Nutella Stuffed Chocolate Raspberry Cupcakes
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook: 1 hour 30 minutes
Tessa's Recipe Rundown...
Taste: I just adore the combination of chocolate and raspberry, especially when a heaping of nutty Nutella is mixed in. Chocolate lover’s dream!
Texture: These chocolate cupcakes are perfection – wonderfully tender and moist while sturdy enough to be filled and frosted generously.
Ease: Very easy yet impressive!
Appearance: Cupcakes are so easy to make beautiful. Any of these piping tips from my favorite cupcake set will do the job beautifully.
Pros: Perfect homemade cupcakes.
Would I make this again? 100% yes!
This cupcake recipe would be absolutely perfect for Valentine’s Day, Mother’s Day, or for any chocolate lover.
[This recipe was originally published 9/17/14 and has since been updated with new photos and more baking tips!]
The combination of raspberry, chocolate, and Nutella is absolutely magnificent. Any chocoholic will be in heaven! But the best part about this recipe?
Surprising whoever takes that first bite with the hidden Nutella filling. YUM. If you don’t like Nutella (what’s wrong with you?! just kidding… sorta) then feel free to fill with more raspberry preserves from the frosting.
Cupcake Baking Tips
Although this recipe is pretty straight-forward, there’s some tips I’d like to highlight.
This chocolate cupcake recipe calls for Dutch Process cocoa powder, which can be found at some grocery stores (like Whole Foods) or most speciality or gourmet food stores (Williams-Sonoma, Sur la Table, etc.) I find the best value is this big tub of the stuff from Amazon!
If we’re talking about the science of baking (one of my favorite topics!), Dutch cocoa powder works differently in a recipe than regular cocoa powder. That’s why you want to be sure to use the right kind, because the recipe may not work properly otherwise. If you’d like to learn more, I have a full detailed post all about the differences between Dutch and regular cocoa powders.
Yes, it may seem strange that a cake recipe calls for bread flour. If you’ve ever made chocolate cupcakes or cakes that sank in the middle, then you might be able to guess why this ingredient works well here. Chocolate cakes are often so rich and moist that the structure of the cake can’t hold up. That’s where bread flour comes into play with its higher percentage of protein than AP flour. It helps to develop more gluten to create a firmer structure. Don’t worry, these cupcakes still remain perfectly tender and rich!
If you don’t have coffee on hand, feel free to substitute with plain hot water. Or, use a combination of plain hot water + 1 teaspoon instant espresso powder. The coffee simply enhances the chocolate flavor, you don’t actually taste it!
Filling with Nutella
Possibly the best part of this recipe, filling with Nutella is made quick and easy with two tools: an apple corer and a ziptop baggie. Use the corer to evenly remove the center of each cupcake (this is also a great way to sample the cake to make sure it turned out nicely…). Then spoon the Nutella into the baggie, snip a hole about the diameter of the corer, and squeeze the Nutella into each cavity.
The raspberry buttercream in this recipe is really simple. I suggest following the recipe exactly. I’ve found that using seedless raspberry preserves gives the smoothest texture that’s sturdy enough to pipe. You can also really taste the raspberry flavor this way. Fresh raspberries can be too watery, and raspberry jam with seeds adds an undesirable texture (at least in my opinion).
The raspberry preserves give a faint pink hue to the frosting. If you want a bolder color, use a very small amount of red gel food coloring.
For more tips & tricks, be sure to download my free Buttercream guide:
How to make Nutella Stuffed Chocolate Raspberry Cupcakes
For the cupcakes:
For the buttercream:
For the cupcakes:
Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.
Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
In a small bowl, whisk the flour, sugar, salt, and baking soda together.
Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.
Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.
For the buttercream:
In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.
Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!