Chocolate Cupcakes with Nutella Buttercream Icing

    Chocolate Cupcakes with Nutella Buttercream Icing


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    My daughter requested Nutella cupcakes for her birthday and these were the result! They're deliciously rich! Decorate them with chopped hazelnuts for grown ups and chocolate sprinkles for the kids.

    Serves: 24 

    • Cupcakes
    • 60g good quality (70%) cocoa powder
    • 4 or 5 tablespoons boiling hot water
    • 175g unsalted butter, softened
    • 175g caster sugar
    • 120g self raising flour
    • 1 level teaspoon baking powder
    • 3 eggs
    • Buttercream Icing
    • 120g butter, softened
    • 120g icing sugar
    • 200g Nutella
    • 2 or 3 tablespoons thickened cream
    • chopped hazelnuts, for decorating
    • chocolate sprinkles, for decorating

    Preparation:30min  ›  Cook:15min  ›  Extra time:20min marinating  ›  Ready in:1hour5min 

    1. Cupcakes: Preheat the oven to 200 degrees C. Line two 12 hole bun trays with colourful paper cases.
    2. Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
    3. Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 to 15 minutes or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven then cool on a wire rack.
    4. Buttercream Icing: Beat the softened butter in a large bowl then sift in the icing sugar. Mix with an electric beater until smooth. Add the Nutella and cream then mixing again until evenly distributed.
    5. To Assemble: Spoon the buttercream icing into a piping bag with a number 5 star nozzle. Pipe icing evenly on top of each cupcake. Decorate with chocolate sprinkles, chopped hazelnuts or however you like.

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