Nutella Cupcakes
A delicious chocolate and Nutella flavored cupcake filled with creamy Nutella and topped with a Nutella buttercream. This homemade cupcake is going to check all the right boxes if you’re a chocolate and hazelnut lover!
Nutella is one of my all-time favorite treats. Whether it’s in these delicious moist cupcakes, spread on toast, drizzled on top of my weekend pancakes or spread over a banana, it tastes good no matter the time of day.
But everything really is better is cupcake form so I will admit that this is definitely my favorite way to eat it!
These cupcakes have a delicious Nutella center and are topped with a Nutella buttercream. They are truly delicious and the perfect treat for all you chocolate and hazelnut lovers!
Why This Recipe Works
- The cupcake is soft, moist and filled with chocolate and Nutella flavor
- The filling adds that extra punch of Nutella so that you don’t forget what they are all about!
- The Nutella buttercream adds the perfect sweetness to round it all out.
- While the chopped hazelnuts on top are optional, I highly recommend adding them. The crunch adds a wonderful texture that contrasts with the softness of the cake and creaminess of the frosting.
Ingredients
- Butter
- Cocoa Powder
- Flour
- Eggs
- Baking Powder
- Nutella
- Confectioner’s Sugar
- Heavy Cream
- Not pictured: boiling water and chopped hazelnuts
I love how simple this recipe is! By taking a basic chocolate cupcake recipe and adding Nutella, we have the base of the cupcake. Then an equally simply Nutella buttercream using confectioner’s sugar, heavy cream and Nutella pulls it all together.
Variations
- Lower the sugar content by using an alternative hazelnut spread such as Artisana Cocoa and Hazelnut spread or Proteinella.
Instructions
- Add the cocoa powder and boiling water to a large mixing bowl and mix with a metal spoon until no lumps remain.
- Add all remaining cupcake ingredients and beat with an electric hand whisk until completely combined, scraping down the sides of the bowl as needed.
- Transfer the mixture into your prepared cupcake pan. Each cupcake liner should be approximately â…” of the way full.
- Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- To make the Nutella buttercream frosting, add the butter to a large mixing bowl and beat until smooth and creamy.
- Sift in the powdered sugar a little at a time, beating after each addition.
- Add the heavy cream, one tablespoon at a time, until a spreadable/pipeable consistency is reached.
- Add the Nutella and beat again until well combined.
- To assemble the cupcakes, Use a small knife, apple corer, or the wide end of a piping nozzle, to cut holes in the center of each cupcake. The hole should go about ¾ of the way through the cake but not all the way to the bottom.
- Fill each hole to the top with Nutella.
- Spread or pipe swirls of the Nutella frosting on top of each cupcake.
- Top with a sprinkle of chopped hazelnuts (optional).
Storage
These Nutella cupcakes can be stored at room temperature in an airtight container for up to 4 days.
Frequently Asked Questions
If you’re feeling really indulgent, place a Ferrero Rocher right on top of the frosting or drizzle with even more Nutella (just warm it up, first!).
The combination of Nutella and chocolate with that dreamy frosting makes these cupcakes irresistible. When that chocolate craving hits but you want something a little special, this is going to be the cupcake recipe that hits all the right notes for you!
Nutella Cupcakes
Ingredients
For the cupcakes
- ¼ cup cocoa powder
- ¼ cup boiling water
- 3 large eggs at room temp
- ¾ cup unsalted butter at room temp
- ¾ cup + 3 tbsp sugar
- 1 cup all purpose flour
- 2 tsp baking powder
Cupcake Filling
- ½ cup Nutella
For the frosting
- 1 cup butter at room temp
- 3 cups powdered sugar
- 3 tablespoons heavy cream or milk
- ¾ cup Nutella
- finely chopped hazelnuts to decorate optional
Instructions
To Make The Cupcakes
- Preheat the oven to 350°F/180°C and prep a 12 hole cupcake pan with cupcake liners.
- Add the cocoa powder and boiling water to a large mixing bowl and mix with a metal spoon until no lumps remain.
- Add all remaining cupcake ingredients and beat with an electric hand whisk until completely combined.
- Transfer the mixture into your prepared cupcake pan. Each cupcake liner should be approx. â…” of the way full.
- Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- Leave the cupcakes in the pan for 5-10 minutes before transferring to a wire rack to cool completely (about 1 hour).
To Make The Frosting
- Add the butter to a large mixing bowl and beat with an electric hand whisk until smooth and creamy.
- Sift in the powdered sugar a little at a time, beating after each addition. If the frosting is too dry, you can add a splash of milk until a spreadable/pipeable consistency is reached.
- Add the Nutella and beat again until well combined.
Assemble The Cupcakes
- Using a small knife or the wide end of a piping nozzle, cut holes in the center of each cupcake. The hole should go about ¾ of the way through the cake but not all the way to the bottom.
- Fill each hole to the top with Nutella.
- Spread or pipe swirls of the Nutella frosting on top of each cupcake.
- Top with a sprinkle of chopped hazelnuts (optional).
Notes
How does it taste?: Fluffy, chocolatey cupcakes with a sweet and indulgent Nutella frosting and filling.
Substitutions: You can sub gluten free flour if necessary. A dairy free Nutella alternative/dairy free butter could also be used.
