Nutella Filled Chocolate Cupcakes with Nutella Butter Cream Frosting

1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup dark chocolate cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup coffee
Nutella frosting (recipe below)
1 (13-ounce) jar Nutella, to fill the cupcakes

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

In a separate bowl, whisk together the flour, cocoa, baking soda and salt. In another bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternating with buttermilk and coffee mixture, beating well after each addition.

Line baking pans with about 24 paper baking cups, and fill each two-thirds full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Once the cupcakes have reached room temperature, use a melon baller (or a grapefruit spoon) to scoop out a small portion from the middle of the cupcake (about 1 teaspoon). Fill the empty space with a teaspoon or so of Nutella. Put removed cake back in place and frost cupcakes.
 

Nutella Butter Cream Frosting
1 cup unsalted butter, softened
4 cups confectioner’s sugar
½ cup Nutella
1 tablespoon vanilla extract
2 tablespoons heavy cream

Cream together butter confectioner’s sugar. Add Nutella and vanilla and beat on high for about 20 seconds to lighten the frosting.

Add heavy cream, one tablespoon at a time until the buttercream has reached desired consistency

Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

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