In this article, we will explore a delicious and easy-to-prepare recipe.
Nutella Cupcakes: A Deliciously Decadent Treat
Welcome to Food Lovers Blog, your go-to destination for indulgent recipes and culinary inspiration. Today, we’re diving into the world of Nutella Cupcakes—a delightful blend of rich chocolatey goodness and creamy Nutella, perfect for any occasion. Whether you’re a seasoned baker or a beginner in the kitchen, these Nutella Cupcakes will surely impress your taste buds and your guests.
Ingredients List
To ensure your Nutella Cupcakes turn out perfectly, gather the following ingredients:
- 1/3 cup all-purpose flour
- 4 teaspoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon instant espresso powder
- 4 teaspoons vegetable oil
- 1/4 teaspoon vanilla extract
- 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 don’t stick.
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 your cupcakes have a smooth, lump-free texture.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, vanilla extract, and dark brown sugar until smooth. This mixture will provide the moist base for your cupcakes.
Step 4: Blend Ingredients
Using a spatula, add the dry ingredients to the wet mixture in two batches, alternating with the buttermilk. Stir gently until just combined to avoid over-mixing.
Step 5: Bake
Divide the batter evenly between the muffin cups and bake for 15-17 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 6: Cool and Fill
Allow the cupcakes to cool completely on a wire rack. Mix the Nutella and sour cream in a small bowl. Use a piping bag to fill each cupcake with the Nutella mixture.
Step 7: Whip and Frost
Beat the heavy whipping cream and espresso powder until soft peaks form. Add cocoa powder and powdered sugar to taste. Frost each cupcake with the whipped cream mixture for a decorative finish.
Nutritional Information
Here’s the nutritional breakdown per Nutella Cupcake:
- 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 a lighter version of Nutella Cupcakes, consider these substitutions:
- Use Greek Yogurt instead of sour cream for a protein boost.
- Swap out some sugar with a natural sweetener like stevia or honey.
- Opt for whole wheat flour to increase fiber content.
Serving Suggestions
Pair your Nutella Cupcakes with a steaming cup of espresso or a refreshing glass of cold milk. For a party platter, consider serving alongside fresh berries or a scoop of vanilla ice cream.
Common Mistakes to Avoid
- Overbaking: Keep a close eye on baking time to prevent dry cupcakes.
- Over-mixing: Mix just until combined to avoid dense cupcakes.
- Skipping the cooling step: Ensure cupcakes are completely cool before filling or frosting to prevent melting.
Storing Tips for the Recipe
Store your Nutella Cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unfrosted cupcakes for up to 2 months, then thaw and frost before serving.
Conclusion
Nutella Cupcakes are a delightful treat that combines the beloved flavors of chocolate and hazelnut. Easy to make and irresistibly delicious, they’re perfect for celebrations or a sweet indulgence anytime.
FAQs
Q: Can I double the recipe?
A: Yes, simply double the ingredients to make a larger batch.
Q: Can I use a different type of flour?
A: You can experiment with almond or oat flour for a gluten-free option, but texture may vary.
Q: How do I get a smooth frosting?
A: Ensure all ingredients are at the right temperature and sift the cocoa powder before mixing.
For more delicious recipes and baking tips, check out our other posts on Food Lovers Blog. Happy Baking!
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.
