Gorgeous Nutella Cupcakes topped with swirls of creamy Nutella frosting. These soft and tender chocolate cupcakes have a secret Nutella filling hiding inside. They’re perfect for birthdays, parties and celebrations!
Nutella Cupcakes for the win ❤️
Soft and tender chocolate cakes topped with clouds of Nutella buttercream. There’s also a sweet Nutella filling hiding inside each one.
These cocoa-laden Nutella Cupcakes are perfect for parties, birthdays, and celebrations. And an absolute must for the Nutella lovers in your life.
why you will love this recipe
- Soft and moist chocolate cupcakes
- Ultra-creamy Nutella frosting
- Secret pop of Nutella hiding inside
- Perfect for parties and celebrations
recipe testing
This has been my go-to Nutella Cupcake recipe for five years. It never fails me.
It starts with my favourite Chocolate Cupcake recipe, which creates a super moist chocolate cake. Buttermilk ensures these cupcakes are soft, tender and just about melt-in-your-mouth.
Each cupcake is then filled with Nutella and topped with my creamy Nutella frosting. It’s soft, smooth and perfect for piping.
They look and taste like they’ve stepped out of a gourmet bakery. Bring a plate of these Nutella Cupcakes to your next family do and they’ll be a guaranteed hit!
what you will need
Here’s a snapshot of what you will need to make these Nutella Chocolate Cupcakes. In addition to some pantry staples, you’ll need a boatload of Nutella.
CHOCOLATE CUPCAKES
- Plain flour: Or all-purpose flour.
- Cocoa powder: I recommend using a natural 100% unsweetened cocoa powder.
- Baking soda
- Baking powder
- Caster sugar: Or granulated sugar.
- Brown sugar
- Butter
- Eggs
- Vanilla extract
- Buttermilk: While store-bought buttermilk is best, if you don’t have access to it, you can make your own buttermilk substitute by adding 1/2 tablespoon white vinegar or fresh lemon juice to whole or full fat milk.
NUTELLA BUTTERCREAM
- Nutella: Or your favourite chocolate hazelnut spread.
- Butter
- Icing sugar: Or powdered sugar.
- Cocoa powder: I recommend using a natural 100% unsweetened cocoa powder.
- Milk: Full fat or whole milk.
- Ferrero Rochers: Or your favourite chocolates for decorating.
chocolate cupcakes
These chocolate cupcakes are very simple to make – you don’t even need an electric mixer. Once you mix together the dry ingredients, you’ll add the wet ingredients and stir until a sticky chocolate cake batter forms.
Since the cupcakes will rise in the oven, but we still want a relatively flat top for easy decorating, you only need to fill each cupcake liner two-thirds full.
tips for making perfect cupcakes
- Measure your flour using a baking scale. Using cups can be surprisingly inaccurate, and if you overmeasure your flour, your cupcakes will be dry.
- Don’t over-mix your cake batter. Gently fold the ingredients together until a sticky cake batter forms.
- Don’t over-bake your cupcakes. You’ll know your cupcakes are ready when they spring back lightly to the touch. You can double check they’re done by inserting a skewer into the centre and seeing if it comes out clean.
the filling
In addition to a creamy Nutella buttercream, these cupcakes are filled with Nutella in the middle. Once the cupcakes are baked and cooled, use a sharp knife to carefully cut a small hole in the top of each one. Fill each hole with Nutella.
Nutella frosting
This creamy frosting is just like regular buttercream, but with loads of Nutella mixed in! It’s rich and chocolate-y and perfect for piping. Here are my tips for making perfect Nutella buttercream from scratch.
tips for smooth buttercream
- Start with room temperature butter. To achieve a silky smooth buttercream, begin with softened butter. It shouldn’t be rock hard straight from the fridge, but on the other hand, it shouldn’t be wet or melty. Try the thumb test: when you press your thumb into the butter, it should easily make an indent.
- Sift your icing sugar first. You must sift your icing sugar to create a smooth buttercream. Getting rid of the lumps now means you’ll be able to easily create a silky frosting. And it means you won’t be tempted to overbeat your buttercream later.
