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Wednesday, August 28, 2013

Nutella Cupcakes

I came across this great recipe from Tartelette in honor or Nutella Day (February 5th).  I thought these sounded heavenly, sweet hazlenut, chocolate, and coffee mixed together and topped with a cream-cheese nutty frosting.  Yum.  I had to try them out.  These cupcakes are not only tasty, but make a great gift.  I modified this recipe just a tad, adding hints of vanilla into my recipe.

This recipe yields about 12 cupcakes--feel free to double (or triple) it if you'd like to make a big enough batch to give some away and keep some at home!



  • 2/3 Cup Butter, unsalted

  • 1/3 Cup Light Brown Sugar

  • 1 Tbsp. Ground Coffee

  • 2 Tbsp. Milk

  • 1 tsp. Vanilla

  • 1/4 Cup Nutella

  • 2 Eggs

  • 1 Cup All-Purpose Flour

  • 1 tsp. Baking Soda

  • 1/2 tsp. Salt


  • 8 oz. Neufchatel or Light Cream-Cheese 

  • 2 Tbsp. Butter

  • 1 tsp. Vanilla

  • 1/2 Cup Confectioner's (Powdered) Sugar

  • 1/4 Cup Nutella



1.  Preheat oven to 350 degrees F.  Place 12 muffin liners in a muffin pan.
2. In a medium bowl, stir together the flour, baking soda, and salt until well-combined.
3. With a mixer, combine the butter and brown sugar at medium speed until light and fluffy, about 2-3 minutes.  Reduce to low and add in coffee, milk, vanilla, and Nutella.  Once combined, add in the eggs, one at a time.
4.  Slowly add in the flour mixture until mixture is smooth. Note: The batter will be really fluffy and not the same consistency as most cake/cupcake batter (you didn't do anything wrong!). 
5.  Pour batter into muffin liners about 3/4 of the way full and bake for 20-25 minutes.  Cool completely before frosting.

1.  With an electric mixer, combine the cream cheese and butter until smooth.  Add in the vanilla, powdered sugar, and Nutella and mix on low until well-combined.

1.  Using a pastry bag with tips, frost the cupcakes and sprinkle with chocolate sprinkles, chocolate shavings, or mini chocolate chips!


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