Oreo Nutella Wine Cupcake Recipe!
Updated: Oct 20, 2019
No. Really. We have a recipe for Oreo Nutella Wine Cupcakes! This little gem came to us from Illumination PR and their client Nuvino. We tried to secure a sample of Nuvino, but one wasn’t available. We still think the recipe is pretty cool and would make for some good content… so here it is! This isn’t a paid endorsement or brand recommendation… so feel free to substitute with your favorite *red wine*!
For the cupcakes:
1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
¼ cup brown sugar
2 tablespoons granulated sugar
¼ cup of your favorite Red Blend Wine
½ teaspoon vanilla extract
¼ cup Nutella
For the filling:
½ cup Nutella
For the frosting:
1 cup red wine, any kind you like
¼ cup granulated sugar
½ cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
salt, to taste
Preheat oven to 350 degrees F. Line 10 muffin cups with cupcake liners. Set aside.
The cupcakes: In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In a large bowl, cream the butter and sugars together until fluffy. Add the egg and beat to combine. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Stir in Nutella and Nuvino’s Red Blend until evenly combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Place an Oreo cookie on the bottom of each cupcake liner. Pour batter over each Oreo cookie and fill each cupcake liner about ¾ of the way full. Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
The filling: In a ziplock bag, place the Oreos and use a mallet to crush the cookies into small pieces. In a small bowl, combine Nutella with crushed Oreos. Set aside.
The frosting: In a small saucepan, combine Nuvino’s Red Blend and sugar. Cook over medium heat, stirring, until sugar dissolves and wine comes to a boil. Reduce heat and simmer for 20 minutes (until the liquid is reduced to about ¼ cup or a light syrup texture). Let to cool.
Beat the butter until until smooth and creamy. Slowly add in powdered sugar (1/2 cup at a time), vanilla, and ¼ cup of prepared wine syrup. Beat until no lumps remain. Taste the frosting and add salt to cut the sweetness, if you prefer.
Assembling the cupcakes: Cut out the center of each cupcake with a sharp knife. Fill the cupcakes with Nutella & Oreo filling. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Enjoy!