Description
These moist and fluffy mocha Nutella cupcakes combine the rich flavor of espresso coffee with the creamy sweetness of Nutella frosting. Perfectly balanced with a tender crumb and smooth frosting, they make an irresistible treat for coffee and chocolate lovers alike.
Ingredients
Cupcakes
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (85g) full-fat sour cream, room temperature
- 3 Tablespoons (15g) instant espresso coffee powder
- 2 Tablespoons (30ml) hot water
- 6 Tablespoons (90ml) whole milk, room temperature
Frosting
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (460g) confectioners’ sugar
- 3/4 cup (225g) Nutella
- 1/3 cup (80ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- pinch salt
Optional Garnishes
- Chocolate sprinkles
- Raspberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and also prepare a second pan lined with 2 liners, as this recipe yields about 14 cupcakes. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat for 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Egg Whites and Vanilla: Add the room temperature egg whites and vanilla extract into the butter mixture. Beat on high until combined, then mix in the sour cream until fully incorporated. Scrape down the bowl to ensure even mixing.
- Prepare Espresso Mixture: Stir together the instant espresso powder and hot water until smooth. Then stir this espresso mixture into the whole milk. Set aside briefly.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients to the wet mixture until just combined. Slowly pour in the espresso/milk mixture while continuing to mix on low speed. Avoid overmixing to prevent dense cupcakes; use a whisk by hand if necessary to remove lumps. The batter will be thin.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each only halfway to prevent overflow. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
- Make Frosting: In a large bowl with a mixer using the paddle attachment, beat the softened butter on medium speed for about 2 minutes until smooth. Add confectioners’ sugar, Nutella, heavy cream, vanilla extract, and a pinch of salt. Beat initially on low speed to combine, then increase to medium-high for 2 full minutes until fluffy. Adjust consistency by adding more confectioners’ sugar if too thin, or additional cream if too thick.
- Frost Cupcakes: Use a piping bag fitted with a Wilton 1M or #12 round tip to frost the cooled cupcakes evenly. Decorate with optional chocolate sprinkles or fresh raspberries as desired.
- Serve and Store: Serve cupcakes immediately for best flavor. Store leftovers refrigerated in an airtight container or cupcake carrier for up to 5 days.
Notes
- Filling cupcake liners only halfway prevents batter overflow during baking.
- Make sure all dairy ingredients are at room temperature for the best texture.
- Use high-quality Nutella for richer frosting taste.
- Adding a pinch of salt to frosting balances the sweetness perfectly.
- Adjust frosting thickness with confectioners’ sugar or cream as needed.
- Store cupcakes in a cupcake carrier to maintain decoration and freshness.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
