Chocolate Cupcakes with Nutella Centers and Whipped Ganache

“I want chocolate”.  That’s all he had to say and instantly, my mind began churning out ideas for sinfully chocolate desserts to make. Considering this blog is called “Jillian Cupcake” and I hadn’t posted any cupcakes yet, I knew what had to be done.

These cupcakes are over the top with devil’s food cake, Nutella filling and whipped chocolate ganache on top.  Surprisingly, they were super easy to make and will satisfy even the most extreme chocolate craving.

I started by preparing a devil’s food cake mix. Yes, I use cake mix sometimes. No, I am not ashamed. Please, don’t call the food police. The secret to making a chocolate cake mix delicious is to add a little bit of a complementary flavoring, such as cooled coffee instead of the water, a pinch of red pepper, or like I chose this time, a pinch of cinnamon in the batter.

I just added a dash, maybe 1/8 of a teaspoon if you like to measure. It’s not enough to be a strong cinnamon flavor, but it adds a complexity to the chocolate that makes it more dimensional or even a bit more sophisticated. After the cupcakes cool, use a small spoon to scoop out a bit of the center. Fill the hole with Nutella, then put the little bit of cake you scooped out back on top press it down so the top is nearly smooth. Sorry, I couldn’t get any clear photos of this process.

The whipped ganache tastes outrageously decadent, but really couldn’t be easier and only has two ingredients. Measure (by weight!) equal parts heavy cream and semi sweet chocolate chips.  Heat the cream until it just begins to boil then immediately turn off the heat. Add the chocolate chips and stir until they are completely melted. Transfer the mixture to a heatproof bowl and set it in a larger bowl of ice water. Whisk the cooling chocolate every five minutes. You’ll be able to see it thickening as it cools, whisking will help it cool evenly so you don’t end up with a hard layer around the bowl and a liquid center. As the mixture approaches the consistency of pudding, whisk vigorously to incorporate air. The ganache will turn a slightly lighter color. I prefer to whisk this by hand instead of in a mixer because the mixer can easily over-beat it and it will separate, like cream, into chocolate butter, which sounds much better than it is.  You can’t fix it if you whip it too far, but you won’t have to worry if you whisk by hand.  Load the whipped ganache into a piping bag with a closed star tip. Starting at the outer edge of the cupcake, pipe a spiral towards the center. Or you can just dollop some onto each cupcake with a spoon then use a small knife to spread it out. They will be just as delicious.

If you love dark chocolate, you will love this frosting. Whipping it gives it a lighter texture, compared to normal ganache which has more of a fudgy consistency.

Cinnamon scented chocolate cake, rich Nutella centers and airy whipped chocolate ganache on top. These cupcakes are a chocoholic’s dream come true.



  1. ddd,
    i want one. NOW!!!

  2. mmm i want one they look delicoious who ever invented these
    are geniuses

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