Ultimate Nutella Stuffed Chocolate Cupcakes with Creamy Nutella Frosting

For those who can’t resist a spoonful of Nutella straight from the jar, prepare to meet your new favorite dessert: our Ultimate Nutella Stuffed Chocolate Cupcakes. These aren’t just any cupcakes; they’re a celebration of rich chocolate and creamy hazelnut, meticulously crafted to deliver an unforgettable taste experience. Each cupcake begins with a remarkably moist and fudgy chocolate base, designed to be perfectly balanced in sweetness. But the real magic lies within: a generous dollop of velvety Nutella is baked right into the center, creating a delightful surprise with every bite. To top it all off, these beauties are crowned with the silkiest, glossiest Nutella buttercream frosting you’ve ever tasted.

Imagine sinking your teeth into a tender chocolate cupcake, only to discover a warm, gooey center of pure Nutella bliss. It’s an unexpected burst of flavor that elevates these treats from delicious to utterly extraordinary. We love to enhance their visual appeal and taste by garnishing them with a sprinkle of finely chopped toasted hazelnuts, or for a touch of freshness, a vibrant fresh strawberry or raspberry. This recipe is specifically engineered for maximum Nutella enjoyment, ensuring that every element, from the sturdy yet moist chocolate cake to the rich, airy frosting, contributes to a harmonious symphony of chocolate and hazelnut.

The Secret to Perfectly Moist Chocolate Cupcakes

The foundation of these divine Nutella cupcakes is a truly outstanding chocolate cupcake. We’ve fine-tuned our beloved ultimate chocolate cupcake recipe to ensure it’s not only incredibly moist and full of deep chocolate flavor but also robust enough to be stuffed with Nutella without crumbling. The secret to their ridiculous moistness lies in a carefully balanced combination of oil, sour cream, and milk. Oil contributes to a soft, tender crumb that stays moist for days, while sour cream adds a subtle tang and luxurious texture. Milk ensures the batter is just the right consistency for baking.

For a rich, complex chocolate flavor that isn’t overwhelmingly sweet, our recipe incorporates both unsweetened cocoa powder and melted semi-sweet chocolate. This dual-chocolate approach provides depth and intensity, creating a sophisticated base that perfectly complements the hazelnut notes of Nutella. Proper ingredient temperatures are key here; ensure your eggs, milk, and sour cream are at room temperature for the best emulsification and a smoother, more uniform batter.

Pro Tip for Baking: Achieving the perfect dome and preventing overflow is crucial. Only fill each cupcake liner about 2/3 full. This allows for proper rising without spillage and ensures a flat top that’s ideal for stuffing and frosting. Using a standard cookie scoop is an excellent way to portion the batter consistently, making the process cleaner and more efficient. If you find yourself with only 12-14 cupcakes from the batter, your liners are likely overfilled, which can lead to sunken centers or cupcakes baking over the edges. Aim for 16-18 perfectly portioned cupcakes.

Crafting the Silky-Smooth Nutella Frosting

No Nutella cupcake would be complete without a generous swirl of the creamiest Nutella frosting. Our recipe delivers an incredibly smooth, glossy, and intensely flavorful American-style buttercream that comes together with ease. Unlike more complex Swiss or Italian buttercreams, this frosting simply requires beating together a few key ingredients with an electric mixer, making it accessible for bakers of all skill levels.

The texture of your butter is paramount for this frosting. It should be softened to room temperature – pliable to the touch but not at all melted or greasy. If your butter is too cold, the frosting will be lumpy; if it’s too warm, it can become too soft or separate. The Nutella itself is the star, lending its iconic chocolate-hazelnut flavor and contributing to the frosting’s luxurious creaminess. We also incorporate a touch of vanilla extract and a pinch of salt to balance the sweetness and enhance the overall flavor profile.

Pro Tip for Nutella Frosting: Always use commercially prepared Nutella or a similar smooth, creamy chocolate hazelnut spread for your frosting. Avoid homemade Nutella or any brand where the oil visibly separates or sits on top. Spreads with separated oil can lead to an inconsistent frosting texture, causing it to be either too oily and loose or too dry and crumbly, as the fat-to-solids ratio becomes unpredictable. A uniform, commercially produced spread ensures a stable and delicious buttercream every time.

Assembling Your Nutella Cupcake Masterpiece

While you could certainly enjoy these exquisite chocolate cupcakes topped only with Nutella frosting, the true indulgence comes from the delightful surprise of a hidden Nutella center. The process of stuffing the cupcakes is surprisingly simple and adds an incredible dimension to these treats, transforming them into an irresistible dessert that will impress any chocolate hazelnut enthusiast.

