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Chip 'n Dale's Nutella Cupcakes on a plate with plush Chip 'n Dales behind it

Chip ‘n Dale’s Nutella Cupcakes

It’s April Fool’s Day! Celebrate with these Chip ‘n Dale Nutella cupcakes! These nutty chocolate cupcakes are filled and topped with Nutella frosting and Chip ‘n Dale candy decorations!
Course Dessert
Keyword Nutella
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 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

  1. Preheat the oven to 350 F. Line a muffin pan with cupcake liners.
  2. In a large bowl, combine the sugar, flour, baking soda, baking powder, salt, and cocoa powder.
  3. Add the egg, milk, oil, and vanilla extract and beat on medium speed until fully combined, about 2 minutes.
  4. Stir in boiling water. The batter will be thin and runny.
  5. 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.
  6. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Once cupcakes have cooled, use an apple corer to remove the center of each cupcake.

Nutella Frosting

  1. In a medium bowl, beat the butter until smooth.
  2. On low speed, add the Nutella, powdered sugar, vanilla extract, and milk and beat until combined.
  3. Beat the frosting on medium-high speed until fluffy. Transfer to a piping bag fitted with a large star piping tip.

Fondant Ears

  1. Knead a small amount of light brown fondant until moldable.
  2. Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness.
  3. Use a knife to cut out half oval shapes to make the chipmunk ears. Set on a piece of wax paper.
  4. Knead a small amount of peach fondant until moldable.
  5. Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness.
  6. 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.
  7. Place ears on a sheet of wax paper until ready to assemble.

Fondant Teeth

  1. Knead a small amount of white fondant until moldable.
  2. Place onto a flat surface lightly dusted with powdered sugar. Roll out to about ¼ inch thickness.
  3. 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

  1. 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

  1. Pipe the frosting into the center of the cupcakes.
  2. Pipe a large swirl of frosting onto each of the filled cupcakes.
  3. Place two fondant ears on the top back of each cupcake.
  4. Place two eyes near the top and a brown or red peanut M&M under the eyes.
  5. Place one fondant tooth (for Chip) or two fondant teeth (for Dale) under the M&M nose.