Coffee cupcakes filled with melted Nutella, topped with coffee hazelnut buttercream and decorated with crushed hazelnuts and a drizzle of Nutella. These Nutella Mocha Cupcakes are a coffee lovers dream!
Success tips for baking Nutella mocha cupcakes
Choosing the correct cupcake cases.
Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the case size you use. This recipe will give you 12 muffin-sized cupcakes. The cases I used were from Sainsbury’s and measured 2″ base and 1.5″ deep.
Removing the middle of the cupcakes.
Let them cool completely before you try to core the cupcakes. To do this, you can use a cupcake corer (like in the photo below), a knife or a piping nozzle. Be careful not to go all the way to the bottom, as you want to leave the bottom intact so the filling doesn’t spill out.
Piping the buttercream.
Piping can be really tricky but the more you practice the easier it will become. Here are a few of my top tips to help you:
- Only fill your piping bag ¾ full and use your hands to push the buttercream down to the end, squeezing out the air.
- Twist the top of the bag to keep the buttercream in place and to give you more control.
- Hold the piping bag upright in the middle of the cupcake. Apply pressure to the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time.
- To finish the swirl, release pressure and gently lift the piping bag up.
Nutella mocha cupcake recipe (makes 12)
For the cupcakes:
180g Stork (margarine) or unsalted butter
180g caster sugar
2 large eggs, at room temperature
180g self-raising flour
2 tablespoons freshly ground coffee – I used 200 Degrees’ Brazilian Love Affair coffee, it’s my absolute favourite!
1 tablespoon water
For the filling:
1 jar Nutella – you’ll use roughly a teaspoon to fill each cupcake
For the hazelnut coffee buttercream:
250g salted butter
500g icing sugar
3 tablespoons freshly brewed coffee
2 teaspoons hazelnut coffee syrup – I used Monin syrup
For the decoration:
Crushed hazelnuts, to sprinkle on top
Nutella, to drizzle on top
Start by making the cupcakes.
- Preheat the oven to 180°C. Line a 12 hole cupcake tray with cupcake cases.
- In a small bowl mix the ground coffee or espresso powder with the water. Set aside.
- In a separate large mixing bowl, beat the butter and sugar until creamy and pale in colour.
- Beat in the eggs, one by one, adding 2 tablespoons of the 180g flour at the same time.
- Now add the remaining flour, and the coffee mixture, and fold together until fully combined.
- Divide the mixture evenly between the cupcake cases, filling them roughly ¾ full.
- Bake for 16-18 minutes, until the cupcakes have risen and a toothpick inserted into the middle comes out clean. Leave to cool on a wire rack.
Fill the cupcakes.
- Once the cupcakes are cool, scoop out the middle of each using a cupcake corer (like in the photos) or a teaspoon.
- Melt roughly 3-4 tablespoons of Nutella in a bowl in the microwave.
- Fill each cupcake with a heaped teaspoon of melted Nutella.
- Press the cake middles back into the holes to cap off the top (you may have to trim them down).
Now make the buttercream.
- Make a fresh cup of coffee and put it in the fridge until needed.
- In a large bowl, beat the butter until creamy, light and pale in colour.
- Sift in half the icing sugar and beat again until smooth.
- Now sift in the remaining icing sugar, add the hazelnut syrup and add 3 tablespoons of the fresh coffee.
- Beat together until the buttercream is smooth and fully combined.
Time to decorate!
- Spoon the buttercream into a large piping bag fitted with a large open star nozzle.
- Starting from the middle of the cupcakes, hold the piping bag upright and pipe in a circular motion moving outwards. To finish the swirl, gently lift the piping bag upwards.
- Drizzle a little Nutella on top of each cupcake and sprinkle over the crushed hazelnuts.
Your Nutella mocha cupcakes will keep in an airtight container at room temperature for up to 3 days.