Raspberry Nutella Cupcakes
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Recipe type: Dessert
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Cook time: 
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Serves: 24 - 30 cupcakes
 
Chocolate cupcakes with a gooey Nutella center topped with a silky raspberry Swiss meringue butter cream make these Raspberry Nutella Cupcakes so delicious!
Ingredients
NUTELLA CUPCAKES
  • 3 eggs, room temperature
  • ½ c oil
  • ¼ c milk
  • ½ c brewed coffee
  • 2 tsp vanilla
  • 1 c sour cream
  • 2 c flour
  • 2 c sugar
  • ¾ c unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • about 24 - 30 tsp of Nutella (1 tsp per cupcake)
RASPBERRY SWISS MERINGUE BUTTERCREAM
  • 4 egg whites, room temperature
  • 2 c (4 sticks) butter, room temperature
  • ⅓ c raspberry preserves (I used Hero Velvet)
  • 1 c granulated sugar
  • 1 - ½ c powdered sugar
  • ½ tsp salt
  • 2 tsp vanilla powder
  • 2 tsp lemon juice
  • 2 Tbsp raspberry gelatin
Instructions
NUTELLA CUPCAKES
  1. Preheat the oven to 350 degrees and line your cupcake pans with liners.
  2. In a large bowl, combine the eggs, oil, milk, coffee, vanilla, and sour cream whisking until well combined.
  3. In a separate bowl, sift the flour, sugar, cocoa powders, salt, and baking soda. (If you have a large enough sifter, you can sift directly into the wet ingredients and save yourself some dishes.)
  4. Add the dry mixture to the wet and mix until just combined and no lumps remain. Do not overmix.
  5. Scoop batter into the prepared pans and gently drop a teaspoon of Nutella into the center of each cupcake. You want it to rest on the top, don’t submerge it in the batter.
  6. Bake for 14 – 16 minutes. To test for doneness, be sure to check them off center so as to avoid the Nutella centers.
  7. Cool cupcakes in the pan for about a minute and move them to a cooling rack.
RASPBERRY SWISS MERINGUE BUTTERCREAM
  1. In a double boiler, whisk the egg whites, granulated sugar, and salt. Continue whisking over simmering water for about 3 - 5 minutes until all the sugar is dissolved and is warm to the touch. You can test it be rubbing it between your fingers, it will be smooth and thin. Be careful not to cook the egg whites because this will result in gritty frosting.
  2. Transfer the mixture to a stand mixer fitted with the whisk attachment. Beginning on low speed, gradually increasing to medium-high, whip the egg white mixture until stiff glossy peaks form and it has cooled. This takes approximately 7 minutes.
  3. Switch to the paddle attachment. Cut up the butter into chunks, add 1 cut stick at a time into the mixture and beat briefly for 30 seconds on medium speed between each addition. When the last stick of butter has been added, scrape down the bowl and mix on medium high speed. When you add the butter the meringue deflates, but don’t panic. Keep mixing and in about 2 minutes the mixture comes together and looks like silken goodness.
  4. Add the powdered sugar and continue mixing.
  5. Add the raspberry preserves and vanilla and beat until it is completely incorporated, scraping down the sides of the bowl as needed.
  6. Mix lemon juice with the raspberry gelatin in a small microwave safe bowl. Microwave for 10 seconds to dissolve the gelatin. If you are using liquid vanilla mix it into the gelatin syrup.
  7. Pour the gelatin syrup into the buttercream and mix until incorporated and fluffy scraping down the sides of the bowl as needed.
  8. Pipe the buttercream onto the cooled cupcakes using your favorite tip. ( I used Wilton 1M)
  9. Garnish with sprinkles or non pareils if desired.
Recipe by The Red Eye Baker at http://www.theredeyebaker.com/2017/10/raspberry-nutella-cupcakes/