The Ultimate Nutella Cupcake
-Recipe-
The Ultimate Nutella Cupcake Recipe. Easy chocolate cupcake recipe, filled with generous spoonfuls of Nutella, topped with a big swirl of Nutella buttercream, and a Ferrero Rocher.
Ingredients
CupCake
1 (18.25 ounce) package chocolate cake mix1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon coffee granules dissolved in 1/2 cup warm water
Instructions
- Preheat oven to 350 degrees F. Line 24 muffin wells with paper liners.
- Beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and instant coffee mixture until well combined.
- Distribute the batter between 24 muffin wells. (I like to use an ice cream scoop)
- Bake for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
Ingredients
Nutella Buttercream Frosting
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 13-ounce jar of Nutella
- pinch of fine grain sea salt
- 1 tablespoon vanilla extract
- 1.5 pounds confectioners’ sugar
- 6-8 tablespoons milk
Instructions
- In a large mixing bowl, cream butter and shortening until well combined, thick and fluffy, about 5 minutes.
- Slowly add in confectioner’s sugar, and
continue mixing until well blended.
Add salt, vanilla, and 3 tablespoons of heavy cream or milk. - Blend on low speed until moistened.
- Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.
- Beat at high speed until frosting is smooth and fluffy, about 3 minutes.
- Set aside 1/4 of the mixture to use as the vanilla buttercream. Add the Nutella to the remaining mixture and beat for another 3 minutes.
How to Assemble:
Additional Ingredients:
- 24 Ferrero Rocher candies
- melted chocolate for drizzling
Instructions
- Bake chocolate cupcakes and allow them to cool completely.
- Hollow out each cupcake I used a cupcake corer, but an apple corer would work just as well.
- Fill a piping bag with a 13 oz. jar of Nutella and pipe the Nutella into the center of each cupcake.
- Prepare the Nutella Buttercream, reserving 1/4 of the vanilla buttercream before adding the Nutella.
- Prepare a piping bag with a round tip, and fill with Nutella buttercream.
- Prepare a piping bag with a star tip, and fill with vanilla buttercream.
- Pipe a swirl of Nutella buttercream on each cupcake, and drizzle with melted chocolate.
- Top with a swirl of vanilla buttercream and a Ferrero Rocher.
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