Today, marks 1 year since I started my blog, and what better way than to celebrate with cake: cupcakes that are the literal definition of chocolatey-hazelnutty goodness?
Honestly, who doesn’t like Nutella? Nutella is one of the greatest inventions out there, and I’m here to bring you one of the most revolutionary cupcakes you’ll ever make or eat. If you are in love with that heavenly spread, I can guarantee you will love these cupcakes: chocolate sponge with hazelnut bits filled with a Nutella lava sauce, piped with some seriously Nutella frosting, and topped with crushed hazelnuts and drizzles of that Nutella sauce.
Have I won you over yet?
- 115g unsalted butter, softened
- 1½ cups brown sugar, packed
- 2 eggs, at room temperature
- 1½ teaspoons vanilla extract
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1½ cups (6.4 oz/ 180g) cake flour
- ⅔ cups sour cream
- ¾ cups coffee (or hot water)
- 180g of peeled and roasted hazelnuts, crushed
- 170g unsalted butter, softened
- 85g cream cheese, softened
- 340g Nutella
- 85g dark chocolate
- 85g milk chocolate
- 227g Nutella
- ¼ cup whole milk
- Preheat oven to 180°C and line two cupcake tins with cupcake liners.
- In a large bowl, whisk the butter until smooth. Add the brown sugar and cream together until lightened in colour.
- Add eggs, one at a time, mixing well after each addition.
- Add in vanilla and continue mixing until lightened more in color and texture and looks fluffy.
- Add cocoa powder, baking powder, baking soda, salt and mix until well combined.
- Add 1/3 of the flour then half of the sour cream, and mix. Repeat until all the flour and sour cream is used up, and the mixture is just combined.
- Mixing on a low speed, drizzle in the hot water/coffee until fully combined and fold in 3/4 of the crushed hazelnuts.
- Fill the cupcake liners until 2/3-3/4 full (makes about 20-22 cupcakes) and bake for 15-17 minutes until when a toothpick inserted comes out without wet batter.
- Let cool slightly, then transfer to a wire rack to cool completely.
- FOR THE FROSTING: Melt the chocolate in a double boiler over the stove, or in the microwave at 20 second intervals, stirring in between. Beat butter and cream cheese in a bowl until combined and smooth. Add the nutella and combine until well combined and smooth. Add the melted chocolate and beat until fully combined and smooth.
- FOR THE SAUCE: put the nutella and milk in a bowl and whisk until fully combined.
- Using a plastic knife or an apple corer, remove the centre of all the cupcakes. With the centre, trim off the bottom so you have a cupcake with a hole and a little lid.
- Fill the centres with the nutella filling generously, and top with the lids when they’re filled.
- Using any piping tip (I used a large round tip and applied pressure in the centre about 2cm above the cupcake and swirling in circles to finish off) and pipe the cupcakes with the frosting.
- (OPTIONAL) top with crushed hazelnuts and drizzles of leftover Nutella filling (which I flicked using a tiny whisk)
The cupcakes do get a bit sunken once out of the oven, but not to worry: they’ll soon be filled with and covered with the REAL sweet stuff.
And that is what’s going on the inside! Those who eat it really won’t know what hit them.
That right there is possibly ome of the micest frostings you will ever taste. Real nutella (and lots of it: just about 45%), lots of chocolate, doesn’t set hard in the fridge and no powdery icing sugar taste due to there being none. You’ll love this one, I promise.
I was really happy with how these turned out, both aesthetically and taste-wise! If you make them, do let me know howthey go amd how you like them! (and show some love to the original creator of this recipe, her links are above the recipe!) Hope you are having a lovely day wherever you are, and remember: a celebration is not a celebration without cake. (:
– Jess x