This delicious Halloween recipe: Nutella cupcakes with chocolate are irresistibly delicious. These chocolate cupcakes are filled with Nutella and then dipped in chocolate frosting. And especially for Halloween, we made white chocolate cobwebs and put them on them.
Halloween recipe Nutella Chocolate Cupcakes with Spiderwebs
A sweet recipe that is also great as a treat at school: is chocolate cupcakes filled with Nutella. And after filling, dip the cupcakes in melted chocolate. I can already see the chocoholics beaming.
It's a recipe that you will definitely get plenty of happy faces. And it may seem that this is a complicated recipe, but nothing could be further from the truth. You can make them in half an hour without counting the cooling and drying time. That's great, isn't it?
Do you need paper cupcake forms?
Cupcake molds are not necessary. You can also grease the baking tin with butter or oil; the cupcakes can be easily removed after baking, just like you would with an ordinary cake.
How can I moisten my cupcakes when they're dry?
If your cupcakes are a bit dried out, there's a trick to get them moist again. And it's effortless too: you can put them in a plastic bag along with a slice of white bread. Close the bag and let this stand for a few hours at room temperature. The cupcakes will absorb all the moisture from the bread (the slice of bread will, therefore, get very hard). Then, take the bread out of the bag and serve your cupcakes.
Why are my cupcakes collapsed in the middle?
If you beat your cupcake batter too much or for too long, it can cause the batter to be overmixed because there will be too much air in it. Therefore when you bake the cupcakes, that air wants to get out of the batter and will do so through the center of the cupcake. That causes the hole in the middle. So when baking, stick to the times and speed of the mixer mentioned in the recipe.
And if it would happen with this recipe, then there would be no problem at all. In this recipe, you'll fill these cupcakes with Nutella so that you won't see it afterward.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Chocolate cupcakes
- ½ cup self-rising flour
- ⅛ teaspoon salt
- ⅓ cup Dutch unprocessed cocoa
- ½ cup sugar
- ½ stick butter, Melted, and cooled for 15 minutes
- 1 tablespoon sunflower oil
- 1 egg, size L
- 1 teaspoon vanilla extract
- ⅓ cup coffee
Filling
- 3 tablespoons Nutella paste
Chocolate topping
- ½ cup chocolate glaze
Cobweb
- 4 oz. white chocolate, chopped in coarse chunks
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
- Preheat the oven to
350 °F or 320 °F - Put the paper cupcake tins in the baking tin.
White chocolate spider web
- Draw cobwebs on baking paper with a pencil. Turn the paper and make sure it's in place.
- Place a pan of water on the stove and hang a heatproof bowl above the boiling water. Don't let the bottom of the pan touch the water.
- Put the chocolate in the bowl and melt it.4 oz. white chocolate
- Put the chocolate in a piping bag with a narrow point (nr 1 or 2 Wilton piping tip)
- Follow the lines over the baking paper to get a spider web. Allow cooling in the refrigerator.
Chocolate cupcakes
- Mix the self-rising flour, salt, and cocoa in a bowl. Put aside½ cup self-rising flour, ⅛ teaspoon salt, ⅓ cup Dutch unprocessed cocoa
- In a second bowl, add sugar, butter, and oil. Mix everything with a mixer on high speed for 2 minutes.½ cup sugar, ½ stick butter, 1 tablespoon sunflower oil
- Add the egg and vanilla extract and mix for another minute.1 egg, 1 teaspoon vanilla extract
- Set the mixer to low speed and mix the self-rising flour mixture into the batter. Stop mixing when the flour is incorporated.
- Finally, add the coffee. Take a spatula and whisk it gently through the batter.⅓ cup coffee
- Spoon the batter into the cupcake forms and bake for 20 minutes in the oven.
- Let stand for 5 minutes, remove the cupcakes from the molds, and let cool to room temperature.
Filling
- Make a small hole in the top of the cupcake with a spoon and fill it with Nutella.3 tablespoons Nutella paste
Chocolate topping
- Heat the chocolate glaze according to the instructions.½ cup chocolate glaze
- Spread the glaze on top of the cupcakes.
- Carefully remove the chocolate cobwebs from the baking paper
- Press the spider web very gently into the wet glaze and let everything harden.
Notes
Bake your cupcakes in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven. 6. Doneness: Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, other times they get hotter). And if you're new to your oven, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the tops of the cupcakes move, they are not done.
- Press your finger in the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Room temperature: Wrap the cupcakes in plastic wrap or store them in an airtight container for up to two days.
- Refrigerator: Due to the humidity, keeping the chocolate cupcakes in the fridge is not recommended.
- Freezer: You can freeze the cupcakes. Carefully remove the web, if any, and store it in an airtight container. First, wrap the chocolate cupcakes in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.
Nutrition
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