Chocolate Nutella Cupcakes
This recipe comes courtesy of Chefs Penny and Eli Martinez.
A rich and decedent treat, these chocolate Nutella cupcakes are the perfect unique dessert recipe. The icing is a fluffy and delicious Swiss meringue buttercream. And the addition of chocolate chips on top of the icing adds a fun detail and crunch to the otherwise pillowy cake. This is a dessert you do not want to miss!
Makes 30 mini cupcakes
Preparation Time: 30 minutes
Cook Time: 15 minutes + at least 30 minutes to cool
Chocolate Nutella Cupcakes
*3 1/2 cups flour
*2 cups sugar *3/4 cups good cocoa powder *2 teaspoons baking soda *1 teaspoon baking powder *1 teaspoon kosher salt *1 cup buttermilk, shaken *1/2 cup vegetable oil *2 extra-large eggs, at room temperature
*1 teaspoon pure vanilla extract *1 cup freshly brewed hot coffee (strong)
*Preheat the oven to 350 degrees Fahrenheit. *Put liners in mini cupcake pan. *Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. *In another bowl, combine the buttermilk, oil, eggs, and vanilla. *With the mixer on low speed, slowly add the wet ingredients to the dry. *With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. *Pour the batter into cupcake liners until they are 70% full with batter and bake for 12-15 minutes, or until a cake tester comes out clean. *Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Nutella Swiss Meringue Buttercream
*5 large egg whites *1 cup plus 2 tablespoons sugar *Pinch of salt *1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
*4 1/2 teaspoons Nutella
*Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). *Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. *With mixer on medium-low speed, add the butter, a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in Nutella. Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. *Pipe on to cupcakes or use a spoon to decorate.
PDF of Cupcakes:
PDF of Frosting: