Nutella Stuffed Chocolate Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
4 ounces (113 grams) semisweet chocolate, finely chopped
02 -
1/3 cup (33 grams) Dutch-process cocoa powder
03 -
3/4 cup hot coffee
04 -
3/4 cup (95 grams) bread flour
05 -
3/4 cup (150 grams) granulated sugar
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon baking soda
08 -
6 tablespoons vegetable oil
09 -
2 large eggs
10 -
2 teaspoons white vinegar
11 -
1 teaspoon vanilla extract
12 -
1/3 cup Nutella
→ Buttercream Frosting
13 -
2 sticks (227 grams) unsalted butter, at cool room temperature
14 -
1 teaspoon vanilla extract
15 -
3 cups (375 grams) powdered sugar, sifted
16 -
1/3 cup seedless raspberry preserves
17 -
Red food coloring, if desired
# Instructions:
01 -
Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.
02 -
Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with foil or paper liners. In a small bowl, whisk the flour, sugar, salt, and baking soda together. Set aside.
03 -
Whisk oil, eggs, vinegar, and vanilla extract into the cooled chocolate mixture until smooth. Stir in the dry flour mixture until fully blended.
04 -
Using a spring-loaded scoop or a large spoon, divide the batter evenly among the prepared muffin cups. Bake for 17 to 19 minutes or until set and firm to the touch. Let the cupcakes cool completely.
05 -
Using an apple corer or pairing knife, remove a small section from the center of each cupcake without cutting through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.
06 -
In the bowl of an electric mixer, beat the butter until light and fluffy. Add vanilla extract. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Add raspberry preserves and beat until fluffy. Add red food coloring if desired for a more vibrant hue.
07 -
Transfer the buttercream to a piping bag with a decorative piping tip. Pipe the frosting directly onto the Nutella-stuffed cupcakes. Serve immediately or store as directed.
# Notes:
01 -
Ensure the chocolate mixture cools to room temperature before adding eggs to avoid curdling.
02 -
Using Dutch-process cocoa powder enhances the chocolate flavor intensity.