These Mini Nutella Stuffed Cupcakes are insanely moist and tender and loaded with deep rich chocolate flavor. They are stuffed with creamy Nutella then topped with a silky Nutella frosting. Giving them a smooth texture and great flavor.
If you love moist rich chocolate cake and creamy Nutella, then you are going to love these Mini Nutella Stuffed Cupcakes. The moist cake has intense chocolate flavor due to the addition of double dark unsweetened cocoa powder. Each cupcake is filled with a creamy Nutella filling then topped with a silky Nutella buttercream frosting. Another words, A Chocolate Lovers Dream!
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Tips For Making These Cupcakes
- To make mini cupcakes you will need to use a Mini Cupcake Baking Tray. I like to use one that is sturdy and nonstick.
- I like to line my mini cupcake tray with Mini Cupcake Liners. They help with clean up and are perfect as a vessel for serving.
- To remove the centers of the cupcakes for stuffing, I use a Cupcake Corer. This will remove a small amount of cupcake so that you can make room for the filling.
- I like to use a Large Piping Bag fitted with a Star Tip to pipe on the frosting.
Ingredients Needed To Make These Cupcakes
- Flour: A good All Purpose Flour works best.
- Cocoa Powder: I like to use an unsweetened Double Dark Cocoa Powder for its intense chocolate flavor.
- Baking Soda & Baking Powder: These are leavening agents which will give your cupcakes rise. They also allow your cupcakes to be light and fluffy.
- Coffee Powder: Adding Espresso Powder to a chocolate recipe will enhance the chocolate flavor.
- Salt: Adding salt to sweet recipes will enhance the flavors in that recipe.
- Sugar: Granulated Sugar will not only add sweetness but will also add to the texture of the cupcake.
- Eggs: These are the binders in the cupcake
- Buttermilk: Contributes to the leavening. It works with baking soda to create bubbles which will cause the batter to rise, creating fluffy cupcakes.
- Avocado Oil: I like to use Avocado Oil for its neutral flavor and health benefits but a vegetable oil will work as well.
- Vanilla Extract: I always opt for a Pure Vanilla Extract, due to its intense vanilla flavor.
- Nutella: Nutella is a chocolate hazelnut spread that is typically used to spread on toast or as a dip for fruit, but is perfect for stuffing these cupcakes.
- Butter: I like to use unsalted butter so that I can control the salt content in my recipes. It is also best to leave your butter out to get to room temperature so that it combines with the other ingredients easily.
- Confectionary Sugar: Also know as Powdered Sugar. Used for its ability to blend into other ingredients easily. Perfect for creating frosting.
- Milk: Whole or 2%.
Other Mini Cupcakes
- Mini Snickerdoodle Cupcakes
- Mini Lemon Cupcakes With Blueberry Frosting
- Mini Hot Chocolate Cupcakes
- Mini Cookies & Cream Cupcakes
- Mini Brown Butter Banana Cupcakes With Cream Cheese Frosting
Mini Nutella Stuffed Cupcakes
Course: DessertDifficulty: EasyA moist and tender Mini Chocolate Cupcake filled with rich and creamy Nutella then topped with a smooth Nutella Buttercream, all comes together to create a delicious bite.
Ingredients
- For The Cupcake
1 Cup All Purpose Flour
1/2 Cup of Unsweetened Double Dark Cocoa Powder
1 Cup granulated sugar
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1 Teaspoon Espresso Powder
1/4 Teaspoon salt
2 Eggs
1/2 Cup buttermilk
1/4 Cup avocado oil or vegetable oil
1 Teaspoon Pure Vanilla Extract
1/2 Cup warm water
1 Cup Nutella
- For The Nutella Buttercream
1 Cup unsalted butter at room temperature
3 1/2 – 4 Cups powdered sugar
1/2 Cup Nutella
1 – 2 Tablespoons of milk, if needed
Directions
- For The Cupcake
- Preheat the oven to 325º. Line a Mini Cupcake Tray with Mini Cupcake Liners. Set to the side.
- To a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, espresso powder and salt until combined.
- To a separate mixing bowl, whisk together the eggs, buttermilk, avocado, oil, vanilla, and hot water until combined. Pour into the dry ingredients and mix to incorporate.
- Fill each cupcake liner in the prepared cupcake tray to 3/4 full. Place in the preheated oven and bake for 18 to 20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely.
- Once the cupcakes are completely cooled, remove a small portion from the center of each cupcake, using a Cupcake Corer, placing the removed portion to the side for later use. Place Nutella in a Large Piping Bag. Pipe the Nutella into the cavity of each cupcake until full. Replace the tops of each cupcake and set to the side.
- For The Nutella Buttercream Frosting
- To the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, powdered sugar and Nutella until smooth and creamy. If necessary add milk, 1 tablespoon at a time until piping consistency is reached.
- Place frosting in a large piping bag fitted with a star tip. Pipe a small amount of frosting on top of each cupcake until top is covered. Then serve.
- Enjoy.
