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These Nutella Chocolate Cupcakes are made with soft, moist chocolate cupcakes, a Nutella center and Nutella frosting! They just about melt in your mouth and are full of delicious Nutella flavor!
Nutella Chocolate Cupcakes with Nutella Frosting
So for the later part of last week and over the weekend, I traveled to Salt Lake City for a conference. It was a good time and as always, there were several takeaways and things that got me re-motivated, which is one of the things I love about being in the same room with other bloggers. I met new faces and got to hang out with some old ones and it was full of good times.
I have to say though, I was ready to get home. I seriously couldn’t wait to hug the hubs and give my pup a belly rub. I missed them even more than usual and headed right for a big bear hug from the hubs when I walked through the door.
After about 4 days of running around, it was quite nice to plop down on the couch and relax. Not to mention sleeping in my own bed. Is there anything better?
How to Make Nutella Chocolate Cupcakes
Depending on my mood, the only thing better might be dessert. Especially when spoonfuls of Nutella are involved. The most dangerous part of baking with Nutella is how much of it I want to eat straight out of the jar.
These cupcakes start with a wonderfully moist and soft chocolate cupcake. They are seriously one of the softest chocolate cupcakes ever. Super light. They use the creaming method. As always, be sure to fully cream the butter and sugar to make sure you get that light, fluffy texture.
Once the cupcakes are baked, you’ll remove the centers and fill them with Nutella. Just straight up Nutella. Like I said, the challenge is putting the Nutella in the cupcake instead of directly in your mouth. The struggle is real.
On top of the cupcake is a Nutella frosting with even more Nutella flavor. I like to use a combination of butter and shortening in my frosting (which you can read about here and here), but you can always swap out the shortening for more butter. I added a little Nutella drizzle on top and some chopped hazelnuts, but feel free to finish them off with sprinkles or some other fun garnish.
The final cupcake is FULL of Nutella and chocolate flavor. They just about melt in your mouth with every bite. I love the soft chocolate cupcake with the amazing flavor of Nutella. Hard to beat!
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Read transcript
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Nutella Chocolate Cupcakes
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12-15 Cupcakes
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Description
Nutella Chocolate Cupcakes made with moist chocolate cupcakes, a Nutella center & Nutella frosting! They melt in your mouth & are full of Nutella flavor!
Ingredients
CHOCOLATE CUPCAKES
- 1 cup (130g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (90ml) water
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup (112g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 2 eggs
- 6 tbsp (90ml) milk
- 1 cup (308g) Nutella
NUTELLA FROSTING
- 1/2 cup (112g) salted butter, room temperature
- 1/4 cup (48g) shortening (or additional butter)
- 1 cup (308g) Nutella
- 3 1/2 cups (403g) powdered sugar
- 5–6 tbsp milk
NUTELLA DRIZZLE
- 1/4 cup (77g) Nutella
- 2 tbsp (30ml) heavy whipping cream
- Hazelnut crumbs, optional
Instructions
1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
2. Combine flour, baking soda and salt in a medium-sized bowl. Set aside.
3. Add water, cocoa powder and vanilla extract to another medium-sized bowl and combine. Mixture will be thick. Set aside.
4. In a large mixer bowl, cream the butter and sugar until light in color and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating until combined.
6. Add chocolate mixture to batter and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
8. Fill cupcake liners about 3/4 way. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.
10. To make the frosting, combine the butter and shortening in a large bowl and mix until smooth.
11. Add the Nutella and mix until well combined and smooth.
12. Add half of the powdered sugar and mix until smooth.
13. Add about half of the milk and mix until smooth.
14. Add remaining powdered sugar and mix until smooth.
15. Add remaining milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
16. When the cupcakes have cooled, use a cupcake corer to remove the centers.
17. Fill the centers of the cupcakes with Nutella, then pipe the Nutella frosting onto the cupcakes. I use Ateco tip 808.
