A few years ago, I was thinking of an original way to incorporate Nutella into cupcakes for a friends birthday party. I don’t exactly remember how it happened but my friend Sarah and I decided we should stuff some cupcakes with Nutella. She was (and still is) the most logical of us and said we should bake them and then use the cone method (cut out a cone off the center of the cupcakes, fill and replace the top portion of the cone) and carefully stuff them. I being the extremely lazy person that I am decided that I was going to skip those shenanigans and try this technique instead. Little did I know that it was going to be a big hit at the party. Honestly, I just got lucky because I tried it again with jam and it really failed (density is apparently very important).
I am entering this recipe for a contest at instructables.com. I have never written an instructable so I’m not sure how well that will go. I thought that since I am sharing with the world the secret of my Nutella Stuffed Cupcakes, I should post it here as well.
Quite honestly, you do not need the extra buttercream frosting because the nutella inside of the cupcakes should be tasty enough. However, I tend to over-do things.
Nutella Stuffed Vanilla Bean Cupcakes
- Vanilla Bean Cupcake Recipe
- About 2 cups of Nutella
- Nutella Buttercream Recipe
- Hazelnuts for topping
- Follow every step of the Vanilla Bean Cupcake Recipe but before baking them, drop teaspoon sized dollops of Nutella on top of the cupcakes. Do not push down. As the batter rises, it will close up on it’s on.
- Let your cupcakes cool completely before frosting.
These look like such innocent vanilla bean cupcakes
The piping tip used for this cupcake is an 9PT extra large round tip.