Nutella Cupcakes

These delectable Nutella cupcakes are oozing with Nutella flavor from the hidden hazelnut center to the fluffy, rich frosting.

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Everyone loves Nutella and cupcakes – two of life’s most delectable treats, but how about combining them to create these Nutella cupcakes that are sure to tantalize your taste buds? The chocolatey cupcakes are filled with a rich and creamy Nutella surprise, topped with fluffy hazelnut buttercream frosting.

Nutella Cupcakes Ingredients

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These delectable desserts are packed with rich flavors that will leave your taste buds craving more.

With a fluffy, moist cake base, surprise Nutella center, and creamy Nutella frosting, each bite is guaranteed to satisfy your sweet tooth. The chocolate hazelnut spread adds a unique and irresistible flavor that’s unlike any other cupcake out there.

You’ll need:

For The Cupcakes:

• 15.25-ounce box of chocolate cake mix
• 3.9-ounce box of chocolate instant pudding mix
• 3 large eggs
• ½ cup of vegetable oil
• ½ cup of whole milk
• ¼ cup of hot coffee/espresso
• ¼ cup of hazelnut liqueur, optional
• Approximately ½ cup of Nutella to fill cupcakes

For The Nutella Buttercream Frosting:

• 1 cup of salted butter, softened
• 2 teaspoons of vanilla extract and/or 2 tablespoons hazelnut liqueur, optional
• 6 cups of powdered sugar
• 1 cup of Nutella hazelnut spread
• 4 to 5 tablespoons of heavy whipping cream
• Chocolate sprinkles (Jimmies)

PRO TIP:

Please note that the alcohol content will not be cooked away in the frosting, though it is minimal.

Substitutions And Additions

LIQUEUR: The hazelnut liqueur is optional in this chocolate cupcake recipe. The cupcakes will get plenty of hazelnut flavor from the Nutella itself, but the liqueur is a fun addition. If you omit the hazelnut liqueur from the cupcake batter, there is no need to substitute additional liquid in the batter.

NUTELLA: If you’re looking for a different flavor profile, you can swap Nutella with other nut spreads such as almond butter, peanut butter, or even cookie butter. Each option will bring its own unique taste and texture to the cupcakes. Keep in mind that the flavor will vary, so choose the one that suits your preference.

How To Make This Nutella Cupcakes Recipe

To make these delectable cupcakes, first, you will whip up the chocolatey batter. Once the cupcakes are baked and cooled, fill them with the cream filling and top with the decadent frosting.

For the Cupcakes

STEP ONE: Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.

STEP TWO: In a large bowl with a hand mixer or the bowl of a stand mixer, combine the cake mix, instant pudding, eggs, oil, milk, espresso, and hazelnut liqueur, if using. 

STEP THREE: Beat on medium-high speed for 2 full minutes, scraping down the sides of the bowl midway through mixing.

STEP FOUR: Scoop batter into the prepared muffin tins, filling each cup no more than ⅔ of the way full. 

STEP FIVE: Bake for 20 minutes or until the cupcakes are puffed, and a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove the cupcake pan from the oven and cool completely.

STEP SIX: When the cupcakes are cool, use a serrated spoon or cupcake corer to carve out a small hole in the top center of each cupcake. Fill with Nutella.

For the Frosting

STEP ONE: With an electric mixer and large mixing bowl, beat together butter, vanilla, and hazelnut liqueur (if using) until smooth and creamy.

STEP TWO: Add the powdered sugar, half at a time, and beat until fully mixed. The mixture will be very thick.

STEP THREE: Add the Nutella and beat until fully combined.

STEP FOUR: While the mixer is still running on medium-low speed, pour heavy cream, one tablespoon at a time, into the frosting mixture until desired consistency is achieved. 

STEP FIVE: Use a piping bag and open star piping tip to pipe fluffy swirls of frosting over the filled cupcakes. Sprinkle with chocolate sprinkles.

How To Serve

Nutella lovers will be in their element with these scrumptious cupcakes. For an even more decadent dessert, serve them with a creamy scoop of vanilla ice cream and a warm mug of homemade hot chocolate.

