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Home » Recipes » Desserts & Baking

nutella chocolate cupcakes with nutella cream cheese frosting

September 7, 2022 2 Comments

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These chocolate cupcakes are rich, moist, and filled with gooey nutella. Top them with a swirl of creamy nutella frosting for the most irresistible dessert! Nutella lovers will flip over these delicious chocolate nutella cupcakes.

A nutella cupcake with a bite missing, revealing creamy nutella filling in the center. this recipe

Why you’ll love this recipe:

  • Moist Chocolate Cupcakes – These tender chocolate cupcakes come together in one bowl with no mixer needed, and have a rich chocolate flavor.
  • Fluffy Nutella Buttercream – This frosting is ultra creamy thanks to a combo of cream cheese and butter, and is bursting with nutella flavor.
  • Nutella Filling – Each cupcake is filled with a generous dollop of creamy nutella!
A close-up of a nutella cupcake topped with a generous swirl of nutella frosting with milk bottles in the background.

Ingredient Overview

  • Nutella – Use whatever brand of nutella you like – I’ve tried a few of the off-brand varieties and they are great options.
  • Salted Butter – I always use salted buter for the best flavor, but feel free to use unsalted if you prefer.
  • Cake Flour – Cake flour keeps these cupcakes light and fluffy. I recommend using it for all cakes and cupcakes over all-purpose flour.
  • Sour Cream – Use full fat sour cream for best results.
  • Milk – I used 2% milk.

Ingredient Substitutions:

  • Sour Cream – You can use full fat greek yogurt in place of the sour cream.
  • Dairy-free – Use your favorite dairy-free butter, milk, and sour cream to keep these cupcakes dairy-free.

How to Make this Recipe Step-by-Step:

Step 1: Make the Cupcake Batter. Whisk together your dry ingredients in a large bowl. Add the wet ingredients to the flour mixture, and stir until just combined. You’ll have a runny batter.

A bowl of the chocolate cupcake batter.

Step 2: Bake the Cupcakes. Fill cupcake liners 2/3 of the way full and bake as directed in the recipe card below. Let the cupcake pan cool on a wire rack for 10 minutes or so, then remove the cupcakes and let them cool completely.

Two images: one of the cupcake batter in the pan unbaked, and one of the baked cupcakes in the pan.

Step 3: Fill the Cupcakes. Once the cupcakes have cooled, use an apple corer or a teaspoon to remove the center, and fill each with a generous dollop of nutella.

Step 4: Make the Nutella Frosting. Cream together softened butter and cream cheese in a hand or stand mixer. Cream in the nutella. Mix in the powdered sugar, vanilla extract, and a pinch of salt. Pipe this onto the cooled cupcakes and dig in!

A close-up on a bowl of nutella frosting.

These cupcakes are a chocolate lover’s dream. Who can resist this combination of moist chocolate cupcakes, nutella filling, and creamy nutella frosting!?

A close-up on a nutella cupcake with a bite missing and nutella running out of the center.

Expert Success Tips:

  • Don’t Over Mix – Don’t over mix the cake batter as it can make the cupcakes turn out a bit dense.
  • Nutella Frosting – Be sure to cream the nutella in with the butter and cream cheese. If you add it after the powdered sugar the texture won’t be quite as creamy.
  • Warm Cupcakes – Never frost warm cupcakes – the frosting will completely melt.

FAQs:

  • Can I make these ahead? Yes, the cupcakes can be baked, cooled at room temperature, and stored in an airtight container for 1 day before decorating and serving. Frosting can also be made a day ahead and stored in the fridge. Let it sit out at room temperature for a bit to soften before using – give it a mix with your hand mixer to smooth it back out.

Recipe Variations:

  • Other Nut Butters – Don’t like nutella? Feel free to swap in peanut butter or your favorite nut butter for the filling and frosting.
  • Vanilla Nutella Cupcakes – Use a vanilla cupcake base if you prefer vanilla cupcakes.
Nutella cucpakes with the wrappers peeled back on a gray surface, topped with crushed hazelnuts.

Serving + Storing this Recipe:

Store cupcakes in an airtight container in the fridge for 2-3 days. Let come to room temp a bit before serving as the frosting will be quite solid.

