Nutella Cupcakes Recipe

Calling all Nutella lovers! This Nutella Cupcakes recipe is a chocolatey dream come true. Overflowing with rich hazelnut flavor, these moist cupcakes are filled with luscious Nutella and topped with a velvety Nutella buttercream. Whether you’re baking for a birthday, holiday, or cozy Sunday treat, these easy-to-make cupcakes are guaranteed to impress. Yes, Nutella Cupcakes, Nutella Cupcakes, Nutella Cupcakes — you’ll want to shout the name from the rooftops after just one bite!

Why You’ll Love These Nutella Cupcakes

• Fudgy and moist chocolate base
• Surprise Nutella filling in the center
• Smooth, dreamy Nutella buttercream frosting
• Topped with whole hazelnuts for crunch and beauty
• Freezer-friendly and easy to store

Ingredients You’ll Need

Chocolate Cupcakes:

• 1 cup all-purpose flour (127g)
• 1 cup granulated sugar (200g)
• 1/3 cup unsweetened cocoa powder (33g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/2 cup milk (120ml)
• 1/3 cup vegetable oil (80ml)
• 1 tsp vanilla extract
• 1/2 cup hot brewed coffee or water (120ml)

Nutella Buttercream:

• 1 cup unsalted butter, room temperature (226g)
• 2/3 cup Nutella (176g)
• 3 cups powdered sugar (375g)
• 1/4 cup cocoa powder (31g)
• 3 tbsp heavy cream (45ml)
• 1 tsp vanilla extract

Assembly:

• 3/4 cup Nutella (200g)
• 14 hazelnuts (whole or chopped)

Step-by-Step Instructions

Bake the Chocolate Cupcakes

1. Preheat oven to 350ºF (175ºC). Line a muffin tin with cupcake liners.
2. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a bowl.
3. In another bowl, whisk egg, milk, vegetable oil, and vanilla.
4. Pour wet ingredients into dry and mix until just combined.
5. Carefully stir in hot coffee or water. The batter will be thin.
6. Fill cupcake liners only halfway.
7. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cupcakes cool completely.

Make the Nutella Buttercream

1. Beat butter in a large bowl for 2 minutes until creamy.
2. Add powdered sugar, cocoa powder, Nutella, vanilla, and cream.
3. Beat for another 2 minutes until fluffy.
4. Adjust consistency with more sugar or cream as needed.

Fill and Frost

1. Use an apple corer or spoon to remove a bit of the center of each cupcake.
2. Spoon or pipe Nutella into the hole.
3. Pipe buttercream on top. For extra flair, leave the center open and pipe Nutella in the middle.
4. Top with a whole hazelnut and sprinkle with chopped hazelnuts.

Storage Tips

• Store cupcakes in an airtight container in the fridge for up to 4 days.
• Freeze frosted or unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge.

Pro Tips

• Use room temperature butter for perfect buttercream.
• Dutch-processed or natural cocoa both work thanks to the baking powder + soda.
• Don’t overfill your liners; the batter rises!

Questions & Answers

Can I use water instead of coffee in the batter?
Yes! Coffee enhances chocolate flavor, but hot water works fine.

Can I skip the filling?
Sure, but the Nutella center adds an extra wow factor.

What piping tip should I use?
Any will do, but a 2D or large round tip gives beautiful swirls.

Are these cupcakes freezer-friendly?
Yes! Freeze assembled cupcakes or components separately.

Final Bite

These Nutella Cupcakes are decadent, easy to make, and guaranteed to steal the show at any gathering. That fluffy Nutella buttercream and gooey center will have everyone begging for more. So go ahead, grab a jar of Nutella, and treat yourself — you deserve it!

More desserts to love:

Greek Almond Cake Recipe

Berrylicious Strawberry Crunch Cheesecake

Strawberry Shortcake: A Sweet, Fluffy Delight