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These Nutella Filled Chocolate Meringue Cupcakes are comprised of a moist chocolate cupcake, filled with Nutella (optional/omit if preferred) and topped with a meringue, that can be baked or blow-torched to meringue perfection. I think the meringue topping makes such a nice change from classic buttercream. You can either use the oven or a kitchen blowtorch for the scorched effect.
The cupcake mixture is super simple, and the recipe I provide is for a small 6 batch. Feel free to double the quantities if serving a crowd or making for a party. Let the cupcakes cool fully before inserting the Nutella. I do this by pushing the pointed end of a large piping nozzle into the cupcakes. When you pull the nozzle out it brings some cake with it, creating a hole for the Nutella. You can easily omit this step.
For the meringue topping, it is simply a classic meringue recipe. Whip egg whites until soft peak stage, gently add sugar until firm peak stage. Pipe onto the cupcakes and bake/torch. These make for such a great party treat! I recommend deep muffin tins for these (like these ones), rather than fairy cake tins. I also love some fun muffin cases like these, although if you’re only making them for home – try the silicone variation – better for the planet!
For an alternative to these Nutella Filled Chocolate Meringue Cupcakes or for more chocolate recipes, try out these Nutella Filled Cookies or this Chocolate Mocha Cake. For more baking inspiration, and fun videos of me breaking apart my bakes, head on over to my Instagram.
Nutella Filled Chocolate Meringue Cupcakes
Ingredients
- 110 g Unsalted Butter
- 110 g Granulated Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 2 tbsp Cocoa Powder
- 110 g Self Raising Flour Sub for 105g Plain (AP) Flour, and 1 tsp baking powder if you don't have SR Flour.
- 2 tbsp Milk
- 2 tbsp Nutella Optional
For the Meringue
- 2 Egg Whites
- 100 g Granulated Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin with liners.
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar for 3-5 minutes on high, until light and fluffy.
- Add in the eggs, one at a time, mixing in between, and the vanilla extract.
- Gently fold in the flour and cocoa powder until just combined. Add in the milk to loosen the batter a little.
- Scoop the batter into the lined muffin tray. They should be about 2/3rds full. Bake for 18-20 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
- Once cooled, poke holes into the top of each cupcake with a piping nozzle, to remove the 'core' of the cupcake.
- Melt the Nutella in the microwave for 20 seconds (to loosen it), then drizzle it into the holes.
- Preheat the oven to 220C/200C Fan (unless using a blowtorch).
- Make the meringue by whisking the egg whites on high for several minutes, until soft peaks form. Add in the sugar, 1 tbsp at a time whilst still whisking. Do this until all sugar is combined and stiff peaks begin to form.
- Scoop this mixture into a piping bag fitted with a large, round nozzle. Pipe the meringue over the cupcakes. Bake for 3-5 minutes, or torch with a kitchen blowtorch. Let cool slightly, then serve!
