Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting
These Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting are rich, luscious, and bursting with flavor—perfect for any celebration or sweet craving!
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Muffin Tin
- Cupcake liners
- Cooling rack
- Pastry bag
Ingredients
- 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 At room temperature for best texture
- 1 large egg yolk At room temperature for best texture
- 1 teaspoon vanilla extract For flavor enhancement
- 3/4 cup all-purpose flour The base of the cupcake
- 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
- 2 tablespoons lemon juice To brighten the raspberry flavor
- 2 sticks 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)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 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.
- 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.
- In another bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the raspberry mixture has cooled, mix it into the frosting. Add heavy cream to achieve the desired consistency, and beat until well combined.
- Once the cupcakes are completely cooled, frost them generously with the raspberry frosting. You can use a pastry bag for a decorative touch.
- Top each cupcake with a fresh raspberry for a pop of color and added flavor.
Notes
- Use room temperature eggs for better batter texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Let cupcakes cool completely before frosting to prevent melting.
- Substitute dairy-free or gluten-free ingredients as needed for dietary preferences.