Pinterecipe: Nutella Stuffed Chocolate Raspberry Cupcake

If you love Pinterest as much as I do, you might find some recipes a little bit overwhelming, especially if you’re just starting out. I probably have 10 + food boards with lots of pins in them but I’ve never actually tried making the recipes. So this category is for recipes that look and taste good, but are also easy to make.  I will only post recipes I’ve actually tried and these recipes are so easy that if I can do it, so can you!

The Nutella Stuffed Chocolate Raspberry Cupcake recipe from Tessa of Handle The Heat did not disappoint. In fact, my brother probably ate the first batch of 30 cupcakes all by himself, which is a good thing because he is my number 1 critic. This treat has the right balance of sweetness and richness. Plus, the cupcake itself is moist and fluffy. I’m not even a chocolate lover but I can tell you I ate three of these in a row!

So here it is:

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Below is the exact recipe and directions copied from Handle The Heat’s blog:

“For the cupcakes:

4 ounces (113 grams) semisweet chocolate, finely chopped
1/3 cup (33 grams) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (95 grams) bread flour
3/4 cup (150 grams) granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/3 cup Nutella

For the buttercream:

2 sticks (227 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups (375 grams) powdered sugar, sifted
1/3 cup seedless raspberry preserves OR 5-6 pieces of raspberry

Red food coloring, if desired

Directions

For the cupcakes:

Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

In a small bowl, whisk the flour, sugar, salt, and baking soda together.

Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

For the buttercream:

In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.

Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.”

NOTE: Since I was not able to find raspberry preserves, I blended 4-5 fresh raspberries and strained them to take the seeds out. I used 2-3 teaspoons or to taste, and did not need to add red food coloring.

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View the original post here.

Let me know if the recipe turned out well for you 🙂

Xoxo,

Cy

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