Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting

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The manufacturing procedure is extremely simple, you just need to adhere to the approaches that we have actually created on this page. The complying with are the stages of how to cook Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting.


For the cupcakes: 

  • 3 tablespoons coconut OR canola oil 
  • 1 stick unsalted butter, melted and slightly cooled 
  • 1/2 cup semi-sweet chocolate chips 
  • 1 cup granulated sugar 
  • 2 large eggs + 1 large egg yolk, at room temperature 
  • 1 teaspoon vanilla 
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 cup unsweetened cocoa powder 
  • 1/2 teaspoon salt 
  • 1/2 cup full fat sour cream 
  • 1/2 cup hot coffee OR hot water 

For the Nutella filling: 

  • 1/4 cup Nutella 

For the raspberry buttercream: 

  • 1 1/4 cups frozen raspberries (I think fresh would also work just fine) 
  • 2 tablespoons lemon juice 
  • 2 sticks (8 ounces) unsalted butter, VERY soft 
  • 1/2 teaspoon salt 
  • 3 1/2 cups confectioners sugar (more if needed), sifted 
  • 1 tablespoon heavy cream (more if needed) 
  • 1/4 cup fresh raspberries, for decorating (optional)

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