Chocolate Nutella Cupcakes (GF)

When you are craving chocolate, these Chocolate Nutella Cupcakes are the perfect choice. Easily made with a cake mix, you’ll have them ready in no time. Feel free to decorate them with sprinkles or jimmies. Rich and indulgent, they are beautifully balanced and they are the perfect after-school snack, party treat, or dessert.

I love cupcakes for a number of reasons, one is portion control. It is easy to have just one if you are watching your weight. And if you are baking for a crowd, it is simple to provide a variety of options for your guests.

I used King Arthur Flour’s gluten-free chocolate cake mix for a quick and simple way to make the cupcakes. If you are using a different cake mix, follow the directions on the package even if they differ from the recipe below.

These cupcakes are something that you can whip up in no time with ingredients you likely have in your pantry. I love having recipes like this that I can make when unexpected guests drop by, I forget to make a dessert for a family dinner, or need something to take to a sick friend.

The frosting is made with Nutella, a luscious, sweet chocolate hazelnut spread. If you’ve ever had gianduja chocolate, it is very similar in flavor. It brings a beautiful nutty chocolate essence to today’s frosting that complements the cupcakes beautifully.

If you prefer to control your ingredients, you can make your own version of Nutella with a high powered blender or food processor. Take a look at this recipe from Nagi of Recipe Tin Eats, a blogger I trust and who I know has amazing recipes on her site.

If you are piping the frosting, you want to use a large piping tip like a 1M or 4D for fluted or a 1A round. They will give you beautiful designs that rival those made by professionals. If you want a rose style, start piping in the center and work your way out to the edge. You can also start at the outside, working your way to the center for a raised point in the middle.

I prefer using disposable piping bags because they are easier to use and generally hold more than the reusable ones. I get the 18-inch (46cm) bags that give me plenty of frosting without having to reload right away. Load the bag with the tip in place, leaving enough room at the top to twist the top closed to hold the frosting in place.

Use your dominant hand for squeezing the frosting out and your other hand to guide the piping tip. You will get great results every time. If you want to practice, set out a sheet of parchment or a Silpat and pipe onto that, then you can scrape the frosting back into the bowl and keep reusing it.

You can pre-load a couple of piping bags if you have multiple tips to use. This will save you time and let you keep piping once you have a rhythm going. You can make it easy to swap out tips if you use a coupler.

These cupcakes are incredible – just the right balance of dark chocolate cupcake and sweet Nutella frosting. Delicate with a bold hazelnut-chocolate flavor, these are a dessert everyone will love.

If you have birthday parties, picnics, or barbecues planned for this summer, these Chocolate Nutella Cupcakes are a wonderful dessert that everyone will clamor for. Quick and easy to make, you’ll appreciate how simple and delicious dessert can be!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Chocolate Nutella Cupcakes:

• Cupcakes: vegetable oil, water, eggs, vanilla, chocolate cake mix (gluten-free if needed) or ingredients according to package directions
• Frosting: unsalted butter, confectioners’ sugar, Nutella, cream, vanilla, kosher salt

 

PRO Tip:

To load your piping bag, cut off the tip of the bag, set the tip in place and place the bag in a heavy-bottomed tall glass or container. Fold a large cuff down at the top and hold the bag just under the cuff with your non-dominant hand. Fill the piping bag with the frosting using the edge of the glass or your covered hand to scrape it off your spatula.

When the bag is about 2/3 full, remove from the glass, lay it flat on the counter, and carefully push the frosting down the bag and into the tip. Twist the top closed. As you pipe, continue to twist the top tighter so that the bag is kept firmly against the frosting. See the photo in the article above.

 

PRO Tip:

A muffin/cupcake pan with a lid allows you to easily transport these for offsite events. See Recommended Tools list below for the link.

 

How to make Chocolate Nutella Cupcakes:

1. Line two cupcake tins (12 cupcakes each) with paper liners and spray the insides of the liners; set aside.
2. Make the Cupcakes: Mix the ingredients for the cupcakes until smooth and creamy. Scoop the batter into the prepared cupcake tins and bake at 350°F (180°C) for 18 to 22 minutes until a toothpick comes out clean. Cool in the pans for 10 minutes then transfer them to a wire rack to cool completely.
3. Prepare the Frosting: Beat the butter until very smooth and lightened in color. Add the sugar, Nutella, cream/milk, and vanilla. Mix on low speed until combined, then increase to medium-high and beat for 2 more minutes. Scrape the bowl. The frosting should hold on a spoon when turned upside down and requires vigorous shaking to get it to fall into the bowl – then it is perfect for piping.
4. Place Piping Tip in the Bag: Fill the bag with the frosting and pipe onto each cupcake. Alternately you can spread the frosting with a knife if you prefer (you’ll only need about half the amount of frosting). Serve to your thrilled guests and family.

 

PRO Tip:

Jumbo or large piping tips such as a 1M or 4D for fluted or a 1A round will give you the best results for piping professional-looking impressive cupcakes. I used a 1M for today’s cupcakes.

 

PRO Tip:

If you are not piping the cupcakes but plan on spreading the frosting over the top with a knife, you can reduce the frosting recipe by half.

 

Recommended Tools (affiliate links; no extra cost to you):

• Stand mixer or hand mixer
• Kitchen scale
• Cupcake/muffin tin
• Cookie scoop
• Wire cooling rack
• Piping bags
• Large piping tips

 

Gluten-Free Tips:

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

  

 

 

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