The Best Tasting Chocolate Nutella Cupcake Recipe

Do you have a sweet tooth?

If you’re like me then you’re always on the hunt for a chocolate or nutella recipe. I love baking but unless there’s chocolate in it I’m less motivated.

I promised the kids we could do some baking and Anya, like her mum, desperately wanted a chocolatey treat so I scoured the internet trying to find a good cupcake recipe.

And finally, I stumbled on Baking Mads’ recipe for Nutella Cupcakes. And boy the did not disappoint!

Nutella Cupcake Recipe

For the Cupcakes
- 4 tbsp Boiling water
- 40g Cocoa powder
- 3 Large free range eggs
- 175g Unsalted butter (softened)
- 165g Billington’s Unrefined Golden Caster Sugar
- 115g Allinson’s Self Raising White Flour
- 1 tsp Baking powder
For the Filling
- 200g Nutella
For the Buttercream
- 175g Unsalted butter (softened)
- 350g Silver Spoon Icing Sugar
- 2 tbsp Milk
- 200g Nutella

Method:

Step 1:

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

Step 2:

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

Step 3:

Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling

Step 4:

In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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. (I just scooped it in with a spoon)

Step 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. (This would have been amazing but I just used a sandwich bag as I didn’t have any piping bags. For an extra touch add a sprinkle of chopped hazelnuts to the top of the buttercream

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