Yield: 18 cupcakes
Prep Time: 5 minutes
Cook: 35 minutes
Nutella Cupcakes have a soft cake base with a creamy and smooth frosting.
After watching Jamie from My Baking Addiction‘s lovely video tutorial on cupcake decorating I was inspired to make some cute cupcakes. There are endless flavor combinations when it comes to cupcakes and I think that’s why they have become such a pop-culture food phenomenon over the past few years. So what do you get when you combine cupcakes + nutella? A sugary, chocolaty, finger-licking marriage of flavor. Add adorable cupcake liners and decorating tips and this is one cute pair. These are perfect for birthdays and baby/bridal showers. Or when you realize that you don’t have to sneak spoonfuls of nutella straight from the jar to get your fix! Oh how I love nutella recipes.
Taste: I liked this recipe because the nutella flavor was the star. And what’s tastier than nutella? I think if the cake base was chocolate the flavors would compete and the cupcakes would have fallen flat. Also, I greatly reduced the amount of sugar in the frosting as nutella is sweet enough.
Texture: The cake base was soft and light while the frosting was creamy and smooth.
Ease: Not too complicated however this recipe does dirty quite a few dishes but what cupcake recipe doesn’t? Great for special occasions.
Appearance: What dessert is cuter than a cupcake? Especially if you use a pretty decorating tip.
Cons: So much butter and sugar! Not an everyday treat.
Pros: Super delicious and crowd pleasing. The cupcakes will keep in the fridge for a few days (should be brought to room temperature before eating).
Would I make this again? Yes.
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 Tbs) butter, softened
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup whole milk (I used 2%)
- 3/4 cup butter, softened
- 1/2 cup Nutella
- 1 tsp vanilla
- 1 Tbs milk
- 1 cup powdered sugar
Preheat oven to 350 degrees. Line 18 muffin cups with liners. Sift together the cake flour, baking powder, baking soda, and salt.
In a stand mixer (or with a hand mixer), beat the butter until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
With the mixer on low, add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Scrape down the sides of the bowl as necessary. Mix only enough for ingredients to become incorporated.
Spoon batter evenly into prepared muffin cups, filling until about 2/3 full. Bake for about 15-17 minutes, until a toothpick inserted into the cupcakes comes clean. Remove from oven, and let cool for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
Beat butter and nutella together in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer until combined. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated. Increase speed to medium-high and beat until frosting is smooth and stable.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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