If you're a chocolate lover, you'll adore these Nutella cupcakes with Nutella buttercream frosting! The base is my ultra-moist chocolate cupcake recipe stuffed with Nutella filling! They're made from scratch and garnished with chopped hazelnuts.
These Nutella cupcakes are the ultimate treat for Nutella lovers! I could (and have) eat Nutella straight from the jar, but baking it into cupcakes is a much better way to use it.
Each chocolate cupcake is filled with gooey Nutella and has a swirl of creamy, Nutella-flavored American buttercream on top. This recipe is quick and easy to make because the cupcake batter is made in one bowl!
For more Nutella recipes, check out these chocolate chip Nutella muffins and Nutella swirl banana bread!
Jump to:
Why This Recipe Works
The chocolate cupcakes are made with Dutch-processed cocoa powder, so they're ultra rich and fudgy! The oil, coffee, and sour cream make them moist yet sturdy enough to fill with Nutella.
The base cupcake recipe doesn't have Nutella. Enough Nutella flavor comes from the filling and fluffy Nutella buttercream for the perfect balance.
Key Ingredients
- Dutch-processed cocoa powder- This is essential for making super chocolatey cupcakes! Dutch-processed cocoa is different from regular unsweetened cocoa because it's processed with alkali that neutralizes acidity, making the chocolate flavor extra rich. I used Hershey's Special Dark!
- Hot coffee- This blooms the cocoa, releasing its full flavor spectrum. I like the extra depth coffee adds, but hot water works too.
- Oil- Neutral oil (like canola or vegetable oil) adds moisture and doesn't overwhelm chocolate hazelnut flavor.
- Sugar- You need granulated sugar for the cupcakes and powdered sugar for the frosting.
- Sour cream- The acid that makes sour cream "sour" tenderizes the gluten for a soft texture. Plain Greek yogurt also works.
- Egg- Make sure to use a room temperature egg so it mixes into the batter smoothly.
- All purpose flour- Measure the flour in grams with a kitchen scale for the best results, or use the spoon and level method. Fluff up the flour and gently spoon it into your measuring cup, then level it off. Don't scoop the flour directly with your measuring cup because you'll use way too much, making the cupcakes dry.
- Baking powder and baking soda- Make sure they aren't expired for the best rise!
For the full ingredient list and quantities, see the recipe card below.
Helpful Equipment and Tools
- Cupcake pan- My favorite is this one from USA Pan. Always avoid silicone or dark colored pans!
- Stand mixer or hand mixer- Both work to make the frosting! If using a stand mixer, fit it with the paddle attachment.
- Cupcake corer- This helpful tool evenly removes the centers of the cupcakes, preparing them for filling. You can also press a piping tip into the centers to remove them or cut them out with a paring knife.
- Piping bag and piping tip- I used the Ateco 846 to pipe pretty ruffles!
Step by Step Instructions
Step 1: Line a cupcake pan with 12 paper liners and preheat the oven to 350ยฐF. Then stir the cocoa powder and hot coffee together in a large bowl.
Step 2: Whisk in the oil, sugar, egg, and vanilla extract. Then whisk in the sour cream.
Step 3: Fold in the all purpose flour, baking powder, baking soda, and salt. The cupcake batter will be very thin.
Step 4: Evenly portion the batter between the cupcake liners using a large cookie or ice cream scoop, filling each ยพ full. Bake for 13-18 minutes. They're done when toothpick inserted in the center of a cupcake comes out clean.
Step 5: Let the cupcakes cool in the hot pan for 10 minutes, then transfer to a wire rack and cool completely.
Step 6: For the Nutella frosting, in a large mixing bowl, beat together the butter, Nutella, and salt until fully combined and creamy.
Step 7: Slowly add the powdered sugar in batches, mixing on low speed to avoid a sugar cloud. Then drizzle in the heavy cream, increasing the speed to medium-high until the frosting is fluffy.
Step 8: Cut out the center of each cupcake and fill with 1-2 teaspoons of Nutella. The Nutella has to be runny for this step, so microwave it at 20 second intervals until easy to drizzle.
Step 9: Scoop the frosting into a piping bag fitted with a piping tip and pipe a swirl on top of each cupcake. Garnish with crushed hazelnuts!
Expert Baking Tips
- Use room temperature ingredients. Make sure your dairy ingredients and butter are room temperature to ensure a smooth batter and frosting. Pull them out of the fridge 1-2 hours before baking.
- Don't overbake. Check for doneness a few minutes early to avoid dry cupcakes.
- Don't over mix. Over mixing can lead to dense, tough cupcakes.
- Whisk the cocoa powder. This prevents lumpy cupcakes.
Frequently Asked Questions
Unsweetenedย cocoa powderย does work, but the cupcakes won't be as dark and chocolatey.
Yes! Use a miniย cupcake panย withย paper liners.ย Bakeย them at 350ยฐF, and check for doneness after 10 minutes.
Yes! Freeze the unfrosted cupcakes in a single layer and transfer to a freezer bag. Freeze for up to 3 months. You can freeze frosted cupcakes too, but theย textureย of theย frostingย might change.
How to Store the Cupcakes
Room Temperature: Store the chocolate cupcakes in an airtight container for up to 2 days if unfrosted.
Refrigerator: Store frosted Nutella cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
More Cupcake Recipes to Try
๐ Recipe
Nutella Cupcakes with Nutella Buttercream
Equipment
- 1 whisk
- 1 5-quart stand mixer or hand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Nutella Cupcakes
- 40 grams Dutch-processed cocoa powder
- 160 grams brewed coffee hot
- 60 grams oil
- 150 grams granulated sugar
- 1 large egg room temperature
- 120 grams sour cream room temperature
- ยฝ teaspoon vanilla extract
- 90 grams all purpose flour
- ยผ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยผ teaspoon salt
Nutella Buttercream Frosting
- 226 grams unsalted butter room temperature
- 170 grams Nutella any chocolate hazelnut spread
- 360 grams powdered sugar
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
Instructions
Nutella Cupcakes
- Preheat the oven to 350ยฐF (177ยฐC) and line a 12-cup muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the unsweetened cocoa powder and hot coffee until smooth.
- Add the oil, granulated sugar, egg, and vanilla extract to the cocoa mixture. Whisk until fully combined. Then add the sour cream and whisk again until the batter is smooth.
- Sift or whisk together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thin.
- Using a large cookie or ice cream scoop, portion the batter evenly into the cupcake liners, filling each about ยพ full.
- Bake for 13-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Nutella Buttercream Frosting
- In a large bowl, use a stand mixer with the paddle attachment (or hand mixer) to beat the softened butter on medium speed until creamy. Then beat in the Nutella, vanilla, and salt on medium speed.
- With the mixer on low speed, gradually add the powdered sugar, 1 cup at a time, mixing after each addition. Once combined, beat for 1-2 minutes on medium-high speed until the frosting is light and fluffy.
- Once the cupcakes are cool, use a small knife or cupcake corer to cut out the centers. Fill each cupcake with 1-2 teaspoons Nutella.
- Transfer the Nutella frosting to a piping bag fitted with your favorite piping tip. Pipe swirls onto each cupcake, then garnish with chopped hazelnuts.
Paige
These cupcakes are Nutella heaven, so good!