In this article, we will explore a delicious and easy-to-prepare recipe.
Nutella Cupcakes: A Decadent Delight for Chocolate Lovers
Welcome to AdrianRecipes.com, where today we’re diving into an irresistible treat that combines the rich, creamy goodness of Nutella with the classic charm of cupcakes. Nutella Cupcakes are the perfect fusion of chocolate and hazelnut, offering a delightful burst of flavor in every bite. Whether you’re a baking novice or a seasoned pro, these cupcakes are sure to impress at any gathering or simply as a sweet indulgence for yourself.
Ingredients List
Before we get started, let’s gather all the essential ingredients for our Nutella Cupcakes:
- 1/3 cup flour
- 4 teaspoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon instant espresso powder
- 4 teaspoons oil
- 1/4 teaspoon vanilla
- 1/4 cup packed dark brown sugar
- 1/3 cup buttermilk (at room temperature)
- 2 tablespoons Nutella
- 1 tablespoon sour cream
- 1/4 cup cold heavy whipping cream
- 1/8 teaspoon instant espresso powder
- 1 tablespoon cocoa powder
- 1-2 tablespoons powdered sugar
Timing
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with 4 paper liners. This ensures your Nutella Cupcakes bake evenly and come out perfectly each time.
Step 2: Mix Dry Ingredients
In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and instant espresso powder. This step ensures a smooth batter without any lumps.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together vigorously the oil, vanilla, and packed dark brown sugar until well combined.
Step 4: Create the Batter
Using a spatula, add the dry ingredients to the wet mixture in two batches, alternating with the buttermilk. Mix until just combined to ensure a tender crumb.
Step 5: Bake the Cupcakes
Divide the batter evenly between the prepared muffin cups. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
Step 6: Prepare the Filling
In a small bowl, stir together the Nutella and sour cream. Transfer this mixture to a piping bag with a metal round tip.
Step 7: Fill the Cupcakes
Using the piping tip, gently poke a hole into the top of each cooled cupcake. Fill each cupcake with the Nutella mixture and let them firm up in the fridge for a few minutes.
Step 8: Make the Frosting
Beat the cold heavy whipping cream and instant espresso powder until soft peaks form. Gradually add the cocoa powder and powdered sugar to taste.
Step 9: Frost the Cupcakes
Frost the filled cupcakes with the whipped cream mixture using a knife or a pastry bag for a decorative finish.
Nutritional Information
Here’s a quick breakdown of the nutritional content per serving of these delightful Nutella Cupcakes:
- Calories: 253
- Carbohydrates: 31g
- Cholesterol: 20mg
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Saturated Fat: 6g
- Sodium: 159mg
- Sugar: 20g
- Trans Fat: 0g
- Unsaturated Fat: 6g
Healthier Alternatives for the Recipe
For those looking to lighten up this recipe, consider these substitutions: – Use almond flour instead of regular flour for a gluten-free option. – Swap the brown sugar with coconut sugar for a lower glycemic index. – Opt for Greek yogurt in place of sour cream for added protein.
Serving Suggestions
These Nutella Cupcakes pair beautifully with a hot cup of coffee or a cold glass of milk. For an extra touch, top with a sprinkle of chopped hazelnuts or a drizzle of melted Nutella.
Common Mistakes to Avoid
- Overmixing the batter can result in dense cupcakes. Mix until ingredients are just combined.
- Filling the cupcakes too soon can cause the filling to ooze out. Ensure they are completely cooled.
Storing Tips for the Recipe
Store your Nutella Cupcakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them unfrosted and thaw before serving.
Conclusion
Nutella Cupcakes are a delightful treat that combines the beloved flavors of chocolate and hazelnut into a moist, flavorful dessert. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to satisfy.
FAQs
1. Can I make these cupcakes vegan?
Yes, by using plant-based milk and a flax egg substitute, you can adapt this recipe for a vegan diet.
2. How can I make my cupcakes more chocolatey?
Add a handful of chocolate chips to the batter for an extra chocolate kick.
3. Can I double this recipe?
Absolutely! Simply double the ingredients and follow the same instructions for a larger batch.
For more delicious recipes and baking tips, explore our other posts on AdrianRecipes.com!
Nutella Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350° and line a muffin tin with 4 paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder and espresso powder.
- In a separate medium bowl, whisk together vigorously the oil, vanilla, and brown sugar.
- Using a spatula, add the dry ingredients to the wet in two batches, alternating with the buttermilk.
- Divide the batter between the muffin cups and bake 15-17 minutes, or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack before proceeding.
- Stir together the Nutella and sour cream in a small bowl. Snip off the corner of a plastic bag or pastry bag and place it in a tall glass. Put a metal round tip in the corner. Add the Nutella-sour cream mixture and squeeze it down to the tip.
- Using an upside-down piping tip, gently poke a hole in the top of each cupcake. Twist and pull out the piping tip to remove enough cake in the cupcake to make room for the filling. Divide the Nutella mixture evenly between all 4 cupcakes. Let it firm up for a few minutes in the fridge before frosting.
- Next, beat the heavy whipping cream and espresso powder until soft peaks form. Add the cocoa powder and powdered sugar (start with 1 tablespoon, add more to taste).
- Frost the cupcakes with the whipped cream mixture using a knife or another pastry bag fitted with a tip for a decorative look.
