Description
Nutella Cheesecake Cupcakes are a delightful combination of rich chocolate cupcakes filled with creamy Nutella cheesecake, topped with a luscious Nutella frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup cream cheese, softened
- 1/2 cup Nutella
- 1/2 cup powdered sugar
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk.
- Combine the wet and dry ingredients until just mixed.
- Fill each cupcake liner halfway with the batter.
- In a separate bowl, beat the cream cheese, Nutella, and powdered sugar until smooth.
- Drop a spoonful of the Nutella cheesecake mixture into the center of each cupcake.
- Top with more cupcake batter until the liners are about 3/4 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- Whip the heavy cream until stiff peaks form and fold in some Nutella.
- Frost the cooled cupcakes with the Nutella whipped cream.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Make sure the cream cheese is at room temperature for easy mixing.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg