Nutella is a delicious chocolate and hazelnut spread that I regularly use in baking. The spread is rich and creamy, with a flavor that translates very well to a variety of different desserts. These Nutella Raspberries Cupcakes are brownie-like cupcakes made with Nutella that have a couple of raspberries inside and are topped with a dollop of creamy hazelnut spread.

The batter is easy to make and contains a generous amount of Nutella. There is cocoa powder in the mix, but only enough to accent the chocolate in the Nutella and not so much that it overpowers the nutty flavor of the hazelnut spread itself. The Nutella in the batter is what helps to give these cupcakes a dense and brownie-like texture, although they are a bit cakier than most traditional brownies recipes would be. I put two whole raspberries inside of each cupcake before baking, giving them a nice pop of raspberry flavor to contrast with the chocolate and hazelnut when you take a bite.

In addition to the raspberries inside, I decorated these cupcakes with a generous spoonful of Nutella and a dusting of crushed, freeze-dried raspberries. While not exactly brownies, the rich and dense batter causes the centers of the cupcakes do sink a bit during baking. Do not worry if this happens – in fact, it creates a nice little pocket for a few teaspoonfuls of Nutella! The extra Nutella adds just the right touch of extra decadence to the cupcakes. The freeze dried raspberries add a great burst of color and hint at the raspberries inside. If you can’t find freeze dried raspberries, simply set a fresh raspberry on top of each cupcake before serving. You can also add on a few red sprinkles if you want an additional pop of color.

These cupcakes will keep well for a couple of days in an airtight container before serving. I prefer to add the Nutella “frosting” just before passing them out, especially if I am adding the freeze dried raspberries as decorations, just to keep the tops of the cupcakes from getting soggy while they wait.

Nutella Raspberries Cupcakes
1 1/4 cups all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, room temperature
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/3 cup Nutella
1 tsp vanilla extract
1/2 cup milk (pref. whole)
24 whole raspberries, pref. fresh

extra Nutella, for topping
freeze dried raspberries, for topping

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, cocoa powder (sift, if lumpy), baking powder and salt.
In a large bowl, cream together butter and sugars until light and creamy. Blend in egg, followed by Nutella and vanilla extract. Mix in half of the flour mixture, followed by the milk. Mix in the remaining flour mixture and stir until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups. Push two whole raspberries into each cup of batter, spreading the batter on top to cover them.
Bake for about 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with only a few moist crumbs attached.
Carefully turn cupcakes out onto a wire rack to cool completely.

Once cupcakes are cooled, top each with a couple of teaspoons of Nutella and a dusting of crush, freeze-dried raspberries (or 1 whole fresh raspberry).

Makes 12.

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