After performing a rather informal study, I have found that almost no woman can pass up a spoonful of Nutella. I’m sure there’s one out there, but I haven’t found her. For her, my heart breaks in advance. She is missing out. My near-inappropriate love for this spread is what initially got me inspired to make these cupcakes. I have to admit to you, this week was tough in the cupcake-making world. I had big dreams of pairing Nutella and Fig into a baked good, but became sorely disappointed when no one within a ten mile radius had a single good fig to spare. I took it in stride. Rather than filling the cupcakes with figgy goodness (which would have been great, I have to tell you) I made myself some marshmallow filling that was just as great, though maybe not as pretentious.
These cupcakes ended up being enjoyed at a good friend’s Anniversary Party, as well as at work (Those people are going to get tired of my stuff soon, I’m sure). It is always special to get to share my hobby with people that I love.
I used the “Perfect Chocolate Cupcake” recipe from one of my previous posts and threw some Nutella into the mix. I did the same thing with my favorite buttercream recipe. These cupcakes were, once again, unbelievably moist and tender. The combination of Nutella frosting and marshmallow cream was nothing short of comforting. I have to say, though, that I’ve had issues with this particular recipe sinking on me. I have a feeling it is because I tend to overfill the cups. So be careful when you’re filling up the cups! Shoot for a little over half-full every time. Recipe for cupcakes, frosting, and filling after the strip!
Nutella Cupcakes Recipe
- 1 stick butter
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa (best quality available)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1/2 cup Nutella
- 1 cup boiling water
- Pre-heat oven to 350 degrees
- In the large bowl of a stand mixer, cream together the butter and sugar.
- Add eggs and vanilla. Beat on medium speed for one minute.
- In a separate bowl, sift together sugar, flour, cocoa, baking powder, baking soda and salt.
- Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined.
- Stir in boiling water.
- Fill liners 1/2 full with batter.
- Bake cupcakes for 22-24 minutes, or until your cake tester comes out clean, but moist.
Nutella Buttercream Recipe
- 1 lb unsalted butter, brought to room temperature
- 3/4 cup Nutella
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 bag (2 lbs) confectioners sugar, sifted
- 1/4 cup heavy cream
- Completely cream the butter in your stand mixer.
- Mix in the vanilla and salt and beat for 30 seconds.
- Pour in about a third of the confectioners sugar and mix slowly until it is completely mixed in. Add in another third and mix, finishing with the last third.
- Mix in the Nutella and let it mix for a few minutes, until the Nutella is completely mixed in.
- Evaluate the texture of your frosting and add the cream to get the consistency you desire. I used the whole 1/4 cup. If the frosting becomes too soft for your liking, add in more powdered sugar and alternate with cream until you get the desired consistency.
Whipped Toasted Marshmallow Filling
- 12-16 standard-size white marshmallows
- 2 sticks, softened and cut into cubes
- 1 cup sifted powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 7.5 ounce jar of Marshmallow Fluff
- pinch of salt
- Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top (be sure to keep an eye on them–they burn very, very quickly), then remove tray from oven and carefully turn them over and return to oven to brown. Remove tray from oven and place on a wire rack to cool.
- In an electric mixer fitted with the paddle attachment, whip butter for 8 minutes–it will be very pale and fluffy.
- Add sifted icing sugar, milk, vanilla, and salt and beat for another 6 minutes.
- Add toasted and cooled marshmallows and marshmallow cream, mixing on low speed for about 2 minutes.