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 Sweetapolita aptly named this frosting Nutella Cloud Frosting, and I’m not sure there has been a more fitting name in the history of the universe.  If you were to eat a chocolate cloud, I’m pretty positive this is exactly what it would taste like.  Maybe better.

It’s been a while since I made jumbo cupcakes, so I thought I’d break them out again.  I love, love, love jumbo cupcakes, because they’re really much more than a traditional cupcake – it’s more like a little mini cake instead.  And since the cake is my favorite part of cupcakes, these are perfect for me.  These are definitely best eaten with a fork.  And milk.  Lots of milk.

If you’ve never had Nutella before, I have to insist that you buy some, today – it’s near the peanut butter in your grocery store.  It’s about $4 for a container of it, and you might want to buy four or five of them.  It’s really one of the most versatile condiments out there.  You can eat it on a spoon, on your finger, on a cracker, apple, pears…with a fork, a cookie…the point is that you’ll buy one and eat it all before you even get around to baking with it.  And then, once you bake one thing with it, you’ll have to bake more.

It’s a vicious, dangerous circle.  Nutella is my best frenemy.

The cake is one of my favorite chocolate cake recipes – soft, dense crumb and perfectly moist.  It’s just sturdy enough to hold the filling and stand up to the frosting.

I need a reason to make these again.  I didn’t get any pictures of the filling, so maybe that’s reason enough.  Or, because tomorrow is Monday.  Monday is always better with cupcakes.

I think I might have a problem.

Enjoy!

Marshmallow Filled Chocolate Cupcakes with Nutella Cloud Frosting
Yield:  12 jumbo cupcakes or 24 standard cupcakes
Prep Time:  40 minutes ♦ Bake time:  25 minutes ♦ Total Time:  1hr15min

Cupcake 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

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 Ingredients:
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

In a medium bowl, 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 Ingredients:
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

In the bowl of a stand mixer using the paddle attachment, 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.

Enjoy!

Recipe Source and Inspiration:  Frosting fom Sweetapolita, Cakes from Serendipity in the Kitchen