I had to make some birthday cupcakes for a little princess this past weekend. Today I’m sharing these Raspberry Nutella Cupcakes!
Raspberry Nutella Cupcakes
I’ve actually been meaning to post this recipe for a while because this wasn’t the first time I made these for a birthday party. As you know my family has a slight obsession with all things Nutella so it’s a wonder that I don’t make these more often because the raspberry pairs so nicely with it.
I baked these with a Nutella center and then made a Swiss meringue buttercream flavored with raspberry. If you have not made SMBC before, don’t worry you can totally do this. My only word of caution about making it is that when you add fruit or too many wet ingredients it can curdle. There are ways to fix that though… I’ve actually been able to save every batch that has curdled on me.
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When I was making this raspberry flavored SMBC I was very careful in my ingredient choices. For example, I used powdered vanilla. Powdered vanilla, like this Cook’s Premium Quality Pure Vanilla Powder, 4.5 oz.
So back to troubleshooting should your SMBC misbehave. If it does become curdled, just put about 1/4 cup of the curdled buttercream in a microwave safe dish and microwave for about 15 seconds. With the mixer on low pour the buttercream syrup in slowly, gradually increase the mixer, and watch the buttercream come back together like magic! 😀 Here is a great post with more tips on fixing SMBC that’s gone off the rails. 😉
I hope that you enjoy these Raspberry Nutella Cupcakes as much as the birthday girl did!
Happy baking!
xox Roxana
PS If you’re looking for a cupcake with all Nutella then check out this post which uses Nutella in the Swiss meringue buttercream or if you want to try Nutella in French buttercream then check out this post.
- 3 eggs, room temperature
- ½ c oil
- ¼ c milk
- ½ c brewed coffee
- 2 tsp vanilla
- 1 c sour cream
- 2 c flour
- 2 c sugar
- ¾ c unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- about 24 - 30 tsp of Nutella (1 tsp per cupcake)
- 4 egg whites, room temperature
- 2 c (4 sticks) butter, room temperature
- ⅓ c raspberry preserves (I used Hero Velvet)
- 1 c granulated sugar
- 1 - ½ c powdered sugar
- ½ tsp salt
- 2 tsp vanilla powder
- 2 tsp lemon juice
- 2 Tbsp raspberry gelatin
- Preheat the oven to 350 degrees and line your cupcake pans with liners.
- In a large bowl, combine the eggs, oil, milk, coffee, vanilla, and sour cream whisking until well combined.
- In a separate bowl, sift the flour, sugar, cocoa powders, salt, and baking soda. (If you have a large enough sifter, you can sift directly into the wet ingredients and save yourself some dishes.)
- Add the dry mixture to the wet and mix until just combined and no lumps remain. Do not overmix.
- Scoop batter into the prepared pans and gently drop a teaspoon of Nutella into the center of each cupcake. You want it to rest on the top, don’t submerge it in the batter.
- Bake for 14 – 16 minutes. To test for doneness, be sure to check them off center so as to avoid the Nutella centers.
- Cool cupcakes in the pan for about a minute and move them to a cooling rack.
- In a double boiler, whisk the egg whites, granulated sugar, and salt. Continue whisking over simmering water for about 3 - 5 minutes until all the sugar is dissolved and is warm to the touch. You can test it be rubbing it between your fingers, it will be smooth and thin. Be careful not to cook the egg whites because this will result in gritty frosting.
- Transfer the mixture to a stand mixer fitted with the whisk attachment. Beginning on low speed, gradually increasing to medium-high, whip the egg white mixture until stiff glossy peaks form and it has cooled. This takes approximately 7 minutes.
- Switch to the paddle attachment. Cut up the butter into chunks, add 1 cut stick at a time into the mixture and beat briefly for 30 seconds on medium speed between each addition. When the last stick of butter has been added, scrape down the bowl and mix on medium high speed. When you add the butter the meringue deflates, but don’t panic. Keep mixing and in about 2 minutes the mixture comes together and looks like silken goodness.
- Add the powdered sugar and continue mixing.
- Add the raspberry preserves and vanilla and beat until it is completely incorporated, scraping down the sides of the bowl as needed.
- Mix lemon juice with the raspberry gelatin in a small microwave safe bowl. Microwave for 10 seconds to dissolve the gelatin. If you are using liquid vanilla mix it into the gelatin syrup.
- Pour the gelatin syrup into the buttercream and mix until incorporated and fluffy scraping down the sides of the bowl as needed.
- Pipe the buttercream onto the cooled cupcakes using your favorite tip. ( I used Wilton 1M)
- Garnish with sprinkles or non pareils if desired.
