Soft, fluffy mini Nutella cupcakes crowned with a thick, fluffy, and characteristically slightly sticky marshmallow based buttercream frosting.
Generally speaking, I tend to agree with the quip that “Bigger is better”. I have a preference for dogs the height of small horses, toddler-sized burritos, big, lifted, pick up trucks, and thousand-paged fiction books heavy enough to make my wrist ache from the weight of them. My “puppy” weighs in at nearly 75 lbs (and growing) and my cell phone gets bigger every other year (obnoxiously, though, my pockets have begun to protest).
This blog is a testament to the size of my sweet tooth; it’s elephantine, insatiable and has an obnoxious tendency to go rogue when I walk through the doors after a snackless day at work, maneuvering me haphazardly around the kitchen like a zombie with a significantly more palatable craving for sugar rather than grey matter.
Despite this, if given the choice I will take a miniature cupcake over a thick slab of cake or even a regular cupcake any. day.
Mini cupcakes are the puppies of the baked-goods world (and not of the 75lb variety, either), sweet, lovable, fluffy little things… and you can’t have just one.
Mini in size but big on flavor–in this case Nutella flavor– these particular cupcakes are extraordinarily soft and fluffy; they nearly melt in your mouth, saturated with the signature chocolate hazelnut spread. The frosting is a crowning, snow-white complement, piped on like a sticky warm marshmallow, it’s the perfect texture against the tender Nutella base.
I couldn’t leave the pristine frosting alone and dusted on some cocoa powder, which does little for the flavor but makes them look extra fancy, if you ask me.
Sweet, small little desserts meant to be nibbled and savored (unless you’re like my husband who crams cupcakes in his mouth whole, mini or not) these mini cupcakes are a new, unique way to incorporate more Nutella into your life, which is at the top of everyone’s priority list, right?
Mini Nutella Cupcakes with Marshmallow Buttercream FrostingPrint Pin Rate
- 1 stick salted butter softened
- 4 oz cream cheese softened
- 2 cups marshmallow fluff
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2 Tbsp cocoa powder optional
- Preheat oven to 350F and line mini cupcake cups with mini cupcake liners. Set aside.
- In medium-sized bowl, whisk together flour, baking powder and salt and set aside.
- In KitchenAid or with electric hand mixer, cream together butter, sugar and Nutella.
- Beat in eggs, one at a time and scrape down the sides of the bowl to ensure ingredients are all incorporated.
- Stir in vanilla extract.
- Add flour mixture and milk, alternating (add approximately 1/4 of the flour mixture then approximately 1/4 of the buttermilk, stirring until just combined after each addition. Once the last of the flour/buttermilk has been added, scrape down the sides and the bottom of the bowl with a spatula and stir again until ingredients are completely combined.
- Divide batter into prepared mini-cupcake tin, filling each liner 3/4 full (I use a 1 1/2" cookie dough scoop for this, it makes the process very clean and easy).
- Bake on 350F for 14 minutes (a toothpick inserted in center of cupcake should come out clean).
- Allow cupcakes to cool completely before frosting.
- In KitchenAid (or with electric hand mixer), cream together butter and cream cheese.
- Add Marshmallow fluff and beat until well-combined.
- Stir in vanilla extract.
- Gradually, add in sugar, stirring until completely combined (pause occasionally to scrape bottom and sides of bowl so all ingredients are evenly incorporated).
- Once mini cupcakes have cooled completely, spread or pipe icing on top.
- Sift/dust a small amount of cocoa powder over each cupcake, if desired.
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