Irresistible Nutella Cupcakes: A Decadent Chocolate Hazelnut Dessert Dream
Indulge in the ultimate chocolate hazelnut experience with these rich and moist Nutella cupcakes, generously filled with creamy Nutella and crowned with a luscious Nutella buttercream frosting. This is truly a chocolate lover’s dream come true!
My journey with Nutella began in high school French class, a moment that quickly transformed into a lifelong love affair with this iconic chocolate hazelnut spread. It wasn’t long before I started incorporating it into my baking. These very Nutella cupcakes were among the inaugural recipes I proudly shared on my blog way back in 2011.
A decade later, after countless requests and a lasting personal fondness, I felt it was high time these beloved treats received a well-deserved refresh and some extra time in the spotlight. Even today, they remain one of my absolute favorite desserts to bake and share. The combination of dense, fudgy chocolate cake, a hidden Nutella filling, and that unforgettable Nutella buttercream creates a symphony of flavors and textures that is simply unmatched.
Crafting the Perfect Fudgy Chocolate Cupcake Base
The foundation of these incredible Nutella cupcakes starts with a homemade chocolate cupcake that is nothing short of rich, dense, and intensely chocolatey. This isn’t your average light and airy cake; instead, it boasts a substantial, almost fudgy texture that holds up beautifully to the generous Nutella filling and creamy frosting. The cupcake recipe is thoughtfully adapted from Paula Deen’s Molten Lava Cake recipe, which explains its deep flavor and moist consistency.
While you certainly *could* opt for a simpler route with a box mix, and it would still be delicious, I wholeheartedly encourage you to try this homemade version. The dense, almost brownie-like consistency of this cake is a game-changer. It provides the perfect structural integrity and rich flavor profile to complement the hazelnut and chocolate notes of the Nutella buttercream, making these cupcakes truly extraordinary and ensuring they don’t crumble under the weight of their delicious toppings.
Essential Chocolate Cupcake Ingredients
Creating these rich chocolate cupcakes requires just a few key ingredients, each playing a crucial role in achieving that decadent flavor and texture:
- Butter: Provides richness and moisture. Using unsalted butter allows you to control the salt content.
- Semi-Sweet Chocolate: Forms the primary chocolate flavor, offering a perfect balance of sweetness and cocoa depth.
- Dark Chocolate: Adds an extra layer of intensity and complexity to the chocolate base, preventing it from being overly sweet.
- Powdered Sugar: Contributes to the smooth texture and sweetness of the cake batter.
- Eggs and Egg Yolks: Essential for structure, richness, and binding the ingredients, especially the additional yolks for that fudgy consistency.
- Vanilla Extract: Enhances all the chocolate flavors, adding a warm, aromatic note.
- All-Purpose Flour: Provides the necessary structure to the cupcakes without making them tough.
One of the absolute best aspects of preparing these particular chocolate cupcakes? No electric mixer is required! That’s right, forget about lugging out heavy machinery. This recipe is designed to be super simple, allowing you to easily mix all the ingredients together in a single bowl using just a spatula or whisk, then scoop the batter directly into your muffin pan. This ease makes them a perfect baking project for any day, even when time is short.
Simple Steps to Homemade Chocolate Cupcakes
Follow these straightforward steps to create the perfect foundation for your Nutella cupcakes:
- Begin by gently melting the butter and both types of chocolate together. This can be done in a double boiler for a gentle melt or carefully in the microwave, stirring frequently, until the mixture is completely melted and beautifully smooth.
- Using a spatula, incorporate the all-purpose flour and powdered sugar into the chocolate mixture. Mix until everything is just well combined. Don’t be alarmed if the batter appears very thick at this stage – this is perfectly normal and contributes to the dense texture.
- Add the whole eggs, additional egg yolks, and vanilla extract. Continue mixing until the batter is smooth and uniform, ensuring no lumps remain.
- Divide the rich batter equally among 12 muffin cups, each lined with a paper liner. Bake for 15-18 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. This indicates they are perfectly baked.
- Once baked, remove the chocolate cupcakes from the oven and allow them to cool in the muffin pan for about 5 minutes. After this initial cooling, carefully transfer them to a wire rack to cool completely. Cooling thoroughly is crucial before adding any filling or frosting.
Indulgent Nutella Buttercream Frosting
While I certainly appreciate a classic chocolate frosting, the addition of Nutella elevates buttercream to an entirely new level of deliciousness. If you’re already a fan of Nutella, then trust me on this: this frosting is a must-try! It brings a delightful hazelnut nuance and an even richer, creamier texture that perfectly complements the deep chocolate of the cupcake base.
The key to this decadent frosting is a simple combination of ingredients:
- Butter: Softened butter is crucial for a smooth, airy frosting.
- Nutella: The star ingredient, providing that signature chocolate hazelnut flavor.
- Powdered Sugar: For sweetness and structure, ensuring a smooth consistency.
