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Nutella Cupcakes with Hazelnut Frosting and Ferrero Rocher Toppers Recipe

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★★★★★

4.8 from 54 reviews

Delight in these rich and creamy Nutella Cupcakes, featuring a moist Nutella-infused cake filled with smooth Nutella and topped with luscious Nutella buttercream frosting. Each cupcake is optionally garnished with a Ferrero Rocher candy for an extra touch of indulgence, perfect for any special occasion or chocolate lover’s treat.

Ingredients

Scale

Cupcakes:

  • 1 2/3 cups (217g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (115g) sour cream
  • 1/2 cup (160g) Nutella
  • 1/4 cup (60ml) milk

Nutella Buttercream Frosting:

  • 1 cup (224g) unsalted butter, room temperature
  • 1/2 cup (160g) Nutella
  • 4 cups (460g) powdered sugar
  • 2–4 tbsp (30-60ml) heavy cream

Filling and Garnish:

  • 1 cup (320g) Nutella, for filling cupcakes
  • 7–8 Ferrero Rocher candies, optional
  • Finely chopped hazelnuts, optional for garnish

Instructions

  1. Make the cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, setting this mixture aside.
  2. Mix wet ingredients: In a large bowl, combine the melted butter, sugar, and vanilla extract by whisking until smooth and well blended. Next, add the eggs one at a time, whisking well after each addition.
  3. Incorporate sour cream and Nutella: Whisk in the sour cream and Nutella until the batter is smooth. Then add the milk, continuing to whisk until fully combined.
  4. Add dry ingredients: Gently fold in the flour mixture, stirring just until combined to avoid overmixing, which can make cupcakes dense.
  5. Fill and bake: Spoon the batter into cupcake liners, filling each a little more than halfway (about 51g per cupcake). Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean and the edges are lightly golden.
  6. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely before frosting.
  7. Make the buttercream: In a large mixing bowl, beat the room temperature butter and Nutella together until creamy and smooth. Gradually add half of the powdered sugar and mix until fully incorporated. Add 2 tablespoons of heavy cream and beat until smooth. Add the remaining powdered sugar, then add the remaining cream as needed, beating until the buttercream has a smooth and spreadable consistency.
  8. Prepare cupcakes for filling: Once cooled, use a cupcake corer or knife to carefully remove the centers of the cupcakes to create space for the filling.
  9. Fill and frost: Spoon or pipe the reserved Nutella into the hollowed centers of the cupcakes. Then, pipe the Nutella buttercream on top using a piping bag fitted with Ateco tip 847 or your preferred tip.
  10. Garnish and serve: Top each cupcake with half a Ferrero Rocher candy if desired, and sprinkle finely chopped hazelnuts for an extra nutty crunch and beautiful presentation.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix the batter once the flour is added to keep the cupcakes light and fluffy.
  • Adjust the amount of heavy cream in the frosting to reach your preferred consistency.
  • Feel free to substitute Ferrero Rocher with other hazelnut chocolates for garnish.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.

Keywords: Nutella, cupcakes, chocolate, dessert, hazelnut, buttercream, homemade, frosting, Ferrero Rocher

Find it online: https://yumwithmia.com/nutella-cupcakes-with-hazelnut-frosting-and-ferrero-rocher-toppers-recipe/