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Nutella stuffed chocolate raspberry cupcakes - featured image

Decadent Nutella Stuffed Chocolate Raspberry Cupcakes

  • Author: Lena
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Description

Rich chocolate cupcakes with a gooey Nutella center and fresh raspberries, perfect for parties and easy to make.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) whole milk or any dairy-free milk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) hot water or freshly brewed coffee
  • ¾ cup (230g) Nutella or chocolate-hazelnut spread
  • 1 cup (125g) fresh raspberries
  • 1 cup (120g) powdered sugar
  • 3 tablespoons (45g) unsalted butter, softened
  • 2 tablespoons (30ml) heavy cream or coconut cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk sugar, eggs, and oil until well combined.
  4. Mix in vanilla extract and milk.
  5. Gradually add dry ingredients to wet ingredients and stir gently until just combined.
  6. Slowly pour in hot water or coffee while stirring to thin the batter.
  7. Fill each cupcake liner halfway with batter.
  8. Drop about 1 teaspoon of Nutella into the center of each cupcake, then cover with more batter.
  9. Place a raspberry on top of each cupcake, gently pressing it into the batter.
  10. Bake for 18-22 minutes, checking at 18 minutes with a toothpick near the edge (avoid Nutella center).
  11. Remove cupcakes from oven and cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  12. Prepare frosting by beating softened butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract; beat until light and fluffy.
  13. Frost cooled cupcakes generously using a spatula or piping bag; garnish with fresh raspberries or melted chocolate if desired.

Notes

Microwave Nutella for 15 seconds if too thick to scoop. Avoid overfilling cupcake liners to prevent Nutella leakage. Use room temperature eggs and milk for smooth batter. Chill cupcakes before frosting to prevent melting.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Fat: 15
  • Carbohydrates: 35
  • Protein: 3

Keywords: Nutella cupcakes, chocolate raspberry cupcakes, stuffed cupcakes, party desserts, easy chocolate cupcakes

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Find it online: https://neurioxdesign.com/decadent-nutella-stuffed-chocolate-raspberry-cupcakes-recipe-easy-and-perfect-for-parties/