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Nutella Cupcakes





1 cup boiling water

1/2 cup unsweetened cocoa powder

1-1/3 cups flour

2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

2 tsp vanilla extract

Nutella Frosting:

1 cup unsalted butter, room temperature

2 cups confectioners’ sugar

3/4 cup Nutella

3-4 tbsp heavy cream

2 tsp vanilla extract

About 12 Ferrero Rocher Chocolates


Preheat oven to 375F degrees. Line muffin pan with liners

Mix water and cocoa powder until smooth. Place in fridge while preparing other ingredients.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl (I use a stand mixer),  cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Add in the vanilla extract. Slowly add the flour mixture and mix until combined (don’t over mix). In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin liner 3/4 of the way full with batter. Bake for 16-19 minutes Remove from oven and place on a wire rack to cool.

For the Frosting, beat softened butter on medium speed with an electric mixer until smooth and creamy. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting. Add salt to cut the sweetness (if desired).

Add frosting to cupcakes and decorate with Ferrero Rocher.

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