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.
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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 pan 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 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.
STEP 2: In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
STEP 3: 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 4: 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 5: 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. Mix the butter and Nutella in a stand mixer with the whisk attachment or with a hand mixer for 3 minute on medium/high speed.
STEP 2. Sift the powdered sugar and cocoa powder. Add the powder sugar/cocoa powder, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.
STEP 3. Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute.
STEP 4: Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 2D.
STEP 5. 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
STEP 6: 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
Yes, these cupcakes last well in an airtight container, at room temperature for 1-2 days.
Yes, follow the recipe and bake them for 8-10 minutes or until cake tester comes out clean.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the caramel filled 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.
Nutella Cupcakes
Ingredients
CHOCOLATE CUPCAKE
- 120 g boiling water
- 160 g all-purpose flour
- 200 g granulated sugar
- 50 g unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g whole milk room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
NUTELLA BUTTERCREAM
- 130 g butter room temperature
- 70 g Nutella
- 310 g powdered sugar
- 20 g cacao powder
- 2 tablespoon vanilla extract
- 1 tablespoon whole milk room temperature
- Nutella for decoration
- hazelnuts chopped
NUTELLA FILLING
- 12 tsp Nutella
Instructions
CHOCOLATE CUPCAKE
- Preheat the oven at 175ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.120 g boiling water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.160 g all-purpose flour, 200 g granulated sugar, 50 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- 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.120 g whole milk, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract, 120 g boiling water
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 12 cupcake liners and bake them for 17-20 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.
NUTELLA BUTTERCREAM
- Mix the butter and Nutella in a stand mixer with the whisk attachment or with a hand mixer for 3 minute on medium/high speed.130 g butter, 70 g Nutella
- Sift the powdered sugar and cocoa powder. Add the powder sugar/cocoa powder, vanilla extra and milk in 3 parts. Whipping until each addition is fully incorporated.310 g powdered sugar, 20 g cacao powder, 2 tablespoon vanilla extract, 1 tablespoon whole milk
- Scrape down the sides of the bowl and give the buttercream a final mix for 1 minute.
- Add the buttercream to a piping bag with a star piping tip e.g. a Wilton 2D.
ASSEMBLING
- 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 cupcakes12 teaspoon Nutella
- Thereafter pipe the buttercream of the cupcake and add another dollop of Nutella in the middle and sprinkle with chopped hazelnuts.Nutella, hazelnuts
[…] more cupcake recipes, try Nutella Cupcakes, Cinnamon Cupcakes and Coffee […]