Nutella Chocolate Cupcakes
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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!
You might also like:
Nutella Cheesecake
Nutella Biscoff Icebox Cake
Nutella Fudge Brownies
Nutella Chocolate Cake
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No Bake Nutella Cheesecake
Nutella Chocolate Cupcakes
Nutella Chocolate Cupcakes made with moist chocolate cupcakes, a Nutella center & Nutella frosting! They melt in your mouth & are full of Nutella flavor!
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 12-15 Cupcakes 1x
- Category: Cupcakes
- Method: Oven
- Cuisine: American
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.
Keywords: chocolate cupcakes, nutella cupcakes, nutella frosting, nutella dessert
Enjoy!
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I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
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.
These are just fantastic!!!
My husband saw this picture over my shoulder and all he could say was “Holy cow!” Pinning these to try!
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!
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 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.
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.
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!!
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. 🙂
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.
Made these this afternoon – lovely recipe – many thanks Lindsay
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! 🙂
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!
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.
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!
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.
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.
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.
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 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.
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.
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!
★★★★★