Nutella Bomb Cupcakes

by Natasha on February 12, 2014

Nutella Cupcakes

The original title of this post was One Bowl Cupcakes with Nutella Swiss Meringue Buttercream Frosting, but per my fiancé’s request, I went with a more interesting title. Actually, his exact words were, “These are my favorite cupcakes you’ve ever made. Can you please not name them something boring?” Other reactions included, “Holy @#%! these are good,” and “It’s like a Nutella bomb went off in my mouth!” Hence, Nutella Bomb Cupcakes were born.

You may be thinking that there is entirely too much frosting on these cupcakes. That’s where you’re wrong. Swiss Meringue Buttercream is a magical concoction of which there can never be too much. Unlike American Buttercream, it’s not super sweet, and there’s no powdered sugar involved. Personally, I think a one to one ratio of frosting to cake is perfect.

Nutella Cupcakes

Why did I choose Swiss Buttercream for these cupcakes? If you remember my Dark Chocolate Speculoos Truffle Cake post, Nutella, like cookie butter, is rather sweet. If you make buttercream by whipping butter with loads of powdered sugar, there’s only so much Nutella you can add before it becomes sickeningly sweet. Making a Swiss buttercream allowed me to add the better part of a jar of Nutella to the frosting- I have no shame.

This cupcake recipe is adapted from one of my favorite layer cake recipes that I used here and here. It makes a baker’s dozen- about 13 cupcakes. That’s enough for you to sneak one and still act innocent.

Nutella Cupcakes-3

The frosting recipe makes quite a lot- enough to pile it high on each cupcake. If you’d rather go easy on the frosting (but why would you?) you’ll have some left over. I don’t really understand how leftover frosting is ever a problem, but if you’re one of those practical folks, Swiss Meringue Buttercream freezes really well.

One Bowl Chocolate Cupcakes with Nutella Swiss Buttercream Frosting

Yield: about 13 cupcakes

Ingredients

    For the Cake:
  • 1 cup (125 grams) all purpose flour
  • 1 1/4 cups (250 grams) granulated sugar
  • 1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (113 grams) sour cream
  • 3/4 cups (175 ml) room temperature water
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • For the Frosting:
  • 4 large egg whites (4 ounces, 113 grams)
  • 4 ounces (113 grams) granulated sugar
  • pinch of salt
  • 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature and cut into 2 inch chunks
  • 1/2 cup (130 grams) Nutella

Instructions

    For the Cake:
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Line 2 muffin pans with 13 paper liners.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  4. Add the oil and sour cream and whisk until blended.
  5. Add the water in 1/4 cup at a time and whisk until combined.
  6. Whisk in vinegar and vanilla to blend.
  7. Add the egg and whisk until combined.
  8. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
  9. Divide the batter equally among the cupcake liners.
  10. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny).
  11. Cool completely on wire racks.
  12. For the Frosting:
  13. Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
  14. Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs.
  15. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
  16. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
  17. Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
  18. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
  19. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
  20. Once the buttercream has become smooth, and the Nutella and beat until incorporated.
  21. Transfer the buttercream into an 18 inch piping bag and pipe onto the cooled cupcakes.
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Cake recipe adapted from Sky High: Irresistible Triple-Layer Cakes

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{ 31 comments… read them below or add one }

1 Amy February 12, 2014 at 11:24 pm

These look amazing — I’ve already pinned them!! Your husband’s reaction is so cute, and probably completely deserved too. I haven’t tried Swiss buttercream, but it sounds lots better than regular American. I always spill the powdered sugar all over the counter, and I don’t really like the aftertaste it leaves in the frosting. Plus any excuse for using more Nutella is perfect in my book! :)

P.S. It’s totally true about a baker’s dozen… I need that excuse to “taste test” one!
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2 Natasha February 13, 2014 at 4:22 pm

Thanks, Amy! I agree, more Nutella is always better!

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3 Zainab @ Blahnik Baker February 12, 2014 at 11:25 pm

Oh my gosh!! These really do look like Nutella bomb went off. I’m so glad you listened to your man on the name. So so beautiful! And I agree with you, Swiss Meringue buttercream is just perfect when you want to make something so sweet.
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4 Natasha February 13, 2014 at 4:23 pm

Thanks, Zainab!

