Bonfire Chocolate Nutella Cupcakes
Rich chocolate cupcakes swirled with creamy Nutella, perfect for cozy bonfire nights or easy entertaining.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 3/4 cup Nutella divided (1/2 cup for batter, 1/4 cup for frosting)
- 1/4 tsp fine sea salt
- 1 tsp vanilla bean paste
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper cupcake liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt until well combined and no cocoa streaks remain.
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, vanilla bean paste, and 1/2 cup Nutella until the mixture is smooth and glossy.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no dry flour remains; do not overmix.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until the cupcakes spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once completely cool, gently warm the remaining 1/4 cup Nutella until just spreadable, then spread or pipe it onto the tops of the cupcakes as frosting.
- Allow the frosted cupcakes to set for 10 minutes before serving.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
- Store frosted cupcakes at room temperature for 1–2 days, or refrigerate for up to 4 days; bring to room temperature before serving.
- You can use almond or oat milk instead of whole milk for a dairy-light version, though texture and flavor may vary slightly.
- For extra “bonfire” flair, top the Nutella frosting with mini marshmallows or a light sprinkle of crushed graham crackers.
- Store frosted cupcakes at room temperature for 1–2 days, or refrigerate for up to 4 days; bring to room temperature before serving.
- You can use almond or oat milk instead of whole milk for a dairy-light version, though texture and flavor may vary slightly.
- For extra “bonfire” flair, top the Nutella frosting with mini marshmallows or a light sprinkle of crushed graham crackers.