Who doesn’t love a bit of Nutella in their life? These cupcakes hit the spot when you’re craving something seriously chocolatey and creamy (which I often do). As rich as they are, sometimes one is just not enough!
They’re so quick and easy to make that you can always whip up a batch when that craving hits! A bit dangerous really.
Nutella Cupcakes (adapted from the hummingbird bakery cookbook)
- 3/4 cup plus 1 tbsp plain flour
- 2 1/2 tbsp unsweetened cocoa powder
- scant 3/4 cup caster sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 3 tbsp butter
- 1/2 cup whole milk
- 1 egg
- 1/2 cup Nutella
Preheat the oven to 325F.
Place the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer (you can use an electric mix or hand too). Beat on a slow speed until everything is combined and looks like a sandy consistency.
Pour the milk into the mixture and beat till all is well combined. Then add in the egg and beat till combined.
Spoon into cupcake cases and place in the oven for 20 minutes. The cakes should spring back to the touch. Let them cool on a wire rack.
When cool, hollow out a bit of the middle and fill with a bit of Nutella.
- 2 cups powdered sugar
- 5 tbsp unsalted butter at room temp
- 2 tbsp whole milk
- 1/3 cup Nutella
Beat together the powdered sugar and butter. You can do this by hand or with an electric mixer with the paddle attachment. Mix till everything is well combined and then turn down to a slower speed. Add in the milk till just incorporated and then turn back up to high. Continue beating till all is light and fluffy – about 5 minutes. The more you beat, the fluffier it gets!
Stir in the Nutella using a spatula by hand until fully mixed in. Frost the cakes when they are cool.