Description
Indulge in the rich, velvety texture of Nutella Cheesecake Cupcakes, where each bite reveals a luscious blend of creamy cheesecake and the irresistible flavor of hazelnut chocolate. Topped with a silky Nutella frosting, these cupcakes offer a delightful balance of sweetness and a hint of cocoa that will leave your taste buds dancing.
Ingredients
Scale
- For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup Nutella
- 1 large egg
- 1 tsp vanilla extract
- For the Nutella Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup Nutella
- 2 cups powdered sugar
- 2–3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a separate bowl, beat the cream cheese, sugar, Nutella, egg, and vanilla extract until smooth for the cheesecake filling.
- Fill each cupcake liner halfway with the chocolate batter, then add a spoonful of the cheesecake filling on top, followed by more chocolate batter to fill the liners about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat the butter and Nutella together until creamy, then gradually add the powdered sugar and heavy cream until desired consistency is reached.
- Frost the cooled cupcakes generously with Nutella frosting and enjoy!
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container.
- Storage: Keep the frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 grams
- Sodium: 180 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
Keywords: Nutella Cheesecake Cupcakes, chocolate cupcakes, cheesecake, Nutella frosting, dessert recipes, easy cupcakes, American desserts, party treats, baking, sweet treats, indulgent desserts, homemade cupcakes, creamy desserts