Nutella Cupcakes are moist chocolate cupcakes filled with Nutella and topped with creamy Nutella frosting. They are delicious and easy to make!
This recipe for Nutella cupcakes is for all Nutella fans! They’re moist chocolate cupcakes with a Nutella filling. We’re topping them off with Nutella buttercream.
Chocolate cupcakes and Nutella are both amazing and taste extra delicious together!
For more Nutella desserts recipes, try my banana Nutella bread, Nutella fudge brownies, and banana and Nutella cookies.
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Why We Love This Recipe
- These cupcakes are full of Nutella flavor. They’re a chocolate lover’s dream just like my peanut butter chocolate cupcakes and chocolate and fudge cupcakes.
- You can make this easy recipe for Nutella cupcakes with simple ingredients from your pantry!
- Nutella stuffed cupcakes are a crowd favorite. Nutella filled cupcakes are such a treat to bite into just like these banana cream cupcakes and blueberry filled cupcakes!
Ingredients
Below are useful notes about some of the ingredients needed for this Nutella cupcakes recipe.
- Flour– Use all-purpose flour or cake flour. Cake flour will give the cupcakes an even softer texture.
- Vegetable oil-For the cupcake batter.
- Unsalted butter-We’re using room temperature unsalted butter for the frosting.
- Eggs- Use 2 large, room temperature eggs. Eggs adds structure, flavor, and moisture to the cupcakes.
- Powdered sugar: I recommend sifting your powdered sugar to make sure you don’t end with lumps in your frosting.
- Nutella: Nutella is a delicious chocolate hazelnut spread. We are piping it into the baked cupcakes and adding it to the frosting. I recommend store bought Nutella. Any brand of chocolate hazelnut spread will work. You can also use it to make my cinnamon nutella rolls and peanut butter and nutella cake.
- Heavy cream or milk: I prefer heavy cream for the frosting. Whole milk also works.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in canola oil or avocado oil in place of the vegetable oil.
- Use full fat plain yogurt in place of the sour cream.
- Top cupcakes with mini or regular chocolate chips, chopped hazelnuts, or chocolate sprinkles for decoration!
Instructions
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Step 1: (Photo 1 above)Whisk together the eggs, yolk, oil, sour cream, milk and vanilla.
Step 2: (Photo 2 above) Combine the dry ingredients in a large bowl. Stir wet ingredients into the dry ingredients.
Step 3: (Photo 3 above) Line a muffin pan with 12 cupcake liners. Fill 1/2 way with cupcake batter. Bake at 350°F for about 16-18 minutes.
Step 4: (Photo 4 above) Use a cupcake corer to remove the center of each cupcake. Fill each cupcake with 1-2 teaspoons of Nutella.
Step 5: (Photo 5 above)Beat the butter on medium high speed for one minute. Add the Nutella and beat the Nutella and butter for a minute. With the mixer on low speed, add the powdered sugar, vanilla, heavy cream or milk and salt. Increase the speed and beat for two more minutes or until creamy, light and fluffy.
Step 6: (Photo 6 above) Frost the cupcakes and enjoy!
Expert Tips
- Be sure to sift powdered sugar for the Nutella frosting. Powdered sugar will remove lumps.
- I recommend using a cupcake corer. They are inexpensive. They’re also really useful if you like to make filled cupcakes like these berry filled cupcakes!
Recipe FAQs
Place the empty piping bag in a large drinking glass. Fold the sides of the bag over the rim to keep the bag open.
Store plain cupcakes in an airtight container at room temperature for up to 2 days. Store filled and frosted cupcakes in an airtight container at room temperature for up to 8 hours or in the refrigerator for up to 3 days.
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Nutella Cupcakes
Ingredients
Chocolate Cupcakes
- ¾ cup (93 g) all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (43 g) unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ⅓ cup (78 ml) vegetable oil
- 2 large eggs room temperature
- ¼ cup (57 g) sour cream room temperature
- ¼ cup (59 ml) whole milk room temperature
- 2 teaspoons vanilla extract
Nutella Filling
- ½ cup (150 g) Nutella about 2 teaspoons per cupcake
Nutella Frosting
- ½ cup (113 g) unsalted butter room temperature
- ½ cup (150 g) Nutella
- 2 cups (240 g) powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 tablespoon (14.79 ml) heavy cream or milk or as needed
- 1 pinch (1 pinch) salt
Instructions
Chocolate Cupcakes
- Preheat oven to 350 F. Line muffin pan with paper liners.
- In a large bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt then whisk to combine. Set aside.
- In a large mixing bowl, whisk the eggs, oil, sour cream, milk and vanilla extract until combined.
- Use a rubber spatula to gradually stir the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix.
- Pour a little less than ¼ cup of batter into each cupcake liner (they should be between ½ to ⅔ full). Bake at 350℉ for 16-18 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake.
- Remove cupcakes from the pan. Set them on a wire rack to cool completely.
Filling the Cupcakes
- Once cooled, use a cupcake corer (or use the wide end of a large piping tip or a small paring knife) to carve out a hole on top and to remove the center of each cupcake. Be sure not to cut all the way to the bottom if using a knife. Save the centers or snacking!
- Spoon the Nutella into a piping bag without a tip or in a zip lock sandwich bag. Snip off one of the corners and pipe about 2 teaspoons worth of Nutella in each cupcake.
Nutella Frosting
- In a large mixing bowl or the bowl of an electric mixer with the paddle attachment, beat the butter on medium high speed for one minute. Add the Nutella and beat the Nutella and butter for a minute.
- With the mixer on low speed, add the powdered sugar, vanilla, heavy cream or milk and a pinch of salt. Increase the speed to medium high and beat for two more minutes or until creamy, light and fluffy.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Jenny
These Nutella cupcakes are simply amazing! I made them and everyone loved them … if you haven’t made them yet you’re missing out
Natalie
Thanks so much for making these Nutella cupcakes Jenny! So glad they were a hit! XO Natalie