Let’s face it, Nutella makes the world a better place. With distinctive Hazelnut flavoring, creamy texture, and subtly sweet notes, it is the perfect companion to decadent, rich chocolate. While there are endless flavor combinations that utilize chocolate and Nutella in different variations, combining them together creates a silky smooth, decidedly decadent dessert. With Valentine’s Day looming around the corner, these simple-yet-amazing cupcakes are perfect for sharing with friends, co-workers, loved ones, and even just for treating yourself. They sure beat a stale box of Conversation Hearts! Below, we show you how to create these, and be the perfect Valentine!
Recipe Yields: 24 Cupcakes
Chocolate Cupcake Base
- 6 oz
- 1 Tbsp baking soda
- TT (to taste) salt
- 18 oz all-purpose flour, sifted
- 18 oz dark brown sugar
- 8 oz butter, softened, cubed
- 4 large eggs
- 2 tsp vanilla
- 12 oz sour cream
- 12 oz hot water (does not need to be boiled/boiling)
1. Preheat your oven to 350F for standard ovens, and 325F for convection ovens. Line standard sized cupcake tins with liners, and spray around edges.
2. Sift cocoa powder, baking soda, and salt together in one bowl, and flour in another bowl.
3. In mixing bowl with paddle attachment, cream sugar and butter on medium until light and very fluffy.
4. Slowly incorporate eggs and vanilla, pausing to scrape bowl as needed.
5. Add cocoa powder, mixing on medium speed until incorporated.
6. Add 1/3 of your flour to the bowl, mixing on medium speed until incorporated, then add 1/3 of your sour cream, mixing on medium speed until incorporated. Pause to scrape bowl with rubber spatula as needed. Repeat this process until all of your flour and sour cream have been incorporated.
7. Slowly add all of the hot water, and mix for 30 seconds.
8. Fill your cupcake containers about 3/4 of the way to the top, and bake off until done. Tip: If you jiggle the pan, cupcakes should no longer jiggle in the middle. You may insert a stick in the middle, and if it comes back clean, your cupcakes have finished baking.
9. Once completed, place cupcakes on wire drying rack to cool completely.
Nutella American Buttercream Frosting
- 1 lb (4 sticks) unsalted butter, softened, cubed
- TT (to taste) salt
- 1 Tbsp
- 2 lbs (32 oz) confectioners’ sugar, sifted
- 4 Tbsp milk
- 8 oz
1. In a bowl with paddle attachment, cream butter and salt until light and very fluffy. Cream for 3 minutes on medium speed, pause to scrape bowl, and cream on high speed for 1 minute.
2. Slowly add confectioners’ sugar to bowl, mix until incorporated, and pause to scrape bowl, ensuring that you have scraped any dry sugar from edges and bottom of bowl. Repeat process until all of the confectioners’ sugar has been added.
3. Add vanilla extract, and milk to your mixture, and beat until incorporated.
4. Finally, incorporate Nutella into the buttercream, and mix on medium speed for 2 minutes to incorporate. As all palettes are subjective to taste, you may add additional Nutella to alter taste. Your end result should be creamy, dense frosting that sticks to your spatula. If frosting is too loose, you may add additional confectioners’ sugar, and mix until incorporated.
After your cupcakes have cooled completely, place them on a sheet tray, or plate.
2. Use a plastic spatula to spread buttercream on top of cupcakes, or to guide into piping bag affixed with your tip of choice (pictured: frosted Chocolate Nutella Cupcakes utilizing “rose” tip” ).
3. Using steady pressure, pipe around cupcake, create a rosette shape, or utilize your favorite technique.
4. Garnish as desired!