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!
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
Keywords: chocolate cupcakes, nutella cupcakes, nutella frosting, nutella dessert
Enjoy!
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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.