Nutella Cupcakes with Raspberry Frosting Recipe

Introduction

These Nutella cupcakes are a delectable treat combining rich chocolate flavor with a creamy Nutella center and luscious icing. Perfect for any occasion, they’re moist, flavorful, and topped with fresh raspberries for a fruity contrast.

Ingredients

• 3 large eggs
• 175 g (210 ml) caster sugar
• 175 g (315 ml) self-raising flour
• 175 g (190 ml) soft butter
• 5 ml vanilla essence
• 25 g (60 ml) cocoa powder
• 120 g Nutella
• 250 g (480 ml) icing sugar, sifted (for the icing)
• 175 g Nutella (for the icing)
• 60 ml milk
• 125 g fresh raspberries
• Icing sugar for dusting

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with paper cupcake holders.
2. Step 2: In an electric mixer bowl, combine the eggs, caster sugar, self-raising flour, soft butter, vanilla essence, and cocoa powder. Beat for 3 to 4 minutes until the batter is smooth.
3. Step 3: Spoon the batter evenly into the prepared muffin cups and bake in the oven’s center for 15 to 20 minutes. Once baked, remove and allow the cupcakes to cool completely.
4. Step 4: Using a 1.5 cm cookie cutter, cut a deep circle out of the center of each cooled cupcake. Remove the cut circles and fill the holes with Nutella.
5. Step 5: For the icing, place the sifted icing sugar in a mixer bowl. Add the Nutella and mix well. Gradually add milk, spoon by spoon, beating thoroughly until smooth and spreadable.
6. Step 6: Pipe or spoon the icing over each cupcake, then garnish with fresh raspberries and a light dusting of icing sugar before serving.

Tips & Variations

• For a nut-free alternative, substitute Nutella with sunflower seed butter or a chocolate spread without nuts.
• Add a pinch of instant espresso powder to the batter to intensify the chocolate flavor.
• If you don’t have a cookie cutter, carefully scoop out the centers with a small spoon or knife.
• Try different fresh fruits like strawberries or blueberries to garnish instead of raspberries.

Storage

Store the Nutella cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the plain baked cupcakes (without icing or filling) for up to 2 months; thaw completely before adding Nutella and icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without an electric mixer?

Yes, you can whisk the ingredients by hand until smooth, but it may take longer and require more effort to achieve a light batter.

Is it necessary to cut out a hole and fill with Nutella?

While the Nutella center adds a delightful surprise, you can also swirl Nutella into the batter before baking for a marbled effect if you prefer.

Nutella Cupcakes with Raspberry Frosting Recipe

Print Recipe

★★★★★

5 from 103 reviews

Delicious Nutella Cupcakes featuring a moist chocolate base filled with creamy Nutella, topped with a luscious Nutella icing and fresh raspberries. These delightful treats are perfect for any occasion and combine rich chocolate flavor with a smooth hazelnut spread for an irresistible dessert.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 3 large eggs
• 175 g (210 ml) caster sugar
• 175 g (315 ml) self-raising flour
• 175 g (190 ml) soft butter
• 5 ml vanilla essence
• 25 g (60 ml) cocoa powder
• 120 g Nutella

For the Icing:

• 250 g (480 ml) icing sugar, sifted
• 175 g Nutella
• 60 ml milk
• 125 g fresh raspberries
• Icing sugar for dusting

Instructions

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tray with paper cupcake holders to prevent sticking and ease removal.
2. Mix Cupcake Batter: In the bowl of an electric mixer, combine the eggs, caster sugar, self-raising flour, soft butter, vanilla essence, and cocoa powder. Beat the mixture for 3 to 4 minutes until smooth and well incorporated.
3. Bake the Cupcakes: Spoon the batter evenly among the 12 muffin cups. Bake the cupcakes in the center of the preheated oven for 15 to 20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
4. Create Nutella Filling: Using a 1.5 cm cookie cutter, cut out a deep circle from the middle of each cooled cupcake. Carefully remove the cut-out pieces and fill the holes with Nutella by spooning it in.
5. Prepare the Icing: Place the sifted icing sugar into the bowl of an electric mixer. Add Nutella and mix well to combine. Gradually add the milk, one spoon at a time, beating thoroughly until the icing reaches a smooth, spreadable consistency.
6. Decorate Cupcakes: Pipe or spoon the Nutella icing over the top of each cupcake. Garnish with fresh raspberries on each, then finish by dusting lightly with icing sugar for a decorative touch.

Notes

• Ensure cupcakes are completely cooled before cutting the holes and adding Nutella to prevent melting.
• Use room temperature butter for better mixing and texture.
• You can substitute fresh raspberries with other fresh berries or fruit as preferred.
• If Nutella is too thick to pipe, warm it slightly in the microwave for easier filling and icing preparation.
• Make sure to sift the icing sugar to avoid lumps in the icing.

Keywords: Nutella cupcakes, chocolate cupcakes, hazelnut spread, Nutella dessert, raspberry cupcakes, chocolate hazelnut treat