18. To make the Nutella drizzle, combine the Nutella and whipping cream.
19. Drizzle the mixture over the cupcakes, the sprinkle with hazelnut crumbs, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 591
- Sugar: 62.9 g
- Sodium: 163.2 mg
- Fat: 31.6 g
- Carbohydrates: 72.2 g
- Protein: 6.8 g
- Cholesterol: 60.7 mg
Enjoy!
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I don’t have consistent luck with cakes from scratch, so I used a cake mix and followed the rest of the recipe. Wonderful!! grandsons loved them
Glad you enjoyed them!
This is a WONDERFUL base recipe for any chocolate cake – so YUMMY!
Mine came out a little shorter than I wanted. I’m looking for a bit more height. Any suggestions?
I’m glad you enjoyed it! Did you use the chocolate cake base as a cupcake or a cake? For cupcakes, you may just need to add a little more batter to each cupcake. If it’s a cake, I personally would double the recipe for a full size 8-inch cake.
These are the most delicious cupcakes ever! The chocolate cupcake is so moist and fluffy and the Nutella buttercream is perfection!!! All-time favourite!!!
So glad you enjoyed them!
The flavor is amazing, never had anything like it before! Only issue were mine were too soft and spread. What did I do wrong?
What do you mean they spread? Did you mean to comment on a cookie recipe?
What I meant to say is the cupcake was on the flatter side. Instead of fluffy up it spread over top of muffin pan and it was very soft and breaking when lifting. Do I need to add more flour
Oh I see. No, it just sounds like you overfilled the cupcake liners. When they are too full, they will spread outwards like that rather than up.
Hello, I have a question , this cupcake has water and milk, can I replace the water with milk or not thanks
I suppose you could. I’ve never tested that. But I don’t really see why you would need to.
This is a delicious cupcake recipe! I decided to make these for my cousin’s birthday. She is totally obsessed with Nutella. While you think the cupcakes would be too sweet, they are not. The moist, fluffy cake compliments the chocolatey icing well. Overall, I would give these cupcakes a ten out of ten! This is a wonderful recipe and would highly recommend!
So glad you enjoyed them!
Hi! Is it okay to make the chocolate cupcakes the night before and add the Nutella and frosting the day after? Just trying to save on time the day of our kids party. They sound delicious and we can’t wait to try them (:
Definitely!
Would it be possible to make this recipe with an electric hand held mixer? And I don’t have an apple corer, do you have any other suggestions?
Yes, a hand mixer is fine. And you can cut the hole in the middle with a paring knife.
I’m so excited to make these! Do you think I can add color to the icing and pipe flowers on the cupcakes or will it be too soft?
It might be hard to color the frosting since it’s already going to be brown. Otherwise it would be fine.
Amazing!! I didn’t do icing but I did pipe the nutella in the center and just added whip cream on top (less sugar for the kids). The only cupcake recipe I’ll ever use from now on!
So glad you enjoyed them!
I tried to make this by halving the recipe, but it didn’t work and everything collapsed. The recipe mentions Nutella as an ingredient for the cupcake yet nowhere does it mention when you add this.. is there a mistake in the ingredients list?
If you stirred the Nutella into the cupcake batter, that would be why they collapsed. Step number 17 is when you add the Nutella into the middle of the cupcakes after they are baked, as shown in the pictures. I’m sorry that was confusing!
This recipe is my very first homemade cupcakes ever 😀 I had a lot of fun. I didn’t do the drizzle but everything else I did. One thing my powdered sugar did not blend very well. One this all of it in the back was just rocks, so I was pounding away to try and break them apart and then using the handle end of a spatula to dry and crush it even finer but it was still rocky. Little rocks. I thought maybe it was dissolve with the milk but NO. I was afraid to add to much milk and make it to watery. So when I was piping, which is also a first lol, It was harder than it needed to be b/c the frosting kept getting stuck as it was coming out from the lumps of powdered sugar lol. So any advise for this amateur trying to get into baking is much appreciated 🙂 The next recipe I’m doing is the Strawberry cupcakes with cream cheese frosting. Any suggestions on storing the cupcakes after your all done and cant eat anymore hahaha
So glad you enjoyed them! As for the powdered sugar, a sifter would help. You can sift the powdered sugar prior to adding it. But fresh powdered sugar shouldn’t be that lumpy.
