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.
Makes: 12 cupcakes Difficulty: Easy
12 hole muffin tray
125g Unsalted Butter, diced
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
125g Unsalted butter, chopped
125g dark chocolate, finely chopped
6 Baci chocolates, cut in half (optional)
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.
- 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