Nutella Cheesecake Cupcakes are a divine and indulgent dessert that combines the rich flavors of Nutella, creamy cheesecake, and a delectable Oreo crust. These delectable treats are perfect for any occasion, from family gatherings to special celebrations. The delightful combination of chocolatey Oreos, smooth cream cheese, and the beloved hazelnut spread, Nutella, makes these cupcakes a true delight for dessert lovers.

The history of Nutella dates back to the 1940s in post-World War II Italy when cocoa was scarce, and Pietro Ferrero, a pastry maker from Piedmont, created a spread using hazelnuts to extend the limited chocolate supply. The spread was initially known as “Pasta Gianduja” and was later renamed “Nutella” in the 1960s. Nutella quickly gained popularity and became a beloved spread worldwide.

The concept of combining Nutella with cheesecake is a brilliant innovation that brings together two beloved desserts. Cheesecake, with its creamy and velvety texture, provides the perfect canvas to showcase the delightful flavors of Nutella. The addition of an Oreo crust adds a delightful crunch and complements the creamy cheesecake filling beautifully. Nutella Cheesecake Cupcakes are a delightful and irresistible treat that is sure to please anyone with a sweet tooth.

INGREDIENTS

• 12 Oreos, finely crushed
• 1 1/2 Tbsp salted butter, melted
• 6 Tbsp granulated sugar
• 1 1/2 Tbsp all-purpose flour
• 12 oz cream cheese, well softened
• 2 large eggs
• 1/4 cup milk
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 cup Nutella

Topping:

• 1 cup heavy cream
• 3 Tbsp powdered sugar
• 1/4 cup chopped, toasted hazelnuts
• Chopped chocolate, for garnish

INSTRUCTIONS

1. Preheat the oven to 325 degrees. In a mixing bowl, blend together the crushed Oreos and melted butter. Divide the mixture evenly among 12 paper-lined muffin cups, adding a heaping 1 Tbsp to each. Press the crumbs into an even layer. Bake in the preheated oven for 5 minutes. Remove from the oven and allow to cool while preparing the filling.
2. In a mixing bowl, whisk together the granulated sugar and flour. Add the well-softened cream cheese and, using an electric hand mixer, whip just until smooth. Blend in the eggs. Add in the milk, sour cream, and vanilla, and mix just until combined. Then, add the Nutella and mix just until combined.
3. Tap the bowl forcefully against the countertop about 30 times to release some of the air bubbles. Divide the mixture among the muffin cups, pouring over the crusts and filling each cup nearly full with about 1/4 cup of batter in each. Bake in the 325-degree oven for 20 – 24 minutes until the centers only jiggle slightly.
4. Remove the cupcakes from the oven and allow them to cool at room temperature for 30 minutes. Then, cover them loosely with plastic wrap or foil and transfer them to the refrigerator to chill for 3 hours. Serve with sweetened whipped cream, toasted hazelnuts, chopped chocolate, or more Nutella. Store the cupcakes in the refrigerator in an airtight container.
5. In a mixing bowl, using an electric hand mixer, whip the heavy cream on high speed until soft peaks form. Add in the powdered sugar and whip until stiff peaks form. Store the whipped cream in the refrigerator.

Indulge in the creamy and chocolatey goodness of Nutella Cheesecake Cupcakes, topped with a luscious whipped cream and garnished with toasted hazelnuts and chopped chocolate. These cupcakes are a delightful and decadent treat that will surely impress your family and guests!