Nutella Cupcakes Recipe

Introduction

These Nutella Cupcakes are rich, moist, and filled with creamy hazelnut spread. Topped with a luscious Nutella frosting, they make the perfect treat for any occasion. Easy to bake and irresistibly delicious, these cupcakes will quickly become a favorite.

Ingredients

• 1 cup (125g) all-purpose flour
• ½ cup (60g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk
• 1 cup (240g) Nutella (for filling)
• ½ cup (115g) unsalted butter, softened (for frosting)
• 2 cups (250g) powdered sugar (for frosting)
• ½ cup (120g) Nutella (for frosting)
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt
• Crushed hazelnuts or a drizzle of Nutella (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Step 5: Alternate adding the dry ingredients and milk to the wet mixture in three additions, beginning and ending with the dry ingredients. Mix gently until just combined.
6. Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
8. Step 8: Transfer the Nutella to a piping bag or a ziplock bag with a small corner cut off for filling the cupcakes.
9. Step 9: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in Nutella, heavy cream, vanilla extract, and a pinch of salt until smooth and fluffy.
10. Step 10: Using a knife or cupcake corer, hollow out the center of each cooled cupcake, then fill the holes with Nutella.
11. Step 11: Pipe the Nutella frosting generously on top of each cupcake. Garnish with crushed hazelnuts or a drizzle of Nutella if desired.

Tips & Variations

• For extra moisture, substitute half of the whole milk with buttermilk.
• Try adding a pinch of instant espresso powder to the batter to enhance the chocolate flavor.
• To make frosting lighter, you can replace heavy cream with milk, but the texture may be slightly less fluffy.
• Use mini Nutella jars for easy filling at a party or gathering.

Storage

Store these cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Before serving chilled cupcakes, allow them to come to room temperature or warm slightly to enhance the Nutella flavor and soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different chocolate spread instead of Nutella?

Yes, you can substitute Nutella with any other hazelnut or chocolate spread you prefer. Just ensure it has a similar consistency for easy filling and frosting.

How do I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes and store them properly in an airtight container. You can also brush the cupcake tops with a light syrup to add moisture before filling and frosting.

Nutella Cupcakes Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

Delightfully rich and moist Nutella Cupcakes filled and topped with creamy Nutella frosting, perfect for chocolate lovers seeking a luscious treat. These cupcakes combine the deep flavor of cocoa with the smooth, hazelnut goodness of Nutella, topped with optional crushed hazelnuts for added texture.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup (125g) all-purpose flour
• ½ cup (60g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) whole milk

For the Nutella Filling:

• 1 cup (240g) Nutella

For the Nutella Frosting:

• ½ cup (115g) unsalted butter, softened
• 2 cups (250g) powdered sugar
• ½ cup (120g) Nutella
• 2 tablespoons (30ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Crushed hazelnuts or a drizzle of Nutella (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This blend forms the chocolatey foundation of the cupcakes.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture turns light and fluffy, creating a smooth base for the batter.
4. Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for enhanced flavor.
5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and whole milk to the butter mixture in three parts, beginning and ending with the dry ingredients, mixing gently to avoid overworking the batter.
6. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cupcakes cool completely on a wire rack.
7. Prepare Nutella Filling: Transfer the Nutella to a piping bag or a resealable ziplock bag with a small corner cut off to easily fill the cupcakes later.
8. Make Nutella Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in Nutella, heavy cream, vanilla extract, and a pinch of salt until the frosting is smooth, fluffy, and spreadable.
9. Hollow Out Cupcakes and Fill: Using a knife or cupcake corer, carefully hollow out the center of each cooled cupcake. Pipe the prepared Nutella filling into the hollowed center.
10. Frost and Garnish: Pipe the Nutella frosting generously on top of each cupcake. Garnish with crushed hazelnuts or a drizzle of Nutella for an extra touch of indulgence.
11. Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week to maintain freshness.

Notes

• Make sure the eggs and butter are at room temperature for optimal mixing and texture.
• If you don’t have a cupcake corer, a small knife can be used carefully to hollow out the center.
• Allow cupcakes to cool completely before filling and frosting to prevent melting.
• Crushed hazelnuts add a delightful crunch but can be omitted for nut allergies.
• You can substitute whole milk with any milk alternative if desired, though whole milk yields a richer taste.

Keywords: Nutella cupcakes, chocolate cupcakes, Nutella frosting, filled cupcakes, chocolate dessert, easy cupcake recipe