Nutella And Vanilla Cupcake Nutella Buttercream

Name: Nutella And Vanilla Cupcake Nutella Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cupcakes you'll need:; 1 1/2 sticks unsalted butter, room temperature; 1 1/2 c. granulated sugar; 3 eggs; 2 t. vanilla; 2 t. baking powder; 1/2 t. baking soda; 1/2 t. salt; 1 1/3 c. whole milk; 2 1/2 c. all-purpose flour; 24 bite-sized chocolate wafer cookies; a jar of Nutella; For the buttercream and topping you'll need:; 2 sticks unsalted butter, room temperature; 2 c. powdered sugar; 2 t. vanilla; 3/4 c. Nutella (or more, if you'd like, don't be afraid to go your own way with it)

Servings: persons

For the cupcakes you'll need:
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. vanilla
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. whole milk
2 1/2 c. all-purpose flour
24 bite-sized chocolate wafer cookies
a jar of Nutella
For the buttercream and topping you'll need:
2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla
3/4 c. Nutella (or more, if you'd like, don't be afraid to go your own way with it)

1
Pre-heat the oven to 350 degrees (F).
2
Cream together the butter and sugar for the cupcakes, until fluffy. Add in the eggs, one at a time, and then the vanilla, baking powder, baking soda, and salt. Stop the mixer to scrape down the sides of the bowl to make sure everything is gettin' all mixed up real nice. It should be creamy and fairly smooth.
3
Add in the flour and the milk, a 1/2 cup at a time, alternating between the two. Once all combined, whip for a good 45 seconds to get everything all mixed and aerated. Scoop a heaping tablespoon of batter into paper-lined cupcake tins. Place a wafer (or two, if there's room-if you're gonna do it, might as well do it right) in each tin, and then top them with a heaping teaspoon of Nuttela. Scoop another heaping tablespoon of cupcake batter on top of that, smoothing it over the top and down around the edges of the wafer cookies. The tins should be about 3/4 of the way full, maybe a smidge more. (By the way, don't work with the batter too much while smoothing it over the Nutella because you don't want to mix it in. You want there to be a gooey chocolatey blob of it in the middle of the cupcake. Trust me.)
4
Bake for about 24 minutes, until the cake sets and the tops and edges of the cupcakes turn golden brown.
5
Allow to cool, then make the frosting!
6
Cream together the butter and the Nutella until well combined. It helps when both ingredients are at room temperature, because they blend better and there are less lumps. Then add the vanilla, and then the powdered sugar, a half cup at a time, until it's all mixed in. Give it a taste and add more sugar or Nutella if necessary.
7
Sprinkle the cupcakes with some chopped up toasted hazelnuts.

5835

kcal

Calories

277

Fat

727

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the cupcakes you'll need:, 1 1/2 sticks unsalted butter, room temperature, 1 1/2 c. granulated sugar, 3 eggs, and more.

Yes, Nutella And Vanilla Cupcake Nutella Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!