Chocolate Glazed Nutella Mini-Cupcakes

4.86 from 7 votes

Chocolate Glazed Nutella Mini-Cupcakes

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! They are two or three bites of pure decadence.

Prep Time25

Cook Time18

Total Time43

Course: Cakes, Dessert

Cuisine: American

Servings: Mini-Cupcakes

Calories: 152kcal

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.

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.

Nutrition