Nutella Cupcakes
Satisfy your sweet tooth with these heavenly Nutella Cupcakes, where simplicity meets indulgence. Each cupcake is incredibly moist and rich, with Nutella baked right into the batter, creating a chocolate-hazelnut flavor that's perfectly balanced. The cupcake tops develop a slightly crisp exterior, giving way to a soft, fluffy interior that melts in your mouth. A generous spoonful of Nutella can be spread on top of each cupcake after baking, adding a luscious, glossy finish and enhancing the decadent hazelnut-chocolate experience. Perfect as a quick dessert, a treat for gatherings, or just a little indulgence for yourself, these cupcakes are easy to make yet absolutely irresistible!
Without Nutella on top, these cupcakes are 180 calories each.
Nutella Cupcakes
Recipe details
Ingredients
- 2Â Eggs
- 1 cups Granulated sugar
- 1 ½ cups Flour
- 1 ½ teaspoon baking powder
- 1Â teaspoon baking soda
- ⅓ cups Cocoa powder
- ½ teaspoon salt
- ⅓ cup Nutella
- â…“Â cups oil
- 1 tablespoon instant coffee + 1 cup hot water
Instructions
- Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, baking soda, and sugar until thoroughly combined.
- In another large mixing bowl, combine the Nutella, oil and eggs, stirring until the mixture is smooth and fully blended.
- Pour in the hot coffee and mix until the batter is smooth and uniform.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, with no visible streaks of flour remaining. Be careful not to overmix to ensure the cupcakes remain soft and moist.
- Add to cupcake liners (do not overfill) and bake for 12-15 minutes.
- Let cool then enjoy!
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