Nutella Chocolate Cupcakes, Lemon Blueberry Cupcakes & More
One base vanilla batter that transforms into Nutella chocolate cupcakes, lemon blueberry cupcakes, and more birthday favorites.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup whole milk room temperature
- 2 tsp pure vanilla bean paste
- 2 tbsp unsweetened cocoa powder
- 2 tbsp whole milk for chocolate batter
- 1/3 cup Nutella hazelnut spread
- 1 tbsp finely grated lemon zest from about 1 lemon
- 1 tbsp fresh lemon juice
- 1/2 cup fresh or frozen blueberries
- 2 tsp all-purpose flour for tossing blueberries
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin plus 2 extra cups with paper liners for a total of 14 cupcakes.
- In a medium bowl whisk together 1 1/2 cups flour, baking powder, and salt until well combined, then set aside.
- In a large bowl whisk the eggs and sugar until thickened and slightly pale, about 1 minute by hand.
- Whisk in the melted butter, 1/2 cup milk, and vanilla bean paste until the mixture is smooth.
- Add the dry ingredients to the wet ingredients and whisk or stir with a spatula just until no dry streaks of flour remain; do not overmix.
- Divide the base batter evenly into 2 medium bowls, using about half the batter in each bowl.
- For the Nutella chocolate cupcakes, sift the cocoa powder over one bowl of batter, add 2 tbsp milk, and stir gently until the cocoa is fully incorporated.
- Warm the Nutella slightly if stiff, then dollop it into the chocolate batter and fold lightly, leaving a few visible swirls.
- For the lemon blueberry cupcakes, add the lemon zest and lemon juice to the second bowl of batter and fold gently to combine.
- In a small bowl toss the blueberries with 2 tsp flour until coated, then fold them into the lemon batter with a spatula.
- Fill half of the prepared cupcake liners about two-thirds full with the Nutella chocolate batter, then fill the remaining liners about two-thirds full with the lemon blueberry batter.
- Bake the cupcakes for 16–18 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center of a cupcake comes out clean or with just a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- You can bake all 14 cupcakes in one pan by reusing 2 liners after the first batch, or use a second pan if you have it.
- Keep the mixing gentle once the dry ingredients are added to avoid tough or dense cupcakes.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate lemon blueberry cupcakes for up to 4 days.
- Keep the mixing gentle once the dry ingredients are added to avoid tough or dense cupcakes.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate lemon blueberry cupcakes for up to 4 days.