Nutella Cupcakes

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

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.

Course Dessert

Cuisine Dessert

Keyword Nutella Cupcakes, Chocolate Cupcakes, Nutella Dessert

Prep Time 1

Cook Time 15

Cupcake Cooling 1

Servings to 24 cupcakes

Calories 489kcal

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.

Nutrition