These dark chocolate cupcakes are rich, moist, and decadent… even before being filled with chocolate hazelnut Nutella spread! Frost them with a triple berry Swiss meringue buttercream and decorate with fresh raspberries, blueberries, and blackberries.
Any day now, one of my very best friends is getting upgraded to aunt status! And I can’t help but be so excited for this little baby girl. She doesn’t know it yet, but she lucked out big time with a great set of parents, but also an incredible aunt and uncle.
Last month, I was so honored to get to be a part of welcoming her into the world by baking cupcakes for the baby shower. And I was especially thrilled when the mama-to-be requested this Triple Berry Nutella Chocolate Cake in cupcake form!
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The base for this recipe is a dark chocolate batter that is definitely going to be my new go-to for chocolate cupcakes. In my opinion, the game-changer is the hot coffee poured into the batter at the very end: I love the richness it adds to the flavor of the cupcakes, as well as how moist it keeps their crumb.
Seriously, the cupcakes are so good it almost seemed a shame to core them, BUT the Nutella filling totally makes it worth it. Plus, there’s always the added bonus of getting to snack on the scraps! 😉
In my strawberry coconut lime cupcake recipe, I describe the method for coring cupcakes by hand with a small paring knife. But these days, I always use this cupcake corer
After your cupcakes are completely cool, just follow the steps below to core and fill them. Stuffed cupcakes feel like such a novelty, but they really aren’t all that complicated. You’ll master the method in no time, and once you have, you should definitely try experimenting with all sorts of different flavors and fillings. Think peanut butter, jam, pastry cream, salted caramel, lemon curd… or even cranberry curd!
How To Core Cupcakes:
- Set the serrated edge of the cupcake corer
against the center of the cupcake dome.
- Twist the corer, pressing down towards the center until the shaft is completely buried in the cupcake.
- Then, lift up to remove the core and press on the button to eject it.
- Using a paring knife, slice the core in half. Set aside the top half, this will act as a lid on top of the cupcake filling.
- Spoon the filling into the center of the cupcake (in this case, Nutella), then replace the top of the cupcake core (the lid) to cover the filling.
- Frost and decorate as desired!
Because berries and chocolate are the best combination, you’ll definitely want to frost these Nutella-stuffed dark chocolate cupcakes with a triple berry Swiss meringue buttercream. It’s made with raspberries, blackberries, and blueberries and the color is completely natural (though, you could add a bit of food coloring if you want a punchier color). Fresh or frozen berries will work for the buttercream, but don’t forget to pick up some extra berries for garnishing each cupcake as well!
If you know any mamas-to-be, I bet they’d love if you treated them to these Triple Berry Nutella Stuffed Chocolate Cupcakes, too! Or, I think they’d make the absolute perfect treat to celebrate a special woman in your life this Mother’s Day.
Made these cupcakes? Don’t forget to snap a photo and tag @flourcoveredapron on Instagram!
Nutella Stuffed Chocolate Cupcakes + Triple Berry Buttercream
These dark chocolate cupcakes are rich, moist, and decadent... even before being filled with chocolate hazelnut Nutella spread! Frost them with a triple berry Swiss meringue buttercream and decorate with fresh raspberries, blueberries, and blackberries.
Ingredients
Dark Chocolate Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup dark, unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1/2 cup buttermilk*
- 1/3 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup freshly brewed, very hot coffee
Triple Berry Swiss Meringue Buttercream
- 1 cup mixed berries (blueberries, raspberries, and blackberries)**
- 2/3 cup, plus one tablespoon granulated sugar, separated
- 2 large egg whites
- 1 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
For Assembly
- 7 ounces Nutella
- mixed berries, for decorating
Instructions
Dark Chocolate Cupcakes
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Preheat oven to 350 degrees and line a muffin tin with paper liners. This recipe makes 12-14 cupcakes.
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In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt until combined.
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Add the egg, egg yolk, buttermilk, oil, and vanilla and mix well. Pour in the hot coffee and mix until just combined.
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Divide the batter evenly among the muffin tins, filling each one about 3/4 of the way full. Bake at 350 degrees for 15-17 minutes, or until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs attached. Let cool in the tins for about 5 minutes, then transfer to a wire rack to cool completely.
Triple Berry Swiss Meringue Buttercream
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Combine the berries and 1 tablespoon sugar in a small saucepan over medium-low heat, stirring occasionally until juices are released and sugar liquifies.
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Stirring frequently, let the mixture simmer for about 10 minutes, until reduced. Use a wooden spoon to help break down the berries as they cook.
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Remove from heat and press the puree through a mesh sieve (over a small bowl) to release the juice. Dispose of the seeds and set aside the juice to cool.
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Fill the bottom of a double boiler with 1-2 inches of water (water shouldn’t touch the top), then place the egg whites and 2/3 cup sugar in the top bowl. Whisk to combine, then turn heat to medium-low.
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Whisking frequently, heat over simmering water until the mixture registers about 160 degrees Fahrenheit on a candy thermometer. When it's ready, the mixture will feel smooth when rubbed between two fingers (i.e. no sugar granules).
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Remove from heat and pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 8-10 minutes until stiff peaks form. The meringue should have cooled to room temperature.
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Swap out the whisk for the paddle attachment and reduce speed to low. Add the butter, one tablespoon at a time, mixing until incorporated.
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Add the vanilla, then gradually add the berry reduction, a tablespoon at a time, mixing to combine after each addition. Be careful to not overwhelm the buttercream with too much liquid. Yours may be able to handle all of the berry puree, or less, depending on how much juice your berries produced.
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Beat on medium speed until the buttercream is smooth and fluffy. It may take a few minutes, but keep mixing until it becomes smooth!
Assembling the Cupcakes
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Once the cupcakes are cool, use a cupcake corer (or a small paring knife) to remove the center from each cupcake:
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Set the serrated edge of the corer against the center of the dome. Pressing down, twist the corer until the shaft is completely buried. Pull up to remove the core and press down on the top to eject it.
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Using a paring knife, slice the cupcake core in half (the top half will act as a lid for the cupcake filling). Spoon Nutella into the center of the cupcake, then replace the lid on top to seal in the filling.
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Fill a pastry bag fitted with a large star tip with the buttercream, then frost each cupcake as desired. Arrange berries on top!
Recipe Notes
*Buttermilk substitute - add 1 1/2 teaspoons white vinegar or lemon juice to a scant 1/2 cup of milk and stir. Let sit for 5 minutes before using.
**Fresh or frozen berries will work here!
9 comments
These cupcakes are gorgeous not to mention making my drool at my desk. Thankfully no one is around to see 🙂 The dark chocolate cake recipe sounds divine and I will find a reason to make these soon!
Haha! Don’t worry, I won’t tell. Can’t wait to hear how you like them!
Can you use frozen berries?
Hi Karen, frozen berries should work, but you may need to cook down the puree a little longer as frozen berries will release more liquid.
Could you used boxed dark chocolate cupcakes if you’re crunched for time?
I don’t think they compare, but yes, absolutely!
What can I uso instead of coffee? I don’t drink coffe as my stomach gets sick 🙁
Hi Eti, hot water would work just fine as well!
Can these be made the day before (including icing) and placed in fridge overnight . and served next day?