These Mocha Nutella Cupcakes are the perfect way to get your coffee fix. A moist coffee-flavored cupcake topped with creamy Nutella frosting? Talk about delicious! I love making these cupcakes for special occasions, but they’re also a great afternoon treat to have with my coffee (no kids allowed!).
From a Cookbook I Love: Mocha Nutella Cupcakes
So it hit me as I was making these that I just don’t make cupcakes enough.
Cupcakes are so fun! They’re less stressful than making a giant 2, 3, or 4-layer cake, and a simple swirl of frosting is all they need. Nutella frosting, preferably.
This cupcake recipe is courtesy of my friend Lindsay Conchar’s cookbook Simply Beautiful Homemade Cakes, and — you guys — I want to make everything immediately and then devour it. It was so hard to pick something to make for you, but I am a big coffee lover (as long as it’s sweet enough, so a mocha dessert is right up my alley!), and Nutella??! Well, that’s a no-brainer.
Also, I know that a dessert with coffee in it is absolutely adults-only here, so no sharing! That’s a big plus here 😉
*Note: the recipe below is from Lindsay’s cookbook. I made a couple of changes while making them, and I’ve included them in the notes. Nothing major! Just the lazy girl in me coming out!
Ingredients for Mocha Nutella Cupcakes
- Butter: You’ll need unsalted butter for the cupcakes and salted for the frosting. Make sure the unsalted butter is at room temperature before you start!
- Sugar: This recipe calls for both granulated and powdered sugar.
- Sour cream: I actually used 0% Greek yogurt instead of sour cream because I already had some on hand, and they tasted just as delicious.
- Instant espresso coffee powder: Any brand will do!
- Milk: Make sure it’s at room temperature. I used 2%, but whole milk or even almond milk would work as well.
- Chocolate hazelnut spread: I drizzled mine with melted Nutella. It makes them look pretty and is super simple! (Plus, it’s Nutella).
Top Tips For Mocha Nutella Cupcakes
Start checking the cupcakes for doneness a bit early, around the 14-minute mark, as baking times can vary.
To save on dishes, mix your dry ingredients directly into the same bowl after combining the first set of wet ingredients. Then, add the coffee and milk mixture. (My mom taught me this trick to avoid dirtying extra bowls!)
Only fill the cupcake liners about halfway to prevent them from overflowing.
Storage Directions
Store your mocha Nutella cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, store them in the fridge for up to a week. They can also be frozen for up to 3 months.
More Delicious Cupcake Recipes You’ll Love
- Blueberry Cheesecake Ice Cream Cupcakes
- No-Churn Oreo Ice Cream Cupcakes
- Caramel Praline Ice Cream Cupcakes
- Nutella S’mores Cupcakes
Mocha Nutella Cupcakes
written by Ashley Fehr
Ingredients
Mocha Cupcakes
- 6 tbsp unsalted butter, room temperature
- ¾ cup sugar, 155g
- 6 tbsp sour cream, room temperature
- ½ tsp vanilla extract
- 3 Large egg whites, room temperature, divided
- 1 ¼ cups all-purpose flour, 163g
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp hot water
- 3 tbsp instant espresso coffee powder
- 6 tbsp milk, room temperature
Nutella Frosting
- ½ cup salted butter, room temperature
- ½ cup vegetable shortening
- 4 cups powdered sugar, divided
- ¾ cup chocolate hazelnut spread, such as Nutella
- 5 tbsp water or milk
Instructions
- Mocha Cupcakes:Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3 to minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
- Combine the flour, baking powder and salt in a medium bowl.
- Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
- Fill the cupcake liners about halfway with batter. Bake the cupcakes for 16 to 18 minutes (mine were done at 14 minutes, so check early on!), or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.
- Frosting:To make the frosting, beat the butter and shortening in a large bowl until smooth. Add 2 cups (230 g) of the powdered sugar and mix until smooth. Add the Nutella and water or milk and mix until well combined. Add the remaining 2 cups (230 g) powdered sugar and mix until smooth.
- Cupcakes can be stored in the refrigerator or frozen, or kept at room temperature for up to 2-3 days.
Notes
- I used 4 tablespoons 0% Greek yogurt in place of the sour cream and 2 whole eggs instead of egg whites (because I hate having halves of things!). The cupcakes turned out great!
- I mixed the first batch of wet ingredients, then added the dry ingredients right to the same bowl and mixed. I ended with the coffee and milk mixture (this is just the way my mom taught me to bake — we’re not into dirtying extra bowls!)
- I drizzled mine with Nutella that had been microwaved on high for 20 seconds first. It makes them look pretty and is super simple! (Plus, Nutella)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelExcerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
Deepali says
What substitute can be used for eggs?
Ashley Fehr says
I don’t have any experience substituting the eggs in this recipe
Amanda says
Hi Ashley! I think I’ll make these for a party. Do you have any recommended adjustments for high altitude areas? Do you feel like the coffee flavor is pretty strong? I was thinking of maybe using strong coffee instead of milk. Let me know!
Ashley Fehr says
Hi Amanda! I’m sorry, I know nothing about baking in higher altitudes! I would try Googling for recommendations. And I think the coffee flavor is pretty strong already — for me, I wouldn’t add any extra but you can try if you like!
Amanda says
Hi Ashley! I made these as minis last night. Although the cake tastes great, almost all the liners pulled away from the cupcakes :-(. I need these for a big party tomorrow. Do you know how I could alter the recipe to fix this? I’m kind of in a time crunch. Thank you so much!
Ashley Fehr says
Hi Amanda! I’m not exactly sure what you mean. The liners pulled away from the cupcakes as they baked? Can you just remove the liners? I would say that it might be the liners you’re using because I’ve never had any issues with them.
Amanda says
The cakes are for a public party, so I wouldn’t want to serve them without liners. Sometimes when the cupcakes are too moist the liners will come off after I take them out of the pan. It’s a common issue from what I’ve read. I think I’ll bake them a little longer and take out a tiny bit of milk. Thanks for responding, Ashley! These are so tasty.
Ashley Fehr says
Great tip! I’ve never heard of that before, and I actually don’t know that I’ve ever had that problem with any cupcakes or muffins. My problem is usually not being able to get them out! Lol
Stephanie @ Velez Delights says
It looks amazing and sounds delicious! 🙂
Ashley Fehr says
Thank you!
Julie Evink says
These are perfection! I need more cupcakes in my life!
Ashley Fehr says
Me too! And coffee! 🙂
Lindsay @ Life, Love and Sugar says
These look awesome Ashley! And while you make some BEAUTIFUL cakes, you clearly need to make more cupcakes because are lovely! 🙂 I’m so intrigued by your change to the mixing of ingredients. I need to try it now!
Thanks so much for sharing!!
Ashley Fehr says
Oh, pff — I’m just lazy! A laziness in the kitchen passed down from generations. Lol. My husband is obsessed with these and is just waiting for the next time I crack open your book!