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Chocolate Nutella Chiffon Cupcakes

Delightful Chocolate Nutella Chiffon Cupcakes You’ll Love

Light and fluffy Chocolate Nutella Chiffon Cupcakes, perfect for any gathering and irresistible due to their decadent flavor and airy texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Hot Water Hydrates cocoa powder
  • 1/2 cup Cocoa Powder Dutch-processed recommended
  • 1/2 cup Nutella Adjust quantity to taste
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended
  • 4 large Eggs Room temperature for better texture
  • 1 cup Caster Sugar Can use granulated sugar
  • 1/4 teaspoon Salt Omit for low-salt diets
  • 1/2 cup Oil (Canola or Vegetable) Melted butter can be a substitute
  • 1 cup Whole Milk Can substitute with plant-based milk
  • 1 cup All-Purpose Flour Use gluten-free mix if needed
  • 1/4 cup Corn Flour/Starch Can replace with more flour
  • 1/2 teaspoon Cream of Tartar Omit if not available
Nutella Buttercream Ingredients
  • 1/2 cup Unsalted Butter Can use vegan butter for dairy-free
  • 2 cups Powdered Sugar Adjust based on sweetness preference
  • 1/4 cup Heavy Cream Substitute with milk for lighter frosting

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • sifter
  • spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin pan with paper liners.
  2. Combine cocoa powder and hot water in a bowl, stirring until smooth. Mix in Nutella and vanilla extract.
  3. Whisk together egg yolks, sugar, salt, oil, and milk until light and creamy. Pour in cooled cocoa mixture.
  4. Sift in flour and corn flour, and gently fold until just combined.
  5. Whip egg whites until soft peaks form, then gradually add remaining sugar and whip to stiff peaks.
  6. Fold a third of the egg whites into the chocolate batter, then fold in remaining whites gently.
  7. Fill cupcake liners three-quarters full and tap the pan to release air.
  8. Bake for 22-25 minutes or until a toothpick inserted comes out clean.
  9. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Beat softened butter until fluffy, then add powdered sugar, Nutella, salt, and cream, mixing until smooth.
  11. Frost cooled cupcakes with Nutella buttercream, and optionally top with Ferrero Rocher chocolates.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 110mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Ensure your eggs are at room temperature for better volume. Avoid overmixing the egg whites to keep cupcakes airy. Store in an airtight container for up to 3 days.

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