Stuffed Nutella Cupcakes
Nutella lovers, you have got to try these Nutella cupcakes! These extra moist chocolate cupcakes are filled with Nutella, then topped with the best Nutella buttercream. These Nutella stuffed cupcakes are perfect for birthday parties. Plus, you can easily make them dairy-free!
Equipment
- cupcake liner
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened Dutch processed cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 egg
- ½ cup water, hot
- ½ cup sunflower or canola oil (or other neutral oil)
- ¼ cup milk (regular or dairy free)
- 1 teaspoon vanilla extract
Nutella Filling
- ½ cup Nutella or vegan chocolate hazelnut spread
Nutella Buttercream
- 1 cup butter, softened (regular or dairy free)
- ⅔ cup Nutella or vegan chocolate hazelnut spread
- 2 cup 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 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.
Notes
Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.
Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Storage: Once the cupcakes are frosted, store them in an airtight container at room temperature for up to 2 days or the fridge for 4 days.
Nutrition
Calories: 565kcal | Carbohydrates: 65g | Protein: 4g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 269mg | Potassium: 229mg | Fiber: 4g | Sugar: 52g | Vitamin A: 748IU | Calcium: 58mg | Iron: 3mg