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Nutella Filled Chocolate Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Frosting 30 minutes
Total Time 1 hour 20 minutes
Servings 12
Decadent dark chocolate cupcakes that are Nutella filled and topped with a dark chocolate Nutella frosting.

Ingredients

Chocolate Cupcakes

  • ⅓ cup + 1 tbsp cocoa powder, either regular or dark
  • ½ cup boiling water
  • 1 cup granulated sugar
  • ⅓ cup oil, canola or vegetable
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • ¼ cup Greek yogurt or sour cream
  • ¼ cup milk
  • 1 cup all-purpose flour, spooned and leveled
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp fine kosher salt
  • ¾ cup nutella, for filling

Chocolate Hazelnut Frosting

  • ½ cup unsalted butter, softened
  • ¼ cup Nutella
  • ⅓ cup cocoa powder, regular or dark
  • 1¾ cups powdered sugar
  • 2-3 tbsp milk
  • ¼ tsp vanilla extract
  • pinch of salt

Instructions

Cupcakes

  • Preheat your oven to 350°F and line a cupcake pan with wrappers.
  • Place the cocoa powder in a small bowl and pour the boiling water over it. Use a fork or whisk to stir the two together until the cocoa powder is fully dissolved. Then, let this mixture cool down until it is at most just warm to the touch.
  • Stir the Greek yogurt or sour cream and milk together and microwave for 10-15 seconds to bring to room temperature. Then, in a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
  • In the bowl of a mixer*, beat the sugars, oil, and egg together until very light and creamy, around 2 minutes. Then add the cooled cocoa mixture and vanilla and continue beating until combined.
  • On low speed or by hand, alternate folding in half the flour, then all of the milk mixture, and then the remaining flour until the flour is just combined. Do not over-mix.
  • Divide the batter evenly between the cupcake liners, filling to no more than ¾ full. This recipe will yield around 15 cupcakes.
  • Bake for 19-22 minutes, or until the cupcakes are set and a toothpick comes out clean. Let the cupcakes cool for at least 10 minutes in the pan before transferring them to wire racks to cool completely.

Frosting

  • In an electric mixer fitted with the paddle attachment, beat the softened butter and nutella together on medium-high speed until fluffy and combined.
  • Add the cocoa powder, powdered sugar, salt, and vanilla. Start your mixer on low to begin incorporating in the dry ingredients, then gradually increase the speed to medium-high.
  • Add the milk, one tablespoon at a time, waiting 15-20 seconds between each addition. Continue beating the frosting until it's very light and fluffy. Pause to scrape down the sides of the bowl a few times to ensure an even buttercream.

Assembling the cupcakes

  • Using a small knife or cupcake corer, cut a small hole out of the top of each cupcake. If using a knife, I like to go in at an angle to cut out a rough cone shape.
  • Pipe ½-1 tbsp of Nutella into each cupcake.
  • Once all the cupcakes are filled, use either a piping bag or knife to frost the tops with the Nutella buttercream. Then enjoy!

Notes

*you can also beat this by hand if you do not have a mixer or do not want to use a mixer
Serving: 1cupcake
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