Nutella Cupcake Recipes with creamy buttercream topping

Nutella cupcakes are the kind of dessert that brings instant joy with every bite. Combining rich, moist chocolate cupcakes with a luscious Nutella center and a swirl of hazelnut frosting, they’re a true treat for Nutella lovers and cupcake fans alike.

Originating from the classic pairing of chocolate and hazelnuts, this cupcake recipe is perfect for birthdays, holidays, or anytime you want a handheld dessert that feels special. With their gooey Nutella centers and soft crumb, these cupcakes strike the perfect balance between indulgent and elegant.

Serve them as a party dessert or bake a batch for a weekend baking project—they’re easy to make and always a hit.

Ingredients Overview

Let’s break down the core ingredients that make these Nutella cupcakes stand out. Each one plays a role in delivering flavor, texture, and that irresistible Nutella experience.

For the Chocolate Cupcakes:

• All-Purpose Flour: Provides structure. Be sure to measure correctly (spoon and level) for light, not dense, cupcakes.

• Unsweetened Cocoa Powder: Deepens the chocolate flavor. Use Dutch-processed for a smoother, more intense taste.

• Baking Powder & Baking Soda: Work together for a balanced rise and tender crumb.

• Salt: Enhances all the other flavors—don’t skip it.

• Granulated Sugar: Sweetens the batter and helps create a soft, moist cupcake.

• Eggs: Bind the batter and contribute richness.

• Buttermilk: Adds moisture and a slight tang that balances the sweetness.

• Vegetable Oil: Keeps the cupcakes tender even after refrigeration.

• Vanilla Extract: Rounds out the flavors.

• Hot Water or Coffee: Intensifies the cocoa powder and helps create a smooth, pourable batter. Coffee deepens chocolate flavor without tasting like coffee.

For the Filling:

• Nutella: The star ingredient. Soft, creamy, and rich—Nutella adds that signature hazelnut-chocolate flavor.

For the Frosting:

• Butter: Softened, unsalted butter forms the base of the frosting.

• Nutella: Blended into the butter for a silky hazelnut twist.

• Powdered Sugar: Sweetens and helps achieve the perfect frosting consistency.

• Heavy Cream or Milk: Adjusts the texture to make it light and spreadable.

• Vanilla & Salt: Optional, but enhances the overall flavor.

Ingredient Substitutions & Tips

• Gluten-Free Option: Use a 1:1 gluten-free flour blend. Add 1/2 tsp xanthan gum if your mix doesn’t include it.

• Egg-Free Option: Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water).

• Vegan Option: Use plant-based milk, vegan butter, and a Nutella alternative like Nocciolata Dairy-Free.

Step-by-Step Instructions

Follow this method for perfectly baked, filled, and frosted Nutella cupcakes.

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Set aside.

2. Make the Cupcake Batter

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth. Gradually add the dry ingredients, mixing until just combined.

Stir in the hot water or coffee. The batter will be thin—that’s okay.

3. Fill & Bake

Divide the batter evenly among cupcake liners (fill 2/3 full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Add the Nutella Filling

Once cooled, use a small knife or cupcake corer to cut out a hole in the center of each cupcake (about 1 inch deep). Fill each with 1–2 teaspoons of Nutella.

Place the removed top piece back over the filling like a lid.

5. Make the Frosting

In a mixing bowl, beat softened butter until creamy. Add Nutella and beat until combined and fluffy.

Gradually add powdered sugar, 1 cup at a time. Add cream 1 tablespoon at a time until the frosting reaches a smooth, pipeable consistency.

Beat for 1–2 more minutes for extra fluffiness.

6. Frost and Garnish

Use a piping bag with a star tip to frost each cupcake generously. Optional toppings:

• Chocolate sprinkles

• Crushed hazelnuts

• A mini spoonful of Nutella on top

Tips, Variations & Substitutions

• Stuffed Twist: For a molten center, warm the Nutella slightly before filling and serve cupcakes slightly warm.

• Nut-Free Option: Swap Nutella with a chocolate spread made from sunflower seeds (e.g., SunButter Chocolate).

• Frosting Variation: Mix cream cheese with Nutella for a tangy, cheesecake-style frosting.

• Mini Cupcakes: Reduce baking time to 10–12 minutes. Perfect for parties or gifting.

Storage Tip: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Serving Ideas & Occasions

Nutella cupcakes fit beautifully into just about any occasion:

• Birthday parties – Add colorful sprinkles or cupcake toppers.

• Valentine’s Day – Pair with strawberries or heart-shaped chocolate decorations.

• Holiday trays – Serve alongside cookies and bars for variety.

• Casual desserts – Bring to potlucks, picnics, or office celebrations.

Pair with a cold glass of milk, a mocha, or even a scoop of vanilla ice cream on the side for full dessert effect.

Nutritional & Health Notes

While Nutella cupcakes are a classic treat, you can adapt them for more health-conscious eating:

• Portion Control: Make mini cupcakes or cut regular ones in half before serving.

• Lower Sugar: Reduce sugar in the cupcake batter by 1/4 cup, and use less powdered sugar in the frosting.

• Balanced Treat: The recipe offers iron and magnesium from cocoa powder and hazelnuts—enjoyed mindfully, these cupcakes can fit into a well-rounded diet.

For allergen-aware baking, always verify your chocolate and Nutella brand for dairy, nut, or gluten content.

FAQs

Q1: Can I use a store-bought chocolate cake mix?

A1: Yes, you can use a boxed mix as a shortcut. Bake the cupcakes as directed, then fill and frost as described. It’s a quick option that still feels homemade thanks to the Nutella.

---

Q2: How do I prevent dry cupcakes?

A2: Don’t overbake! Check at 18 minutes and remove as soon as a toothpick has a few moist crumbs. Using oil and buttermilk also helps lock in moisture.

---

Q3: Can I freeze Nutella cupcakes?

A3: Yes, but freeze them unfrosted. Wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw and frost before serving.

---

Q4: What piping tip works best for Nutella frosting?

A4: A large star tip like Wilton 1M or 2D gives you a beautiful swirl. The frosting is smooth and stable enough to hold shape well.

---

Q5: Can I make these ahead of time?

A5: Absolutely. Bake the cupcakes a day ahead, store covered at room temperature, and frost the next day. Frosted cupcakes can also be chilled and brought to room temperature before serving.

---

Q6: How can I make them extra chocolatey?

A6: Add 1/2 cup mini chocolate chips to the batter or top the frosting with a drizzle of melted dark chocolate for a bakery-style finish.

---

Q7: Is there a dairy-free version of Nutella?

A7: Yes! Brands like Nocciolata Dairy-Free and Nutiva make vegan, dairy-free hazelnut spreads. Use dairy-free butter and plant milk to complete the recipe.

Print