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Nutella Stuffed Chocolate Raspberry Cupcakes Recipe

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4.1 from 13 reviews

Delight in these decadent Nutella Stuffed Chocolate Raspberry Cupcakes, featuring rich semisweet chocolate and cocoa-infused batter filled with creamy Nutella and topped with a luscious raspberry buttercream frosting. Perfect for special occasions or a gourmet treat any time.

Ingredients

Cupcake Batter

  • 4 ounces (113 grams) semisweet chocolate, finely chopped
  • 1/3 cup (33 grams) Dutch-process cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup (95 grams) bread flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella

Buttercream Frosting

  • 2 sticks (227 grams) unsalted butter, at cool room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375 grams) powdered sugar, sifted
  • 1/3 cup seedless raspberry preserves
  • Red food coloring, optional

Instructions

  1. Prepare Chocolate Mixture: Place the semisweet chocolate and Dutch-process cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture, cover it, and let stand for 5 minutes. Whisk gently until smooth, then set aside to cool completely.
  2. Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with foil or paper liners.
  3. Mix Dry Ingredients: In a small bowl, whisk together bread flour, granulated sugar, fine sea salt, and baking soda. Set this dry mix aside.
  4. Combine Wet Ingredients: Whisk the vegetable oil, eggs, white vinegar, and vanilla extract into the cooled chocolate mixture until smooth and well combined.
  5. Incorporate Dry Ingredients: Stir the flour mixture into the chocolate mixture, mixing just until smooth. Avoid overmixing to keep cupcakes tender.
  6. Fill Muffin Cups and Bake: Using a spring-loaded scoop or large spoon, evenly divide the batter among the prepared muffin cups. Bake for 17 to 19 minutes until cupcakes are set and firm to touch. Remove from oven and cool completely.
  7. Core and Stuff Cupcakes: Once cooled, carefully remove a small section from the center of each cupcake using an apple corer or pairing knife, taking care not to break through the bottom. Fill each cavity with a heaping teaspoon of Nutella.
  8. Make Buttercream Frosting: In the bowl of an electric mixer, beat the unsalted butter on medium speed until light and fluffy. Add the vanilla extract and mix to combine. Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
  9. Add Raspberry Preserves and Color: Beat in the seedless raspberry preserves until frosting is light and fluffy. If desired, add a few drops of red food coloring to achieve a more vibrant color and mix well.
  10. Pipe Frosting onto Cupcakes: Transfer the raspberry buttercream into a piping bag fitted with a decorative tip. Pipe frosting directly onto each Nutella-stuffed cupcake evenly for an elegant finish.
  11. Serve or Store: Serve immediately or store cupcakes at room temperature for one day or in an airtight container in the refrigerator for up to three days.

Notes

  • Ensure the chocolate mixture is completely cooled before combining with eggs to prevent curdling.
  • Be gentle when coring to keep cupcake bottoms intact for the Nutella filling.
  • Room temperature butter is essential for smooth, fluffy buttercream.
  • You can substitute regular coffee for hot water if desired, but coffee enhances the chocolate flavor.
  • For a stronger raspberry flavor, swirl a small amount of preserves into the cupcake batter before baking.

Find it online: https://lauracooks.com/nutella-stuffed-chocolate-raspberry-cupcakes-recipe/