Hazelnut Nutella Cupcakes – Creamy Frosting & Crunchy Topping

Craving a dessert that’s both rich and indulgent, yet easy to make? These Nutella Cupcakes feature moist chocolate cupcakes filled with creamy Nutella and topped with a silky Nutella buttercream. Whether you’re baking for a party, birthday, or a casual weekend treat, these cupcakes deliver pure hazelnut-chocolate bliss in every bite.

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Chocolate Meets Hazelnut in a Dreamy Cupcake

Nutella, the beloved hazelnut cocoa spread, has long been a pantry favorite. Whether swirled into toast, pancakes, or eaten straight from the jar, it’s a treat like no other. So why not make it the star of a cupcake?

These cupcakes are a triple threat:

• Moist chocolate cupcake base

• A hidden Nutella center

• Fluffy Nutella buttercream frosting

The combination of soft cake and melty Nutella inside makes these a standout dessert for any occasion.

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Ingredients Overview: Hazelnut Chocolate Heaven

For the Cupcakes

• All-purpose flour: The structure of the cupcake.

• Cocoa powder: Use unsweetened natural or Dutch-process for rich flavor.

• Baking powder & baking soda: For lift and soft texture.

• Granulated sugar: Sweetens and adds moisture.

• Vegetable oil: Keeps the crumb tender.

• Eggs: Bind the ingredients and help the cupcakes rise.

• Buttermilk: Reacts with baking soda for extra tenderness and tang.

• Vanilla extract: Enhances the chocolate flavor.

• Boiling water or coffee: Intensifies the chocolate notes.

For the Filling

• Nutella: The star of the show! Fill the cupcakes after baking for a gooey core.

For the Frosting

• Unsalted butter: The creamy base of the buttercream.

• Nutella: Blended into the butter for a rich, nutty frosting.

• Powdered sugar: For sweetness and structure.

• Milk or cream: Adjusts texture and smoothness.

• Vanilla extract & salt: For balance and depth.

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Step-by-Step Instructions: Rich, Filled, and Frosted

Ingredients (Makes 12–14 cupcakes)

Cupcakes

• 1 cup (130g) all-purpose flour

• ½ cup (40g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup (150g) granulated sugar

• ½ cup (120ml) vegetable oil

• 2 large eggs

• ½ cup (120ml) buttermilk

• 1 tsp vanilla extract

• ½ cup (120ml) hot water or brewed coffee

Filling

• ½ cup Nutella (plus more if desired)

Nutella Buttercream Frosting

• 1 cup (225g) unsalted butter, softened

• ½ cup (150g) Nutella

• 2–3 cups (250–375g) powdered sugar

• 2–3 tbsp milk or cream

• 1 tsp vanilla extract

• Pinch of salt

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Step 1: Make the Chocolate Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.

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

3. In a separate bowl, whisk sugar, oil, eggs, buttermilk, and vanilla until smooth.

4. Gradually add the dry ingredients to the wet, mixing just until combined.

5. Stir in hot water or coffee slowly. Batter will be thin—this is normal.

6. Fill cupcake liners about ¾ full.

7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool completely before filling.

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Step 2: Fill the Cupcakes with Nutella

1. Use a cupcake corer or small knife to remove the center of each cupcake.

2. Spoon or pipe in about 1–2 teaspoons of Nutella.

3. Replace the cupcake tops if desired, or leave open for extra Nutella exposure.

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Step 3: Make Nutella Buttercream Frosting

1. Beat softened butter until light and creamy (about 2–3 minutes).

2. Add Nutella and beat until fully incorporated.

3. Gradually add powdered sugar, one cup at a time, beating between additions.

4. Add milk or cream, 1 tbsp at a time, until you reach desired consistency.

5. Beat in vanilla and a pinch of salt.

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Step 4: Frost and Decorate

1. Pipe or spread frosting onto cooled, filled cupcakes.

2. Optional:

   • Top with a drizzle of warm Nutella

   • Sprinkle chopped hazelnuts

   • Add a Ferrero Rocher or chocolate curl on top

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Tips, Variations & Substitutions

Pro Tips

• For extra gooey centers, freeze teaspoon-sized scoops of Nutella and insert them before baking.

• Coffee enhances the chocolate flavor—don’t skip it even if you’re not a coffee fan.

• Don’t overfill the cupcake liners—¾ full is perfect.

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Variations

• Nutella Banana Cupcakes: Replace half the oil with mashed banana.

• Hazelnut Crunch: Fold in chopped toasted hazelnuts to the batter.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Double Chocolate Nutella: Add mini chocolate chips to the batter.

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Substitutions

• No buttermilk? Use ½ cup milk + ½ tbsp vinegar or lemon juice.

• Dairy-free? Use almond milk + lemon juice for buttermilk, and dairy-free butter.

• Less sweet? Reduce sugar by ¼ cup and adjust frosting to taste.

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Serving Ideas & Occasions

Nutella cupcakes are perfect for:

• Birthday parties or celebrations

• Bake sales

• Valentine’s Day or date night dessert

• Chocolate-themed dessert bars

• Any Nutella lover’s dream

Serve with:

• Cold milk

• Espresso or coffee

• A scoop of vanilla ice cream

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Nutrition & Health Notes

While undeniably indulgent, these cupcakes are made with real ingredients and offer a satisfying dessert experience in each portion-controlled cupcake.

Estimated per cupcake (with frosting and filling):

• Calories: 350–400

• Sugar: ~30g

• Fat: ~22g

• Protein: ~4g

To lighten up:

• Use Greek yogurt in place of some oil

• Frost with a thinner layer

• Use mini cupcake tins for bite-size portions

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Frequently Asked Questions (FAQ)

1. Can I make these cupcakes ahead of time?

Yes! The cupcakes (unfilled and unfrosted) can be made 1–2 days ahead and stored in an airtight container. Fill and frost before serving for best freshness.

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2. Can I freeze Nutella cupcakes?

Absolutely. Freeze unfrosted and unfilled cupcakes for up to 2 months. Thaw at room temperature, then fill and frost as desired.

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3. Can I make them without buttermilk?

Yes—substitute with ½ cup milk + ½ tbsp vinegar or lemon juice, let sit 5 minutes before using.

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4. Do I have to fill the cupcakes?

Filling is optional but highly recommended for the full Nutella effect. You can also swirl Nutella into the batter instead.

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5. How do I keep the frosting from being too sweet?

Start with 2 cups powdered sugar, taste, and add more only if needed. A pinch of salt helps balance the sweetness.

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6. Can I make a cake instead of cupcakes?

Yes! Pour the batter into a greased 8-inch round pan and bake for 25–30 minutes. Fill the center or layer the cake with Nutella.

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7. What if I don’t have piping bags?

Simply spread the frosting with a butter knife or use a plastic bag with the tip snipped off for a makeshift piping bag.

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