Fresh berries like strawberries or raspberries are a sweet and tangy accompaniment to these cupcakes that is sure to please.

Nutella recipes always seem to be a winner anytime we whip up a batch. Check out our Nutella brownies and Nutella truffles for more chocolatey hazelnut goodness.

MORE CHOCOLATE DESSERTS RECIPES

Muffins

Double Chocolate Muffin Recipe

Baked Desserts

Chocolate Trifle

Storage

Whether you’re planning to make these cupcakes ahead of time or have leftovers, here are some handy tips for storing them.

MAKE AHEAD: If you want to get a head start on your baking, these Nutella cupcakes can be made ahead of time. Simply follow the recipe as instructed and allow the cupcakes to cool completely.

Once cooled, place them in an airtight container or wrap them tightly with plastic wrap. These cupcakes can be stored at room temperature for up to 2 days before frosting.

IN THE FRIDGE: Store moist chocolate cupcakes in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: Delicious chocolate Nutella cupcakes In the freezer for up to 2 months.

Nutella cupcakes are not only mouth-wateringly delicious but also surprisingly simple to make. They are ultra moist and fluffy, and the creamy Nutella frosting is so flavorful that you will love sinking your teeth into them. 

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Nutella Cupcakes

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These delectable Nutella cupcakes are oozing with Nutella flavor from the hidden hazelnut center to the fluffy, rich frosting.

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24

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Ingredients

  

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Cupcakes

• 15.25 ounces chocolate cake mix
• 3.9 ounces chocolate instant pudding mix
• 3 large eggs
• ½ cup oil
• ½ cup whole milk
• ¼ cup hot coffee or espresso
• ¼ cup hazelnut liqueur, optional
• ½ cup Nutella, to fill cupcakes

Frosting

• 1 cup salted butter, softened
• 2 teaspoons vanilla extract and/or 2 tablespoons hazelnut liqueur (optional)
• 6 cups powdered sugar
• 1 cup Nutella
• 4 to 5 tablespoons heavy whipping cream
• Chocolate sprinkles, Jimmies

Instructions

 

Cupcakes

• Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
• In a large mixing bowl or the bowl of a standing mixer, combine cake mix, instant pudding, eggs, oil, milk, espresso, and hazelnut liqueur, if using.
• Beat on medium-high speed for 2 full minutes, scraping down the sides of the bowl midway through mixing.
• Scoop batter into prepared muffin tins, filling each cup no more than ⅔ of the way full.
• Bake for 20 minutes or until the cupcakes are puffed and a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove from the oven and cool completely.
• When the cupcakes are cool, use a serrated spoon to carve out a small hole in the top center of each cupcake. Fill with Nutella.

Frosting

• Beat together the butter, vanilla, and hazelnut liqueur (if using) until smooth and creamy.
• Add the powdered sugar, half at a time, and beat until fully mixed. The mixture will be very thick.
• Add the Nutella and beat until fully combined.
• While the mixer is still running on medium-low speed, pour in the heavy cream, one tablespoon at a time, into the frosting mixture until desired consistency is achieved.
• Use a piping bag and open star tip to pipe fluffy swirls of frosting over the filled cupcakes. Sprinkle with chocolate sprinkles.

Notes

• Please note that the alcohol content will not be cooked away in the frosting, though it is minimal.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your Nutella chocolate cupcakes as the suggested baking time approaches.
• Please note that the cupcakes lose their stability the larger the hole for the Nutella filling there is. If you like a lot of Nutella filling, you may want to top them with less frosting OR simply serve these delicious cupcakes with a fork and plate! 
• You can freeze the cupcakes after filling them with Nutella to make them easier to move and decorate when adding the frosting. Freeze for 30 minutes to 1 hour, and then top with frosting. They will thaw quickly but will also stay sturdy when removing them from the muffin tin or transferring them onto a serving platter.

Nutrition

Calories: 406kcal | Carbohydrates: 55g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 357mg | Potassium: 134mg | Fiber: 1g | Sugar: 43g | Vitamin A: 316IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 1mg

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