These Nutella Cupcakes are loaded with Nutella goodness and topped with creamy Nutella Buttercream. They’re simple to make, look stunning, and taste absolutely delicious. Let’s dive into this rich chocolatey recipe, complete with a creamy Nutella filling and irresistible Nutella frosting.
Nutella Buttercream Tips
- Ensure your butter is at around 72ºF. If it’s too soft, the frosting may become too runny.
- Use a scale to measure the powdered sugar instead of cups.
- If the frosting is too runny, add more powdered sugar to stiffen it. Measuring by weight should prevent this issue.
- If the frosting is too dry, add a bit more heavy cream.
Nutella Cupcake Tips
- When mixing the batter, don’t overmix once you add the wet ingredients to the dry ones to avoid dry cupcakes.
- You can substitute hot water for coffee in the batter. Coffee enhances the chocolate flavor, but it’s still delicious without it.
- Don’t overbake the cupcakes to prevent them from drying out.
- Only fill the cupcake liners halfway to avoid overflow.
- Keep the Nutella frosting covered when not in use to prevent it from drying out.
- Store the cupcakes in an airtight container in the fridge.
- Let the cupcakes sit at room temperature for 20 minutes before serving.
Nutella Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup allpurpose flour 127 grams
- 1 cup granulated sugar 200 grams
- 1/3 cup unsweetened cocoa powder 33 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk 120 ml
- 1/3 cup vegetable oil 80 ml, like canola oil
- 1 tsp vanilla extract
- 1/2 cup brewed coffee or hot water 120 ml
Nutella Buttercream
- 1 cup unsalted butter room temperature (226 grams)
- 2/3 cup Nutella 176 grams
- 3 cups powdered sugar 375 grams
- 1/4 cup cocoa powder 31 grams
- 3 tbsp heavy cream 45 ml
- 1 tsp vanilla extract
To Assemble
- 3/4 cup Nutella 200 grams
- 14 hazelnuts
Instructions
Chocolate Cupcakes
- Preheat the oven to 350ºF.
- Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Add the hot coffee (or hot water) to the batter, which will be very liquidy.
- Fill cupcake tins halfway with the batter.
- Bake for about 18 minutes until a cupcake springs back when touched, or a toothpick comes out clean.
- Remove from the oven and let cool.
Nutella Buttercream
- Beat the butter in a stand mixer with a paddle attachment or using a hand mixer for 2 minutes.
- Add powdered sugar, cocoa powder, Nutella, vanilla, and heavy cream. Start on low speed to combine, then increase to mediumhigh and beat for 2 more minutes.
- If the frosting is too runny, add more powdered sugar. If it’s too dry, add more heavy cream, one tablespoon at a time.
Fill the Cupcakes
- Use an apple corer, cupcake corer, or spoon to remove the center of each cupcake.
- Pipe or spoon Nutella into the center of each cupcake.
Frost the Cupcakes
- Place the frosting in a piping bag with your chosen tip (I used a 2D tip).
- Pipe the frosting around the edges of the cupcakes, leaving space in the center. Then, add more Nutella in the center of each cupcake.
Decorate
- Place a hazelnut on top of each cupcake and sprinkle chopped hazelnuts over the frosting.
Storage
- Store the cupcakes in the fridge in a covered container for up to 4 days.
- To freeze, place them in an airtight container and freeze for up to 12 months. To thaw, let them sit in the fridge overnight.
Notes
- You can use either Dutchprocessed or natural cocoa powder.
- The batter will be very liquidy, so only fill the cupcake tins halfway.
- For the frosting, ensure the butter is around 72ºF to avoid runny frosting.
- Measure powdered sugar by weight for best results.
- You will need about 1 1/4 cups of Nutella, which is about one 13 oz. jar.