If food is my love language (which it probably is) then cupcakes are perhaps one of my most frequently used loving gestures! I'm a fan of a simple Chocolate Cupcake but I also enjoy raising it a notch with an elegant, glossy Chocolate Ganache when the occasion calls for it. A Lemon Butterfly Cake or a delicious Carrot Cake hits the spot, but there's also a time and a place for an aesthetically pleasing Chocolate Caramel Cupcake …

And now it's time for a new addition to my loving repertoire - these Chocolate Nutella Cupcakes. I adapted a recipe from The Primrose Bakery Book for these cute little cakes and I'm sure that you'll love them.

I've kept the chocolate sponge light and simple (a recipe that you've seen here before) so that the rich, Chocolate Nutella frosting is able to really play the charm offensive. And the crowning glory? - a Nutella-filled Ferrero Rocher; the Ambassador wouldn't have it any other way. I've upped the sparkle on these cupcakes with some edible glitter, but it doesn't photograph as well as it might, so look beyond it if you'd rather.

What do you need for the Chocolate Nutella Frosting?

300g (10 ½ oz) milk chocolate - I used Lindt. Just be sure that it's good quality (at least 20% cocoa solids)
60ml (4 tablespoons) double cream
28g (1oz) unsalted butter
½ teaspoon vanilla extract
250g (9oz) Nutella

How do you make the frosting?

Melt the chocolate either in a microwave or over a double boiler. Allow it to cool a little.
Now beat in the remaining ingredients. It should be ready to use straight away but chill it for a few minutes if it's a little runny.

What do you need to know about these cupcakes?

The frosting contains a lot of chocolate and Nutella, so it isn't the most cost-effective but it does feel exceptionally indulgent.
The chocolate frosting that has been my go-to for years needs to chill for quite a while in the fridge before you use it, but this Chocolate Nutella Frosting is ready to use straight away which can be useful if you're in a hurry.
I've found that this frosting lends itself more to being applied with a rough finish (ie spread with a knife) than being piped.
The quantity of frosting was enough to ice 24 cupcakes.
I like these cakes stored at room temperature (even in a fairly warm Dubai kitchen) but you can also keep them in the fridge. The frosting will harden which is not better or worse, just different.
The Ferrero Rochers on the top are not essential but I think they add to the wow factor.
These cupcakes are delicious eaten with a strong coffee, a glass of wine and at their ultimate with a scoop of ice cream - that is called versatile ♡

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Chocolate Nutella Cupcakes

Print Recipe

For these Chocolate Nutella Cupcakes, the sponge is light and simple so that the rich, Chocolate Nutella frosting is able to really shine! The recipe is adapted from The Primrose Bakery Book

Author: Rachel Page
Yield: 20-24 1x
Category: Baking

Instructions

To make the cupcakes -

Set the oven to 180°C/160°C Fan/350ºF (gas mark 4).
Cream the margarine and the sugar until pale, creamy and fluffy.
Break the eggs straight into the bowl and then pop the bowl onto your scales and set it to zero. Add the cocoa powder to the bowl and then make up the weight to 8oz with SR flour.
Beat together thoroughly with the mixer.
Next take a tablespoon and gently heat it in the flame for a few seconds to warm it up. Now add the syrup to the bowl with the warm spoon - it should slide easily off with the heat. Add the boiling water and carefully fold the syrup and water into the mixture.
Spoon the mixture between the cases and bake in the oven for 15-20 mins until the cakes feel springy to the touch.
Leave in the tins for 5 minutes, then remove, in the paper cases, to a wire cooling rack.

To make the frosting -

Melt the chocolate either in a microwave or over a double boiler. Allow it to cool a little.
Now beat in the remaining ingredients. It should be ready to use straight away but chill it for a few minutes if it's a little runny.

To decorate -

Once the cakes are cold, top each one with some frosting and decorate as you choose.

Notes

The chocolate frosting that has been my go-to for years needs to chill for quite a while in the fridge before you use it, but this Chocolate Nutella Frosting is ready to use straight away which can be useful if you're in a hurry.
I've found that this frosting lends itself more to being applied with a rough finish (ie spread with a knife) than being piped.
The quantity of frosting was enough to ice 24 cupcakes.
I like these cakes stored at room temperature (even in a fairly warm Dubai kitchen) but you can also keep them in the fridge. The frosting will harden which is not better or worse, just different.

Keywords: cute, celebration, afternoon tea, loving