These Mocha Nutella Cupcakes are the perfect way to get your coffee fix! A moist coffee flavored cupcake topped with creamy Nutella frosting!
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 or 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 😉
Although you might be surprised how little sugar and baking my kids get to eat. Yesterday my 4 year old told me that we shouldn’t go trick-or-treating on Halloween because we get treats and we don’t need treats because they’re not healthy for us. (I promise she is my child!)
So obviously I’m really good at talking the talk, but I don’t quite walk the walk when they’re not looking, because CUPCAKES.
If you love baking, you need this cookbook! It has so many fun variations that I’ve never seen before, and I am going to love trying out more and more in the future!
*Note: the recipe below is from Lindsay’s cookbook — I made a couple changes when I was making them and I’ve included those in the notes. Nothing major! Just the lazy girl in me coming out 😉
See what other friends are making on social media by checking out the #simplybeautifulhomemadecakes hashtag!
Mocha Nutella Cupcakes
- 6 tbsp (84 g) unsalted butter, room temperature
- 3/4 cup (155 g) sugar
- 6 tbsp (86 g) sour cream, room temperature
- 1/2 tsp vanilla extract
- 3 large egg whites, room temperature, divided
- 1 1/4 cups (163 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/4 tsp salt
- 2 tbsp (30 ml) hot water
- 3 tbsp (15 g) instant espresso coffee powder
- 6 tbsp (90 ml) milk, room temperature
- 1/2 cup (112 g) salted butter, room temperature
- 1/2 cup (71 g) vegetable shortening
- 4 cups (460 g) powdered sugar, divided
- 3/4 cup (235 g) chocolate hazelnut spread, such
- as Nutella
- 5 tbsp (75 ml) water or milk
- 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.
- 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..
*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)
Excerpted 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.