Nutella Cupcakes

by | Feb 5, 2010

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These Nutella Cupcakes are rich and decadent, topped with chocolate frosting and Baci chocolate. I’m not sure I could make a more decadent cupcake if I tried. This Nutella Cupcake recipe is a mix of Nutella, coffee, hazelnut meal and dark chocolate. There’s an optional shot of Frangelico to add if you like. The dense, rich and fudgy cakes are topped with a thick swirl of buttery dark chocolate ganache, and decorated with a Baci chocolate. Pretty much heaven in a bite for chocoholics and Nutella fans.

I’m not sure I could make a more decadent cupcake if I tried. This Nutella Cupcake recipe is a mix of Nutella, coffee, hazelnut meal and dark chocolate. There’s an optional shot of Frangelico to add if you like. The dense, rich and fudgy cakes are topped with a thick swirl of buttery dark chocolate ganache, and decorated with a Baci chocolate. Pretty much heaven in a bite for chocoholics and Nutella fans.

NUTELLA CUPCAKES 

Makes: 12 cupcakes    Difficulty: Easy

EQUIPMENT:

12 hole muffin tray
Cupcake cases

INGREDIENTS:

Cupcake

125g Unsalted Butter, diced
180ml Water
200g Caster Sugar
1 tablespoon instant Coffee
100g Dark Chocolate, roughly chopped
65g Plain Flour
65g Self Raising Flour
30g Cocoa Powder
24g Hazelnut Meal
1 large Egg, lightly whisked
2 tablespoons of Frangelico (optional)
220g jar of Nutella

Nutella Frosting

125g Unsalted butter, chopped
125g dark chocolate, finely chopped
6 Baci chocolates, cut in half (optional)

METHOD:

Preheat oven to 160 degrees Celsius (140 fan-forced; 320F). Line a 12-hole cupcake tray with patty cases. Set the kitchen timer for 25 minutes.

In a small saucepan add the butter, water, sugar, instant coffee, and chocolate. Stir continuously over low heat until all the butter and chocolate has melted. Remove from the heat. Set aside to cool.

Sift the plain flour, self-raising flour and cocoa powder over the melted chocolate mixture. Stir in the hazelnut meal until just combined. Make sure the batter is less than 60 degrees Celsius (114F) before adding the whisked egg. Stir the egg and optional Frangelico in until everything is well combined.

Scoop the batter into each patty case until half full. Place a generous teaspoon of Nutella in the centre, then cover the Nutella with more batter until the case is two-thirds to three-quarters full.

Check the oven has reached the correct temperature. Place the muffin tray on the middle rack of the oven. Bake until to tops spring back when lightly touched and the muffins aren’t too jiggly in the middle as you move the pan. Total baking time is 25-30 minutes approximately.

Remove pan from the oven. Let the muffins cool in the pan for at least 10 minutes then transfer to a wire rack to cool completely.

Prepare the ganache frosting. Add the chopped butter and dark chocolate to a microwave-safe bowl. Heat in the microwave for 20 seconds at a time. Stir for a few minutes after each burst of heat. Stop when the butter and chocolate have just fully melted. Let the ganache cool to room temperature or to a thick and spreadable consistency.

Pipe the ganache onto a fully cooled cupcake. Top with half a Baci chocolate.

BAKING TIPS:

  • Make sure your batter has cooled down enough before whisking in the egg or you’ll get scrambled egg whites in your pan!
  • Store cupcakes at room temperature inside an airtight container for up to 3 days.

Recipe adapted from the Women’s Weekly

Nutella Cupcakes
Nutella Cupcakes
Rich and decadent hazelnut cake filled with Nutella, topped with chocolate frosting and Baci chocolate.
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Servings Prep Time Cook Time Passive Time
12cupcakes 20mins 25mins 30mins
Servings Prep Time
12cupcakes 20mins
Cook Time Passive Time
25mins 30mins
Ingredients
  • Cupcake
  • 125 g Unsalted Butter
  • 180 ml Water
  • 200 g Caster Sugar
  • 1 tablespoon Instant Coffee
  • 100 g Dark Chocolate roughly chopped
  • 65 g Plain Flour
  • 65 g Self Raising Flour
  • 30 g Cocoa Powder
  • 25 g Hazelnut Meal
  • 1 Egg lightly whisked
  • 220 g Nutella (1 jar)
  • 2 tablespoons Frangelico optional
  • Nutella Frosting
  • 125 g Unsalted Butter chopped
  • 125 g Dark Chocolate finely chopped
  • 6 Baci Chocolates cut in half (optional)
Servings: cupcakes
Units:
Ingredients
  • Cupcake
  • 125 g Unsalted Butter
  • 180 ml Water
  • 200 g Caster Sugar
  • 1 tablespoon Instant Coffee
  • 100 g Dark Chocolate roughly chopped
  • 65 g Plain Flour
  • 65 g Self Raising Flour
  • 30 g Cocoa Powder
  • 25 g Hazelnut Meal
  • 1 Egg lightly whisked
  • 220 g Nutella (1 jar)
  • 2 tablespoons Frangelico optional
  • Nutella Frosting
  • 125 g Unsalted Butter chopped
  • 125 g Dark Chocolate finely chopped
  • 6 Baci Chocolates cut in half (optional)
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 160 degrees Celsius (140 fan-forced; 320F). Line a 12-hole cupcake tray with patty cases. Set the kitchen timer for 25 minutes.
  2. In a small saucepan add the butter, water, sugar, instant coffee, and chocolate. Stir continuously over low heat until all the butter and chocolate has melted. Remove from the heat. Set aside to cool.
  3. Sift the plain flour, self-raising flour and cocoa powder over the melted chocolate mixture. Stir in the hazelnut meal until just combined. Make sure the batter is less than 60 degrees Celsius (114F) before adding the whisked egg. Stir the egg and optional Frangelico in until everything is well combined.
  4. Scoop the batter into each patty case until half full. Place a generous teaspoon of Nutella in the centre, then cover the Nutella with more batter until the case is two-thirds to three-quarters full.
  5. Check the oven has reached the correct temperature. Place the muffin tray on the middle rack of the oven. Bake until the tops spring back when lightly touched and the muffins aren’t too jiggly in the middle as you move the pan. Total baking time is 25-30 minutes approximately.
  6. Remove pan from the oven. Let the muffins cool in the pan for at least 10 minutes then transfer to a wire rack to cool completely.
  7. Prepare the ganache frosting. Add the chopped butter and dark chocolate to a microwave safe bowl. Heat in the microwave for 20 seconds at a time. Stir for a few minutes after each burst of heat. Stop when the butter and chocolate have just fully melted. Let the ganache cool to room temperature or to a thick and spreadable consistency.
  8. Pipe the ganache onto a fully cooled cupcake. Top with half a Baci chocolate.
Recipe Notes
  • Make sure your batter has cooled down enough before whisking in the egg or you’ll get scrambled egg whites in your pan!
  • Store cupcakes at room temperature inside an airtight container for up to 3 days.
Nutrition Facts
Nutella Cupcakes
Amount Per Serving
Calories 488 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 18g 90%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 65mg 22%
Sodium 22mg 1%
Potassium 99mg 3%
Total Carbohydrates 46g 15%
Dietary Fiber 5g 20%
Sugars 30g
Protein 6g 12%
Vitamin A 12%
Vitamin C 0.1%
Calcium 4%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other cupcake recipes like Cherry Chocolate Chip Cupcakes, Chocolate Milo Cupcakes, and Chilli Chocolate Cupcakes. Or if you love Nutella we have a decadent Nutella Cake to try.

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