Pumpkin Lava Cupcakes with Nutella Frosting

Pumpkin Lava Cupcakes with Nutella Frosting

Pumpkin Lava Cupcakes with Nutella Frosting
Pumpkin Lava Cupcakes with Nutella Frosting
This image courtesy of primecp.com

"Deliciously-moist pumpkin cupcakes filled with Nutella sauce and topped with Nutella frosting. A wonderful fall treat for all ocassions!"

Makes16 cupcakes

Preparation Time20 min

Cooking Time18 min

Cooking MethodOven

Cooking Vessel SizeMuffin tin

Ingredients

  • 220 grams self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 225 grams caster sugar
  • 335 grams pumpkin puree
  • 160 milliliters milk
  • 280 grams Nutella
  • 60 milliliters milk
  • 170 grams cream cheese
  • 85 grams unsalted butter
  • 95 grams icing sugar
  • 140 grams Nutella
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F/176C. Line a 12-cup muffin tin with cupcake cases, and set aside.

  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

  3. Using a hand or stand mixer, mix together the sugar and pumpkin puree until smooth. Alternating, beat in the dry ingredients, and milk on low speed, starting and ending with dry ingredients.

  4. Divide batter between the cupcake cases, filling full. Bake for 15 - 18 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 5 minutes, or until cool enough to handle, then transfer to a wire rack to cool completely before filling and frosting.

  5. To make a hole in the cupcake, use a pairing knife to make a deep circular (1-inch in diameter) cut in the centre of the cupcake. Make sure you only cut about halfway through the cupcake. Using the tip of the knife, lift the cut piece of cake and remove it completely. Cut off the bottom half of the cut piece of cake, set it aside, or eat it. Set aside the top half of the cake piece, which will be used to cover the cupcake after filling them.

  6. In a medium bowl, whisk together the Nutella and milk until completely smooth.

  7. Using a small spoon or a piping bag, pour the Nutella sauce into each cupcake, filling almost to the top. Use the set-aside piece of cake to cover the tops of the cupcakes, where they have been filled.

  8. Using a hand or stand mixer, beat together the cream cheese and butter until smooth. Add the icing sugar, Nutella and vanilla, then mix until smooth and creamy. Transfer to a piping bag with a decorating dip and frost the cupcakes. Decorate with sprinkles if desired.

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Could I use peanut butter instead of the Nutella? My daughter is allergic. I think chocolate filling would be a good idea too. I could buy one of the spreadable kinds like Nutella. I think that would go well with the pumpkin flavor. I know I love pumpkin chocolate chip cookies a bunch.

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