John Myers
Chocolate Nutella Cupcakes
The perfect chocolate nutella cupcakes recipe with a picture and simple step-by-step instructions.
- 60 ml Unsweetened cocoa
- 240 g Flour
- 340 g Sugar
- 0,75 tsp Salt
- 1,5 tsp Baking soda
- 0,75 tsp Baking powder
- 2 piece Eggs
- 180 ml Water warm
- 180 ml Buttermilk
- 3 tbsp Cooking oil
- 2 packet Vanilla sugar
- 240 g Powdered sugar
- 225 g Butter
- 120 g Dark chocolate
- 80 g Nutella
- 1 tbsp Milk
- For the dough: First cocoa (is given in ml, as it is an original American recipe, in which the “American Cup” is used as the basic measure), flour, sugar, salt, baking powder and mix a packet of vanilla sugar. Then mix with eggs, water, buttermilk and oil to a smooth mass. This dough is also very liquid, so I like to add a little flour. However, the consistency is okay as runny. For a slightly more chocolatier taste, it is worth melting a few pieces of dark chocolate (water bath) and stirring them into the batter. Fill the dough into cupcake molds so that approx. 2/3 of the mold is full. Bake in the fan oven / 175 ° C for about 20 minutes.
- For the frosting, process the butter with the powdered sugar into a smooth mass (you may have to get your hands dirty, it’s worth it). Melt the chocolate in the steam bath, let it cool down slowly and stir it into the butter mixture while it is still liquid. Finally add the Nutella and milk and stir in. Put this frosting in the refrigerator for a short time so that the butter can set. As soon as the mass is solid, the mass can be applied to the cooled cupcakes with a piping bag or similar. And enjoy.
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