When I hear the word Nutella, all I can think of is creamy, yummy goodness (and now my Chocolate Cupcakes with Nutella Frosting recipe!) I love Nutella, my kids love Nutella… how could you not?? I know that sometimes we all look at that delicious jar and think that all that all it can be used for is a Nutella and peanut butter sandwich, but that’s not the case!! Which is why I want to give you this yummilicious Chocolate Cupcakes with Nutella Frosting recipe!
You’re going to make these in two parts – first you’ll need to put everything together for the chocolate cupcakes and then start on your Nutella frosting.
Chocolate Cupcakes With Nutella Frosting Recipe
Here are your Chocolate Cupcake ingredients – pretty straight forward, not much to substitute.
The Nutella Frosting ingredients are also straight forward. You might be tempted to use frozen whipped topping, and if you must I’ll support you, but you’ll love fresh whipped cream so much more!
One thing to be aware of: the cupcake batter, after everything is mixed in, should not be super smooth (you don’t want to over mix – that will dry out the cupcake), but not super lumpy either. The batter starts by boiling water and adding the cocoa to it. That allows the flavor to develop and makes the cocoa easier to mix into the batter. Don’t skip this step by just using cold water or you may not get the results you’re looking for!
Fill the cupcake liners and bake, then thoroughly cool. Make sure that you cool long enough, or else your frosting will slip off the top!
Whip up the frosting and voila! Chocolate Cupcakes with Nutella Frosting! They’ll be a hit for the whole family!
Ready for more deliciousness? Read more of my recipes!
Ingredients
- Chocolate Cake
- 1 C water
- 1/2 C cocoa powder
- 1 1/4 C flour
- 2 tea baking powder
- 1/4 tea salt
- 1/2 C unsalted butter ( room temp )
- 1 C sugar
- 2 eggs
- 2 tea vanilla
- FROSTING
- 1/2 C unsalted butter ( room temp )
- 3-4 C powdered sugar
- 3/4 C Nutella
- 3 TBSP heavy whipping cream
Instructions
- -Using a sauce pan with high heat, boil the water and then add the cocoa powder - stirring quickly - then remove from heat. Pour into a med. sized bowl and let cool for 20 minutes in the refrigerator.
- -Whisk flour, baking powder, and salt in a bowl and place to the the side
- -Using a large bowl, mix the butter and sugar until well mixed, add 1 egg at a time.
- -Add the vanilla and mix again
- -Slowly add the flour mix and mix until well combined
- -Begin to slowly add the chocolate, stirring as your pour. Stir lightly for 1 minute.
- -Fill each cupcake liner only 3/4 of the way full (yields 12-18 cupcakes depending on how full you make the cups)
- -Bake for 18-20 minutes
- -Insert a toothpick in the middle of the cupcake. If it comes out clean it is done.
- -Let cool for 30 minutes before icing
- FROSTING
- -Place the bowl of an electric mixer in the freezer for 10 minutes prior.
- -Add the confectioners sugar, Nutella, butter, vanilla in the bowl of an electric mixer.
- -Using a paddle attachment, mix on medium speed.
- -Add the heavy cream and beat on high speed for about 1 minute.
- - Start your confectioners sugar with 3 cups and if you tip a spoon of it upside down and it starts to slide, add another cup.
Alli is a Chicago based wife and mother of two children. She has turned money-saving into a game and enjoys searching out the best deals to help you save money! Alli shares her insight, tips and up-to-the-minute deals for local and national retailers and brands. Her hope is that you will play the game and learn to save money at the same time!