20 min. 30 min.
A couple weeks ago I tried a Nutella Mug Cake. I was pleasantly surprised with the amount of flavor that the Nutella had given so I wanted to find some more Nutella cupcake recipes. And let me tell you, Pinterest is full of them! It was so hard to pick just one to try out but I settled with a recipe called Nutella Bomb cupcakes. I mean with a name like Nutella Bomb, how could I not want to try this one?!
For the cupcakes you will need:
- 1 cup all purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup plus 2 tablespoons Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 3/4 cups room temperature water
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
And for the frosting you will need:
- 4 large egg whites
- 4 ounces granulated sugar
- pinch of salt
- 1 1/2 cups unsalted butter, at room temperature and cut into 2 inch chunks
- 1/2 cup Nutella
- Preheat the oven to 350 degrees fahrenheit
- Line muffin pans with paper liners
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined
- Add the oil and sour cream and whisk until blended
- Add the water in 1/4 cup at a time and whisk until combined
- Whisk in vinegar and vanilla to blend
- Add the egg and whisk until combined
- Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined
- Divide the batter equally among the cupcake liners
- Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out almost clean
- Combine the egg whites, sugar, and salt in a bowl
- Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It’s the steam that’s going to heat the egg whites, since we don’t want scrambled eggs
- Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs
- Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer
- Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes)
- Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated
- If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating
- Once the buttercream has become smooth, and the Nutella and beat until incorporated
- Transfer the buttercream into an 18 inch piping bag and pipe onto the cooled cupcakes
Alright, so the cupcake portion was very simple to make. The frosting portion, not so much. The tricky part was heating the egg mixture. The recipe asks for it to be heated to 140-150 degrees fahrenheit, but for it not to turn into scrambled eggs. This is the part I had trouble doing. For some reason my thermometer stopped working halfway through and it showed that the temperature was dropping. I knew this was incorrect because I had not changed the heat intensity. I had to estimate when the eggs were finished, but I ended up with a lot of cooked pieces of egg white.
I hoped that during step 5, when I whipped it in the bowl, the pieces would disappear. Unfortunately they didn’t. When I taste tested the finished frosting, I could feel the pieces of the egg white. This made me really sad because I felt like I had messed up an essential part of the cupcakes. Fortunately though, once I ate the frosting with the cupcakes, I couldn’t even tell that there were pieces of cooked egg white in the frosting. The cupcake helped disguise it!
So if this also happens to you, don’t worry! The cupcakes are not completely ruined. Although, I definitely want to try this again because I’m determined to get the frosting just right.
These cupcakes definitely lived up to their name. The really are the bomb. The cake portion was very moist and full of chocolate flavor. The Nutella in the frosting gave it just the right amount of chocolate flavor but it never felt like it was too sweet. I also really enjoyed that it had a mousse like texture. It was definitely different from the other frostings I’ve made.
These cupcakes have now become my new favorites and I’m very excited to try making them again in the future. Hopefully next time I can master making the frosting correctly!