Tessa’s Recipe Rundown
Taste: Nutella overdose in the best possible way.
Texture: The cupcake is moist and tender, but sturdy enough to be filled with smooth and creamy Nutella and topped with thick and luscious Nutella buttercream. HEAVEN.
Ease: Totally doable, but a little messy.
Pros: Amazing chocolate hazelnut decadence.
Cons: None!!
Would I make this again? Absolutely, these Nutella filled cupcakes are an amazing indulgence.
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There’s something magical about these Ultimate Nutella Cupcakes.
Nutella is pretty magical on its own, but when stuffed inside my best chocolate cupcake recipe and added into a buttercream frosting… well you just can’t beat Nutella filled cupcakes.
I’d love to travel back in time to the first person who combined chocolate and hazelnuts and see the look on their face as they take that historic first bite.
So basically, a time machine would be completely wasted on me.
That’s okay because time travel isn’t required to enjoy all the random discoveries and inventions people have made with food and baking over the years. It’s easy to point out the differences between baking powder and baking soda, or why an extra egg yolk added to cakes, brownies, and cookies adds richness, moisture, and a chewy texture now.
But I can’t imagine the people who had to figure all that out in order for us to enjoy the array of baked goodies and treats we enjoy today!
If you want to up your cupcake game, then be sure to check out my post on How to Make Perfect Cupcakes here.
How to Make Nutella Cupcakes
Ingredients for Nutella Cupcakes:
- Bittersweet chocolate – Make sure to use freshly chopped baking chocolate and not chocolate chips, which don’t melt down as smoothly.
- Dutch-process cocoa – more on this star ingredient below.
- Instant espresso powder –this simply enhances the chocolate flavor. Feel free to omit it or use hot coffee instead of the boiling water + espresso.
- Boiling water –the heat of the water will help ‘bloom’ the cocoa powder, allowing it to impart big chocolate flavor into these cupcakes!
- All-purpose flour – I used Gold Medal Bleached All-Purpose flour for this recipe.
- Granulated sugar –not too much since the frosting is quite sweet!
- Light brown sugar –the molasses in brown sugar ensures these cupcakes are extra moist.
- Fine sea salt –you can also use regular table salt.
- Baking soda –learn more about baking soda here.
- Sour cream – You can also use plain full-fat yogurt instead.
- Vegetable oil –using oil creates an ultra moist and tender texture, and since these cupcakes are already packed with flavor, you won’t miss anything from not using butter.
- Eggs– two whole eggs and an extra egg yolk create fudgy richness. Just be sure they’re all at room temperature so they emulsify into the batter evenly.
- Hazelnut liqueur – optional for an extra boost of Nutella-esque flavor!
- White vinegar– this helps activate the baking soda in the recipe since we’re using Dutch cocoa which doesn’t contain acidity.
- Vanilla extract –always!
The BEST cocoa powder for chocolate cupcakes:
I opted for Dutch-process cocoa powder for this recipe since its soft chocolate flavor complements the Nutella wonderfully. Not to mention, Dutch cocoa is typically richer than regular grocery store cocoa so there’s less risk for dry cupcakes. Check out my Natural Cocoa vs. Dutch Process Cocoa Powder article here.
Do I have to use Dutch-process cocoa powder?
If you must use regular unsweetened natural cocoa powder, omit the vinegar from the recipe. Just note your cupcakes may be slightly dry.
How to fill cupcakes with Nutella:
Use an apple corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.
Place the Nutella in a ziptop bag and snip a hole in one corner. Gently squeeze 2 teaspoons of Nutella into each cupcake.
For the best buttercream, use ORGANIC powdered sugar!
Organic powdered sugar is made with tapioca starch to prevent caking. Conventional powdered sugar is made with cornstarch to prevent caking.
Tapioca starch is not only sweeter than cornstarch but it dissolves better into the buttercream. Less chalky grittiness. Organic powdered sugar is perfect for any instance you want the sugar to dissolve smoothly (which means it would be awful for using as a decorative garnish).
One more note on using powdered sugar for buttercream… DON’T SKIP SIFTING! Especially if using organic powdered sugar, as it gets ultra clumpy.
If you must use conventional powdered sugar, just make sure it’s finely ground 10x (not 6x which is for decorating).
My favorite Nutella filled cupcake tools:
- Cupcake tin: this one from Wilton is my personal favorite. Always try to avoid dark colored baking pans if you can!
- Cupcake liners: these ones are my favorite for cupcakes that don’t stick to the liner.
- Piping tip: I used the Ateco #828 piping tip for swirling on the chocolate frosting on these cupcakes. Any large open star tip will work!
- Piping bags: I love these ones.
How to store cupcakes:
Store plain cupcakes in an airtight container at room temperature for up to 2 days. Store frosted cupcakes at room temperature for up to 8 hours or in an airtight container in the fridge for up to 3 days.
Can you freeze cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container in a safe place in the freezer for 1 to 2 months.
More Nutella Recipes You’ll Love:
- Nutella Brownies
- Nutella Cake
- Nutella Cheesecake
Ultimate Nutella Cupcakes
By: Tessa Arias
5 from 13 votes
Yield: 12 cupcakes
Prep Time: 30 minutes mins
Cook Time: 20 minutes mins
Total Time: 50 minutes mins
Review Print
Ultimate Nutella Cupcakes feature my perfectly moist chocolate cupcake base which is filled with Nutella, topped with Nutella buttercream, and garnished with a Ferrero Rocher candy! It’s Nutella perfection!
Ingredients
For the chocolate cupcakes:
- 5 ounces (142 grams) bittersweet chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-process cocoa
- 1 teaspoon instant espresso powder
- 1/2 cup boiling water
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup (114 grams) sour cream or plain full-fat yogurt, at room temperature
- 1/4 cup (50 grams) vegetable oil
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 tablespoon hazelnut liqueur, optional
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup (150 grams) Nutella
For the Nutella buttercream:
- 2 cups (250 grams) powdered sugar (preferably organic with tapioca starch like Wholesome Yum or Trader Joe’s), sifted
- 8 ounces (227 grams) unsalted butter, at room temperature
- 4 ounces (113 grams) finely chopped semisweet chocolate, melted and cooled
- 2/3 cup (200 grams) Nutella
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- Ferrero Rocher candies, for topping
Instructions
Make the cupcakes:
In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
In a small bowl, whisk together the flour, sugars, salt, and baking soda.
Whisk sour cream, oil, eggs, egg yolk, liqueur (if using), vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Fill the cupcakes:
Use an apple corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.
Place the Nutella in a ziptop bag and snip a hole in one corner. Gently squeeze 2 teaspoons of Nutella into each cupcake.
Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the cooled chocolate, Nutella, salt, and vanilla and beat on medium for 1 minute, or until well combined.
Fit a piping bag with a decorative tip and frost all the cupcakes. Top with a Ferrero Rocher candy, if desired. Serve or store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe Notes
*Instead of espresso powder + boiling water, you can also use very strongly brewed hot coffee. For a coffee free option, omit the espresso powder and just use the boiling water.
**For an ultra smooth buttercream, use organic powdered sugar made with tapioca starch instead of cornstarch.
This post was originally published in 2016 and updated in 2022 with recipe improvements and new photos. Photos by Joanie Simon.
