Go Back

Chocolate Cupcakes with Nutella Buttercream

Prep Time: 40 minutes
Cook Time: 20 minutes
Inactive: 1 hour 30 minutes
Servings: 24 cupcakes
Print Recipe Pin Recipe

Ingredients
 

FOR THE CUPCAKES:

  • ¾ cup high-quality cocoa powder
  • 1 ½ cups sugar
  • ½ cup light brown sugar
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup whole milk, room temperature
  • 1 cup freshly brewed coffee or boiling water

FOR THE NUTELLA BUTTERCREAM:

  • 4 large egg whites
  • ¾ cups sugar
  • ½ teaspoon kosher salt
  • ½ pound unsalted European-style butter, removed from refrigerator 30 minutes prior to using
  • ½ cup chocolate hazelnut spread
  • Chocolate sprinkle, chocolate pearls and/or gold leaf for garnish, optional

Instructions
 

  • MAKE THE CUPCAKES: Preheat the oven to 350 degrees. Line two 12-cavity cupcake pans with aluminum liners.
  • In the bowl of a stand mixer, using the paddle attachment, mix the cocoa powder, sugar, brown sugar, flour, baking powder, baking soda and salt until well combined.
  • In a 4-cup measuring cup, whisk the eggs, oil, vanilla and whole milk until emulsified.
  • With the mixer on medium-low, slowly drizzle the egg mixture into the dry ingredients to form a thick batter, scraping down the sides as needed.
  • Add the hot coffee in four additions, waiting until each addition is fully incorporated before adding the next. Use a spatula to scrape the sides and bottom of the mixer bowl to ensure all ingredients are well combined.
  • Divide the batter evenly into the prepared cake pans, filling each liner about ⅔ of the way full.
  • Bake until a toothpick inserted into the center of the cupcakes comes out clean, for 18 to 22 minutes.
  • Using a small offset, carefully transfer the hot cupcakes to a cooling rack; cool completely.
  • MAKE THE BUTTERCREAM: Bring a small saucepan filled with 1-inch of water to a simmer.
  • Meanwhile, in a stand mixer bowl, whisk the egg whites, sugar and salt to combine.
  • Place the mixing bowl over the simmering water and whisk until the mixture is thickened, very warm to the touch and the sugar is completely dissolved, about 3 minutes.
  • Transfer the bowl to the stand mixer and whip, with the whisk attachment, on medium for 2 minutes. Increase the speed to high and whip until the sides of the bowl are nearly room temperature and stiff peaks form.
  • Reduce the speed to medium-high and add the butter, a tablespoon at a time, whipping until fully incorporated and creamy.
  • Switch to the paddle attachment and beat until smooth.
  • Add the chocolate hazelnut spread and mix, scraping the sides and bottom of the bowl, as needed, until well combined.
  • Transfer the buttercream to a piping bag fitted with a medium-sized star tip.
  • Pipe rosettes and garnish with chocolate sprinkles, chocolate pearls or gold leaf, if desired.
  • Refrigerate up to 3 days; serve at room temperature.
Course: Dessert
Author: Anthony Michael Contrino