorate them, however you want to decorate them. We really like to decorate things in a simple way as you can see.
Something interesting to note about this recipe, is that we use coffee in the mixture, which makes the chocolate flavor much more intense and noticeable, while not being able to tell they have cofffee in the mix.
If you like this recipe, you have to check out our classic brownies, you are sure to like them.
For the cupcakes:
- 1/3 C (28 gr) unsweetened cocoa powder
- 1/2 tsp instant coffee (soluble)
- 1/2 C (120 ml) boiling water
- 3/4 C (97 gr) all purpouse flour
- 1/2 tsp (2.5 gr) salt
- 1/2 tsp (2.5 gr) baking powder
- 1/2 tsp (2.5 gr) baking soda
- 1/2 C (112 gr) unsalted butter, melted
- 1/2 C (100 gr) white sugar
- 1/2 C (100 gr) brown sugar
- 2 eggs
- 1/3 C (96 gr) nutella
- 1/4 C (60 gr) sour cream or buttermilk
- 1 tsp (5 ml) vanilla extract
For the frosting and to decorate:
- 225 gr Semisweet chocolate
- 1/2 C (120 ml) whipping cream
- 1/2 C (145 gr) nutella
- 1/4 C (33 gr) hazelnuts, toasted and chopped
For the cupcakes:
- Preheat oven to 180° C. Place cupcake liners in a mold for 12 cupcakes.
- In a large heatproof bowl, place the cocoa powder with the instant coffee and add the boiling water. Mix with a balloon whisk and let stand until cool.
- In a medium bowl, sift the flour with the salt, baking powder and baking soda.
- To the bowl with the chocolate mixture, add the melted butter with the two types of sugar, eggs, nutella, sour cream and vanilla extract. Beat with an electric mixer or balloon whisk for 2 minutes until smooth and homogeneous.
- Add the flour mixture in three additions, beating for 30 seconds after each addition, until the mixture is lump-free and smooth.
- Pour the mixture into the muffin cups filling each one 3/4 full and bake at 180° C for 20 minutes until lightly browned and cooked.
- Once ready, remove the cupcakes from the oven and let them cool completely before decorating.
For the frosting:
- Place the chocolate with the whipping cream in a heatproof bowl. Melt in the microwave for 30 second intervals, that is, put it in the microwave for 30 seconds and take it out after this time to mix a little with a fork. Repeat the process until the chocolate is completely melted (this prevents it from burning).
- Once the chocolate is melted, add the nutella to the same bowl and mix with a balloon whisk until you get a very smooth and liquid frosting. Cover the bowl with plastic wrap and refrigerate the frosting for 30 minutes until it is thick enough to decorate the cupcakes.
- Once the chocolate is melted, add the nutella to the same bowl and mix with a balloon whisk until the frosting is very smooth and liquid. Cover the bowl with plastic wrap and refrigerate the frosting for 30 minutes until it is thick enough to decorate the cupcakes.
- Once the frosting has a creamy but firm consistency, place it in a piping bag with a star or round doughnut (or directly with a spoon) and decorate the cupcakes in the way you prefer.
- To decorate, add chopped hazelnuts on top of each cupcake and that's it.