Nutella Filled Chocolate Cupcakes with Coconut Cream Cheese Frosting
These Nutella Filled Chocolate Cupcakes with Coconut Cream Cheese Frosting are so chocolatey and moist, they make the perfect dessert recipe.
Ingredients
Cupcakes
- 1/2 cup cocoa powder
- 1 cup boiling hot water
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- Nutella
Frosting
- 8 oz cream cheese, softened
- 1 cup butter, softened
- 7 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp brandy extract (optional)
- 1 cup sweetened shredded coconut
Instructions
- Cupcakes: Preheat the oven to 375˚F. Line a muffin pan with paper liners.
- In a small bowl, mix together the boiling water and cocoa until fully combined. Let cool to room temperature.
- In a medium bowl, mix together the flours, baking powder and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Add in the eggs and beat in until smooth. Beat in the vanilla.
- Slowly add the dry ingredients to the wet ingredients until fully incorporated. Add in the cooled cocoa mixture and stir until smooth.
- Fill the prepared muffin pan 2/3 full with batter and bake for around 16-20 minutes, or until a toothpick inserted comes out clean. Let cool on wire racks.
- Frosting: In a medium bowl, cream together the butter and cream cheese. Slowly add in the icing sugar until fully incorporated, then blend in the randy extract. Fold in the coconut.
- With a paring knife, cut a hole in the center of each cupcake. Pour a spoonful of Nutella in the cavity and place the circle of cupcake you just removed on top. If necessary, trim the removed circle of cake so that it will fit. Pipe the prepared frosting on top.