For the strawberry cupcakes, you should refrigerate them in an airtight container. I hope you enjoy them!
OMG I just re-read my message and I had so many typos. So sorry lol lol….I wonder if the grocery store gave me powdered sugar that was too old. I had it delivered with our groceries and I just thought that was how its supposed to hahaha. Ordering a sifter now and trying a different kind of powdered sugar from some place else. Should all cupcakes end up in the fridge or is is specifically for the strawberry cupcakes?
It depends on the cupcakes. Often, they can sit at room temperature.
Hi Lindsay,
Can you use alternative milk like Oat milk or almond milk or will that not have the same effect at cow’s milk?
Those other milks don’t have the same amount of fat, so it probably will affect the texture. But otherwise it should be fine.
The ingredients call for a cup of Nutella but the instructions don’t say when to add it. Do you add the Nutella to the cake or just the frosting?
Step 17 has you filling the cupcakes with the Nutella.
Have made this twice now. Awesome. Suggest making the cupcakes and filling with Nutella the day before they are iced/frosted; store in airtight container in fridge and frost them when the cakes are out of the fridge.
There is nutella listed in the main part of the cake recipe, but it never says when to add it?
In step 16 it says to cut a core into the cupcakes and then in step 17 you add the Nutella to the cupcakes.
I AM SO HAPPY THESES CUPCAKES ARE AMAZING!
Does the recipe for the frosting and drizzle make enough for a layer cake?
No, I would double everything for a layer cake.
These look amazing!! Would buttermilk work in this recipe? Thank you!!!!
I would think that’d be fine.
Hi is the sugar you use ‘caster’ in this recipe? Also, is it whole fat milk or can i use semi skimmed?
Thanks 🙂
I use granulated sugar and 2% milk.
Fantastic recipe! Thank you so much! Our family loves Nutella and these are amazing.
I wanted to find out what cupcake pans and liners you use. These look a little taller and straighter than others and I’m on the hunt for a straight side pan, or at least something a little taller than the standard.
Thank you!
How is this chocolate cake compared to your regular chocolate cake with buttermilk? I use alot of your recipes and then make them my own by using my frosting or adding flavor to the vanilla etc., your chocolate one is soft like a cloud and my go to and wondered how this one is different.
They are fairly different. My regular chocolate cake is no doubt my favorite. But that one also is very tender and chocolatey. Sometimes a cake more like this one is better for certain things. This one has a little bit less of an intense chocolate flavor and a tighter crumb. I think it’s more what some people would call the “bakery-style” cake.
I want to make this soon! Is there anyway I can make this recipe without the nutella filling? If so, how would I adjust the measurements?
Also, I saw someone say a crust form on the frosting, what does that mean?
Yes, you don’t need to make any other adjustments. You can just leave the filling out. As for the crust, buttercream often “crusts” over after sitting for a bit. It doesn’t affect the average person, but if you’re decorating cakes or cupcakes or something, the frosting can’t really be messed with anymore once it “crusts” or it kind of gets little cracks in it.
Made these for my 2 year old’s birthday party and they were so good! I found the cupcakes not too sweet, super moist even after making them 2 days in advance, they balanced out well with the frosting, filling and drizzle. In the frosting i used less powdered sugar (minus 1 cup) and a bit of cocoa (few tbsps) so it wasn’t as sweet (as some other posters said they found it). Highly recommend, recieved many compliments! Thank you!
I’m so glad you enjoyed them!
I made these for my daughter’s graduation party and they were a HUGE hit!! The texture and flavor were AMAZING. So much so, that a friend asked if I would make them for her son’s grad party this weekend! 😀
Question: Can the frosting be made today—2 days in advance—and refrigerated? Then I can take the cold frosting out and frost the cupcakes the day of the party? Or is it best to make the frosting the same day the cupcakes will be served and frost with room temp frosting?
