Nutella Cupcakes are rich, tender chocolate cupcakes filled with a gooey Nutella center and finished with a creamy Nutella buttercream. They’re an irresistible treat for anyone who loves chocolate and hazelnut spread.
Why you’ll love these Nutella Cupcakes:
- Moist chocolate cupcakes – Tender, chocolatey cupcakes made in one bowl without a mixer, with a deep cocoa flavor.
- Fluffy Nutella buttercream – A silky frosting made from butter and cream cheese, packed with Nutella flavor.
- Generous Nutella filling – Each cupcake hides a gooey dollop of Nutella in the center.
Ingredient Overview:
- Nutella – Use your preferred brand of hazelnut spread; off-brand alternatives work well too.
- Salted butter – Adds flavor; substitute unsalted if desired and adjust the salt in the recipe.
- Cake flour – Keeps cupcakes light and tender; ideal for cakes and cupcakes.
- Sour cream – Full-fat sour cream gives the best texture and flavor.
- Milk – 2% works well, but use what you have on hand.
Ingredient Substitutions:
- Sour cream – Full-fat Greek yogurt is a great swap.
- Dairy-free – Use dairy-free butter, milk, and sour cream to make the cupcakes dairy-free.
- Other nut butters – Substitute peanut butter or another nut butter for the filling and frosting if you prefer.
- Vanilla option – Use a vanilla cupcake base with the Nutella frosting for a lighter variation.
How to Make Nutella Cupcakes:
Step 1: Make the cupcake batter. Whisk the dry ingredients in a large bowl. Add the wet ingredients and stir until just combined — the batter will be fairly thin.
Step 2: Bake the cupcakes. Fill each liner about two-thirds full and bake until the tops are set and a toothpick comes out with moist crumbs (see the recipe card for times). Cool the cupcakes on a wire rack and remove them from the pan after a few minutes so they don’t continue baking in the hot tin.
Step 3: Fill the cupcakes. Once completely cooled, core the center of each cupcake with a teaspoon or apple corer and fill with about two teaspoons of Nutella.
Step 4: Make the Nutella frosting. Beat softened butter and cream cheese until smooth, then blend in the Nutella. Add powdered sugar a bit at a time, then stir in vanilla, cocoa powder, heavy cream, and a pinch of salt until you reach a smooth, pipeable consistency. Pipe or spread on the cooled cupcakes.
Serving + Storing:
Store finished cupcakes in an airtight container in the refrigerator for 2–3 days. Remove them from the fridge for 15–30 minutes before serving so the frosting softens slightly. These cupcakes also freeze well, with or without frosting.
Expert Success Tips:
- Don’t overmix – Stir the batter just until combined to keep cupcakes light.
- Fold in Nutella early – Cream Nutella with the butter and cream cheese before adding powdered sugar for the smoothest frosting.
- Cool completely – Never frost warm cupcakes or the frosting will melt.
FAQs:
Yes. Bake and cool the cupcakes and store them in an airtight container for up to one day before filling and frosting. The frosting can be made a day ahead and refrigerated; bring it to room temperature and re-whip briefly before using.
Special Tools:
- Piping tip – An open star tip creates the large swirls shown.
- Piping bag – Reusable or disposable piping bags work well for decorating.
More of my Best Cupcakes:
- Pumpkin Cupcakes with Brown Butter Frosting
- Peach Cupcakes with Cinnamon Cream Cheese Frosting
- Maple Bacon Cupcakes
- Samoa Cupcakes
- Guinness Chocolate Cupcakes
More Nutella Recipes:
- Deep Dish Nutella Dessert Pizza
- Nutella Chocolate Chip Cookie Cups
- Nutella Pop Tarts
- No-Bake Nutella Tart
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Nutella Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1/2 cup hot water (120 g)
- 1/3 cup natural cocoa powder (37 g)
- 1 tsp espresso powder
- 1 cup all-purpose flour (130 g)
- 1/2 cup granulated sugar (105 g)
- 1/2 cup light brown sugar, packed (110 g)
- 1 tsp baking soda (5 g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature (120 g)
- 1/4 cup vegetable oil (54 g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Nutella Filling
- 1 26-ounce jar Nutella
For the Nutella Frosting
- 1 1/2 cups salted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups Nutella
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- 3 tbsp cocoa powder
- 1–2 tbsp heavy cream
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F. Line a cupcake tin with liners.
- Make the batter: Whisk flour and sugars in a large bowl, then add baking soda, baking powder, and salt. Mix hot water with cocoa and espresso powder until smooth and lukewarm. Stir in oil, buttermilk, and vanilla. Lightly beat the egg, add it and the cocoa mixture to the dry ingredients, and whisk gently until just combined.
- Bake: Fill liners two-thirds full (about 42–45 g batter per cupcake). Bake 14–18 minutes, until tops are set and a toothpick comes out with moist crumbs. Remove from pan to a wire rack to cool completely.
- Fill: Core cooled cupcakes and fill each with about 2 tsp Nutella.
- Frost: Beat butter and cream cheese until very creamy, then add Nutella. Mix in powdered sugar a little at a time, then add vanilla, cocoa, heavy cream, and a pinch of salt. Pipe or spread onto cooled cupcakes.
- Serve & store: Enjoy immediately, or refrigerate in an airtight container. Cupcakes stay moist for several days and freeze well.
Nutrition
Nutrition information is an approximation.