Indulge your sweet tooth with a treat that combines the rich, velvety goodness of Nutella and the tangy burst of raspberry frosting! These Nutella Stuffed Chocolate Cupcakes are not just a dessert; they’re an experience that will leave your taste buds dancing with joy. Perfect for any occasion, from birthday parties to cozy family gatherings, these cupcakes promise to be the star of the show. Imagine biting into a moist chocolate cupcake, only to discover a luscious center of Nutella that melts in your mouth, topped with a fluffy raspberry frosting that adds the perfect zing. Are you ready to elevate your baking game and impress your friends and family? Let’s dive into this delectable recipe!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup water
- 1 cup Nutella
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup raspberry puree (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.
- Create a well in the center of the dry ingredients and add vegetable oil, vanilla extract, and water. Mix with a whisk until the batter is smooth and no lumps remain.
- Fill each cupcake liner about 1/3 full with the chocolate batter, creating a base for the Nutella filling.
- Transfer Nutella to a piping bag or a small spoon. Place a small dollop (about 1 tablespoon) of Nutella in the center of each cupcake, being careful not to touch the sides of the liner.
- Cover the Nutella with the remaining chocolate batter, filling each liner about 3/4 full.
- Bake in the preheated oven for 17-18 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the raspberry frosting, beat softened butter in a stand mixer until creamy and pale, about 2-3 minutes.
- Gradually add powdered sugar, mixing on low speed until incorporated, then increase speed and beat until fluffy.
- Slowly mix in raspberry puree until the frosting reaches a smooth, spreadable consistency.
- Once cupcakes are completely cool, pipe or spread raspberry frosting on top of each cupcake.
- Optional: Garnish with fresh raspberries or a light dusting of cocoa powder for presentation.
Tips
- Measure Accurately: Baking is a science, so make sure to measure your ingredients precisely for the best results. Use a kitchen scale for the most accurate measurements, especially for flour and sugar.
- Room Temperature Ingredients: Ensure that your butter for the frosting is at room temperature before mixing. This helps achieve a creamy and fluffy texture.
- Nutella Placement: When adding the Nutella filling, make sure it doesn’t touch the sides of the cupcake liner to avoid overflow during baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Raspberry Puree: For the frosting, you can use store-bought raspberry puree or make your own by blending fresh raspberries and straining the seeds for a smoother texture.
- Garnishing: For an extra touch, garnish your cupcakes with fresh raspberries or a light dusting of cocoa powder just before serving to make them look even more enticing.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 10g
Cholesterol: 25mg
