Marshmallow Filled Chocolate Cupcakes with Nutella Cloud Frosting
Look at the frosting on these cupcakes. Look at it. See how smooth and creamy it looks? I'm here to tell you that it tastes about ten times smoother and creamier. Rosie over at…
Marshmallow Filled Chocolate Cupcakes with Nutella Cloud Frosting
Look at the frosting on these cupcakes. Look at it. See how smooth and creamy it looks? I'm here to tell you that it tastes about ten times smoother and…
Ingredients
- 2/3 cup Nutella
- 1 cup all-purpose flour
- 1 and
- 1/2 cups cake flour
- 1 and
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 large eggs at room temperature
- 1 and
- 1/2 cups sugar
- 3/4 cup (1.5 sticks or
- 12 Tablespoons) unsalted butter, room temperature
- 2 and
- 1/2 cups buttermilk
Cream Filling
- 1/2 cup (8 Tablespoons/1 stick) unsalted butter, softened
- 7.5 oz Marshmallow Cream
- 3 Tablespoons heavy/whipping cream
- 2 cups powdered/confectioners sugar
- 2 teaspoons vanilla extract
Frosting
- 1 cup (2 sticks) unsalted butter, softened but cool
- 1 cup powdered/confectioners sugar
- 1/3 cup Nutella
- 2 Tablespoons heavy/whipping cream
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, melted and cooled slightly
Instructions
Preheat oven to 325 degrees F. Sift together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In the bowl of a stand mixer using the paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating each until incorporated. Add Nutella and buttermilk, beat until well combined.
Add the flour mixture and beat just until smooth. Fill cupcake liners 1/2 to 2/3 full, and bake for 20-25 minutes or until top of cupcake is set and a cake tester comes out clean.
Prepare the cupcakes for filling using the {cone method.}
Marshmallow
Cream Filling
combine all ingredients using a hand mixer until smooth and fluffy. Spoon about a tablespoon of filling into each cupcake, then replace cone and frost with Nutella Cloud Frosting.
Cloud
Frosting
beat butter until smooth and creamy. Add powdered sugar and whipping cream and beat until combined. Add melted/cooled chocolate, beat until just combined, scraping bowl as necessary. Finally, add Nutella and vanilla extract. Beat until smooth and satiny.
Transfer frosting to a piping bag and frost cupcakes as desired. Cupcakes should be stored in a cool place, in an airtight container for up to 3 days. You may store them in the refrigerator, bringing them to room temperature 30 minutes before serving.
Notes
Recipe Source and Inspiration: Frosting fom Sweetapolita, Cakes from Serendipity in the Kitchen
OMG I’m in Marshmallow Nutella Heaven!
I’ve bookmarked these to make sometime – they look so stupidly delicious it seems a shame not to!
Oh my these are totally getting added to the “to do” list they look so heavenly!
I have been DYING to make these!!! I’m totally afraid to! I think if I start, I won’t be able to stop!!! (I have to hide the nutella from myself or I will start to eat it from the jar with a spoon….pathetic, I know)
I’m right there with you. Nutella just doesn’t last in our kitchen! These are awesome, though. Next time I might add even more Nutella to the frosting. =) I’m obsessed.
Jumbo cupcakes!? I need to find this pan immediately.
My favorite recipe!
You forgot to mention adding the cocoa powder to the flour mixture- I didn’t catch it until I was about to add the batter to the pans. I double checked the source recipie to be sure. I hope adding it at the end of the mixing doesn’t cause a problem!