Vanilla Cupcakes with Nutella Buttercream

I’m Nutella-obsessed. It’s chocolatey, hazelnutty, spreadable perfection as far as I’m concerned and I’m always looking for new ways to weave it into my diet…which brings me to these beauties. There’s something so classic and nostalgic about a vanilla cupcake with chocolate frosting, so I put a slight twist on that classic. The cake here appeals to vanilla lovers, the buttercream pulls the heartstrings of chocolate lovers—in short, they’re maybe the perfect flavor combination.

What to Notice

  • Over-baking a cake batter is a major party foul. You want to look for a slightly golden color on their tops, and you want them to feel a little springy to the touch. Smell if a good indicator too. The second I start to smell my cakes I go check on them and they’re usually pretty close to being done.
  • With any frosting, adjust the ingredients to make it your own. Add more Nutella, or less if you want, and more cream to thin it out.
Servings: 14 Cupcakes

Ingredients

For the Cupcakes:

  • 1 2/3 cups AP flour
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1 1/2 sticks unsalted butter melted
  • 3 large egg whites at room temp
  • 1 Tablespoon vanilla extract
  • 1/2 cup sour cream at room temp
  • 1/2 cup heavy cream at room temp

For the Nutella Buttercream:

  • 3/4 cup Nutella
  • 5 Tablespoons softened unsalted butter
  • 1 cup powdered sugar
  • 3 Tablespoons heavy cream
  • Pinch of salt

Instructions

  • Preheat the oven to 350 degrees and line two cupcake pans with 14 liners

Make the Cupcakes:

  • Sift together the dry ingredients and set aside.
  • Add the heavy cream, sour cream, egg whites and vanilla to the bowl of a stand mixer fitted with a paddle attachment and mix until combined. Slowly drizzle in the melted butter. Once combined, slowly add the dry ingredients and stop once just incorporated, being careful not to overmix.
  • Fill cupcake liners 2/3 full and bake for 15-18 minutes

Make the Buttercream:

  • Mix the Nutella and butter together in a stand or hand mixer until it has lightened. Add in powdered sugar, salt and heavy cream until well combined. Pipe onto cool cupcakes and top with a strawberry.

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