NUTELLA CUPCAKES
by Roy Fares
Makes: 12 cupcakes
This is absolutely one of my best cupcake recipes. You’ll need a star-shaped piping tip for this particular
frosting. Pipe by moving your way from the inside out. That way the frosting will have this lovely rose
pattern. Simple but impressive!
Cupcakes
¾ cup (100 g) flour
¾ cup (150 g) sugar
1/3 cup (30 g) cacao
½ tsp (3 g) baking powder
½ tsp (3 g) baking soda
1 tsp (3 g) corn starch
½ tsp (3 g) salt
1 tbsp (10 g) vanilla sugar
1 (55 g) egg
1/3 cup (79 mL) milk, 3 %
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) warm coffee or boiling water
Nutella Frosting
1 cup (150 g) dark chocolate, 70 %
1 cup + 2 tbsp (250 g) room temperature salted butter
1 cup (150 g) powdered sugar
1 tbsp (10 g) vanilla sugar
¼ tsp (2 g) salt
1/3 cup (100 g) Nutella
Optional: chocolate sprinkles for garnish
Make the cupcakes:
Preheat the oven to 350 degrees, convection function. Sift the dry ingredients into a bowl. Whisk
together the eggs, milk, and oil lightly in another bowl. Fold in the dry ingredients with a spatula. Add
the coffee little by little and mix until it becomes a thin and smooth batter.
Place the cupcake wrappers in a cupcake pan or use two wrappers at a time on a regular sheet.
Fill the wrappers three-quarters with the batter and bake in the middle of the oven for about 16 to 17
minutes. Use a toothpick to test that the cupcakes are baked-through. Let cool completely.
Make the Nutella frosting:
Chop the chocolate and melt it gently in a water bath or in the microwave. Allow to cool to lukewarm
temperature. Beat the butter, icing sugar, vanilla sugar, and salt in a bowl until fluffy. Add the Nutella
and chocolate and whisk thoroughly. If the frosting seems too loose, it can be set in the fridge for 10
minutes to solidify a bit. Pipe frosting on each cupcake and decorate with sprinkles if you like.