Introduction

These Nutella Cupcakes are a delightful treat for any chocolate and hazelnut lover. Moist cupcakes filled with creamy Nutella and topped with a rich Nutella buttercream make each bite irresistible. Perfect for celebrations or an everyday indulgence.

Ingredients

1 2/3 cups (217g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, melted
1 cup (207g) sugar
1 tsp vanilla extract
2 large eggs
1/2 cup (115g) sour cream
1/2 cup (160g) Nutella
1/4 cup (60ml) milk
1 cup (224g) unsalted butter, room temperature
1/2 cup (160g) Nutella (for buttercream)
4 cups (460g) powdered sugar
2-4 tbsp (30-60ml) heavy cream
7-8 Ferrero Rocher candies, optional
1 cup (320g) Nutella, for filling cupcakes

Instructions

Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, combine the melted butter, sugar, and vanilla extract using a whisk until smooth.
Step 4: Add the eggs one at a time, whisking well after each addition.
Step 5: Stir in the sour cream and 1/2 cup Nutella until fully incorporated, then whisk in the milk.
Step 6: Gradually add the dry ingredients to the wet and whisk until just combined—avoid over mixing.
Step 7: Divide the batter evenly into the cupcake liners, filling each a little more than half full (about 51g).
Step 8: Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean and the edges turn lightly golden.
Step 9: Remove from the oven and transfer the cupcakes to a cooling rack to cool completely.
Step 10: While cupcakes cool, prepare the buttercream. Beat the room temperature butter with 1/2 cup Nutella until smooth and creamy.
Step 11: Add half of the powdered sugar and mix until smooth.
Step 12: Add 2 tablespoons of heavy cream and mix again until well blended.
Step 13: Add the remaining powdered sugar and mix until smooth.
Step 14: Add more heavy cream, 1 tablespoon at a time, until the frosting reaches a pipeable consistency.
Step 15: Once cupcakes are cool, use a cupcake corer or small knife to remove the center from each cupcake.
Step 16: Fill the hollow centers with Nutella using a spoon or piping bag.
Step 17: Pipe the Nutella buttercream on top of each cupcake using your preferred tip.
Step 18: Optionally, garnish each cupcake with half a Ferrero Rocher candy and a sprinkle of finely chopped hazelnuts.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use a dairy-free cream alternative in the frosting.
If you don’t have a cupcake corer, use a small spoon to carefully remove the centers.
Add a pinch of espresso powder to the batter to enhance the chocolate and hazelnut flavors.
Swap Ferrero Rocher topping for chopped toasted hazelnuts or chocolate shavings for extra texture.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving for the best texture. You can freeze unfrosted cupcakes for up to 3 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, preferably one that includes xanthan gum for best results. Baking time may vary slightly.

How do I prevent the Nutella from sinking in the cupcakes?

Mix the Nutella well into the batter to ensure it’s evenly distributed, and avoid adding too much liquid. Filling the cupcakes with Nutella after baking, as directed, also keeps the filling well contained.

Nutella Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 143 reviews

Indulge in these rich and moist Nutella Cupcakes, featuring a luscious Nutella-filled center and topped with a creamy Nutella buttercream frosting. Perfectly balanced with a tender crumb and a decadent hazelnut finish, these cupcakes are an irresistible treat for any occasion.

Author: Dana
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Batter

1 2/3 cups (217g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup (168g) unsalted butter, melted
1 cup (207g) sugar
1 tsp vanilla extract
2 large eggs
1/2 cup (115g) sour cream
1/2 cup (160g) Nutella
1/4 cup (60ml) milk

Nutella Buttercream Frosting

1 cup (224g) unsalted butter, room temperature
1/2 cup (160g) Nutella
4 cups (460g) powdered sugar
2–4 tbsp (30-60ml) heavy cream

Filling and Garnish

1 cup (320g) Nutella, for filling cupcakes
7–8 Ferrero Rocher candies, optional
Finely chopped hazelnuts, optional

Instructions

Make the Cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Combine Wet Ingredients: In a large bowl, whisk melted butter, sugar, and vanilla extract until well combined. Add eggs and whisk thoroughly. Mix in the sour cream and Nutella until smooth, then add the milk and whisk again to combine.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, whisking until just combined—avoid overmixing to ensure a tender cupcake texture.
Fill and Bake: Spoon the batter into the cupcake liners, filling each a little more than halfway (about 51g). Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean and the edges are lightly golden.
Cool Cupcakes: Remove cupcakes from oven and transfer to a cooling rack. Allow to cool completely before decorating.
Prepare the Buttercream: While cupcakes cool, beat softened butter and Nutella together in a large bowl until smooth and well combined. Add half the powdered sugar and beat until smooth. Mix in 2 tablespoons of heavy cream, then add the remaining powdered sugar and continue mixing. Adjust consistency with additional cream as needed until the frosting is smooth and pipeable.
Fill the Cupcakes: Once cooled, use a cupcake corer to hollow out the centers. Fill these cavities generously with Nutella filling.
Pipe Frosting and Garnish: Pipe the Nutella buttercream on top of each cupcake using a piping tip (e.g., Ateco tip 847). Garnish each cupcake with half a Ferrero Rocher candy and optionally sprinkle with finely chopped hazelnuts for an extra touch of texture and flavor.

Notes

Do not overmix the batter to keep cupcakes tender and light.
Use room temperature butter for frosting to achieve a smooth texture.
Ensure cupcakes are completely cooled before filling and frosting to prevent melting.
Ferrero Rocher candies are optional but add a delightful crunch and presentation touch.
Adjust the amount of heavy cream in frosting to reach desired consistency for piping.

Keywords: Nutella cupcakes, Nutella buttercream, chocolate hazelnut cupcakes, filled cupcakes, Ferrero Rocher cupcakes, dessert, baking, homemade cupcakes