Ingredients
Scale
For the Cupcake Sponge:
- 175 g unsalted butter, softened (you may use margarine or a plant-based alternative)
- 175 g caster sugar (or substitute with granulated sugar)
- 3 large eggs (room temperature preferred for better blending)
- 150 g self-raising flour (sifted for a lighter texture)
- 25 g cocoa powder (choose a good quality unsweetened cocoa powder)
- ¼ tsp baking powder (for added rise and lightness)
For the Nutella Buttercream:
- 150 g unsalted butter, softened
- 300 g icing sugar (sifted to avoid lumps)
- 200 g Nutella (or any smooth hazelnut chocolate spread)
- 2 tbsp milk (adjust to desired consistency)
For Decoration:
- 12 chocolate-covered wafer pieces (originally Kinder Bueno, but you may use any crunchy chocolate wafer or even mini chocolate bars)
- Chocolate sprinkles or crushed nuts (optional, for added texture and visual appeal)
Preparation Tips:
- Make sure all ingredients are at room temperature before starting.
- Preheat your oven to 160°C fan (180°C conventional, 350°F).
- Line a 12-hole cupcake or muffin tin with paper cupcake liners.
Instructions
- Make the Cupcake Batter:
- In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer or hand whisk until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture curdles, add a tablespoon of the flour to bring it back together.
- Sift in the self-raising flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Avoid overmixing.
- Bake the Cupcakes:
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18–22 minutes or until a skewer inserted into the center comes out clean.
- Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before decorating.
- Prepare the Nutella Buttercream:
- In a clean bowl, beat the softened butter until pale and creamy, about 3–5 minutes.
- Gradually add the sifted icing sugar in batches, mixing slowly at first to avoid a sugar cloud, then increasing speed to fully combine.
- Add the Nutella and continue beating until smooth and fluffy.
- Add milk, one tablespoon at a time, until the desired consistency is reached. The buttercream should be soft enough to pipe but firm enough to hold its shape.
- Decorate the Cupcakes:
- Transfer the buttercream to a piping bag fitted with a star nozzle or your preferred piping tip.
- Pipe generous swirls of Nutella buttercream onto each cooled cupcake.
- Top each cupcake with a piece of chocolate wafer and a sprinkle of chocolate decorations or crushed nuts if using.
Notes
- Ingredient Substitutions:
- If you cannot find Kinder Bueno, use any crisp chocolate wafer or even small pieces of your favorite chocolate bar.
- If avoiding nuts, substitute the Nutella with a nut-free chocolate spread.
- Storage and Make-Ahead Tips:
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate for up to 5 days, bringing them to room temperature before serving for the best texture.
- You can make the cupcakes a day ahead and frost them the next day.
- Avoiding Common Mistakes:
- Don’t overmix the batter; it can lead to dense cupcakes.
- Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Use a piping bag for a neater finish, or apply frosting with a spatula for a rustic look.
- Doubling the Recipe:
- This recipe is easy to scale up if you’re baking for a larger group. Simply double the ingredients and follow the same steps.
- Frosting Tips:
- For an extra smooth buttercream, beat it for an additional 1–2 minutes after all ingredients are combined.
- If your buttercream is too soft, chill it in the fridge for 10 minutes before piping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes