Nutella is one of my favorite ingredients to bake with. There’s something about that smooth, creamy texture and that chocolate hazelnut flavor that is just so irresistible. It’s great in cakes, cookies, and especially in cupcakes!! Cue these Nutella cupcakes.
They’re packed with Nutella and are a Nutella lover’s dream!
Packing These Cupcakes with Nutella Flavor
While the chocolate cupcake recipe itself doesn’t involve Nutella, I promise these cupcakes are packed with Nutella flavor.
By removing the center of each cupcake and filling it with a generous spoonful of Nutella, these cupcakes are quite literally full of Nutella.
Each cupcake is then topped with fluffy Nutella buttercream and a sprinkle of toasted hazelnuts.
It’s a delicious combination of flavors and textures, and this is what makes these Nutella cupcakes so delicious.
The amount of Nutella you fill and drizzle the cupcakes with is totally up to you, so feel free to add as much
or as little as you want!
I was pretty aggressive when I removed the center of each cupcake, so I was able to fill them with a generous amount of Nutella.
Substitutions and Swaps – Nutella Cupcakes
These Nutella cupcakes use quite a few ingredients and I know you might not have all them on hand.
Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that you can make:
- Chocolate Chips – You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate, so it will melt down smoothly.
- Milk – You can also use full fat yogurt, sour cream, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- Instant Espresso or Coffee – This ingredient is optional, so if you hate coffee, you can omit it. However, you can’t really taste the coffee once the cupcakes are baked! I just like adding a bit of coffee because it enhances the chocolate flavor.
- All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend (be sure to also follow my tips below) or cake flour if that’s all you have on hand.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
- Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
- Eggs – If you have an egg allergy you can use 2 flaxseed eggs instead or a vegan egg replacer like this made by Bob’s Red Mill.
- Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.
Substitutions and Swaps – Nutella Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
- Nutella – Any chocolate spread will work if you can’t find Nutella or if you’re allergic.
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract.
- Cocoa Powder – If you’re out of cocoa powder, you can use additional powdered sugar in its place.
Tips for Making the Best Nutella Cupcakes
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
- Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
- Use a circle cutter or a sharp paring knife to easily remove the center of your cupcakes.
- Heat up about 2 Tbsp of Nutella in the microwave for 10 seconds to make it easier to drizzle over your frosted cupcakes.
- Top your cupcakes with a sprinkle of toasted hazelnuts for a pop of texture and flavor.
- One batch of batter can also be used to make one 9×13-inch Nutella chocolate sheet cake. Bake it at 325F for 33-38 minutes.
Making these Nutella Cupcakes in Advance
You can make these cupcakes in advance! If stored unfrosted and unfilled in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge.
These cupcakes can also last up to 3 months in the freezer. If you plan to freeze them, wait to fill and frost them until they’re thawed.
You can also make your frosting ahead of time or save any leftovers. This Nutella buttercream frosting will last in the fridge for up to a month.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
Frosted cupcakes can sit at room temperature for a couple days or can be stored in the fridge in an airtight container for up to 5 days. However, like all baked goods these cupcakes taste best when they’re freshly baked!
Let Me Know What You Think
If you try making these Nutella cupcakes, I’d love to hear what think you of them! Please leave a rating and comment below.
Tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.
Other Recipes You Might Like:
- 3/4 cup milk (180g)
- 1/3 cup milk or dark chocolate chips (57g)
- 1 tsp instant espresso or coffee - optional (2g)
- 3/4 cup all purpose flour (100g)
- 3/4 cup granulated sugar (150g)
- 1/3 cup baking cocoa powder (30g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp fine salt (2g)
- 2 large eggs, room temperature (112g)
- 1/3 cup vegetable oil (70g)
- 1 tsp white vinegar (4g)
- 1 tsp vanilla extract (4g)
Nutella Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1/4 cup Nutella (75g)
- 1/2 tsp vanilla extract (2g)
- 1/4 tsp fine salt (1g)
- 1 1/2 cup powdered sugar (188g)
- 1/4 cup cocoa powder (20g)
- 2 Tbsp heavy cream (30g)
- 1/2 cup Nutella (150g)
- 1/2 cup toasted hazelnuts (75g)
Chocolate Cupcake Recipe
- Preheat the oven to 350°F / 175°C and place 12 cupcake liners in a cupcake pan.
- Add 3/4 cup milk, 1/3 cup chocolate chips, and 1 tsp instant espresso powder into a heat proof bowl. Heat in the microwave at power level 8 for 1 minute or over a double boiler until the chocolate has melted.
- Whisk together until the ingredients have combined, making sure all the chocolate is melted.
- Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into chocolate espresso mixture and stir until combined.
- Scrape the sides and bottom of the bowl as needed with a spatula.
- Add 2 large eggs, 1/3 cup vegetable oil, 1 tsp vinegar and 1 tsp vanilla. Mix just until the batter is smooth.
- Fill cupcake liners 3/4 full and bake for about 17-18 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the cupcakes to cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling.
Nutella Buttercream Frosting
- While the cupcakes cool make the fluffy Nutella buttercream. Beat 1/2 cup of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Mix in 1/4 cup Nutella, 1/2 tsp vanilla extract and 1/4 tsp salt on a low speed.
- Slowly add in 1 1/2 cup powdered sugar, followed by 1/4 cup cocoa powder. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Add 2 Tbsp of heavy cream half through adding in the powdered sugar to make it easier to mix.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with a Wilton 1M frosting tip.
Decorating These Nutella Cupcakes
- To decorate these Nutella cupcakes, first remove the center of each cupcake and fill with a spoonful of Nutella.
- Pipe a large swirl of Nutella buttercream on top of each cupcake with a Wilton 1M frosting tip.
- Drizzle some Nutella over the top of each cupcake and sprinkle with toasted hazelnuts if desired!
This recipe can also be used to make mini Nutella cupcakes! This recipe makes about 40 mini cupcakes, which only need to bake for 9-10 minutes.
These cupcake can be made in advance! If stored unfrosted in an airtight container, they can last for:
- 2 days at room temperature
- Up to a week in the fridge
- Up to 3 months in the freezer
If you have extra buttercream you don't use, it can be stored in the fridge in an airtight container or piping bag for up to a month.
Amount Per Serving Calories 359Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 37mgSodium 232mgCarbohydrates 47gFiber 2gSugar 37gProtein 5g