Nutella-Filled Chocolate Cupcakes with Nutella Buttercream

Nutella-Filled Chocolate Cupcakes with Nutella Buttercream

  • Servings: 24 cupcakes
  • Rating:

Ingredients

  • For the cupcakes:
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup (3/4 oz) cocoa powder
  • 1 & 1/4 cups boiling water
  • 3/4 cup (3 & 3/4 oz) all-purpose flour
  • 3/4 cup (3 oz) cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups (10 & 1/2 oz) brown sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • For the filling:
  • one 13-ounce jar of Nutella
  • For the Nutella buttercream:
  • 1 cup unsalted butter, softened
  • one 13-ounce jar of Nutella
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla
  • 24 ounces powdered sugar
  • 6-8 tablespoons milk

Directions

1. Preheat the oven to 350˚F. Line two cupcake tins with paper liners.

2. Combine the chopped chocolate and cocoa powder in a medium bowl. Pour the boiling water over the chocolate, and whisk until smooth. Combine the flours, baking soda, and salt in a separate bowl.

3. In the bowl of a stand mixer, cream the butter at medium-high speed for about 1 minute. Add the brown sugar, and continue beating for about 3 minutes, or until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula.

4. With the mixer running, add the eggs one at a time. Reduce the speed to medium, and add the sour cream and vanilla. Mix until combined, then scrape down the sides and bottom of the bowl.

5. With the mixer running on low speed, alternately add the dry ingredients and chocolate mixture, beginning and ending with the dry ingredients. Once all the ingredients are added, scrape the sides and bottom of the bowl, then mix for about 15 seconds more, or until totally combined. Remove the bowl from the mixer and give the batter a final stir by hand.

6. Using an ice cream scoop, divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center cupcake comes out clean. Cool completely before frosting.

7. To make the frosting: Cream the butter at medium speed for about 1 minute. Add the Nutella and continue creaming for about 1 minute more. Add the salt and half of the powdered sugar, and mix at low speed until all of the sugar is incorporated. Add 6 tablespoons of milk and continue mixing at low speed until all of the milk is incorporated. Add the rest of the powdered sugar, and continue mixing until all of the sugar is incorporated. Increase the speed to medium and beat for about 2 minutes. Check the consistency of the frosting. If it's too stiff, add more milk one tablespoon at a time; if it's too soft, add more powdered sugar 1/4 cup at a time.

8. To assemble the cupcakes: Use an apple corer (or something similar) to remove the center of each cupcake. Transfer one jar of Nutella to a pastry bag and use it to fill the center of each cupcake. Frost with Nutella buttercream and top with a Ferrero Rocher, if desired.