- Keep beating. Once you have added your cocoa powder, Nutella and milk, keep beating your buttercream. It will take a few minutes to come together and become smooth and creamy. It’s also a good idea to give it a final stir with a spatula at the end to get rid of any air bubbles.
frequently asked questions
Nutella is a store-bought sweet chocolate hazelnut spread made from cocoa powder, milk and hazelnuts. It is commonly sold in the supermarket near the spreads like peanut butter. If you don’t have access to it, you can use another chocolate hazelnut spread. Or perhaps, try my equally good Double Chocolate Cupcakes.
The easiest way to make these Nutella Cupcakes ahead of time would be by keeping the cake and frosting separate. Keep the cupcakes in an airtight container at room temperature or freeze them. Make the frosting and keep it covered in the fridge – or even the freezer if you are making it weeks in advance. When you are ready to serve, bring the frosting back to room temperature before piping.
Leftover cupcakes that have been frosted will need to be kept in the fridge.
Ferrero Rochers are a chocolate hazelnut confectionery. They pair perfectly with these Nutella Cupcakes but, of course, you can decorate these cupcakes however you like!
more Nutella recipes
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Nutella Cupcakes
Nutella Cupcakes topped with creamy Nutella buttercream.
Ingredients
Chocolate cupcakes
- 105 grams (3/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
Nutella filling
- 6 teaspoons Nutella
Nutella buttercream
- 1/2 cup (115 grams / 1 stick) unsalted butter, softened
- 3 cups (375 grams) icing sugar or powdered sugar, sifted
- 60 ml (1/4 cup) full fat or whole milk
- 1 tablespoon cocoa powder, sifted
- 150 grams (1/2 cup) Nutella
- 12 Ferrero Rocher balls
Instructions
- Chocolate cupcakes
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners. - In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder, salt and sugars.
- Place butter in the microwave, stirring every 15 seconds, until melted. Give it a stir with a fork to eliminate any lumps. Add eggs and vanilla to the melted butter and whisk together with a fork just to break up the egg yolks.
- Add butter mixture to the flour mixture, along with the buttermilk, and gently stir until just combined. Spoon the mixture into prepared cupcake liners.
- Bake cupcakes for 18-20 minutes or until just cooked through. Set cakes on a wire rack and leave to cool completely.
- Nutella filling
Carefully cut a small hole in the top of each cupcake. Fill each hole with a 1/2 teaspoon of Nutella. - Nutella buttercream
In a large mixing bowl, beat the butter using an electric mixer on medium speed until smooth and creamy. Add half the icing sugar and two tablespoons of milk and continue to beat until combined. - Add remaining icing sugar, cocoa and Nutella and continue to beat until smooth and creamy. Add a tablespoon of milk as needed. The icing should be nice and creamy but thick enough to hold its shape.
- Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with a Ferrero Rocher.
Notes
Cocoa powder: I recommend using a natural, unsweetened 100% cocoa powder.
Buttermilk: While store-bought buttermilk is best, if you don’t have access to it, you can make your own buttermilk substitute by adding 1/2 tablespoon white vinegar or fresh lemon juice to whole or full fat milk.
Nutella: This recipe has been tested using Nutella but you can use any chocolate hazelnut spread you like. If you don’t have access to Nutella, try my Double Chocolate Cupcakes instead.
Ferrero Rochers: Ferrero Rochers are a chocolate hazelnut confectionery. They pair perfectly with these Nutella Cupcakes but, of course, you can decorate these cupcakes however you like. Choose another chocolate candy or leave them as they are.
Suzanna says
On my first attempt the melted butter congealed when I added the cold eggs, causing lumpy batter. Of course I couldn’t put it back in the microwave with the eggs in the bowl. As a result the cake wasn’t consistent. For my second try I used room temperature eggs and everything worked well.
My family and I find there’s not enough Nutella taste in the icing, whether eaten off a spoon or on the cupcake. Next time I’ll trade off some of the sugar and butter for more Nutella. (All my ingredients were weighed except those measured in tablespoons and smaller.)
★★★★
Jessica Holmes says
Thanks for your feedback Suzanna.
Natalie says
Eggs and vanilla
After I have melted the butter in the microwave, do I need to let it cool down a bit before I add the eggs so I don’t cook them and the vanilla?
Jessica Holmes says
Hi Natalie, yes if your butter is hot, but if you only heat briefly until it is just melted, it should be fine.
Oopa says
Hi, So I want to adapt this recipe to make a soft centred chocolate cupcake. Can I add small piece of chocolate to the cupcake (batter, chocolate , batter), avoid Nutella as well as the frosting… do you think it will work?
