Nutella Frosted Cupcakes Recipes
BEST EVER NUTELLA® FROSTING
Made from a blend of cocoa and Nutella®, this buttercream frosting will wow you on any cake! It is a dream to pipe and will make the most beautiful flowers to decorate cakes or cupcakes.
Provided by Millie
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
- Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 26.6 g, Cholesterol 20.5 mg, Fat 10.1 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 5.3 g, Sodium 62.7 mg, Sugar 24.5 g
NUTELLA FROSTING
This homemade Nutella frosting is unbelievably creamy and made from 6 simple ingredients. It holds its shape when piped and tastes fantastic on chocolate cupcakes, pumpkin cake, vanilla cake, and so much more.
Provided by Sally
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners' sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
NUTELLA FROSTED CUPCAKES
Make and share this Nutella Frosted Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Line 12 muffin tins with paper liners.
- Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
- Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
- Bake for 20 minutes or until a cake tester comes out clean.
- Remove to a wire rack to cool completely.
Nutrition Facts : Calories 251.7, Fat 12.8, SaturatedFat 8.2, Cholesterol 71.9, Sodium 214.2, Carbohydrate 30.6, Fiber 0.8, Sugar 15.9, Protein 3.9
NUTELLA FROSTED CUPCAKES
Steps:
- Preheat oven to 325F. Line 12 muffin tins with paper liners. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella. Bake for 20 minutes. Remove to a wire rack to cool completely.
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4.6/5 (23)Category CupcakesCuisine AmericanTotal Time 57 mins
- Add 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp instant espresso powder into a heat proof bowl. Heat in the microwave at power level 8 for 1 minute or over a double boiler until the chocolate has melted.
- Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into chocolate espresso mixture and stir until combined.
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Estimated Reading Time 5 mins
- Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
- In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
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Estimated Reading Time 4 mins
- 3. Add butter, Nutella, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
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Estimated Reading Time 4 mins
- Line a muffin tray with cupcake liners. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- In a large bowl, sift the plain flour, baking soda, baking powder and cinnamon. Peel and mash the bananas well. In a separate large mixing bowl, add the butter and sugars and beat with an electric mixer for a a couple of minutes until it is creamy, pale and combined. Add the vanilla and beat again briefly. Then add the eggs, one at a time, beating in between until creamy.
- Finally, add the dry ingredients to the butter mixture, along with buttermilk and the mashed banana. Gently fold with a spatula until just combined. Transfer the mixture into your cupcake liners, filling 3/4 full. Then add a teaspoon of Nutella onto each one and gently swirl with a knife. Bake your cupcakes for approximately 18 minutes. Then transfer to a wire rack to cool completely.
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Estimated Reading Time 8 mins
- Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
- Combine the butter and 1 cup of the confectioner's sugar in the mixer bowl. Beat together with the whip attachment until fluffy. Then slowly beat in the remaining confectioner's sugar.
- Scoop out the tiny portion of the baked cupcakes either with the back of the nozzle or with a knife.
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Estimated Reading Time 3 mins
- Put all of your ingredients into a large bowl (3 large eggs, 375g Nutella, 150g self-raising flour) and mix until fully combined.
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4.5/5 Estimated Reading Time 4 mins
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot water and beat just until combined. Do not over mix—the less you mix, the lighter the cake will be. The batter should be liquid. Fold in hazelnuts if using.
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Estimated Reading Time 5 mins
- In the bowl of an electric stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
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Estimated Reading Time 4 mins
- Preheat oven to 350° (F). Line 12 muffin cups with paper liners and spray them lightly with non-stick spray.
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Estimated Reading Time 4 mins
- In the bowl of an electric mixer, combine the dry ingredients and mix on low-speed until well blended.
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