These Nutella Overload Cupcakes are moist, chocolaty and overloaded with Nutella. The cupcake, frosting, and filling are made up of Nutella. These cupcakes also contain chopped Hazelnuts to add some crunch. From the frosting to the filling and the moist cupcake, everything compliments each other beautifully. Its one of those cupcakes which no one would resist
Ingredients
For the Cupcakes
- ½ cup 1 stick salted butter, room temperature (114 grams)
- 1 cup castor sugar 200 grams
- 2 large eggs
- ½ cup hot water 60 ml
- 1 teaspoon instant coffee
- ½ cup milk 60 ml
- 1 ½ cup all-purpose flour 192 grams
- ½ cup dutch processed cocoa powder 60 grams
- 1 teaspoon baking soda
- ¼ cup Nutella 60 ml
For the filling
- ½ cup Nutella 60 ml
- ⅓ cup chopped roasted hazelnuts 50 grams
For the frosting
- 100 ml full-fat cream / whipping cream almost ½ cup
- 220 grams chopped chocolate dark or milk (8 oz)
- 2-3 heaped tablespoons Nutella
Instructions
FOR THE CUPCAKES:
- Combine the coffee powder and hot water together. Mix well. Add the milk to the mixture. Set aside
- In a bowl, sieve the flour, cocoa powder, and baking soda. Set aside.
- In another bowl, beat the butter and sugar together. Beat in the eggs one at a time. To this mixture add a little flour along with the coffee & milk mixture. Beat well. Keep adding a little flour mixture and coffee & milk until all of it is combined into a batter. Make sure there are no lumps.
- Add the Nutella and mix well. Do not over mix.
- Line a cupcake baking tray with cupcake liners. Using an ice cream scooper or two spoons put the batter into the cupcake liners making sure you fill less than ¾th of the liner
- Tap the baking tray to release extra air bubbles. Bake in a preheated oven for 15 to 20 mins at 180 degrees. Make sure an inserted skewer or toothpick comes out clean to check if the cupcakes are well baked
- Let cool.
FOR THE FILLING:
- Combine the chopped roasted hazelnuts along with the Nutella. Mix well and transfer this mixture to a piping bag.
FOR THE FROSTING:
- Bring the cream to a boil and switch off the gas. Add the chopped chocolate to this mixture, making sure all the chocolate is well melted. Cover the bowl with cling wrap and let it sit at room temperature for 4 to 5 hours. Once set, use an electric beater and beat the ganache well until its smooth and slightly fluffy. Add the Nutella to this mixture and continue beating.
- Transfer this mixture into a piping bag with Wilton 1M tip.
- Frost and fill the cupcakes:
- Using a melon baller or the back of a nozzle scoop out some cake from the center of the cupcake
- Fill the Nutella and hazelnut filling in the center of the cupcake. Make sure you fill sufficiently in every cupcake
- Pipe the Chocolate Nutella Frosting over every cupcake according to the pattern you like. Top with hazelnuts coated with gold dust
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
Serving: 100g | Calories: 378kcal | Carbohydrates: 40.72g | Protein: 6.09g | Fat: 22.08g | Saturated Fat: 14.17g | Polyunsaturated Fat: 5.589g | Trans Fat: 0.007g | Cholesterol: 41mg | Sodium: 154mg | Fiber: 4.4g | Sugar: 23.04g
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? I'd love to hear how it was.Mention @bakealish or tag me on Instagram #bakealish
