How To Make Nutella Lava Cupcakes

NUTELLA LAVA CUPCAKES

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Cupcake recipe can be halved or doubled with great results. Please note that I developed the frosting recipe using a kitchen scale then converted it to volume, so please use a scale for maximum accuracy if available. The frosting makes enough to frost 20 to 22 cupcakes, yielding a 1:2 ratio of frosting to cupcake. If you don't like a lot of frosting, you can halve the recipe. Alternatively, if you like piles of frosting, you can make 1½ to double the recipe, according to how much you like on there. Make sure you have 1 (750g) jar of Nutella or 2 (350g) jars for this recipe.

Author: Cleobuttera

Serves: 16 to 17 cupcakes

INGREDIENTS

For the Cupcakes: 

• ½ cup (4oz/113.4g) unsalted butter, softened to room temperature
• 1½ cups (10½oz/ 298g) soft light brown sugar, packed
• 2 egg, at room temperature
• 1½ teaspoons vanilla extract
• ½ cup (1½oz/ 40g) unsweetened cocoa powder, preferably Dutch-process* (see note)
• 1½ teaspoons (7g) baking soda
• ¼ teaspoon salt
• 1½ cups (6.4 oz/ 180g) cake flour* (see note for substitution)
• ⅔ cups (5.3oz/ 150g) sour cream, at room temperature
• ¾ cups (177ml) hot water (or coffee)* (see note)

For the Very Nutella Frosting (makes about 3½ cups):

• ¾ cup (6oz/ 170g)) unsalted butter, softened to room temperature
• 6 tablespoons (3 oz/ 85g)) cream cheese (or 6 Kiri squares), softened but slightly cool
• 1 cup plus 2 tablespoon (12 oz/ 340g) Nutella
• ½ cup minus 1 tablespoon (3 oz/ 85g) semisweet chocolate chips
• ½ cup minus 1 tablespoon (3 oz/ 85g) milk chocolate chips

For the Nutella Sauce Filling:

• ¾ cup (8oz/ 227g) Nutella
• ¼ cup (60ml) whole milk

Leftover Nutella sauce filling or chocolate syrup for drizzling on top, optional

16 to 17 Ferrero Rocher, or sprinkles or chocolate curls for topping, optional

INSTRUCTIONS

For the cupcakes:

1. Adjust oven rack to middle position. Preheat oven to 350F/180F. Line 2 cupcake pans with 20 to 22 cupcake liners.
2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a handheld mixer), whisk the butter on high speed until smooth.
3. Add the brown sugar and mix together until slightly lightened in color, about 3 minutes.
4. Scrape down the bowl, then add the eggs, one at a time, mixing well after each addition.
5. Add in the vanilla and continue mixing until lightened more in color and texture and looks fluffy, 3 to 5 minutes. Scrape down the bowl.
6. Add the cocoa powder, baking soda, salt and mix until well blended. Scrape down the bowl.
7. With the mixer on lowest speed, add one-third of the flour, followed by half of the sour cream, then mix to blend. Then add the second third of the flour, followed by the rest of the sour cream, mix again. End with the remaining flour and mix just until combined. Scrape the bowl as needed.
8. With the mixer running on medium low speed, drizzle in the hot water (or coffee) and mix until very smooth, about 1 minute. Batter will be very thin and soupy.
9. Portion the batter evenly among the cupcake liners (I like to use a 3 tablespoons measure ice cream scoop for a smaller cupcake) until ⅔ full, or (a ¼ cup measure ice cream scoop for a larger cupcake) until ¾ full.
10. Bake until the tops spring back to the touch and a toothpick inserted into the center of the cupcake comes clean or with a few cooked crumbs attached, 16 to 17 minutes. Start checking after 15 minutes. The cupcakes might deflate slightly after they come out of the oven, but should NOT look sunken. If the do sink, that means they were underbaked. They should have slightly domed tops.
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If you are in search for inspiration, you can check a few of my favorite bars on the blog : HERE