Nutella Cupcakes
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These Nutella Cupcakes are filled with Nutella and topped with Nutella buttercream. They’re moist, fluffy and so chocolatey!
These Nutella Cupcakes are moist, fluffy and SO decadent. They have a rich chocolate cupcake base filled with Nutella and topped with Nutella buttercream! They’re perfect for any kind of celebration or just whenever you’re craving something chocolatey. 😉
Ingredient Breakdown
All-purpose flour – this gives the cupcakes structure.
Granulated & brown sugar – sweetens and tenderizes cupcakes. Either light or dark brown sugar will work.
Cocoa powder – gives the cupcakes their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking soda & baking powder – both leaveners are needed to help the cupcakes rise.
Buttermilk – adds flavor and moisture.
Vegetable oil – adds moisture and tenderizes cupcakes. Also allows more chocolate flavor to shine through versus butter!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Hot water – enhances chocolate flavor
How To Make Nutella Cupcakes
1. Make the Chocolate Cupcakes: in a large bowl combine granulated sugar, all-purpose flour, brown sugar, cocoa powder, baking powder, salt and baking soda. Set aside.
2. In a medium bowl whisk the buttermilk, vegetable oil, eggs and vanilla extract.
3. Fold the wet ingredients into the dry ingredients. Once combined, slowly mix in the hot water. Scoop batter into prepared pans 3/4 full. Bake at 350°F for 18 minutes or until a toothpick comes out clean.
4. Make the Nutella Buttercream: using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and Nutella until light and fluffy.
5. Add confectioners’ sugar then mix on low until combined. Then add the vanilla extract and heavy cream or milk and beat until fluffy. Add salt to taste.
6. Cut a small hole in the center of each cupcake using a cupcake corer or a knife. Fill each cupcake with Nutella. Decorate cupcakes with Nutella buttercream as desired. Store Nutella Cupcakes in an airtight container for up to 4 days at room temperature.
Pro Tips For Nutella Cupcakes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the cupcake batter otherwise it will develop too much gluten and be dense/gummy.
- Do not over fill your cupcake liners. Only fill them 3/4 full. I love this cookie scoop because it fills them with the perfect amount of batter!
- Make sure your water is hot NOT boiling and slowly add it to the batter while stirring so you don’t accidentally cook the eggs.
- Wait until the cupcakes are COMPLETELY COOLED before frosting otherwise the buttercream will melt and slide off.
My Favorite Cupcake Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- 12-count cupcake pans. I like having two of them so I bake off the whole batch all at once.
- Cupcake liners
- Cookie scoop. This one makes it so easy to scoop the perfect amount of batter for each cupcake.
- Mini offset spatula
- Piping tips and piping bags
- Ateco 864 I used this tip to pipe the chocolate buttercream onto these cupcakes
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Nutella Cupcakes
Equipment
- Two 12-count cupcake pans
- Stand mixer or hand mixer
Ingredients
Chocolate Cupcakes
- 250 g (1 1/4 cups) granulated sugar
- 210 g (1 3/4 cups) all-purpose flour
- 150 g (3/4 cup) brown sugar
- 60 g (3/4 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp baking powder
- 240 g (1 cup) buttermilk
- 120 g (1/2 cup) vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 60 g (1/4 cup) hot water
Nutella Buttercream
- 226 g (1 cup) unsalted butter, softened
- 210 g (3/4 cup) Nutella
- 480 g (4 cups) confectioners' sugar
- 30 g (2 tbsp) heavy cream or milk
- 1 tsp vanilla extract
- salt, to taste
- extra Nutella for filling cupcakes
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line two 12-count cupcake pans with paper liners.
- In a large bowl combine granulated sugar, all-purpose flour, brown sugar, cocoa powder, baking powder, salt and baking soda. Set aside.
- In a medium bowl whisk the buttermilk, vegetable oil, eggs and vanilla extract.
- Fold the wet ingredients into the dry ingredients. Once combined, slowly mix in the hot water. Scoop batter into prepared pans 3/4 full. Bake at for 18 minutes or until a toothpick comes out clean.
Nutella Buttercream
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and Nutella until light and fluffy.
- Add confectioners' sugar then mix on low until combined. Then add the vanilla extract and heavy cream or milk and beat until fluffy. Add salt to taste.
- Cut a small hole in the center of each cupcake using a cupcake corer or a knife. Fill each cupcake with Nutella. Decorate cupcakes with Nutella buttercream as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Nutella Cupcakes in an airtight container for up to 4 days at room temperature.
- Butter: I recommend using unsalted butter in the chocolate buttercream. You can use salted butter, just be sure to omit the salt.
