Indulge in the rich, chocolatey goodness of Nutella Espresso Cupcakes. These cupcakes are a perfect blend of moist chocolate cake infused with a hint of espresso and filled with creamy Nutella. Topped with a luscious Nutella buttercream frosting, these cupcakes are a dream come true for any chocolate lover. The espresso intensifies the chocolate flavor, making these cupcakes irresistibly delicious.
Why You’ll Love This: These cupcakes are not just delightful in flavor but also perfect in texture, combining the softness of the cake with the creamy richness of Nutella. The Nutella buttercream frosting adds an extra layer of indulgence, making each bite a luxurious experience. The addition of espresso enhances the chocolate flavor, creating a sophisticated taste profile that will excite your palate.
Perfect Occasion: Nutella Espresso Cupcakes are ideal for any celebration, whether it’s a birthday, a special occasion, or just a treat for a coffee and chocolate-loving crowd. They are also great for bake sales, parties, or as a comforting treat to brighten up any day.
Decoration Tips: For an elegant presentation, use a star tip to pipe the Nutella buttercream onto each cupcake. Garnish with chocolate shavings, a sprinkle of espresso powder, or even a small drizzle of melted chocolate to enhance their gourmet look. Consider adding a Ferrero Rocher on top of each cupcake for a festive and luxurious touch.
Ingredients:
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 1 cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- 1 teaspoon espresso powder
- ½ cup hot water
- 14 teaspoons Nutella, for filling
For the Frosting:
- 2 sticks unsalted butter, room temperature
- 3 cups confectioners’ sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ cup Nutella
- ¼ cup heavy cream
Instructions:
- Prepare Cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin tray with 12 cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Set aside.
- In a separate jug, whisk eggs, oil, sour cream, and vanilla until smooth.
- Dissolve espresso powder in hot water. Mix this into the wet ingredients.
- Combine wet ingredients with the dry ingredients, mixing until just smooth.
- Fill each cupcake liner halfway with batter and bake for 14-16 minutes, or until a toothpick comes out clean.
- Allow to cool in the tray for 15 minutes, then transfer to a cooling rack.
- Make Frosting:
- In a stand mixer, beat butter and confectioners’ sugar on low until combined, then on medium-high for 2 minutes until thick.
- Add salt, vanilla, and Nutella, and continue to beat on medium-high for another 2 minutes.
- Reduce speed to low, add heavy cream, and beat until creamy and spreadable.
- Assemble Cupcakes:
- Once cupcakes are cooled, cut a small hole in the top of each and fill with 1 teaspoon of Nutella.
- Replace the cut-out piece of cake (optional) and frost each cupcake with the Nutella buttercream.
- Decorate as desired.
Enjoy these decadent Nutella Espresso Cupcakes, a perfect treat that combines the beloved flavors of chocolate, Nutella, and espresso in one delightful package!
