Nutella Cupcakes

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Makes

    14
  • Skill Level

    Easy
  • Dietary Needs

1 Review

5 star rating

Save

Share

Print

Print

These Nutella Cupcakes are sure to be a hit - the hazelnut flavour from the Nutella adds a new dimension. Not only are these delicious cupcakes filled with Nutella but the buttercream is subtly flavoured too. For those Nutella fans out there this is the cupcake recipe for you. 

Method

  1. Begin by preparing a 12 hole cupcake tin with cupcake cases and preheating your oven to 200°C (400°F, Gas Mark 6)

  2. In a large bowl beat together the butter and sugar until light and fluffy.

    • 175g Unsalted Butter (Softened)
    • 165g Unrefined Golden Caster Sugar (We love Billington's)
  3. Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling.

    • 3 Large Free Range Eggs
    • 115g Self-Raising White Flour (We use Allinson)
  4. In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.

    • 40g Cocoa Powder
    • 4tbsp Boiling Water
  5. Add the flour and baking powder to the egg mixture followed by the cocoa paste and blend all the ingredients together until you reach a smooth batter.

  6. Spoon the mixture into each of the cupcake cases, filling each 2/3 full and bake in the oven for 12-15 minutes until springy to touch.

  7. Remove the cupcakes from the oven and allow to cool on a wire cooling rack. Whilst the cupcakes are cooling make your buttercream by beating together the butter, milk and half of the icing sugar.

    • 175g Unsalted Butter (Softened)
    • 2-3tbsp Milk
    • 175g Icing Sugar (We use Silver Spoon)
  8. Once combined add the remaining icing sugar and Nutella and beat until light and fluffy. The longer that you beat the icing for the lighter it will be.

    • 175g Icing Sugar (We use Silver Spoon)
    • 200g Nutella
  9. When the cupcakes have cooled fully use a small sharp knife or an apple corer to carve out the centre of the sponge of each cupcake. Fill a piping bag with Nutella and pipe a small amount into the centre of each cake then top with the remaining sponge that you had removed.  

    • 200g Nutella
  10. To finish your cupcakes, fill another piping bag with a star nozzle and your Nutella buttercream and pipe swirls on to the top of each cupcake. For an extra touch add a sprinkle of chopped hazelnuts to the top of the buttercream.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Lovely especially for the 'hole' school

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with BakingMad.com to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close