Nutella Cupcakes with Nutella Frosting
I am always amazed at how much people just love Nutella. This recipe hits the spot for all you Nutella enthusiasts. If you are not up to baking your cupcakes scratch, you can also look on our Andes Mint recipe to make the cupcakes using cake mix. Here's the link for that – https://keepingupwiththekings.com/2019/03/14/andes-mint-chocolate-cupcakes/. For the frosting on this, I used a Russian decorating tip and placed a blob of Nutella in the middle. Enjoy!
Cupcakes
- 1/2 cup unsweetened cocoa powder (sifted)
- 1 cup hot water
- 1 cup buttermilk
- 2 cups sugar
- 2 whole eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoon vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup Nutella (or Hazelnut spread) (melted to liquify)
Frosting Ingredients
- 1/2 cup butter (softened)
- 1/2 to 1 teaspoon salt
- 1 teaspoon vanilla
- 1 packet Dream Whip Mix ((located next to Jello in store isle))
- 1/3 cup Nutella
- 3 Tablespoon milk (more or less depending on consistency)
- 2-3 cups powdered sugar
To Make Cupcakes
Preheat oven to 350 degrees. To a medium sized bowl, add cocoa powder and hot water. Whisk to dissolve. Add buttermilk and stir. Add sugar and whisk once more. Add the eggs, oil and vanilla and mix. In a separate bowl, stir flour, baking powder, baking soda and salt. Gradually add to wet mixture smoothing lumps. Stir in heavy cream and melted Nutella until evenly mixed in. Using a large cookie scoop (3 Tablespoons), place one in each tin lined with cupcake liners. Bake for 18-22 minutes. Makes about 36 cupcakes. Remove from oven and let cool completely before frosting.
To Make Frosting
Beat butter, vanilla and salt together until light and fluffy. Reduce speed to low and add dry dream whip until combined. Next, beat in the Nutella, milk and powdered sugar. Mix until smooth. Pipe onto cupcakes. You can also make your Nutella into a ganache and drizzle on top. Enjoy!