I’m so glad to hear that! Yes, the frosting can be made a couple days ahead, no problem. You can refrigerate the frosting and bring it back to room temperature before you pipe it onto the cupcakes.
If I want to make a layer cake, should I double this recipe? I’m not sure if there is enough batter for 2 layers. Thanks!
Yes, you’d want to double it.
Hi Lindsay, I can’t get the gram amounts to match the cup amounts, should I follow the cup or gram amounts? I’ve found the conversions to grams (I’m in the UK) and 64 grams is 1/2 cup? Thanks!
Measuring by weight is always going to be more accurate and is what I use, so I would go with the grams. The problem with cups is exactly what you’re seeing – people measure them out differently.
This recipe was so successful and easy to follow! Made me want to bake more again. Sent them to my boyfriends office and the recipe was requested! Only changes I made was to the frosting- used a bit less powdered sugar and dolloped in sour cream to balance the sweetness. Thank you!!!!
So glad you enjoyed them!
I made these cupcakes, which BTW AMAZING SO DELICIOUS but the cupcakes sunk it didnt leave a nice little dome shape like they normally do. do you happen to know why that happened
Hmmm, not sure why that would happen. One possibility is that they were a little undercooked or that the oven door was opened a little too soon at some point during baking.
Hi! These look amazing! Is there any substitute for eggs in this recipe? Please reply ASAP. Thanks!
Never mind, I found one that I think will work. Thanks anyway!
My sister and I made the Nutella Cupcakes for our birthday, which was in late October. The texture of the cupcake was soft, moist and tender. I can’t wait to make them again. Thank you so much for this amazing recipe, Lindsay!!! 🙂
Awesome! So glad you enjoyed them! 🙂
Made these this afternoon – lovely recipe – many thanks Lindsay
In the picture it looks like the frosting developed a crust. Is that just the picture or does that happen with this frosting? Thanks!
Yes, most of my frostings are crusting buttercreams.
Hi. You listed nutella in the ingredients for the cupcakes but I didn’t see any instruction on when to add it in. Could you help me with that?
It’s there in the instructions (#17) – it’s added as the cupcake filling. 🙂
I made these and they were so delicious!! The cupcake was so moist, it melted in my mouth. The nutella icing was also delicious but it was very sweet!! I didn’t add the nutella in the centre because the nutella icing was sweet enough! I would definitely make these again!!
hai.. thanks for recipe.. can i bake this as a cake in round pan?
That should be fine. I’d suggest a 9 inch pan and baking somewhere between 20-25 minutes, probably.
Hi Lindsay thank you sharing the receipe, would I have to do something different if I wanted to bake these as mini cupcakes instead?
Yes, just reduce the baking time. I’d guess around 8 minutes or so.
Hi I tried this recipe… it turned out great … kids all love it .. however, after put in room temperature for 3 days.. it turns bitter and spicy … kind of Pickering tongue taste may I know why it turn like this ? Thanks
That’s very strange. I haven’t had that happen. Did it happen to be in a container or something near other food? I know in the fridge things can sometimes take on the taste of other foods? There really isn’t anything in this recipe that should turn bitter.
Hi. I made these for Mother’s Day with my little daughter and gave them to family. They were a big hit. These are so delicious and the cake is so soft. Thank you for sharing.
Do you have a recipe for frosting of white chocolate with cream cheese? Thanks Anjali
I’m so glad you enjoyed them! I do not currently have a white chocolate cream cheese frosting recipe, I’m sorry!
My husband saw this picture over my shoulder and all he could say was “Holy cow!” Pinning these to try!
These are just fantastic!!!
This cupcakes recipe doesn’t look too hard to make and I think I can make it. Not sure if the look will be the same but if I follow the recipe step by step I can`t get the taste wrong.