How to Make Nutella Cupcakes
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Date: 2019-10-31
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Comments and reviews: 10
Olivia Faustino
Hey guys I tried this recipe with a gluten free flour blend and it turned out great too. I baked it as a single cake and made the recipe twice so I had 2 layers. I made the nutella buttercream recipe and it was enough for the filling and the top of the cake. the cake just came out a bit dry but it did not spoil the final result and the buttercream helped with that. I just tried the cake again, and instead of 2 eggs I used 3 and 2 tbs of milk (instead og 1. 5. It came out fluffier, with a better 'hold'. I just don't know if I fixed the dryness problem, I still haven't tasted it. But fir the coeliacs out there, with these few changes, the recipe can be adapted Yay: )
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Hey guys I tried this recipe with a gluten free flour blend and it turned out great too. I baked it as a single cake and made the recipe twice so I had 2 layers. I made the nutella buttercream recipe and it was enough for the filling and the top of the cake. the cake just came out a bit dry but it did not spoil the final result and the buttercream helped with that. I just tried the cake again, and instead of 2 eggs I used 3 and 2 tbs of milk (instead og 1. 5. It came out fluffier, with a better 'hold'. I just don't know if I fixed the dryness problem, I still haven't tasted it. But fir the coeliacs out there, with these few changes, the recipe can be adapted Yay: )
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kristina biryukova
i made them and they are lovely i made 10 cupcakes. BUT i took twice less ingredients for cream (50g of butter, 75g of nutella and so on) and it was enough for 8, 5 cupcakes so you can end up with too much cream if you follow the original recipe. i will also consider adding less sugar next time because they turned out REALLY really sweet. otherwise they are great and yummy: ) i skipped the hazelnuts and vanilla extract. and obviously keep them in the fridge because the cream will start to melt if you dont
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i made them and they are lovely i made 10 cupcakes. BUT i took twice less ingredients for cream (50g of butter, 75g of nutella and so on) and it was enough for 8, 5 cupcakes so you can end up with too much cream if you follow the original recipe. i will also consider adding less sugar next time because they turned out REALLY really sweet. otherwise they are great and yummy: ) i skipped the hazelnuts and vanilla extract. and obviously keep them in the fridge because the cream will start to melt if you dont
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Maddy P
I've made this the other day. and the frosting was way too sweet. Everyone thought so. I usually like to follow your recipes to the T and I did for this one as well. It was so so sweet that I took the frosting off my son's cupcakes because I felt sick afterwards. I love all your recipes, I've made your vanilla cupcakes, salted caramel and curd but this one was my least favorite. Is it really supposed to be that sweet? I guess I'm used to Swiss Merengue buttercream that is less sweet.
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I've made this the other day. and the frosting was way too sweet. Everyone thought so. I usually like to follow your recipes to the T and I did for this one as well. It was so so sweet that I took the frosting off my son's cupcakes because I felt sick afterwards. I love all your recipes, I've made your vanilla cupcakes, salted caramel and curd but this one was my least favorite. Is it really supposed to be that sweet? I guess I'm used to Swiss Merengue buttercream that is less sweet.
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Christine Medeiros
Made these tonight I couldnt find hazelnuts at my local store and thought i had almonds but they were salted. I ended up using pecans and the cake tasted nice I always use apple cider vinegar for moistness so added a little and i added more Nutella to the frosting because i couldnt taste it initially and everyone loved them The frosting was delicious and the cupcakes were fluffy and moist
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Made these tonight I couldnt find hazelnuts at my local store and thought i had almonds but they were salted. I ended up using pecans and the cake tasted nice I always use apple cider vinegar for moistness so added a little and i added more Nutella to the frosting because i couldnt taste it initially and everyone loved them The frosting was delicious and the cupcakes were fluffy and moist
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Shani Ballard
I love the video You always make high quality and very instructive videos. The cupcakes were ok. My friend and I made these tonight and we didnt like the hazelnut in the batter and the buttercream was too sweet. I think Ill try your chocolate cupcake batter (which I LOVE) with some hazelnut extract and a less sweet version of your frosting. Thank you for sharing your recipes with the world
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I love the video You always make high quality and very instructive videos. The cupcakes were ok. My friend and I made these tonight and we didnt like the hazelnut in the batter and the buttercream was too sweet. I think Ill try your chocolate cupcake batter (which I LOVE) with some hazelnut extract and a less sweet version of your frosting. Thank you for sharing your recipes with the world
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Cheryl Green
Idk what to do. I've tried to make this recipe 3 different times and no matter what I do, the cupcakes don't come out right. I've tried to covert all the ingredients and even tried someone else's conversion and it still does not come out right. This is the only one I've had a problem with
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Idk what to do. I've tried to make this recipe 3 different times and no matter what I do, the cupcakes don't come out right. I've tried to covert all the ingredients and even tried someone else's conversion and it still does not come out right. This is the only one I've had a problem with
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THE VOICE OF AN ANGEL Zuzana Hromadová
Hello Jemma. could you please show how to create recipe for layer cakes? Rules and tips how to make good butter for layer cake? I would love to make this cupcake like layer cake, but I dont know if i can use this just in bigger measure. thanks
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Hello Jemma. could you please show how to create recipe for layer cakes? Rules and tips how to make good butter for layer cake? I would love to make this cupcake like layer cake, but I dont know if i can use this just in bigger measure. thanks
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Anastasia Usacheva
i trind this one and strawberry cupcakes. both came out so dry I don't know why. and the cream for strawberry cupcakes are too buttery. felt like eating butter. followed all measurements but still came out dry. on the next day it tasted as if they are week old.
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i trind this one and strawberry cupcakes. both came out so dry I don't know why. and the cream for strawberry cupcakes are too buttery. felt like eating butter. followed all measurements but still came out dry. on the next day it tasted as if they are week old.
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Ann Ward
I make Nutella homemade. After that never went back to the jar. Same for sweeten condensed milk, mayo, ketchup, hot sauces, preserves, bbq, apple butter, salad dressing, ice cream, marshmallow well basically everything. Thanks, not to be rude Im surprised your thin.
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I make Nutella homemade. After that never went back to the jar. Same for sweeten condensed milk, mayo, ketchup, hot sauces, preserves, bbq, apple butter, salad dressing, ice cream, marshmallow well basically everything. Thanks, not to be rude Im surprised your thin.
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durezzz
I made these yesterday. Oh my God guys you have to make these, they are amazing I'm usually quite critical but these were so worth it The crunch of the hazelnuts combined with the smooth velvety nutella topping. mmmm mm Thankyou Gemma for this recipe you are a star
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I made these yesterday. Oh my God guys you have to make these, they are amazing I'm usually quite critical but these were so worth it The crunch of the hazelnuts combined with the smooth velvety nutella topping. mmmm mm Thankyou Gemma for this recipe you are a star
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