Nutella Lava Cupcakes Recipe – These cupcakes are exploding with Nutella flavor! Super moist and tender chocolate cupcakes filled with a Nutella lava sauce that erupts in your mouth as you bite, and topped the Nutella-iest frosting you’ll ever meet. The frosting does not have a speck of powdered sugar! A topping of Ferrero Rocher rounds up the chocolate-hazelnut goodness.
Scrape down the bowl.
Let’s call this the ‘plug.’ Cut the bottom half of the ‘plug’ and snack on it or do whatever you want with it. Set aside the top half of the plug, which will be used to cover the cupcake after filling them.
The cupcake batter will make anywhere between 16 and 17 cupcakes. Making 16 will result in a larger cupcake with a muffin-top-like cap. Making 17 on the other hand, will produce cupcakes that rise just right above the cupcake liner (just like the ones pictured above).
Dutch processed cocoa powder gives a deeper, more chocolatey flavor to these cupcakes. However, if you can’t find it, no worries, natural unsweetened cocoa works really well too, without affecting the outcome. If using natural cocoa, use the darkest, best quality cocoa you can find. I use Hintz unsweetened cocoa and love it!
Cake flour gives these cupcakes a soft and tender crumb, but it could be hard to find, at least where I live. I substitute this by placing 3 tablespoons of cornstarch or cornflour in my measuring cup, then add the all-purpose flour on top of that and continue measuring like I normally would. So I end up using 1 1/2 cups minus 3 tablespoons of all-purpose flour plus 3 tablespoons cornstarch. If you have cake flour, just use that.
Using coffee in chocolate baked goods intensifies the chocolate flavor without making it taste like coffee. I just stir in 1 1/2 teaspoons of instant coffee (Nescafe) into my 3/4 cup of hot water. If you’re not okay with using coffee then just use hot water instead.
Keywords: cupcake recipes, cupcakes, dessert cupcakes, nutella cupcakes
Find it online: https://cucinadeyung.com/nutella-lava-cupcakes/