Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting Recipe

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Decadent Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting 🍫🧁

Get ready to indulge in a symphony of flavors with our Nutella Stuffed Chocolate Cupcakes topped with luscious Raspberry Frosting. These delectable treats marry the rich taste of chocolate with the creamy sweetness of Nutella, all crowned with a burst of vibrant raspberry flavor. Perfect for special occasions or when you’re simply craving something divine, these cupcakes are sure to become a favorite in your dessert repertoire. Join us as we embark on a journey to create these irresistible delights that are bound to impress.

Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 12 teaspoons Nutella, chilled

For the Raspberry Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups confectioners’ sugar, sifted
  • 1/2 cup seedless raspberry jam
  • 1-2 tablespoons whole milk, if needed
  • Fresh raspberries, for garnish (optional)

Directions:

  1. Prepare the Cupcake Batter: Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners. In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  2. Mix Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and well combined.
  3. Incorporate Boiling Water: Stir in the boiling water until the batter is evenly mixed. It will be thin, but don’t worry—this ensures moist and fluffy cupcakes.
  4. Fill Cupcake Liners: Fill each cupcake liner about 2/3 full with batter. Then, place a teaspoon of chilled Nutella in the center of each cupcake.
  5. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  6. Prepare Raspberry Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy. Gradually add the sifted confectioners’ sugar, beating until fully incorporated.
  7. Incorporate Raspberry Jam: Add the raspberry jam to the mixture and beat on medium-high speed until the frosting is light and fluffy, about 2-3 minutes. If the frosting is too thick, add milk, 1 tablespoon at a time, until you achieve the desired consistency.
  8. Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the raspberry frosting using a piping bag or offset spatula.
  9. Garnish and Serve: For a finishing touch, garnish the cupcakes with fresh raspberries if desired. These decadent Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting are now ready to be enjoyed!

Conclusion: With their heavenly combination of chocolate, Nutella, and raspberry, these cupcakes are a true delight for the senses. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are sure to satisfy your cravings and leave you craving for more. So, gather your ingredients and get ready to impress with these irresistible delights that are guaranteed to steal the show at any gathering.

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