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Nutella Cupcakes Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, whisking until just combined—avoid overmixing to ensure a tender cupcake texture.
  4. 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.
  5. Cool Cupcakes: Remove cupcakes from oven and transfer to a cooling rack. Allow to cool completely before decorating.
  6. 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.
  7. Fill the Cupcakes: Once cooled, use a cupcake corer to hollow out the centers. Fill these cavities generously with Nutella filling.
  8. 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

Find it online: https://dishedbydana.com/nutella-cupcakes-recipe/