Special Tools:

  • Piping Tip – I used an Ateco Open Star #849 piping tip for these cupcakes.
  • Piping Bag – I like to use a reusable piping bag like this one.
Nutella cupcakes with crushed hazelnuts sprinkled on top.

More of my Best Cupcakes:

  • Pumpkin Cupcakes with Brown Butter Frosting
  • Peach Cupcakes with Cinnamon Cream Cheese Frosting
  • Maple Bacon Cupcakes
  • Samoa Cupcakes
  • Guinness Chocolate Cupcakes

More Nutella Recipes:

  • Deep Dish Nutella Dessert Pizza
  • Nutella Chocolate Chip Cookie Cups
  • Nutella Pop Tarts
  • No-Bake Nutella Tart

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


A nutella cupcake with a bite missing and gooey nutella showing in the center.

Nutella Filled Cupcakes with Nutella Frosting

These chocolate cupcakes are rich, moist, and filled with gooey nutella. Top them with a swirl of creamy nutella buttercream for the most irresistible dessert! Nutella lovers will flip over these delicious chocolate nutella cupcakes.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Nutella Cupcakes, Chocolate Cupcakes, Nutella Dessert
Prep Time: 1 minute
Cook Time: 15 minutes
Cupcake Cooling: 1 hour
Servings: 22 to 24 cupcakes
Author: Stephanie Simmons

Ingredients

For the Chocolate Cupcakes

  • 1 and 1/2 cups cake flour, spooned + leveled 175 grams
  • 1 cup + 2 tbsp brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 cup + 1 tbsp unsweetened cocoa powder
  • 1 and 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp espresso powder
  • 3/4 cup full-fat sour cream, at room temperature
  • 1 cup + 2 tbsp milk, at room temperature
  • 2 large eggs, at room temperature
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla extract

For the Nutella Filling

  • 1 26 ounce jar nutella

For the Nutella Frosting

  • 1 and 1/2 cups salted butter, softened at room temperature
  • 8 ounces cream cheese, softened at room temperature
  • 1 and 1/2 cups nutella
  • 5 cups powdered sugar
  • 1 tbsp vanilla extract
  • 3 tbsp cocoa powder
  • 1-2 tbsp heavy cream
  • pinch of salt

Instructions

  • Prep: Preheat your oven to 350 degrees F. Place cupcake liners in your cupcake tin.
  • Make the Cupcake Batter: Whisk together all the dry ingredients (including the sugars) in a large mixing bowl. Next, add the wet ingredients and mix until just combined. The batter will be runny. Fill the cupcake liners 2/3 of the way full.
  • Bake: Bake your cupcakes for 14-16 minutes. The tops will be set and will lightly spring back when gently poked, and a toothpick inserted into the middle will come out with moist crumbs – not wet batter.Let cupcakes cool in the pan on a cooling rack for 10 minutes or so, then use a butter knife to gently pop them out to cool on the rack completely.
  • Fill the Cupcakes: Use a teaspoon to core out the center of each cooled cupcake, and fill with a generous dollop of nutella (2 tsp or so).
  • Make the Nutella Frosting: Cream butter and cream cheese together in a large mixing bowl for 2-3 minutes, until well combined and very creamy. Mix in the nutella. Add the powdered sugar, 2 cups at a time, mixing until well combined. Add the vanilla, cocoa powder, heavy cream, and pinch of salt and mix until combined.
  • Frost the Cupcakes: Frost the Cupcakes: Use a piping bag and piping tip, or an offset spatula or butter knife to frost your cupcakes. I used an Ateco 849 tip to create the large swirls pictured here.
  • Serve + Store: Enjoy immediately! Store cupcakes in an airtight container in the fridge. These are best within the first 2-3 days.
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Comments

  1. Sue says

    February 13, 2023 at 9:57 pm

    5 stars
    I took these to a Super Bowl party— they were winners!! I’d make these again for sure!

    Reply
    • Stephanie Simmons says

      February 13, 2023 at 10:30 pm

      Thanks so much Sue! ☺️

      Reply

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