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–+ servings

The Ultimate Nutella Cupcakes

These are pure chocolate-hazelnut perfection. A rich chocolate cupcake that features a surprise molten Nutella center, piled high with velvety Nutella buttercream and topped off with a delicious Ferror Rocher.
Decadent and unforgettable, my family requests these EVERY Christmas.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 12
Course: Dessert, holiday
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcakes:
  • 5 ounces chocolate finely chopped
  • 1/3 cup Hershey's Cocoa Powder
  • 1 teaspoon instant espresso powder
  • 1/2 cup boiling water
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream at room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs at room temperature
  • 1 egg yolk at room temperature
  • 1 tablespoon hazelnut liqueur optional
  • 2 teaspoons white vinegar
  • 1 tablespoon vanilla extract
For the Filling:
  • 1/2 cup Nutella
For the Nutella Buttercream:
  • 2 cups powdered sugar
  • 2 sticks 1 cup salted butter, softened
  • 1 -8 oz block of cream cheese softened
  • 1/2 cup semisweet chocolate chips melted
  • 2/3 cup Nutella
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon vanilla extract
For the Topping:
  • 6 Ferrero Rochers cut in half for topping
  • 1/2 cup semisweet chocolate chips melted

Method
 

Make the Chocolate Cupcakes:
  1. In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder.
  2. Pour hot water over mixture and whisk mixture gently until smooth then set aside to cool.
  3. Meanwhile, preheat the oven to 350°F.
  4. Line a standard 12-cup muffin tin with cupcake liners.
  5. In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  6. Whisk sour cream, oil, eggs, egg yolk, liqueur (if using), vinegar, and vanilla into the cooled chocolate mixture until smooth.
  7. Stir in the flour mixture until smooth, being careful not to overmix.
  8. Put the batter in a large piping bag, cut the tip off and divide the batter evenly among prepared muffin cups until 3/4 full.
  9. Bake until cupcakes are firm to the touch and a toothpick comes out clean, about 20 minutes.
  10. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
Fill the Cupcakes:
  1. Use a cupcake corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.
  2. Place the Nutella in a piping bag and snip the bottom.
  3. Gently squeeze 2 teaspoons of Nutella into each cupcake.
Make the Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cream cheese and butter on low speed until well blended and then increase the speed to medium and beat for another 3 minutes.
  2. Set aside 1/2 cup of the frosting in a piping bag with a decorative tip.
  3. To the remaining frosting, add the cooled chocolate, Nutella, salt, and vanilla and beat on medium for 1 minute, or until well combined.
  4. Fit a piping bag with a decorative tip and frost all the cupcakes.
Decorate:
  1. Melt 1/2 cup of chocolate chips in a small glass bowl by microwaving and stirring 15 seconds at a time.
  2. Put into a piping bag, cut a small hole and drizzle in a back and forth zig zag pattern across each cupcake.
  3. Take the piping bag with the white cream cheese frosting, and place a small dollop on top of each cupcake.
  4. Top with half a Ferrero Rocher candy.
  5. Serve or store in an airtight container.

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.

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