Happy Friday! Today is April Fool’s Day and I’m celebrating with these cupcakes inspired by two of my favorite tricksters–Chip ‘n Dale! Given the chipmunks’ love of nuts, I immediately thought a Nutella dessert would be the perfect fit. Chip ‘n Dale’s Nutella Cupcakes are rich chocolate cupcakes filled and topped with Nutella frosting!
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For these cupcakes, I used my favorite chocolate cupcake recipe, which pairs perfectly with a variety of fillings and frostings. Start by combining the sugar, flour, baking soda, baking powder, salt, and cocoa powder in a large bowl.
Add the egg, milk, oil, and vanilla extract. Beat on medium speed until folly combined, about 2 minutes, then stir in the boiling water. The batter will be thin and runny.
Pour the batter into a muffin pan lined with brown cupcake liners. For these, I used some leftover brown foil wrappers I had from making these Belle Cupcakes. I previously found the wrappers at Michaels, but there are some other non-foil options available online.
Bake the cupcakes at 350 F for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cupcakes have cooled, use an apple corer to remove the center of each cupcake. Set aside while you make the frosting and decorations.
To make the ears, I cut out oval ear shapes from light brown and peach fondant. I used the colors from Wilton’s 4-Pack Neutral Colors Fondant Set. First, knead a small amount of light brown fondant until moldable. Place it onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness. Use a knife to cut out half oval shapes to make the chipmunk ears. Set on a piece of wax paper.
Next, knead a small amount of peach fondant until moldable. Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness. Use a knife to cut out smaller half oval shapes to make the inside portion of the chipmunk ears. Gently press the peach shapes into the larger light brown ears. Place the ears on a sheet of wax paper until ready to assemble.
To make the teeth, I used some of the white fondant from that set. First, knead a small amount of white fondant until moldable. Place it onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness. Use a knife to cut out a thin rectangle of fondant. Cut some of the fondant into smaller rectangles, to make Dale’s two teeth. And leave some in longer rectangles to make Chip’s teeth. Set on a piece of wax paper until ready to assemble.
To make eyes, I used some leftover white M&Ms from their Valentine’s Day mix for the eyes and drew on pupils using a black edible food marker. You could also use candy eyes or cut out ovals from the white fondant and draw pupils on the fondant.
To make the frosting, place the butter into a medium bowl and beat until smooth. On low speed, add the Nutella, powdered sugar, vanilla extract, and milk and beat until combined.
Beat the frosting on medium-high speed until fluffy. Transfer to a piping bag fitted with a large star piping tip.
To assemble the cupcakes, pipe the frosting into the centers of the cupcakes. Then, pipe a large swirl onto the tops of each cupcake. Place two fondant ears on the top back of each cupcake and two eyes near the top and a brown or red peanut M&M under the eyes. Place one fondant tooth (for Chip) or two fondant teeth (for Dale) under the M&M nose.
Enjoy Chip ‘n Dale’s Nutella Cupcakes! Happy April Fool’s Day!
Chip ‘n Dale’s Nutella Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup granulated sugar
- ½ cup + 6 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
Nutella Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¾ cup Nutella
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Decorations
- red and brown peanut M&Ms
- white regular M&Ms
- white fondant
- light brown fondant
- peach fondant
- black edible food marker
Equipment
- 1 piping bag
- 1 large star piping tip
- brown cupcake liners
Instructions
Chocolate Cupcakes
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Preheat the oven to 350 F. Line a muffin pan with cupcake liners.
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In a large bowl, combine the sugar, flour, baking soda, baking powder, salt, and cocoa powder.
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Add the egg, milk, oil, and vanilla extract and beat on medium speed until fully combined, about 2 minutes.
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Stir in boiling water. The batter will be thin and runny.
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Pour batter into the prepared cupcake liners and bake for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
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Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Once cupcakes have cooled, use an apple corer to remove the center of each cupcake.
Nutella Frosting
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In a medium bowl, beat the butter until smooth.
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On low speed, add the Nutella, powdered sugar, vanilla extract, and milk and beat until combined.
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Beat the frosting on medium-high speed until fluffy. Transfer to a piping bag fitted with a large star piping tip.
Fondant Ears
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Knead a small amount of light brown fondant until moldable.
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Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness.
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Use a knife to cut out half oval shapes to make the chipmunk ears. Set on a piece of wax paper.
-
Knead a small amount of peach fondant until moldable.
-
Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness.
-
Use a knife to cut out smaller half oval shapes to make the inside portion of the chipmunk ears. Gently press the peach shapes into the larger light brown ears.
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Place ears on a sheet of wax paper until ready to assemble.
Fondant Teeth
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Knead a small amount of white fondant until moldable.
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Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness.
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Use a knife to cut out a thin rectangle of fondant. Cut some of the fondant into smaller rectangles, to make Dale’s two teeth. And leave some in longer rectangles to make Chip’s teeth. Set on a piece of wax paper until ready to assemble.
Candy Eyes
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Use a black edible food marker to draw pupils onto the centers of the white M&Ms. You could also use candy eyes, or cut round eyes out of the white fondant and draw onto those.
Assembly
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Pipe the frosting into the center of the cupcakes.
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Pipe a large swirl of frosting onto each of the filled cupcakes.
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Place two fondant ears on the top back of each cupcake.
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Place two eyes near the top and a brown or red peanut M&M under the eyes.
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Place one fondant tooth (for Chip) or two fondant teeth (for Dale) under the M&M nose.