World Nutella Day: Enjoy Your Coffee with Awesome Nutella Cupcakes

February 04, 2014

    Today is the day that the world celebrates the chocolate-hazelnut goodness that is Nutella. We figure chocolate tastes good with coffee. Hazelnut tastes good with coffee. Nutella is bound to taste good with coffee. These moist, choco-nutty cupcakes with the secret surprise center are proof that we're right.Our recipe takes a huge shortcut by using your favorite cake mix -- but from there, it's all yummy goodness.  

A Note on the Coffee

  You're not going to get a whopping kick of coffee flavor in this. It's the undertone that brings out the sweetness of the hazelnut and chocolate. That said, this is not a job for a delicate coffee. This is one where you want to break out the high-octane espresso blend like Cottonwood Espresso Blend from Brown Coffee Company. If you don't have an espresso machine, make it double-strength in a drip press.  

World Nutella Day Cupcake RecipeNutella Filled Mocha Cupcakes with Chocolate Hazelnut Buttercream

Recipe from: Coffee Kind

Prep time: 30 minutes Cook time: 16-20 minutes Yield: 24 cupcakes Ingredients for Cake
  • Your favorite chocolate cake mix
  • brewed strong coffee or espresso
  • Eggs and oil as called for in your mix

Ingredients for Filling
  • 1/2 cup Nutella spread
  • 2 tbsp. half and half
  • 1/4 cup confectioners sugar

Ingredients for Chocolate Hazelnut Buttercream
  • 1/2 cup Nutella spread
  • 1/2 cup (1 stick) butter
  • 2-3 tbsp. espresso or strong brewed coffee
  • 2 cups confectioners sugar

Baking Directions
  1. Prepare cake mix according to package directions, but substitute an equivalent amount of coffee for any water called for in the recipe.
  2. Follow directions and cooking time for 24 cupcakes. Allow the cupcakes to cool.
  3. Cream together the hazelnut spread, half-and-half and confectioners sugar for the filling.
  4. Fill cupcakes using a pastry bag and #230 decorating tip, or by carefully cutting out the top of the cupcake and filling the cavity with filling, then replacing the top.
  5. In another bowl, cream together the hazelnut spread, butter and coffee for the buttercream frosting until smooth.
  6. Add confectioners sugar 1/2 cup at a time while beating at medium speed. Continue to beat at full speed until the frosting is light and fluffy.
  7. Fill a pastry bag with mocha hazelnut buttercream and pipe onto each cupcake. Lightly dust with confectioners sugar.
    Follow Coffee Kind's board Coffee Eats: Recipes on Pinterest.

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