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Chocolate Stuffed Cupcakes with Nutella Cookie Butter Filling

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Soft chocolate cupcakes filled with gooey Nutella and cookie butter, topped with creamy frosting and irresistible drizzles — a dreamy dessert mashup for every sweet tooth.

Ingredients

Scale

Filling:

  • ¼ cup Nutella

  • ¼ cup cookie butter

Cupcakes:

  • 1 cup all-purpose flour

  • ½ cup cocoa powder

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 1 large egg

  • ⅓ cup oil

  • ½ cup buttermilk

  • 1 tsp vanilla extract

Frosting:

  • ½ cup unsalted butter, softened

  • 1½–2 cups powdered sugar

  • 2 tbsp Nutella

  • 1–2 tbsp milk or cream

  • ½ tsp vanilla extract

Instructions

  • Freeze 12 dollops of Nutella and cookie butter mixture for 30–45 minutes.

  • Preheat oven to 350°F. Line muffin pan with 12 liners.

  • Whisk flour, cocoa, baking powder, baking soda, and salt.

  • In another bowl, whisk sugars, egg, oil, buttermilk, and vanilla.

  • Combine wet and dry ingredients until smooth.

  • Fill each liner with 1 tbsp batter, add frozen filling, and top with more batter.

  • Bake 16–18 minutes. Cool completely.

  • For frosting, beat butter until creamy. Add sugar, Nutella, vanilla, and milk. Beat until fluffy.

  • Frost cooled cupcakes. Drizzle with warmed Nutella and cookie butter. Garnish as desired.

Notes

For easier piping, chill frosting briefly. Store cupcakes at room temperature (1–2 days) or in the fridge (up to 5 days). Freeze unfrosted if needed.

Find it online: https://flavorlyzo.com/chocolate-stuffed-cupcakes-with-nutella-cookie-butter-filling/