Nutella Cupcakes

These Nutella Cupcakes are soft, moist and full of Nutella flavor – both in the cupcake and the frosting! They’re easy to make in just one bowl and topped with a fresh strawberry slice.

Nutella Cupcakes

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 about why in my vanilla buttercream frosting 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?

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Recipe

Nutella Cupcakes

• Author: Lindsay
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12-14 Cupcakes
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

These Nutella Cupcakes are soft, moist and full of Nutella flavor – both in the cupcake and the frosting! They’re easy to make in just one bowl and topped with a fresh strawberry slice.

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Ingredients

NUTELLA CUPCAKES

• 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

NUTELLA ICING

• 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

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Instructions

1. Preheat oven to 350 degrees.

2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

3. Add butter, Nutella, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.

4. Fill cupcake liners a little more than half way.

5. Bake 19-21 minutes or until a toothpick inserted comes out with a few crumbs.

6. Remove cupcakes from oven and allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

7. While cupcakes cool, make icing. Mix butter and shortening together until smooth.

8. Add 2 cups of powdered sugar and mix until smooth.

9. Add Nutella and 1 tbsp water, mix until smooth.

10. Add remaining powdered sugar and 1 tbsp water and mix until smooth.

11. Ice cupcakes.

12. Warm up about 1/4 cup of Nutella (for garnish, if desired) for about 15-30 seconds, until pourable, and drizzle over cupcakes. Add a slice of strawberry, if desired.

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Notes

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.

Nutrition

• Serving Size: 1 Cupcake
• Calories: 586
• Sugar: 58.9 g
• Sodium: 174.9 mg
• Fat: 33.4 g
• Carbohydrates: 68.4 g
• Protein: 5 g
• Cholesterol: 47.8 mg

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Enjoy!

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