These Mini Dark Chocolate Nutella Cupcakes are just as delicious as the title makes them sound and the photos make them look!
The Nutella butter cream frosting is so creamy in texture and appearance that it looks absolutely divine on piled on top of a mini cupcake.
Mini Dark Chocolate Nutella Cupcakes
(Makes 2 dozen mini cupcakes)
Dark Chocolate Cupcakes:
Nutella Butter Cream Frosting:
1 stick unsalted butter, softened
1/2 cup Nutella
pinch of fine grain sea salt
1/2 tablespoon vanilla extract
3 cups confectioners’ sugar, sifted
3-4 tablespoons heavy cream or milk
1. Preheat oven to 350 degrees. Prepare Dark Chocolate Mini Cupcakes according to directions. (Should make between 24-36 mini cupcakes).2. Once cupcakes have baked, removed from oven and cool completely on a wire rack. While cooling, prepare Nutella Butter Cream Frosting.3. Beat butter and Nutella on medium for 2 minutes until creamed thoroughly. Add vanilla, confectioners’ sugar, and heavy cream (one Tablespoon at a time). Beat on medium-high speed until ingredients are fully incorporated. Add more cream or sugar depending on desired consistency. 4. Frost your Mini Dark Chocolate Cupcakes with Nutella Butter Cream Frosting. I used a 1M Wilton tip to add that beautiful tall swirl! Enjoy!