Chocolate Cupcakes With Nutella Frosting
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 toothpick
- 1 piping bag or offset spatula
Ingredients
- 190 gram all-purpose flour sifted
- 40 gram unsweetened cocoa powder sifted
- 200 gram granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 120 milliliter whole milk room temperature
- 60 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 milliliter hot coffee freshly brewed or instant
- 170 gram unsalted butter room temperature; for frosting
- 240 gram Nutella room temperature
- 200 gram powdered sugar sifted
- 1 2–3 tbsp heavy cream cold
- 1/4 teaspoon fine salt for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk the sugar, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk just until no dry streaks remain.
- Pour in the hot coffee and gently whisk until the batter is thin and fully combined, without overmixing.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for at least 25 minutes before frosting.
- For the frosting, beat the softened butter with a hand or stand mixer on medium speed until pale and fluffy, about 2–3 minutes.
- Add the Nutella and beat again until fully combined and creamy.
- Gradually add the powdered sugar, salt, and vanilla extract, mixing on low speed until incorporated.
- Add 2 tablespoons of heavy cream, then beat on medium-high speed for 1–2 minutes until light and fluffy, adding an extra tablespoon of cream if needed to reach a smooth, pipeable consistency.
- Once the cupcakes are completely cool, transfer the Nutella frosting to a piping bag or use an offset spatula to generously frost each cupcake.
Notes
For best results, make sure all refrigerated ingredients for the batter and frosting are at room temperature so they combine smoothly, and avoid overmixing the batter after adding the dry ingredients to keep the cupcakes tender. Let the cupcakes cool fully before frosting to prevent the Nutella frosting from melting, and adjust the frosting texture with a bit more powdered sugar to thicken or cream to loosen as needed. Using hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee, but you can substitute hot water if preferred. Store frosted cupcakes covered at cool room temperature for up to 1 day or in the fridge for up to 3 days, and let chilled cupcakes stand at room temperature for 20–30 minutes before serving for the softest texture.
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