Chocolate Hazelnut Cupcakes with Nutella Buttercream
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- 1 cup(s) boiling water
- 1 1/2 cup(s) sugar
- 1 3/4 cup(s) flour
- 3/4 cup(s) cocoa powder
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 2 eggs
- 1 cup(s) hazelnut creamer
- 1/2 cup(s) oil
- 1 teaspoon(s) vaniila extract
- Buttercream Frosting
- 2 stick(s) butter
- 1 cup(s) Nutella
- 4 cup(s) confectioners' sugar
- 1/4 cup(s) heavy cream
- Heat oven to 350 degrees. Prepare your muffin pans with paper liners. Bring some water to a boil and keep it simmering while you mix the other ingredients.
- In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, hazelnut creamer, oil and vanilla. Beat with electric mixer until combined.
- Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour batter into paper liners, filling each 2/3 full. Bake for 15-17 minutes (until toothpick inserted in center comes out clean). Allow cupcakes to cool on a rack.
- Nutella Buttercream
- In a large mixing bowl, combine butter and Nutella on low speed. Alternately add sugar and cream; mix until fluffy. If not desired consistency, add more cream one tablespoon at a time. Keep covered.
This recipe is a personal recipe added by LauraEFine and has not been tested or endorsed by MyRecipes.
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Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe at a Glance
- COURSE: Desserts