Years ago, I made these nutella chip cupcakes by request for a coworker’s birthday. The request was “anything with nutella”. To which my response was “you speak my language. I gotchu fam.”
As soon as I got started though, I realized I did not have enough nutella to make a filling AND a frosting. I’m not sure how that happened since I buy that by the case. I also eat it by the case though so now that I think about it, that’s probably how that happened…
So I had to do a little DIY nutella improvisation. And, weirdly, it turned out perfectly. (If you know my life, you know this never happens.) So perfectly, in fact, that in subsequent rounds of making these cupcakes, I tried using actual nutella for the frosting and didn’t like them quite as much as the original franken-nutella version so I’ve stuck with that. Granted, there are definitely some cupcakes that call for real nutella frosting (like these or these or these) but the lighter version here is just perfect so you should probably stick with that, too.
adapted from inside brucrew life
Preheat oven to 350F and line a cupcake tin with cupcake papers
In a large ziplock bag, shake together chocolate chips and 1 Tbsp flour. This will keep your chocolate chips from sinking to the bottom of the cupcakes #protip. Set aside
Whip together butter and sugars until fluffy.
Stir in eggs, vanilla, and sour cream.
Sift in dry ingredients, alternating with the milk. Stir just until combined.
Fold in the flour-coated chocolate chips.
Spoon into prepared cupcake tin and bake at 350F for 12-14 minutes or until toothpick inserted into center (and assuming you missed spearing a chocolate chip) comes out clean.
Place on wire rack to cool while you make filling and frosting.
Whip ingredients together until fluffy. Simple as that.
Reserve 1/2 C of the mixture and fill a piping bag with the rest. Set aside.
In a food processor, blend 1/2 C nutella cheesecake filling, hazelnuts, and cocoa until smooth.
In a stand mixer, whip together butter and the mixture from the previous step until light and fluffy.
Beat in powdered sugar until fluffy(ish) again.
Increase mixer speed while slowly pouring in cream. Beat until light and creamy
Cut a small hole in the center of the cooled cupcakes (or just use a cupcake corer if you have one)
Fill each crater in your beautiful cupcakes with nutella cheesecake filling. Eat the rest of the filling with a spoon.
Pipe a swirl of cocoa hazelnut frosting on top and sprinkle with mini chocolate chips, hazelnuts, or whatever your heart desires.
eat some cupcakes!
Ingredients
Directions
Preheat oven to 350F and line a cupcake tin with cupcake papers
In a large ziplock bag, shake together chocolate chips and 1 Tbsp flour. This will keep your chocolate chips from sinking to the bottom of the cupcakes #protip. Set aside
Whip together butter and sugars until fluffy.
Stir in eggs, vanilla, and sour cream.
Sift in dry ingredients, alternating with the milk. Stir just until combined.
Fold in the flour-coated chocolate chips.
Spoon into prepared cupcake tin and bake at 350F for 12-14 minutes or until toothpick inserted into center (and assuming you missed spearing a chocolate chip) comes out clean.
Place on wire rack to cool while you make filling and frosting.
Whip ingredients together until fluffy. Simple as that.
Reserve 1/2 C of the mixture and fill a piping bag with the rest. Set aside.
In a food processor, blend 1/2 C nutella cheesecake filling, hazelnuts, and cocoa until smooth.
In a stand mixer, whip together butter and the mixture from the previous step until light and fluffy.
Beat in powdered sugar until fluffy(ish) again.
Increase mixer speed while slowly pouring in cream. Beat until light and creamy
Cut a small hole in the center of the cooled cupcakes (or just use a cupcake corer if you have one)
Fill each crater in your beautiful cupcakes with nutella cheesecake filling. Eat the rest of the filling with a spoon.
Pipe a swirl of cocoa hazelnut frosting on top and sprinkle with mini chocolate chips, hazelnuts, or whatever your heart desires.
eat some cupcakes!
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