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5 Nami | Just One Cookbook February 13, 2014 at 12:13 am

Oh my gosh…. These cupcakes look AMAZING! And I LOVE this name. :D I can totally see why you name it. Your piping is so beautiful too… love the tall frosting (extra!). :)
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6 Natasha February 13, 2014 at 4:23 pm

Thanks, Nami! Aaron will be happy to know that people like the name.

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7 Allie | Baking a Moment February 13, 2014 at 3:16 am

These cupcakes sound amazing! And the photos, wow, Natasha… the light off that silky buttercream is positively luminous! You’ve captured it so beautifully. Pinned!
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8 Natasha February 13, 2014 at 4:23 pm

Thanks for pinning these, Allie!

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9 Ashley | Spoonful of Flavor February 13, 2014 at 7:06 am

Love the name! And love a beautiful cupcake, especially if it involves Nutella!
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10 Natasha February 13, 2014 at 4:24 pm

Thanks, Ashley!

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11 Ashley February 13, 2014 at 8:17 am

haha your fiance’s reaction is amazing. Totally something I could see my husband saying. These cupcakes do sound super awesome – all that chocolate and that frosting (I love swiss meringue buttercream)!!
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12 Natasha February 13, 2014 at 4:27 pm

Thanks, Ashley! I love Swiss buttercream too. It’s getting harder to back to the powdered sugar stuff.

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13 Erika February 13, 2014 at 11:35 am

Lol I think your finace is onto something. Nutella bomb cupcakes definitely caught my eye! Short, sweet, and VIVID! The frosting on these is just gorgeous. Droolinggg.
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14 Natasha February 15, 2014 at 7:02 pm

Thanks, Erica! Aaron is always coming up with funny names for my desserts, but I hardly ever use them. He’ll be happy to know this one was appreciated.

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15 Dina February 13, 2014 at 7:58 pm

they look yummy!
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16 Natasha February 15, 2014 at 7:02 pm

Thanks, Dina!

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17 Betty Baez February 14, 2014 at 10:49 pm

They look amazing! Are these standard sized cupcakes or did you use a muffin pan they look huge!

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18 Natasha February 14, 2014 at 10:56 pm

Thanks! These are standard sized cupcakes, but some of the liners just got filled a little too much :)

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19 Elizabeth @ SugarHero.com February 15, 2014 at 1:00 am

Ummmm these are amazing! I already made a tired “bomb” joke on Instagram, so I’ll spare you, but you should know that I’m thinking it in my head. :) Swiss meringue buttercream is my favorite, I use it for almost everything–and yet I’ve never added Nutella to it! Pastry chef fail. Off to the kitchen!

PS. Your fiance is hilarious, my husband hates my boring recipe names too. I should probably be less descriptive and shake things up a little more!
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20 Natasha February 15, 2014 at 7:04 pm

I almost ended this post with, “These cupcakes are the bomb!” Great minds think alike. I’m always reluctant to shake things up with titles because I’m thinking about SEO, but I’m glad I did this time.

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21 Avanika {Yumsilicious Bakes} February 16, 2014 at 6:16 am

Your husband is a smart man, these cupcakes deserved name like Bomb! They look amazing. Can’t wait to try, I’m a big fan of SMBC & IMBC, hate the usual American buttercream with a passion
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22 The Food Hunter February 19, 2014 at 12:10 pm

these look amazing!

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23 Asmita February 22, 2014 at 8:10 am

Simply WOW!
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24 Asmita February 22, 2014 at 8:11 am

Natasha what tip have you used for frosting the cupcakes? Love it!
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25 Natasha February 22, 2014 at 10:36 am

Thanks, Asmita! I used a Witon 1M tip.

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26 haseena March 19, 2014 at 8:06 am

Hi, can I noe how many cupcake can I frost with the frosting receipe

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27 Natasha March 19, 2014 at 5:09 pm

The frosting makes enough to generously frost 13 cupcakes.

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28 Vivienne April 1, 2014 at 3:56 am

Do you think I can replace sour cream with greek yoghurt? Thank you! These do look impeccable.

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29 Natasha April 1, 2014 at 10:09 am

Yes, that will work just fine. I’ve actually done this myself several times.

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30 Addie July 3, 2014 at 12:35 am

Can i add anything else besides sour cream?

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31 Natasha July 3, 2014 at 5:57 pm

You can sub greek yogurt for sour cream.

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