Chocolate Cupcakes with Nutella Buttercream | How to make Chocolate Cupcakes with Nutella Buttercream

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ByDhanya Samuel
Created on 20th Jul 2015
  • Chocolate Cupcakes with Nutella Buttercream, How to make Chocolate Cupcakes with Nutella Buttercream
Chocolate Cupcakes with Nutella Buttercreamby Dhanya Samuel
  • Chocolate Cupcakes with Nutella Buttercream | How to make Chocolate Cupcakes with Nutella Buttercream (40 likes)

  • 0 reviews
    Rate It!
  • By Dhanya Samuel
    Created on 20th Jul 2015

About Chocolate Cupcakes with Nutella Buttercream

Deliciously moist chocolate cupcakes piled up with Nutella buttercream frosting.

Chocolate Cupcakes with Nutella Buttercream, a succulent delicacy which is famous all over the world. Chocolate Cupcakes with Nutella Buttercream is one dish which makes its accompaniments tastier. With the overflow of flavours, Chocolate Cupcakes with Nutella Buttercream has always been everyone's favourite. This recipe by Dhanya Samuel is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Chocolate Cupcakes with Nutella Buttercream, just the perfect situation when you realise that you need to know how to make the perfect Chocolate Cupcakes with Nutella Buttercream. So, at that time you can try out this delicious recipe by Dhanya Samuel. The recipe of Chocolate Cupcakes with Nutella Buttercreamis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Chocolate Cupcakes with Nutella Buttercream is 60 minute. This recipe of Chocolate Cupcakes with Nutella Buttercream is perfect to serve 18. Chocolate Cupcakes with Nutella Buttercream is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time60mins
  • Serves18People
Chocolate Cupcakes with Nutella Buttercream

Ingredients to make Chocolate Cupcakes with Nutella Buttercream

  • For the Chocolate Cupcakes:
  • 50 gms Dutch processed Cocoa powder
  • 240 ml boiling Water
  • 175 gms all purpose Flour
  • 2 tsp Baking powder
  • ĵ tsp Salt
  • 115 gms semisweet Chocolate chips
  • 113 gms unsalted Butter room temperature
  • 200 gms granulated white Sugar
  • 2 large Eggs
  • 2 tsp pure Vanilla extract
  • For the Nutella Buttercream:
  • 170 gms Butter at room temperature
  • 300 gms powdered/Icing sugar
  • 2-3 tbsp Milk
  • 1 tsp Vanilla extract
  • 20-25 gms Nutella

How to make Chocolate Cupcakes with Nutella Buttercream

  1. Chocolate Cupcakes: Stir cocoa powder and hot water in a small bowl until well combined. Leave it to cool.
  2. Whisk flour, chocolate chips, baking powder and salt in another bowl.
  3. Grease muffin tray or line it with paper liners. Preheat your oven at 180C.
  4. Cream butter and sugar until light and fluffy using electric/hand mixer. Start by adding one egg at a time and beat until smooth. Combine flour mixture and gently beat until just everything gets incorporated.
  5. Pour in cooled cocoa mixture and stir until smooth. Scoop this batter up to two-thirds of the capacity of pre-arranged muffin cups.
  6. Place the tray in the oven and bake for 15-20 minutes, till cakes turn springy and toothpick runs clean. (Start checking after 15 minutes). Over baking can result in dry cupcakes.
  7. Transfer onto wire rack to cool. Once they turn cool, decorate with buttercream.
  8. NUTELLA BUTTERCREAM
  9. Sift powdered sugar to avoid lumps. Beat butter till pale and fluffy using electric/hand mixer. This will take 5-6 minutes or more, be patient.
  10. Slowly start adding the sugar. Beat on low first and gradually increase the speed to high. Continue to do until sugar and butter or completely mixed.
  11. Beat by adding Nutella and vanilla extract. To get thick and fluff up cream then add 1 tbsp. of milk. Add more milk to get wet cream.
My Tip: You can increase the amount of Nutella if you prefer to. I made a lighter version since I was making chocolate cupcakes and didn’t want it to be too rich. If there is excess buttercream, store it in an airtight container in the refrigerator for upto 2 weeks and in the freezer for a couple of months. To use again, bring to room temperature and mix in the beater to fluff it up.

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