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Nutella Cupcake Recipes with creamy buttercream topping

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Rich chocolate cupcakes filled with Nutella and topped with creamy Nutella frosting. Perfect for parties, holidays, or when you’re craving something indulgent and hazelnut-filled.

Ingredients

Scale

Cupcakes:

  • 1 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup granulated sugar

  • 2 large eggs

  • 1/2 cup buttermilk

  • 1/2 cup vegetable oil

  • 1 tsp vanilla extract

  • 1/2 cup hot water or brewed coffee

Filling:

  • 1/2 cup Nutella (approx. 1–2 tsp per cupcake)

Frosting:

  • 1 cup unsalted butter, softened

  • 3/4 cup Nutella

  • 2–2.5 cups powdered sugar

  • 2–3 tbsp heavy cream or milk

  • 1/2 tsp vanilla extract (optional)

  • Pinch of salt

Instructions

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

  • Whisk together dry cupcake ingredients in one bowl.

  • In another bowl, combine sugar, eggs, buttermilk, oil, and vanilla.

  • Mix wet and dry ingredients. Stir in hot water or coffee.

  • Divide batter into liners and bake 18–22 minutes.

  • Cool cupcakes. Core centers and fill each with 1–2 tsp Nutella.

  • For frosting, beat butter until fluffy. Add Nutella, then sugar gradually. Add cream until desired consistency.

  • Frost cupcakes and garnish as desired.

Notes

For dairy-free, use vegan substitutes for butter, milk, and Nutella. Store covered at room temp for 2 days or refrigerated up to 5.

Find it online: https://flavorlyzo.com/nutella-cupcake-recipes-with-creamy-buttercream-topping/