Or am I making tooo many changes..?
Would be grateful for the reply
Jessica Holmes says
Hi Oopa, do you mean adding a piece of chocolate to the cake batter prior to baking? And omitting the frosting entirely?
Ooopa says
Yes, exactly, to make it a soft centred chocolate cupcakes.
Do you think it will work?
Jessica Holmes says
Yes that will work, but I’d freeze the chocolate pieces first.
Birdie says
I made these for a birthday, best cupcakes..rich and decadent..
This recipe is such a keeper!! LOVE NUTELLA!
★★★★★
Jessica Holmes says
Yes! Love hearing that Birdie!
Mads says
These look amazing, are they super sweet though? If so, can i take out the cocoa from the cupcake mixture and keep the rest of the recipe as is?
Jessica Holmes says
Hi Mads, I don’t find the cake itself too sweet. Removing the cocoa won’t work though – and it wouldn’t make the cakes less sweet as cocoa itself is bitter. If you are looking for a plain cupcake recipe, try my Vanilla Cupcakes.
Taylor says
Thx for the recipe it’s delicious I just have one question why use unsalted butter?
★★★★★
Jessica Holmes says
Glad you enjoyed them Taylor! Unsalted butter is typically what I use for baking but you can use salted butter if you prefer.
Tabi says
By approximately how much should I reduce the recipe for mini cupcakes?
Thank you!
Jessica Holmes says
Hi Tabi, I don’t recommend reducing the recipe. But you can use it as is to make 24 mini cupcakes.
Taylah says
I have a 2 x 24 mini-cupcake pans and it makes 48 perfectly! (Some to take for colleagues and some to keep at home, its the best!)
Jessica Holmes says
Ohh love that!
Rabail says
Hi! Do you use unsweetened cocoa?
Jessica Holmes says
Hi Rabail, yes that’s right.
Michele says
I have made two batches of these cupcakes in the past week. The are the best cupcakes ever! Brilliant recipe. They rise perfectly and taste divine. Although I have left out the Nutella in the middle. I also halve the icing sugar ingredients as this is more than enough.
It’s my first recipe that I have used of yours and will now follow you on Instagram. Once I get my daughter to show me how it’s done 🙂
Thanks again for a really great cupcake recipe.
★★★★★
Jessica Holmes says
Aw I love hearing that! I’m so glad you enjoyed them Michele! And so happy to have you join me on Instagram! ☺️
Niamh gascoigne says
Hi. I LOVE you’re recipe but I was wondering if you could put peanut butter in as a filling instead of chocolate? Please reply soon!
★★★★
Jessica Holmes says
Hi! Yes absolutely! ☺️
Ang says
these are the best cupcakes i (and the family) have eaten! Amazing! just wanted to check how large the pipping tip needs to be… in all honesty, my buttercream looked like someone had left their business on top LOL… although it tasted amazing, i am hoping to make them look a little more appealing when i make them again in a few weeks time for my daughter who has requested this for her birthday!
★★★★★
Jessica Holmes says
Hi Ang! Thank you so much for the lovely feedback! I’m so pleased you and your family enjoyed them ☺️ As for the piping tip – the bigger, the better. I use a large round tip that’s approximately 1 inch wide. I hope that helps!
Dyra says
Love this recipe, can’t wait making it
★★★★★
Jessica Holmes says
Oh so pleased! Hope you love it!
Dyra says
After I read this recipe, I directly try it and it was so moist and delicious, all my family love #loveyourrecipe want to try more recipe:]
★★★★★
Jessica Holmes says
Oh wonderful Dyra! So glad you enjoyed it! ☺️
Lubica says
These were so moist and delicious !
★★★★★
Jessica Holmes says
So pleased you enjoyed them Lubica! 😊
Zury says
I was to try this recipe but had a question is the buttermilk powder or a liquid?
Jessica Holmes says
Hi Zury, thanks for your comment. Buttermilk is a liquid. You can make your own by using 1 cup milk and adding 1 teaspoon of either lemon juice or white vinegar. For this recipe you only need to use 1/2 cup. Hope that helps!
Zury says
Yes, thank you so much 🙂
Jessica Holmes says
Thanks Emma!! It was quite the task! haha But yes, Nutella is the perfect way to celebrate! 😉