Nutella Chocolate Cupcakes

For this tasty treat, my wife likes to use this chocolate cake. It’s a lighter chocolate cupcake than the one we use for most of the other chocolate cakes and cupcakes we make. If you have made Super Yummy Chocolate Cupcake and happy with the way it turned out, feel free to use that recipe. The part of this cupcake that really sets it apart from any other chocolate cupcake is the filling and the icing.

Chocolate Cake Mix
2 1/4 c sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
4 large eggs separated
4 oz sweet baking chocolate finely chopped
1/2 c boiling water
1 c milk
1 tsp vanilla extract
1 c (2 sticks) unsalted butter softened
1 3/4 c sugar plus 1/4 c sugar
1/4 tsp cream of tartar
1 13 oz Nutella (inserted in the middle of cupcake)

Directions
Sift together the flour, baking soda, salt, set aside.

In a separate bowl melt the chocolate with the half cup boiling water stir till well blended and smooth, set aside.

In separate bowl mix milk and vanilla and set aside.

Beat egg whites and cream of tartar and 1/4 cup sugar till soft peaks form. Then fold gently into the batter one-fourth first mix well then add remaining egg whites.

Beat butter till creamy, gradually add the sugar and beat till well combined.

Add one egg yolk at a time, mixing well in between.

Gradually alternating add flour and milk mixture.

Pour into pans or cupcake liners and bake at 350F for 25-30 minutes for cake, 18 to 15 minutes for cupcakes, and 15 minutes for mini cupcakes. let cool completely then insert Nutella into middle of the cupcake then frost, with Nutella chocolate buttercream frosting and Ferrero Rocher cut in half on top.

Nutella Buttercream
2 sticks unsalted butter softened
1 13oz jar Nutella
1 Tbl clear vanilla extract ( dark works just fine)
2 lbs confectioner’s sugar
6-8 Tbl heavy whipping cream or milk
in an Lg mixing bowl, cream butter, and Nutella until well combined. Slowly add in Confectioner’s sugar and continue creaming until well blended.
Add vanilla, and 3 Tbl heavy whipping cream or milk. Blend on low speed until moistened. Add an additional 3-5 Tbl of heavy cream until you reach desired consistency
Beat at high speed until frosting is smooth and fluffy.

Use a piping bag and something like an 8B tip as this icing is a bit thicker than most.

I would love to hear some feedback on how these turn out for you.

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