Nutella Cupcakes

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These Nutella Cupcakes are for Nutella lovers! These super soft and moist chocolate cupcakes are filled with Nutella and topped with a Nutella buttercream. In the center of the buttercream is even more Nutella and a sprinkle of chopped hazelnuts.

These Nutella Cupcakes are super easy and delicious! They look fancy but don't take long to put together. The Nutella buttercream is silky smooth and the Nutella filling in the center of the chocolate cupcakes brings the cupcakes to a new level.

Nutella always work amazing in cakes and these cupcakes are no exception. They are so soft and so delicious.

For more cupcake recipes, try Caramel Filled Cupcakes, Chocolate Fudge Cupcakes and Banoffee Cupcakes.

Jump to:

• WHY THIS RECIPE WORKS
• INGREDIENT NOTES
• STEP BY STEP INSTRUCTIONS - CHOCOLATE CUPCAKE
• STEP BY STEP INSTRUCTIONS - NUTELLA BUTTERCREAM AND ASSEMBLING
• EXPERT BAKING TIPS
• FAQ
• STORAGE
• Nutella Cupcakes

WHY THIS RECIPE WORKS

• Nutella Buttercream: The most silky smooth Nutella buttercream!
• Chocolate Cupcake: These cupcakes are super moist and so easy to make. For these cupcakes you don't need a stand mixer but only a hand whisk.
• Nutella filling: The Nutella filling takes these cupcakes to another level of deliciousness!

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Nutella: The Nutella is both used as a delicious filling in the middle of the cupcakes, in the buttercream and an extra dollop on top of the buttercream.
• Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
• Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
• Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
• Instant espresso powder: I use 100% arabica coffee instant espresso powder as it dissolves quickly and has a great flavor.
• Butter: Let the butter come to room temperature before using it.

STEP BY STEP INSTRUCTIONS - CHOCOLATE CUPCAKE

Here is how to make and bake these Nutella Cupcakes. This recipe needs a stand mixer with a whisk, or a hand mixer. You will need a 12-cup cupcake tray and cupcake liners.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.

STEP 1: Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients. In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.

STEP 2: In another mixing bowl add all of the wet ingredients and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.

STEP 3: Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.

STEP 4: Divide the cake batter into the 12 cupcake liners and bake them for 17-18 min. Let the cupcakes cool in the hot pan. After 5 min, gently remove the cupcakes from the cupcake pan and let them cool down completely.

STEP BY STEP INSTRUCTIONS - NUTELLA BUTTERCREAM AND ASSEMBLING

STEP 1: Melt the chocolate and set it aside. Sift the powdered sugar. Add the butter and powdered sugar to a bowl of a stand mixer with the paddle attachment or use a hand mixer. On low speed mix it together. Once the butter and powdered sugar has combined, mix it together for 3 minutes on medium/high speed, until light and fluffy. 

STEP 2: Scrape down the sides of the bowl and add the melted dark chocolate and Nutella and mix it in until combined. Scrape down the sides of the bowl and add the vanilla extract. Give the buttercream a final mix so everything has been incorporated. Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 2D.

STEP 4: Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the Nutella. Add the Nutella in the middle of the cupcakes. Thereafter pipe the buttercream of the cupcake and add another dollop of Nutella in the middle and sprinkle with chopped hazelnuts.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the Nutella cupcakes in an airtight container, at room temperature. Enjoy them within 2-3 days.

Other Cupcake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.