Mocha Nutella Cupcakes
I figure we have a lot in common, you and I. And this means you’ve got a bookshelf… or FIVE… full of cookbooks. You may even have it alphabetically organized or arranged by color. You can clean out your closet like a champ, but would never even dream about going through your cookbook collection. (Gasp!) Your husband/loved one/concerned family member may ask if it’s really necessary you add “just one more” to your Amazon cart and the answer is always: Yes. Duh.
Seriously why do they even ask???
Also adding to your cart: this major cute eat cake for breakfast mug. ♥
Truth is, we can never have too many cookbooks to sift through for inspiration. While regular people read novels on the beach, we read chewy gooey crispy crunchy. → Get that one! And great news I’ve got another cookbook for you to check out this fall.
Simply Beautiful Homemade Cakes. This is the most beautiful cookbook I own from the pastel pinks and blues to the magically towering cakes, stunning food styling, and endlessly tested recipes by Lindsay Conchar herself. Lindsay is the blogger over at Life, Love, and Sugar. If you ever need an inspiring (not to mention delicious) cake or cupcake idea– she’s your gal. Her cookbook was released yesterday and I had the pleasure of receiving an early copy. I giddily turned each page, my stomach grumbling louder and louder, and finally decided on a flavor combination that was too epic to pass up.
Friends, MOCHA NUTELLA CUPCAKES.
I feel like Lindsay was channeling us directly with this recipe.
I’ve personally never made a coffee flavored cupcake before. Have you? I was especially thrilled because I had all of the items on hand. Nothing too tricky here as far as ingredients go: butter, sugar, flour, eggs, milk, the usual gang. Lindsay uses only egg whites in a lot of her cupcake recipes, something I’ve picked up on in the past few years. They create a super fluffy cupcake while egg yolks typically weigh things down. You’ll need 3 egg whites for today’s recipe. One ingredient you may not have on hand, but is worth a trip to the store: instant espresso.
Instant espresso is what gives these coffee cupcakes their spot-on flavor; it’s typically in the coffee aisle of major grocery stores. Instant coffee– a dark roast– could be used, but keep in mind that it tends to taste a little sour. Instant espresso powder is your best bet and you can add a teaspoon or two to any batch of brownies, chocolate cake batter, or cupcake batter to intensify the chocolate flavor. I’ve bought it off Amazon before and will give you a few more online options at the bottom of this post.
You’ll mix the instant espresso powder with a little hot water to make an ultra concentrated liquid, which will go directly into the batter. And the batter is a beautiful coffee color (pictured above!). The aroma will remind you of your favorite cafe and bakery. Definitely taste test-worthy. You won’t regret it.
Lindsay’s nutella frosting looked incredible, but I used the last of my shortening in about 17 pie crusts I prepped for November. (Just you wait!!!) So I simply used butter instead. This stuff is unbelievably creamy and while you may have resisted tasting the cupcake batter, you’ll have zero self control up in this business:
Just give me a spoon!
A garnish isn’t even necessary since there is so much flavor in both the coffee cupcakes and nutella frosting, but you know the drill: always sprinkles.
A raspberry for color and we’re all set.
I’m a fan of this frosting to cupcake ratio. ↑
I’m also unbelievably excited to find a cupcake that is the perfect combination of fluffy + soft + moist + flavorful. Typically you sacrifice here and there, but these mocha nutella cupcakes are completely spot-on. And so is the rest of Lindsay’s book!
Mocha Nutella Cupcakes
- 1 and 1/4 cups (160g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (84g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3 large egg whites, room temperature
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (85g) full-fat sour cream, room temperature
- 3 Tablespoons (15g) instant espresso coffee powder
- 2 Tablespoons (30ml) hot water
- 6 Tablespoons (90ml) whole milk, room temperature
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 cups (460g) confectioners' sugar
- 3/4 cup (225g) Nutella
- 1/3 cup (80ml) heavy cream or whole milk
- pinch salt
- optional: chocolate sprinkles and raspberries
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed so everything is incorporated.
- Stir the espresso powder and hot water together until smooth, then stir this into the milk. Set aside for a second.
- With the mixer running on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the espresso/milk mixture until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be on the thin side.
- Pour/spoon the batter into the liners - fill only halfway with batter to avoid spilling over the sides. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. On medium speed, beat in 2 cups of confectioners' sugar. Add the nutella, then increase to high speed and beat until combined. Add the remaining confectioners' sugar, cream, and a pinch of salt. Beat for 3 minutes until combined and creamy. Taste. Add an extra pinch of salt if needed.
- Frost and decorate cooled cupcakes. I used a Wilton 1M tip for these photos. (Another favorite is this Wilton #12 round tip.)
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Why all the room temperature ingredients? It really makes a difference!
Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
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Here are some items I used to make today’s recipe.
| Kitchenaid Hand Mixer | Kitchenaid Stand Mixer (aqua sky, my favorite!) | 5-qt Tilt Head Glass Measuring Bowl | Flex Edge Beater | Medaglia D’Oro Instant Espresso Coffee | King Arthur Flour Espresso Powder | Nescafe Espresso Instant Coffee | 1M Swirl Frosting Tip | Piping Bag | Cupcake Liners | Cupcake Pan | Adorable Eat Cake for Breakfast Mug |
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