Nutella Cupcakes Recipe Everyone Will Love: If you’re a Nutella lover, these Nutella Cupcakes are a dream come true! They feature super soft and moist chocolate cupcakes, a rich Nutella filling, and a silky Nutella buttercream. Each cupcake is topped with an extra dollop of Nutella and a sprinkle of chopped hazelnuts for the perfect finishing touch.
Nutella Cupcakes Recipe Everyone Will Love
Despite looking fancy, these cupcakes are easy to make and require only a hand whisk—no stand mixer needed! Perfect for birthdays, celebrations, or any time you crave a chocolate-hazelnut treat.
Why You’ll Love These Nutella Cupcakes
Super Moist Chocolate Cupcakes
These cupcakes are soft, rich, and perfectly fluffy, thanks to sour cream and boiling water.
Silky Smooth Nutella Buttercream
This buttercream is light, creamy, and packed with Nutella flavor.
Nutella Filling for Extra Indulgence
A hidden Nutella center makes every bite extra delicious.
Easy to Make
You only need a hand whisk to prepare these cupcakes—no complicated techniques required!
Ingredients You’ll Need
For the Chocolate Cupcakes:
- 120g boiling water
- 160g all-purpose flour
- 200g granulated sugar
- 50g unsweetened cocoa powder
- 1 tsp instant espresso powder (optional, enhances chocolate flavor)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120g sour cream (18%)
- 75g vegetable oil
- 2 large eggs
- 1 ½ tsp vanilla extract
For the Nutella Buttercream:
- 30g semi-sweet dark chocolate (melted & cooled slightly)
- 115g butter (softened)
- 85g Nutella
- 120g powdered sugar (sifted)
- ¼ – ½ tsp vanilla extract
For the Filling & Topping:
- 12 tsp Nutella (for filling)
- Nutella (extra, for topping)
- Chopped hazelnuts (for garnish)
How to Make Nutella Cupcakes
Step 1: Preheat & Prepare
Preheat your oven to 160ºC (320ºF). Line a 12-cup cupcake tray with liners.
Step 2: Sift Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Stir to combine.
Step 3: Mix Wet Ingredients
In another bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and boiling water until smooth.
Step 4: Combine Wet & Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients, stirring gently until well combined. Avoid overmixing.
Step 5: Fill & Bake
Divide the batter evenly between the 12 cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before filling and frosting.
How to Make Nutella Buttercream
Step 1: Melt the Chocolate
Melt the dark chocolate and set it aside to cool slightly.
Step 2: Beat Butter & Sugar
In a stand mixer or using a hand mixer, beat the butter and sifted powdered sugar on low speed until combined. Increase to medium-high speed and beat for 3 minutes until fluffy.
Step 3: Add Nutella & Chocolate
Scrape down the sides, then add melted chocolate and Nutella. Mix until fully incorporated.
Step 4: Add Vanilla & Final Mix
Add ¼ – ½ tsp vanilla extract, adjusting to taste. Give the buttercream a final mix to ensure everything is well combined.
Step 5: Transfer to Piping Bag
Spoon the buttercream into a piping bag fitted with a star tip (Wilton 2D works well).
Assembling the Nutella Cupcakes
Step 1: Fill the Cupcakes with Nutella
Use the end of a piping tip or a small knife to core the center of each cupcake. Fill each hole with 1 teaspoon of Nutella.
Step 2: Pipe the Buttercream
Pipe the Nutella buttercream onto each cupcake in a swirl pattern.
Step 3: Add Extra Nutella & Hazelnuts
Drizzle or dollop extra Nutella in the center of the frosting and sprinkle with chopped hazelnuts.
Tips for the Best Nutella Cupcakes
Use a Kitchen Scale for Accuracy
Measuring in grams ensures consistent results.
Don’t Overmix the Batter
Mix just until combined to keep the cupcakes soft and fluffy.
Use an Aluminum Baking Pan
A light-colored aluminum pan bakes cupcakes more evenly than a dark pan, which can make them dry.
Cool Completely Before Frosting
If the cupcakes are warm, the buttercream will melt.
Storage Tips
- Store cupcakes in an airtight container at room temperature for 2-3 days.
- Refrigerate for up to 5 days, but bring to room temperature before serving.
These Nutella Cupcakes are a chocolate-hazelnut dream, featuring moist chocolate cupcakes, a creamy Nutella filling, and a silky Nutella buttercream. Whether for a special occasion or just to treat yourself, these cupcakes are easy to make and absolutely irresistible. Try them today and experience Nutella heaven in every bite!
Nutrition
- Calories: 368kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 11g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 54mg
- Sodium: 240mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 31g
- Vitamin A: 343IU
- Vitamin C: 0.1mg
- Calcium: 43mg
- Iron: 2mg
Frequently Asked Questions
1. Can I use store-bought chocolate cupcakes instead?
Yes! If you’re short on time, use store-bought cupcakes and simply add the Nutella filling and buttercream.
2. How can I make these cupcakes even more chocolatey?
Try adding chocolate chips to the batter or drizzling melted chocolate over the frosted cupcakes.
3. Can I make Nutella buttercream ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Let it soften and re-whip before using.
4. Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before filling and frosting.
5. Can I use a different frosting?
Absolutely! Try a chocolate ganache, vanilla buttercream, or even a cream cheese frosting for a different twist.