Nutella Chocolate Pretzel Cupcake
These chococolate cupcakes have such a lovely flavor profile with the hazelnut flour and yummy nutella frosting cupcakes! These moist, flavorful nutella cupcakes are the best homemade cupcake! Adults and kids alike will the salty crunch of the pretzel on top of these chocolate nutella cupcakes!
Servings 14 cupcakes
Ingredients
- 1 1/4 cup flour·
- 1/4 cup hzelnut flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon expresso powder optional
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 1 cup extra fine sugar
- 1 cup brewed coffee or hot water
- 2 teaspoons vanilla extract
Nutella Frosting
- 1 cup butter softened
- 3/4 cup Nutella
- 3 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- pretzel garnish
Instructions
- Preheat the oven to 350 F. Now line 14 cupcakes with cupcake liners. Sift dry ingredients and set aside. Mix together cupcake batter wet ingredients. Combine dry into wet ingredients and whisk them together until incorporated only, do not overmix. Divide into cupcake liners. Bake about 18 minutes. They are done when you press gently with your finger and they spring back. Cool completely. Mix the nutella frosting by beating the softened butter with an electric mixer for 4 minutes on medium until fluffy. Add the nutella and beat 2 minutes longer. Now add in the sugar, cocoa, and mix for 1 minute until fluffy. Finally, add the vanilla extract and combine. Pipe and pile the frosting over the cupcakes in a stacked pyramid. Top with a whole pretzel for look as well as a salty crunch. Store in refridgerator covered for up to 4 days.