Spiced Nutella Cupcakes
Tender, fragrant, and rich cupcakes featuring a floral spice blend of cardamom and nutmeg, infused with Nutella for moisture and topped with a luxurious whipped milk chocolate ganache.
Ingredients
Cupcake Batter
- 2 1/3 cups all-purpose flour spooned and leveled gently
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 3/4 cup unsalted butter softened to room temperature
- 1/4 cup Nutella
- 1 1/4 cups granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
Whipped Ganache Frosting
- 1 1/2 cups milk chocolate chips
- 1/2 cup unsalted butter
- 1/3 cup heavy cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a standard muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, salt, ground cardamom, and ground nutmeg. Set aside.
- In a large bowl, beat the 3/4 cup softened butter and sugar for about 3 minutes until pale and fluffy.
- Blend in 1/4 cup Nutella. Add eggs one at a time, beating well after each, then mix in the vanilla extract.
- On low speed, alternate adding the dry ingredients (in three parts) and the milk (in two parts), starting and ending with the flour. Do not overmix.
- Divide batter into liners, filling 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
- Melt chocolate chips, 1/2 cup butter, and heavy cream over a double boiler until smooth. Chill in the refrigerator until firm.
- Beat the chilled ganache on high speed until light and fluffy, then pipe onto cooled cupcakes.
Notes
Rule 1: Always use room-temperature butter and eggs for a light texture. Rule 2: Spoon and level your flour to avoid dry cupcakes. If you lack cardamom, cinnamon is a good substitute.