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Triple Chocolate Nutella Cupcakes topped with silky chocolate ganache and a chocolate hazelnut truffle.

Triple Chocolate Nutella Cupcakes

Ashley Manila
Rich Chocolate Cupcakes topped with Creamy Nutella Frosting, a drizzle of Chocolate Ganache, and a Ferrero Rocher Candy. These are heaven!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Cupcakes
Servings 18 regular sized cupcakes

Ingredients
 

For the cupcakes:

  • 3 tablespoons coconut OR canola oil
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 3/4 cup + 2 tablespoons all-purpose flour, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup full fat sour cream
  • 1/2 cup hot coffee OR hot water

For the Nutella Buttercream:

  • 1 stick unsalted butter, very soft
  • 3 cups confectioners sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons Nutella
  • 2 tablespoons whole milk or half and half
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the chocolate glaze:

  • 1 and 1/4 cups bittersweet chocolate chips
  • 3/4 cup heavy cream
  • 18 Ferrero Rocher candies (optional, see post for more information on this product)

Instructions
 

For the cupcakes:

  • Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
  • Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  • In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  • In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
  • Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.

For the Nutella buttercream:

  • Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  • Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Nutella and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
  • Frost cooled cupcakes and top with any decorations if desired.
  • Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

For the chocolate ganache:

  • Place chocolate chips in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for minute, then whisk completely smooth. Let the ganache cool for a few minutes before you drizzle it over the cupcakes. Press a Ferrero Rocher candy on top of each cupcake and allow the ganache to set a few minutes before serving.

Notes

*If the buttercream appears too thick, add more milk or cream, one tablespoon at a time until you've reached your desired consistency; if the buttercream appears too thin, add a little more confectioners' sugar to the frosting. *If you plan to pipe your frosting "mile high" like in the photos, double the frosting recipe. Unfrosted cupcakes may be frozen for up to 2 months.
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