Nutella Stuffed Coffee Cupcakes
These Nutella Stuffed Coffee Cupcakes combine flavours of chocolate, hazelnut and coffee. They're flavoured with freshly ground coffee and topped with a swirl of creamy coffee buttercream!
Ingredients
For the coffee cupcakes
- 180 g Stork (margarine) or unsalted butter
- 180 g White caster sugar
- 2 Large Eggs at room temperature
- 180 g White self-raising flour
- 2 tbsp Freshly ground coffee or espresso powder I used 200 Degrees’ Brazilian Love Affair coffee, it’s my absolute favourite!
- 1 tbsp Water
For the Nutella filling
- 1 jar of Nutella you’ll use roughly a teaspoon to fill each cupcake
For the coffee and hazelnut buttercream
- 250 g Salted butter at room temperature
- 500 g Icing sugar
- 3 tbsp Freshly brewed coffee
- 2 tsp Hazelnut coffee syrup I used Monin syrup
For the decoration
- Crushed hazelnuts to sprinkle on top
- Nutella to drizzle on top
Instructions
Start by making the coffee cupcakes
- Preheat the oven to 180°C (fan oven) and line a 12 hole cupcake tray with cases.
- In a small bowl mix the freshly ground coffee or espresso powder with the water. Set aside for now.
- Beat the butter and sugar together in a large mixing bowl until creamy and pale in colour.
- Beat in the eggs, one by one, adding 2 tablespoons of the 180g self-raising flour at the same time (this will stop the mixture from curdling).
- Now add the remaining self-raising flour, and the coffee mixture, and fold together until fully combined.
- Divide 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 with Nutella
- Once the cupcakes are cool, scoop out the middle of each using a cupcake corer or a teaspoon.
- Melt roughly 3-4 tablespoons of Nutella in a bowl in the microwave for 10-20 seconds.
- Fill each cupcake with a heaped teaspoon of melted Nutella.
Now make the coffee and hazelnut buttercream
- Make a fresh cup of coffee and put it in the fridge until needed.
- Beat the butter for 1-2 miutes until creamy, smooth and pale in colour.
- Sift in the icing sugar and beat until smooth.
- Now mix in the hazelnut syrup and 3 tablespoons of the fresh coffee.
Time to decorate
- Spoon the buttercream into a large piping bag fitted with a large open star nozzle.
- Starting from the middle of the cupcake, hold the piping bag upright and pipe in a circular motion moving outwards. To finish the swirl, gently lift the piping bag upwards.
- Drizzle over melted Nutella and sprinkle with crushed hazelnuts.
Notes
Store your Nutella Stuffed Coffee cupcakes in an airtight container, at room temperature, for up to 3 days.