Ultimate Nutella Cupcakes feature my perfectly moist chocolate cupcake base which is filled with Nutella, topped with Nutella buttercream, and garnished with a Ferrero Rocher candy! It's Nutella perfection!
1/2cup(114 grams) sour cream or plain full-fat yogurt,at room temperature
1/4cup(50 grams) vegetable oil
2large eggs,at room temperature
1egg yolk,at room temperature
1tablespoonhazelnut liqueur,optional
2teaspoonswhite vinegar
1teaspoonvanilla extract
For the filling:
1/2cup(150 grams) Nutella
For the Nutella buttercream:
2cups(250 grams) powdered sugar (preferably organic with tapioca starch like Wholesome Yum or Trader Joe’s),sifted
8ounces(227 grams) unsalted butter,at room temperature
4ounces(113 grams) finely chopped semisweet chocolate,melted and cooled
2/3cup(200 grams) Nutella
1/4teaspoonfine salt
1teaspoonvanilla extract
Ferrero Rocher candies, for topping
Instructions
Make the cupcakes:
In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
In a small bowl, whisk together the flour, sugars, salt, and baking soda.
Whisk sour cream, oil, eggs, egg yolk, liqueur (if using), vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Fill the cupcakes:
Use an apple corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.
Place the Nutella in a ziptop bag and snip a hole in one corner. Gently squeeze 2 teaspoons of Nutella into each cupcake.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the cooled chocolate, Nutella, salt, and vanilla and beat on medium for 1 minute, or until well combined.
Fit a piping bag with a decorative tip and frost all the cupcakes. Top with a Ferrero Rocher candy, if desired. Serve or store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
Video
Notes
*Instead of espresso powder + boiling water, you can also use very strongly brewed hot coffee. For a coffee free option, omit the espresso powder and just use the boiling water.**For an ultra smooth buttercream, use organic powdered sugar made with tapioca starch instead of cornstarch.