Stuffed Nutella Cupcakes
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Nutella lovers, you have got to try these Nutella cupcakes! These extra moist chocolate cupcakes are filled with Nutella, then topped with the best creamy, silky smooth Nutella buttercream. They are total decadence, but not too sweet! I’ve tested them with regular dairy ingredients as well as dairy free to make sure they work both ways.
As a certified Nutella lover (I think my own homemade vegan Nutella proves how much I love chocolate and hazelnut together!), I had to make some Nutella cupcakes.
Each chocolate cupcake is packed with so much Nutella flavor, and I love decorating them with a drizzle of Nutella and chopped hazelnuts! If you loved my chocolate fudge cupcakes, then you definitely have to try these.
These chocolate Nutella cupcakes are honestly just perfect for any occasion. The cupcake base is made with oil, which keeps them perfectly soft and moist for days.
Ingredient Notes
- Nutella: You can use regular smooth Nutella or vegan Nutella.
- Butter and milk: Feel free to use regular dairy or make the cake completely dairy free. The dairy free milk options I recommend for the cupcakes are oat or soy!
How To Make Cupcakes with Nutella
Combine all the dry ingredients.
Add wet ingredients.
Bake!
Fill the cupcakes with Nutella.
Make the Nutella buttercream frosting!
Decorating Your Cupcakes
Who else loves decorating cupcakes? I recommend piping the frosting as a swirl on top of each cupcake. Melt the chocolate hazelnut spread in the microwave and drizzle it over with a spoon. Finally, sprinkle over some roasted chopped hazelnuts!
You could also decorate them with shaved chocolate curls, chocolate sprinkles, or a Ferrero Rocher!
Recipe Developer Tips
- You can use store-bought Nutella, and some grocery stores will have their own brand of chocolate hazelnut spread. You can also make your own homemade Nutella!
- Only fill up the liners so they’re ⅔ full. You don’t want them to overflow when baking!
More Nutella Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Stuffed Nutella Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (43 g) unsweetened Dutch processed cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 egg
- ½ cup (113 ml) water, hot
- ½ cup (108 ml) sunflower or canola oil (or other neutral oil)
- ¼ cup (63 ml) milk, (regular or dairy free)
- 1 teaspoon vanilla extract
Nutella Filling
- ½ cup (152 g) Nutella or vegan chocolate hazelnut spread
Nutella Buttercream
- 1 cup (158 g) butter, softened, (regular or dairy free)
- ⅔ cup (203) Nutella or vegan chocolate hazelnut spread
- 2 cup (240 g) powdered sugar (icing sugar)
- 1 tsp vanilla extract
- pinch of salt
- 1½ Tbsp milk, if needed, (regular or dairy free)
For Topping (optional)
- ¼ cup (76 g) Nutella or vegan chocolate hazelnut spread
- roasted hazelnuts, finely chopped
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.
- In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
- Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
- Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack until cooled completely.
Nutella Filling
- Once the cupcakes have cooled completely, use a cupcake corer or a small pairing knife to core the middle of the cupcakes (around ¾"), being careful not to cut down to the bottom of the cupcake so the filling doesn't come out of the bottom! See photos in the post above for reference.
- You can choose to reserve the top of the cake core to place no top and seal in the Nutella filling, but it is not necessary.
- Put the Nutella into a piping bag or a ziploc bag with the bottom corner cut out of it. You can also just use a spoon to scoop but I find that the bag method is easier! Fill each cupcake with Nutella.
Nutella Buttercream
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter and chocolate hazelnut spread until smooth and combined.
- Add the vanilla extract and the icing sugar, ¼ cup at a time until it’s the consistency you like. If you think the buttercream gets too thick, you can add 1 tablespoon of milk at a time until it’s the consistency you want. If the frosting gets too thin, add ¼ cup of confectioners’ sugar at a time. Taste and add a pinch of salt if desired.
- Pipe or spread the buttercream onto the cupcakes.
- To decorate, melt a few tablespoons of chocolate hazlenut spread in the microwave then spread over the cake. Sprinkle the top with chopped roasted hazelnuts if desired.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon