Chocolate Cupcakes with Creamy Nutella Frosting

My weekends are always “cheat weekends”.  I’m no health buff, but lately, I’ve been trying to eat less during weekdays. Come weekends, I indulge myself in good food, sweet treats being one of them.

Just this weekend, I came across a patisserie stall and I saw that they had Nutella cupcakes. I swear by Nutella. I love dark chocolate, I’ve been saying that forever, but Nutella just happens to be one of those chocolaty treats I can’t do without.

I don’t have their cupcake recipe, though. I can’t muster the guts and ask them for a recipe, and heck, why would they even give it to me? Haha, so I searched around looking for a comparable recipe to share with you.  I found this, but I haven’t made it so I’m not sure if this tastes exactly like what I had, but I hope this will do!

Chocolate Cupcakes w/Creamy Nutella Frosting

Chocolate Cupcakes

• 1 cup water
• 1/2 cup unsweetened cocoa powder
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

Preheat oven to 375 F degrees. Line 14 muffin cups with liners.

Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature (you can speed this up by placing in the refrigerator as you prepare the other ingredients).

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Slowly add flour mixture beating until combined. In a steady stream, add the cooled cocoa mixture, and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes or until a toothpick inserted in the middle comes out clean. Do not allow them to get too done.  Remove from oven and place on a wire rack to cool before frosting.

Creamy Nutella Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 3/4 cup Nutella
• 3 Tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/8 tsp salt
• decorative candies (optional)

Beat softened butter for 2-3 minutes on medium speed with an electric mixer until smooth and creamy.  Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick.

Add the Nutella and continue to beat on medium speed. Add heavy cream and the vanilla extract. (If the frosting is too thick, you can add more heavy cream, not more than 1 Tbsp at a time. If the frosting is too thin, add more powdered sugar, not more than 1/4 cup at a time).  Add salt to taste.

Frost cooled cupcakes with frosting and decorate with candies as desired.

How about you? What do you look forward to on weekends?

Joanna Maligaya

Staff Writer/Content Developer at Chocolate University Online
Ever since she can remember, Joanna has always considered chocolate as the ultimate food for her soul. She believes in the saying, “9 out of 10 people love chocolate, and the 10th always lies.”

Latest posts by Joanna Maligaya (see all)

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>