Chocolate Glazed Nutella Mini-Cupcakes - the name says it all! A delicious sponge cake with a Nutella surprise inside topped with an extraordinary chocolate glaze! Each bite is pure decadence.
Ingredients for Chocolate Glazed Nutella Mini-Cupcakes:
I used the following ingredients for these outstanding cupcakes, inspired by Dorie Greenspan in Baking Chez Moi: Unsalted butter, eggs, all-purpose flour, confectioners' sugar, baking powder, sea salt, vanilla extract, and Nutella. For the chocolate glaze, I used bittersweet chocolate chips, and unsalted butter. I could have also used semi-sweet chocolate chips or milk chocolate chips.
Making the Batter:
I started by melting the butter in the microwave. While the melted butter was cooling, I separated the egg yolks and whites, and whisked the egg yolks together. Then, I sifted together the flour, confectioners' sugar, baking powder, and salt in a large bowl. Next, I added the whisked egg yolks to the dry ingredients, and combined everything with a flexible spatula. At this point, the mixture was a bit crumbly looking.
I then added the cooled melted butter and vanilla extract, and continued combining the mixture with the spatula until it was smooth and everything was fully incorporated. I set this aside while I beat the egg whites to stiff peaks, ensuring that they remained glossy. Next, I added about a fourth of the egg whites to the batter, and carefully folded the ingredients until the egg whites were incorporated. Finally, I added the remaining egg whites, and continued folding the ingredients until the batter was smooth.
Filling the Mini-Cupcake Pan with Batter:
I decided to use mini-cupcake liners for these Chocolate Glazed Nutella Mini Cupcakes. First, I partially filled the cupcake liners with the batter using a "teaspoon" cookie scoop. The scoop doesn't have a number on it, but is about 1 ¼ inches in diameter, and is actually closer to 1 ½ teaspoons. Next, I added about ½ teaspoon of Nutella. Finally, I added the remaining batter using the "teaspoon" cookie scoop.
I popped the mini-muffin pan into a preheated 350° F oven for about 18 minutes. After 18 minutes, the mini-cupcakes were golden brown and springy when touched. I removed them from the mini-muffin pan, and let them cool completely on a wire rack.
Glazing the Nutella Mini-Cupcakes with Chocolate Glaze:
To make the chocolate glaze, I microwaved the chocolate chips and butter on 50% power in 30 second increments. After each 30 seconds, I stirred the mixture. The chocolate chips were almost completely melted after a minute and a half. I let the glaze sit for another minute or two to allow the chocolate chips to fully melt. Then, one by one, I dipped the top of the mini-cupcakes in the glaze. I let the glaze harden at room temperature.
I ended up with 24 absolutely delicious Chocolate Glazed Nutella Mini-Cupcakes. The actual cake was not overly sweet, and held the Nutella surprise in every bite. The Chocolate Glaze perfectly complimented these little morsels. Yum!
Recipe
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Chocolate Glazed Nutella Mini-Cupcakes
Ingredients
Mini-Cupcakes
- 4 large eggs room temperature
- 1 cup minus 1 tablespoon (3.35 ounces, 95 grams) confectioners' sugar
- ¾ cup (3.6 ounces, 102 grams) all-purpose flour
- ¼ teaspoon baking powder
- pinch of fine sea salt
- 1 teaspoon vanilla extract
- 6 Tablespoons (¾ stick, 3 ounces, 85 grams) unsalted butter melted and cooled
- ¼ cup Nutella
Chocolate Glaze
- ¾ cup (5 ounces, 142 grams) bittersweet chocolate chips (See Note 1)
- ¼ cup (2 ounces, 57 grams) unsalted butter
Instructions
Mini-Cupcakes
- Preheat oven to 350° F. Line mini-muffin tin with mini-muffin paper liners. Set aside.
- Separate eggs. Place egg yolks in a small bowl; whisk to blend. Place egg whites in a separate bowl.
- Whisk the confectioners' sugar, flour, baking powder, and salt together in a large bowl. Add egg yolks and vanilla extract. Blend until well incorporated. Mixture will seem crumbly. Add melted butter; stir to combine until mixture is smooth.
- Beat egg whites until they hold a firm peak and are still glossy. Fold in about ¼ of the egg whites to the batter. When batter is smooth, gently, fold in the remaining eggs whites.
- Add about a teaspoon and a half of the batter in the bottom of the mini-cupcake liners (See Note 2). Add about ½ teaspoon of Nutella, and cover the Nutella with enough additional batter to fill the cupcake liner just below the top.
- Bake in preheated oven for 15 to 18 minutes, or until the tops are golden brown, and spring back when touched.
- Remove mini-cupcakes from muffin tin, and cool completely on wire rack.
- Yield: 24 mini-cupcakes.
Chocolate Glaze
- Combine chocolate chips and butter in a microwave safe bowl. Microwave at 50% power in 30 second increments until chocolate chips are almost completely melted. Stir after each 30 second increment. (See Note 3). When chocolate chips are almost completely melted, let sit for several minutes to allow chocolate to melt completely.
- Dip top of mini-cupcake in chocolate glaze. Allow to harden.
Tips/Notes
- May use semi-sweet chocolate chips or milk chocolate chips.
- I use a "1 teaspoon" cookie scoop that I got from King Arthur flour. It's diameter is about 1 ¼ inches. It provided the perfect amount of batter for the bottom and top layers.
- After 3 30-second intervals, the chocolate chips were almost completely melted.
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