These Nutella Cupcakes are soft, moist and full of Nutella flavor – both in the cupcake and in the frosting. The cupcakes use only one bowl, so they are easy to make. They are finished off with a drizzle of Nutella and a slice of strawberry.
We had a beautiful Easter weekend. I hope you did too! We watched my niece play some basketball, my mom came into town and we hung out with the family on Sunday.
At my niece’s basketball game, she asked me if I was bringing the carrot cake that they love so much for Easter the next day. Total #BadAunt moment. I had completely forgotten about how much they love that carrot cake and was totally unprepared. I’d been thinking so much about what regular food, i.e. not dessert, I was bringing that dessert totally slipped my mind. How does that even happen to me? I mean, really.
I think I’m just so used to having plenty of things made, sitting in the fridge, waiting to be taken to someone that I just forgot. And to top it off, the end of last week was fairly busy with other things so I hadn’t really baked anything new. So not only did I not have my carrot cake, but I didn’t have anything else either.
Who am I, and what have I done with my other self?
So I went to Nothing Bundt Cake and got some bundtinis. Have you ever had their cakes? I’m kind of a cake snob (and didn’t want grocery store cake) and their cakes are seriously good. I got some carrot ones and tried not to feel bad about my failure as an aunt and overall dessert provider. Even my sister in law was shocked and was like, “You didn’t have something already made?” It’s really not like me.
Oh well. We survived. 🙂 Which is fortunate, because now I get to share these cupcakes with you and you wouldn’t want to be deprived of them, would you?
They are full of Nutella, which is basically one of the most delicious things ever. Nutella is dangerous. All I need is a spoon and a jar and I’m good. But I decided to put it into a cupcake.
The cupcakes are super moist. And they are great to make because they really are simple. The dry ingredients are all added to a bowl and whisked together (my version of sifting), then the wet ingredients are added. Simple. Just make sure to not over beat the batter. You really only want to mix it together until it’s smooth.
You might notice a few bits of butter in the batter, but that’s ok. They melt when the cupcakes bake and it’s all good. The softer your butter, the less bits you’ll have. Softer is better. Don’t use cold butter.
The icing is also full of Nutella. It’s delightful. I like to make my icing using a combination of butter and shortening. I wrote all bout why in this post, so if you are curious, check it out. Truth is, it’s my preference, but you can easily substitute the shortening for all butter. Completely your call.
I finished the cupcakes off with a drizzle of warmed up Nutella and a slice of strawberry, but that’s optional. I just think it makes them look pretty. 🙂 And what’s better than a cupcake that looks and tastes great?
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 2/3 cups (217g) all purpose flour
- 1 cup (207g) sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup (168g) salted butter, room temperature
- 1/2 cup (160g) Nutella
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) milk
- 1/2 cup (112g) salted butter
- 1/2 cup (95g) shortening
- 4 cups (460g) powdered sugar
- 1/2 cup (160g) Nutella
- 2 tbsp (30ml) water
- additional Nutella, for garnish
- 5-6 strawberries, sliced for garnish, if desired
You may notice little bits of butter in the cupcakes batter, but that’s ok. They will melt into the cupcake as they bake. Also, the shortening in the icing can be replaced with butter if preferred.
You might also like:
No Bake Nutella Pretzel Bars