Nutella Wafer Cupcake Cappuccino Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Line a standard muffin tin with 6 cupcake liners (this recipe yields ~6 regular cupcakes).

In a medium bowl whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda and salt until well combined.

In a separate bowl whisk the egg, milk, vegetable oil and vanilla extract until smooth. Stir in 3 tablespoons Nutella until incorporated.

Add the wet ingredients to the dry ingredients and stir just until combined. Pour in the hot water slowly while stirring — batter will be thin. Mix until uniform.

Divide batter evenly among the prepared liners (about 2/3 full). Bake 16–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Warm 3/4 cup Nutella gently in a heatproof bowl set over a pan of simmering water or 10–15 seconds in the microwave until runny but not too hot (this will be used to coat the inside of the serving cup).

For the frosting: Beat softened butter until creamy. Add the remaining warmed Nutella (reserve ~1 tablespoon for drizzle) and beat to combine. Gradually add powdered sugar, beating on low until incorporated, then add heavy cream and vanilla and beat 1–2 minutes until light and spreadable. If too stiff, add an extra teaspoon of cream; if too loose, add a little more powdered sugar.

Spoon about 1–2 teaspoons of the warmed Nutella into the bottom and inner sides of each serving cup, swirling with the back of the spoon to create an attractive Nutella-lined cup. Let set for 2–3 minutes.

Using an offset spatula or piping bag fitted with a large round tip, frost each cooled cupcake with Nutella buttercream. You want a generous swirl so it sits nicely on top of the drink.

Brew 1 shot of espresso and place in the Nutella-lined serving cup.

Warm and steam 6 oz milk until 150–160°F (65–70°C) and froth to produce microfoam. If you don't have a steam wand, heat milk and froth with a handheld frother or vigorously shake in a sealed jar then pour over a mesh to remove large bubbles.

Stir 1 tablespoon Nutella and 1 teaspoon sugar into the espresso until dissolved. Pour the steamed milk over the espresso, holding back foam with a spoon, then spoon foam on top to make a cappuccino.

Place a frosted gourmet cupcake gently on top of the cappuccino so it rests on the foam (you can also invert the cupcake slightly so frosting faces up and sits centered).

Top around the cupcake with a generous dollop of whipped cream. Drizzle extra Nutella over the whipped cream and cupcake (warm slightly if needed for a thin drizzle).

Sprinkle 1–2 tablespoons of crushed wafer cookies over the whipped cream and cupcake for crunch and visual appeal. Dust lightly with cocoa powder if desired.

Serve immediately with a small spoon and napkin. Encourage guests to enjoy photos — the Nutella-lined cup with frosting, wafers and cupcake makes a very photogenic beverage.