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
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.
- 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
- 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: Or your favourite chocolate hazelnut spread.
- 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.
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.
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.
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
Nutella Cupcakes topped with creamy Nutella buttercream.
- 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
- 6 teaspoons Nutella
- 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
- 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.
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.