Whisk together flour, salt and baking soda and set aside
1
Add Nutella to a large bowl
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Then add the boiling water and whisk until nutella melts and is incorporated
3
Whisk in the cocoa powder and instant coffee or espresso
4
Followed by the vegetable oil
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Eggs and vanilla - whisk until fully combined
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Then whisk in the sugar until it’s fully incorporated
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Then gradually mix in the dry ingredients
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until fully incorporated
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fill the cupcake molds by pouring the mixture ⅔ of the way
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Then bake 18-24 min
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Or until toothpick comes out clean- allow to cool 10 min in pan then transfer the cupcakes to cooling rack to cool completely
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While they cool make the frosting/filling - in a large bowl mix together the cream cheese or mascarpone
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With the Nutella or hazelnut spread
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Until smooth and fully combined
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Place in piping bag and refrigerate 20 min so it’s easier to pipe
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Place tip halfway through cupcake and fill - alternative method included in post
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Then pipe or slather on the Nutella frosting
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Recipe details linked
22
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