- Vanilla Extract: A touch of vanilla enhances the overall flavor profile.
- Milk: Used to achieve the perfect spreadable or pipeable consistency.
Just like any great buttercream, this Nutella frosting comes together easily. Simply beat all the ingredients together until you achieve your desired spreadable consistency. Remember, you have full control: you can adjust the amount of milk to thin it out or add a little extra powdered sugar to thicken it if needed. For best results, ensure your butter is at room temperature before you begin, as this will help prevent lumps and create a silky-smooth frosting.
Understanding Nutella: The Chocolate Hazelnut Phenomenon
For those new to the world of this delicious spread, Nutella is a globally recognized brand of chocolate hazelnut spread. It’s incredibly popular in many countries and has found its way into countless kitchens and recipes worldwide. While the American version tends to be a bit sweeter and more processed than what you might find in other regions, its fundamental composition remains the same: a delightful blend of chocolate and hazelnuts.
It typically has a consistency similar to peanut butter, making it wonderfully versatile for spreading, baking, and even eating straight from the jar! Today, the market offers several other brands of chocolate hazelnut spread, and these can be easily swapped in if you prefer. For the more adventurous baker, you can even try making your own Homemade Nutella to truly customize the flavor and ingredients.
Storing Your Nutella Cupcakes for Maximum Freshness
Proper storage is key to keeping your delicious Nutella cupcakes fresh and moist. After baking and frosting, store them in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture and prevents them from drying out.
If you wish to extend their shelf life a little longer, you can place them in the refrigerator for up to 5 days. However, a little tip: if you do refrigerate them, always allow them to come back to room temperature before serving. This ensures the cake is soft and the frosting is perfectly creamy, offering the best possible taste and texture experience.
Explore More Delicious Nutella Dessert Recipes
Can’t get enough of that irresistible chocolate hazelnut flavor? You’re in luck! Nutella is a remarkably versatile ingredient that can transform many desserts into something truly special. If you’ve loved these Nutella cupcakes, be sure to explore some of our other fantastic Nutella-infused creations:
- Nutella Crepes: A classic breakfast or dessert, perfect for a sweet start to your day or a light evening treat.
- Nutella Ice Cream: Cool, creamy, and packed with hazelnut chocolate goodness.
- Nutella Skillet Cookie: A warm, gooey cookie baked in a skillet, ideal for sharing (or not!).
- Nutella Brownies: Extra fudgy brownies with an irresistible Nutella swirl.
- Flourless Nutella Cake: A rich, gluten-free option that’s surprisingly easy to make.
- Nutella Cinnamon Rolls: A delightful twist on a breakfast favorite, perfect for weekend indulgence.
- Nutella Oreo Truffles: Easy, no-bake bites of pure bliss, perfect for parties or a quick treat.
Nutella Cupcakes
Ingredients
Cupcakes
- 6 ounces semi-sweet chocolate
- 2 ounces bittersweet chocolate
- 10 Tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups powdered sugar
- 3 whole large eggs
- 3 large egg yolks
- 1 teaspoon vanilla extract
Frosting:
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla
- 1/4 cup milk
- 1/2 cup Nutella
- 3-4 cups powdered Sugar
Filling
- 1/3 cup Nutella
Instructions
To make the cake:
- Preheat your oven to 350º F (175°C). Prepare a 12-cup muffin pan by lining it with paper cupcake liners, then set it aside.
- In a heatproof bowl, melt the semi-sweet and bittersweet chocolate together with the unsalted butter. You can use a double boiler method for a gentle melt or heat in the microwave in short bursts, stirring until the mixture is completely smooth and glossy.
- Add the all-purpose flour and powdered sugar to the melted chocolate mixture. Stir thoroughly with a spatula until all ingredients are well combined. The batter will be quite thick, which is exactly as it should be for these fudgy cupcakes.
- Gently stir in the whole eggs, egg yolks, and vanilla extract until the batter is smooth and homogenous. Be careful not to overmix.
- Evenly divide the thick batter among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 15-18 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of a cupcake – it should come out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter, vanilla, milk, Nutella, and powdered sugar. Beat on medium speed until the frosting is light, fluffy, smooth, and easily spreadable. Adjust the milk to thin it out or add more powdered sugar to thicken it, as necessary, to achieve your desired consistency.
To Assemble
- Once the cupcakes are completely cool, use a small spoon or a cupcake corer to carefully scoop out a small center from each cupcake, creating a cavity for the filling. Reserve the removed cake pieces.
- Fill each hollowed-out cupcake generously with about 1/3 cup of Nutella (or slightly less per cupcake, based on your preference). Then, trim the reserved cake pieces to create flat disks and gently place them back on top of the Nutella filling to cover it.
- Finally, pipe or spread the prepared Nutella Buttercream Frosting over the top of each filled cupcake, creating a beautiful and delicious finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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