Nutella Frosting Chocolate Cupcakes

4.00 (1)

Nutella Frosting Chocolate Cupcakes
Nutella Frosting Chocolate Cupcakes

Delicious moist chocolate cupcakes topped with creamy nutella frosting must try this recipe and leave your feedbacks

Ingredients

  • For Chocolate Cupcakes

  • 1 ⅓ cups All Purpose Flour
  • ½ cup Cocoa Powder
  • ¾ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter (unsalted)
  • 1 cup Granulated Sugar
  • 2 Eggs (beaten)
  • 1 tsp Vanilla Essence
  • ½ cup Milk
  • ½ cup Hot Water
  • ½ cup Hazelnut (toasted,chopped) Optional
  • For Nutella Frosting

  • 1 cup Butter (unsalted)
  • 2 ¼ cups Sugar (powder)
  • cup Nutella
  • 1 tsp Vanilla Essence
  • 3 tbsp Cream
  • Hazelnuts (chopped as required) Optional

Directions

  • For Chocolate Cupcakes

  • Step 1:Start with preheat oven to 180C/350F and line a muffin tin with cupcake liners and keep aside

  • Step 2:Now take a mixing bowl and add all purpose flour, salt, baking soda, cocoa powder and mix well then keep aside

  • Step 3:Now take a bowl and add butter, sugar and beat them until become smooth then add beaten eggs one by one and beat again

  • Step 4:Now add vanilla essence and mix well until combined

  • Step 5:Now add half flour mixture and milk and mix well until combined then add remaining flour mixture and hot water and mix again until combined

  • Step 6:Now pour batter into the cups and fill them about 3/4 and bake them for 15 to 20 minutes

  • Step 7:Now take a toothpick and inserted into the center of cupcake and check if toothpick comes out clean they are ready

  • Step 8:Finely remove from oven and allow to cool down

  • For Nutella Frosting

  • Step 9:Take a bowl and add butter and beat well until smooth then add sugar powder and beat again until become smooth

  • Step 10:Now add nutella, vanilla essence, cream and beat everything until become smooth and creamy

  • Step 11:Now frost cupcakes and sprinkle hazelnuts on top

Recipe Notes

  • For Nutella Frosting Chocolate Cupcakes

  • Do not over mix the batter the less you mix the batter the lighter cake will come

  • Use frosting immediately or store in fridge up to 3 days and beat them again before use

  • Unfrosted cupcakes can be store in the freezer for up to 2 months

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