Red Velvet Nutella Stuffed Cupcakes

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5 from 1 vote

Red Velvet Nutella Stuffed Cupcakes

A red velvet cupcake light and fluffy stuffed with Nutella and topped with Cream Cheese frosting!

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 504kcal

Author: Heather Perine

Ingredients

For the Cupcakes

1 1/4 cups all purpose flour
3/4 cups sugar
1/2 tsp. baking soda
1 tbsp. cocoa powder
1/2 tsp. salt
1 large eggs
3/4 cups vegetable oil
1/2 cup buttermilk
1 tbsp. 1/2 oz. liquid red food coloring
1/2 tsp. vanilla extract
1/2 tsp. distilled white vinegar
1/2 cup Nutella
For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar sifted

Instructions

Directions

Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In your stand mixer, with a hand mixer, or simply with whisk combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely. Once cool, cut out the centers and fill with Nutella.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large star tip to frost these cupcakes.)

Notes

I make these in two bowls and a whisk. You could bust out your mixer, but I find a whisk works wonders and never lets me over mix them. You run a risk of over mixing when using a mixer, so get out your whisk and mix!
Pour your batter into a measuring cup and then pour into your cupcake wells. It makes quick work and also ensures you pour equal amounts of batter into each well. You want to fill them all about 3/4 full to ensure a perfect domed top cupcake like you see in the bakery.
The recipe calls for buttermilk. I rarely have buttermilk in my fridge. And honestly have stopped buying it in the past year. I always make my own now. Because I use it so infrequently it seems silly to buy a whole carton of it. You can make easily make your own buttermilk.
For the cream cheese frosting: you want COLD cream cheese! I know that may goes against everything you have ever heard when it comes to frosting. But cold cream cheese will give you a frosting that can stand up when you go to pipe your cupcakes. If your frosting does up too soft, stick it in the fridge until it firms up.

If you're like me you don't always have buttermilk on hand, but you can easily make your own. For this recipe, I add an extra 1 1/2 teaspoons directly to the milk (I used almond, worked fine) and then let the milk sit for 5-10 minutes. I then added the milk to the rest of the wet ingredients.

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