Nutella Chocolate Cupcakes
These Nutella Chocolate Cupcakes are made with soft, moist chocolate cupcakes, a Nutella center and Nutella frosting! They just about melt in your mouth and are full of delicious Nutella flavor!
So for the later part of last week and over the weekend, I traveled to Salt Lake City for a conference. It was a good time and as always, there were several takeaways and things that got me re-motivated, which is one of the things I love about being in the same room with other bloggers. I met new faces and got to hang out with some old ones and it was full of good times.
I have to say though, I was ready to get home. I seriously couldn’t wait to hug the hubs and give my pup a belly rub. I missed them even more than usual and headed right for a big bear hug from the hubs when I walked through the door.
After about 4 days of running around, it was quite nice to plop down on the couch and relax. Not to mention sleeping in my own bed. Is there anything better?
NUTELLA CHOCOLATE CUPCAKES
INGREDIENTS:
CHOCOLATE CUPCAKES
1 cup (130g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 tbsp (90ml) water
6 tbsp (43g) natural unsweetened cocoa powder
1/2 tsp vanilla extract
1/2 cup (112g) unsalted butter, room temperature
1 cup (207g) sugar
2 eggs
6 tbsp (90ml) milk
1 cup (308g) Nutella
NUTELLA FROSTING
1/2 cup (112g) salted butter, room temperature
1/4 cup (48g) shortening (or additional butter)
1 cup (308g) Nutella
3 1/2 cups (403g) powdered sugar
5-6 tbsp milk
NUTELLA DRIZZLE
1/4 cup (77g) Nutella
2 tbsp (30ml) heavy whipping cream
Hazelnut crumbs, optional
DIRECTIONS:
1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
2. Combine flour, baking soda and salt in a medium-sized bowl. Set aside.
3. Add water, cocoa powder and vanilla extract to another medium-sized bowl and combine. Mixture will be thick. Set aside.
4. In a large mixer bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating until combined.
6. Add chocolate mixture to batter and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
8. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
10. To make the frosting, combine the butter and shortening in a large bowl and mix until smooth.
Full Recipes
So for the later part of last week and over the weekend, I traveled to Salt Lake City for a conference. It was a good time and as always, there were several takeaways and things that got me re-motivated, which is one of the things I love about being in the same room with other bloggers. I met new faces and got to hang out with some old ones and it was full of good times.
I have to say though, I was ready to get home. I seriously couldn’t wait to hug the hubs and give my pup a belly rub. I missed them even more than usual and headed right for a big bear hug from the hubs when I walked through the door.
After about 4 days of running around, it was quite nice to plop down on the couch and relax. Not to mention sleeping in my own bed. Is there anything better?
NUTELLA CHOCOLATE CUPCAKES
INGREDIENTS:
CHOCOLATE CUPCAKES
1 cup (130g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 tbsp (90ml) water
6 tbsp (43g) natural unsweetened cocoa powder
1/2 tsp vanilla extract
1/2 cup (112g) unsalted butter, room temperature
1 cup (207g) sugar
2 eggs
6 tbsp (90ml) milk
1 cup (308g) Nutella
NUTELLA FROSTING
1/2 cup (112g) salted butter, room temperature
1/4 cup (48g) shortening (or additional butter)
1 cup (308g) Nutella
3 1/2 cups (403g) powdered sugar
5-6 tbsp milk
NUTELLA DRIZZLE
1/4 cup (77g) Nutella
2 tbsp (30ml) heavy whipping cream
Hazelnut crumbs, optional
DIRECTIONS:
1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
2. Combine flour, baking soda and salt in a medium-sized bowl. Set aside.
3. Add water, cocoa powder and vanilla extract to another medium-sized bowl and combine. Mixture will be thick. Set aside.
4. In a large mixer bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating until combined.
6. Add chocolate mixture to batter and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
8. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
10. To make the frosting, combine the butter and shortening in a large bowl and mix until smooth.
Full Recipes