Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

There’s something irresistibly decadent about a chocolate cupcake, especially when it’s filled with creamy Nutella and topped with a vibrant raspberry frosting. These Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting are not only stunning to look at, but they also deliver an explosion of flavors with every bite. The rich chocolate base, combined with the luscious hazelnut spread and the tartness of raspberries, creates a perfect balance that will make you the star of any gathering. Let’s dive into this mouthwatering recipe that will surely become a favorite!

Why You’ll Love This Recipe

These Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting are a delightful treat for several reasons. First, the combination of chocolate and Nutella is a classic that satisfies any sweet tooth. Second, the raspberry frosting adds a refreshing twist, cutting through the richness of the chocolate. Third, these cupcakes are incredibly easy to make, whether you’re a baking novice or a seasoned pro. Lastly, they’re perfect for any occasion, from birthday parties to cozy family gatherings. Who can resist a cupcake that’s both beautiful and delicious?

What You’ll Gather

• 3 tablespoons coconut or canola oil – For moisture and richness.
• 1 stick unsalted butter – Melted and slightly cooled for the batter.
• 1/2 cup semi-sweet chocolate chips – For an extra chocolatey bite.
• 1 cup granulated sugar – To sweeten the cupcakes.
• 2 large eggs + 1 large egg yolk – At room temperature for the best texture.
• 1 teaspoon vanilla extract – For flavor enhancement.
• 3/4 cup + 2 tablespoons all-purpose flour – The base of the cupcake.
• 1/2 teaspoon baking soda – For leavening.
• 1 teaspoon baking powder – To help the cupcakes rise.
• 1/2 cup unsweetened cocoa powder – For that rich chocolate flavor.
• 1/2 teaspoon salt – To balance the sweetness.
• 1/2 cup full-fat sour cream – For moisture and tenderness.
• 1/2 cup hot coffee or hot water – To enhance the chocolate flavor.
• 1/4 cup Nutella – The star of the show!
• 1 1/4 cups frozen raspberries – Fresh would also work just fine.
• 2 tablespoons lemon juice – To brighten the raspberry flavor.
• 2 sticks (8 ounces) unsalted butter – Very soft for making the frosting.
• 1/2 teaspoon salt – To enhance the frosting’s flavor.
• 3 1/2 cups confectioners’ sugar – More if needed, sifted for a smooth texture.
• 1 tablespoon heavy cream – For a creamy consistency.
• 1/4 cup fresh raspberries – For decorating (optional).

Kitchen Gear Checklist

• Mixing bowls – For combining your ingredients.
• Whisk – To mix the batter smoothly.
• Electric mixer – For the frosting, if desired.
• Muffin tin – To bake the cupcakes.
• Cupcake liners – For easy removal and serving.
• Cooling rack – To cool the cupcakes after baking.
• Pastry bag – For piping the frosting (optional).

Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting: How It’s Done

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will prepare your kitchen for the delicious aroma that is about to fill the air!

Step 2: Melt the Chocolate

In a medium saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat, stirring until smooth. Remove from heat and let it cool slightly.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted chocolate mixture, coconut or canola oil, granulated sugar, eggs, egg yolk, and vanilla extract until well combined.

Step 4: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt. This helps to aerate the dry ingredients and ensures a light texture.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and hot coffee or hot water. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix!

Step 6: Fill the Cupcake Liners

Spoon about a tablespoon of batter into each cupcake liner. Add a teaspoon of Nutella into the center of each, then top off with more batter until the liners are about two-thirds full.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack.

Step 8: Make the Raspberry Frosting

In a small saucepan, combine the frozen raspberries and lemon juice and cook over medium heat until the raspberries break down and become syrupy. Strain the mixture through a fine sieve to remove the seeds, and let it cool.

Step 9: Beat the Butter

In a large mixing bowl, beat the very soft unsalted butter until creamy. Gradually add the sifted confectioners’ sugar and salt, mixing until light and fluffy.

Step 10: Add Raspberry Puree

Once the raspberry mixture has cooled, mix it into the frosting. Add heavy cream to achieve the desired consistency, and beat until well combined.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cooled, frost them generously with the raspberry frosting. You can use a pastry bag for a decorative touch.

Step 12: Decorate

Top each cupcake with a fresh raspberry for a pop of color and added flavor.

Substitutions by Diet

• Dairy-free: Use dairy-free butter and a plant-based sour cream alternative.
• Gluten-free: Substitute with a 1:1 gluten-free all-purpose flour blend.
• Vegan: Replace eggs with flax eggs and use dairy-free butter and sour cream.

Avoid These Mistakes

• Don’t skip the cooling time for the melted butter and chocolate; it helps prevent cooking the eggs.
• Ensure your eggs are at room temperature for better incorporation into the batter.
• Don’t overmix the batter; this can lead to dense cupcakes.
• Let the cupcakes cool completely before frosting to prevent the frosting from melting.

Storage & Reheat Guide

Store any leftover Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting in an airtight container in the refrigerator for up to 3 days. To enjoy them at room temperature, simply take them out about 30 minutes before serving. If you prefer them warm, you can gently microwave them for about 10-15 seconds, but be careful not to overheat.

Your Questions, Answered

Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best results.

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries will work just fine for the frosting. Just be sure to mash them well and strain if you want a smooth frosting.

What can I use instead of Nutella?

If you’re looking for a Nutella alternative, try using chocolate hazelnut spread or even a homemade chocolate ganache for a similar effect.

How do I prevent the Nutella from sinking to the bottom?

Make sure to fill the cupcake liners with batter first before adding the Nutella. This helps keep it suspended in the cupcake.

Next Up in Your Queue

• Chocolate Chip Cookie Dough Cupcakes
• Raspberry Lemonade Layer Cake
• Salted Caramel Brownies

Wrap-Up

These Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting are truly a standout dessert that combines the best of chocolate and fruit flavors. Whether you’re celebrating a special occasion or just indulging on a weekend, this recipe is sure to impress. With a soft and moist chocolate cake, a rich Nutella center, and a tangy raspberry frosting, every bite is a delight. Gather your ingredients and get ready to bake something extraordinary! Your friends and family will be begging for the recipe, and you’ll be more than happy to share this delectable treat. Enjoy!