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Nutella Cupcakes with Creamy Nutella Frosting and Ferrero Rocher Garnish Recipe

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★★★★★

4.8 from 102 reviews

Delight in these rich and creamy Nutella Cupcakes featuring a moist Nutella-infused batter, luscious Nutella buttercream frosting, and a decadent Nutella filling. Finished with optional Ferrero Rocher accents, these cupcakes are a perfect treat for chocolate and hazelnut lovers alike.

Ingredients

Scale

Cupcake Batter

  • 1 2/3 cups (217g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/2 cup (160g) Nutella
  • 1/4 cup (60ml) milk

Buttercream Frosting

  • 1 cup (224g) unsalted butter, room temperature
  • 1/2 cup (160g) Nutella
  • 4 cups (460g) powdered sugar
  • 2–4 tbsp (30-60ml) heavy cream

Filling and Decoration

  • 1 cup (320g) Nutella, for filling cupcakes
  • 7–8 Ferrero Rocher candies, optional
  • Finely chopped hazelnuts, optional

Instructions

  1. Make the Cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
  2. Combine Wet Ingredients: In a large bowl, whisk melted butter, sugar, and vanilla extract until smooth. Add eggs and whisk again until fully incorporated.
  3. Add Nutella and Dairy: Whisk in sour cream and Nutella until well combined, then add milk and continue whisking until smooth.
  4. Incorporate Dry Ingredients: Gently whisk the dry mixture into the wet until combined; avoid over mixing to keep the batter light.
  5. Fill and Bake: Spoon about 51g of batter into each cupcake liner, filling them slightly more than halfway. Bake for 16-20 minutes until a toothpick inserted in the center comes out clean and edges are lightly golden.
  6. Cool Cupcakes: Remove from oven and transfer cupcakes to a cooling rack to cool completely.
  7. Make the Buttercream Frosting: In a large mixing bowl, beat room temperature butter and Nutella together until smooth and creamy.
  8. Add Powdered Sugar and Cream: Gradually mix in half of the powdered sugar until smooth. Add 2 tablespoons of heavy cream and continue mixing. Then add the remaining powdered sugar and mix well. Add additional cream as needed to reach desired consistency.
  9. Core the Cupcakes: Once cooled, use a cupcake corer or small knife to remove the center from each cupcake.
  10. Fill Cupcakes: Spoon or pipe Nutella into each hollowed cupcake center to fill.
  11. Frost the Cupcakes: Pipe the Nutella buttercream on top using a decorative tip such as Ateco 847.
  12. Garnish: Optionally place half a Ferrero Rocher candy on each cupcake and sprinkle with finely chopped hazelnuts for an elegant finish.

Notes

  • Do not over mix the batter to ensure a light, fluffy texture.
  • Allow cupcakes to cool completely before filling and frosting to prevent melting.
  • Use a cupcake corer or a small sharp knife carefully to remove centers without breaking cupcake walls.
  • The frosting consistency can be adjusted by adding more or less heavy cream.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Keywords: Nutella cupcakes, Nutella buttercream, chocolate hazelnut cupcakes, Ferrero Rocher cupcakes, homemade cupcakes, chocolate cupcakes with Nutella

Find it online: https://kitchenwithkai.com/nutella-cupcakes-with-creamy-nutella-frosting-and-ferrero-rocher-garnish-recipe/