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Vanilla-Hazelnut Cupcakes with Black Chocolate Cream Cheese Frosting
Breville Test Kitchen

Breville Test Kitchen

Vanilla-Hazelnut Cupcakes with Black Chocolate Cream Cheese Frosting

Cloaked in a rich black chocolate frosting, these vanilla cupcakes get a swirl of Nutella for a wicked twist. While they’ll keep goblins happy for Halloween, they’ll also work their magic for all your other cupcake occasions.
time

3 hrs total time

activetimeIII

30 mins active time

easy

Easy

user

Makes 12

Ingredients


Measurements:

  • all-purpose flour icon
    1¼ cups all-purpose flour
  • baking powder icon
    1 tsp baking powder
  • unsalted butter icon
    ½ cup unsalted butter

    softened

  • sugar icon
    1 sugar
  • kosher salt icon
    ½ tsp kosher salt
  • large egg icon
    2 large eggs
  • milk icon
    ½ cup milk
  • vanilla extract icon
    1 tsp vanilla extract
  • Nutella icon
    ½ cup Nutella

    room temperature

Black Chocolate Cream Cheese Frosting

  • powdered sugar icon
    2½ cups powdered sugar
  • cocoa powder icon
    ½ cup cocoa powder
  • unsalted butter icon
    2 oz unsalted butter

    softened

  • cream cheese icon
    8 oz cream cheese

    softened

  • vanilla extract icon
    1 tsp vanilla extract
  • water icon
    1 tbsp water
  • black gel food coloring icon
    1 tsp black gel food coloring
  • orange sprinkles icon
    Orange sprinkles

    to decorate

Instructions

  • 1Line a 12-cup muffin pan with cupcake liners and set aside.
  • 2Whisk together flour and baking powder in a bowl.
  • 3Using a Breville bench mixer or hand mixer, beat the butter, sugar and salt on medium speed until pale and creamy. Add the eggs and beat until just combined. Add half of the flour mixture and mix in low speed until just combined. Add the milk mixture and mix on low speed, then add the remaining flour mixture and mix until just combined.
  • 4Swirl through Nutella to get a marble effect. Scoop batter evenly into the cupcake liners.
  • 5Insert wire rack into rack position 6. Select BAKE/325°F/CONVECTION/16 minutes. Press START to preheat oven.
  • 6Once preheated, place the pan in the oven and bake the cupcakes for 16 minutes or until a skewer inserted into the center comes out clean. Stand cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely.
  • 7Make the frosting while the cupcakes bake. Sift together powdered sugar and cocoa powder and reserve. Using a Breville bench mixer or hand mixer, beat the butter and cream cheese on medium speed until combined.
  • 8Reduce the speed to low and gradually mix in the powdered sugar mixture. Add the vanilla, water and food coloring and mix to combine. Increase the speed to medium-high and beat until thick and creamy. Add additional food coloring as desired.
  • 9Fit a piping bag with a large star tip. Spoon the frosting into the bag and pipe onto the cupcakes. Decorate with orange sprinkles.
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