Updated: May 9
These Nutella Cupcakes are incredibly delicious, soft, filled with Nutella, and topped with an amazing Nutella buttercream frosting. They are rich, decadent, and perfect for any celebration. Super easy to make and the perfect crowd-pleasing dessert. They are addictive and perfect for Nutella lovers.
Preparation and Cooking Time
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 6 cupcakes
For the chocolate cupcakes:
¼ cup granulated sugar
¼ cup cocoa powder, sifted
¼ cup unsalted butter
¼ cup buttermilk
1 large egg
⅓ cup all-purpose flour
½ teaspoon vanilla extract
⅛ cup brown sugar
¼ teaspoon baking powder
¼ teaspoon salt
For the Nutella filling:
3 teaspoons Nutella
For the Nutella buttercream:
1½ cups powdered sugar, sifted
½ tablespoon cocoa powder, sifted
¼ cup Nutella
¼ cup unsalted butter
¼ cup whole or full-fat milk
Piping bag and Nozzle
Preheat the oven to 350 degrees F (180 degrees C ). Use 6 cupcake liners to line a cupcake pan.
Add flour, baking soda, salt, baking powder, cocoa powder, white sugar, and brown sugar to a medium mixing bowl. Mix to combine.
Put the butter in the microwave, and stir every 15 seconds until melted. Use a fork to stir and get rid of any lumps. Add vanilla extract and eggs to the melted butter and whisk to break up the egg yolks.
Add the butter mixture to the flour mixture, together with the buttermilk, and stir gradually until well combined. Scoop the cake batter into the prepared cupcake liners. Bake for 20 minutes until well cooked through.
Transfer the cupcakes to a wire rack and let them cool completely. Gently cut a little hole on the top of each cupcake. Then fill each hole with ¼ teaspoon of Nutella.
To make the Nutella buttercream, Use an electric mixer to beat butter in a bowl on medium speed until creamy and smooth. Add ½ of the powdered sugar and 2 tablespoons of milk and beat until well combined.
Add the reserved powdered sugar, Nutella, and cocoa powder and beat again until creamy and smooth. Add 1 tablespoon of milk just as much as you need, the frosting should be creamy and thick enough to hold its shape.
Using a piping bag and a large round tip, Pipe the frosting on the cooled cupcakes. Serve and enjoy!
1. This recipe has been tested with Nutella, however, if you don't have Nutella you can use your preferred chocolate hazelnut spread.
2. For this recipe, I used store-bought buttermilk but you can also use homemade buttermilk. I advise that you use natural, unsweetened, 100% cocoa powder for this recipe.
(Serving: 1 cupcake)
Calories: 487 | Total Fat: 23g | Saturated Fat: 12g | Carbs: 56g | Protein: 4g | Cholesterol: 78mg | Sodium: 189mg | Fiber: 2g | Sugar: 50g
Nutritional information is a guide only.
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