**Prepare the Cavity:** Ensure your baked chocolate cupcakes are completely cooled to room temperature. This is vital to prevent them from tearing or crumbling during the stuffing process. Using a small paring knife, carefully cut a cone shape into the top center of each cupcake. Angle the knife inward at approximately a 45-degree angle, pointing downwards. Only cut about 1/3 to 1/2 of the way down into the cupcake – it’s crucial not to cut all the way through to the bottom, as this will compromise the cupcake’s structure and cause it to fall apart. Gently remove the cone-shaped piece of cake.
**Fill with Nutella:** Spoon about 1-2 teaspoons of creamy Nutella directly into the cavity you just created in each cupcake. Adjust the amount based on your preference for a generous filling.
**Cap the Filling:** Take the cone-shaped piece of cake you removed. Slice off the pointed end, leaving a flat, disc-shaped piece of chocolate cake. This disc will serve as a cap for your Nutella filling. Carefully place this disc back over the Nutella in each cupcake, gently pressing it down to create a relatively flat surface. This step hides the filling and provides a stable base for the frosting.
**Frost and Garnish:** Now for the fun part – frosting! Transfer your silky Nutella buttercream into a piping bag fitted with your favorite tip (a 1M star tip is excellent for a classic swirl). Pipe a generous swirl of frosting onto each cupcake. If you don’t have a piping bag, simply use an offset spatula or a knife to spread the frosting evenly over the top. For a final flourish, consider sprinkling with finely chopped roasted hazelnuts or topping with a fresh raspberry or strawberry for color and a touch of tartness.

Critical Cooling Tip: This is arguably the most important tip for successful stuffed cupcakes. Your cupcakes *must* be 100% cooled before you attempt to cut into them or apply the frosting. Cutting into warm cupcakes will cause them to crumble and fall apart, making stuffing impossible. Furthermore, applying frosting to warm cupcakes will cause the buttercream to melt and slide off, resulting in a messy and unappealing dessert. Patience during the cooling stage will be greatly rewarded!

Recipe Variations and Serving Suggestions

While these Nutella stuffed chocolate cupcakes are perfect as is, there are many ways to customize them to your taste or occasion. For an extra layer of crunch, consider adding a tablespoon of finely chopped hazelnuts to your chocolate cupcake batter. If you prefer a darker chocolate flavor, you can use a higher percentage dark chocolate (70% cacao) for melting in the cupcake batter, or even incorporate a dark chocolate cocoa powder for an intense, bittersweet profile.

Toppings are where you can truly let your creativity shine. Beyond chopped hazelnuts and fresh berries, think about a dusting of cocoa powder, a drizzle of melted chocolate, a sprinkle of chocolate shavings, or even mini chocolate chips. For a festive touch, small candied hazelnuts can add elegance. These cupcakes are ideal for parties, birthdays, or simply as a luxurious weekend treat. Serve them with a glass of milk, a cup of coffee, or even alongside a scoop of vanilla bean ice cream for an extra decadent dessert experience.

Troubleshooting Common Cupcake Issues

Even experienced bakers can encounter hiccups. Here are solutions to common cupcake problems:

**Dry Cupcakes:** Overmixing the batter develops gluten, leading to tough, dry cupcakes. Mix until just combined. Also, ensure you’re not overbaking them. A toothpick test should yield moist crumbs, not a completely dry toothpick.
**Sunken Centers:** This often happens due to overfilling liners, opening the oven door too early, or incorrect oven temperature. Make sure your oven thermostat is accurate and resist peeking during the first 10-12 minutes of baking.
**Cupcakes Stick to Liners:** Ensure your liners are good quality and that the cupcakes are fully cooled before attempting to remove them from the pan or peel off the liners.
**Gritty Frosting:** If your powdered sugar isn’t fine enough, or if it wasn’t beaten long enough with the butter, your frosting might be gritty. Sifting powdered sugar before use and beating the frosting for an extra minute or two on medium-high speed can help achieve that silky-smooth texture.

Frequently Asked Questions (FAQ)

Q: Can I use a different brand of chocolate hazelnut spread instead of Nutella?: A: Absolutely! While Nutella is the classic choice, you can certainly use your favorite brand of chocolate hazelnut spread. Just ensure it has a smooth, creamy consistency and is not prone to oil separation, especially for the frosting.
Q: How long do these Nutella cupcakes last, and how should I store them?: A: Leftover cupcakes should be stored in an airtight container at room temperature for up to 3 days. For slightly longer freshness, you can refrigerate them for up to 4 days, though they are often best enjoyed at room temperature for optimal texture.
Q: Can I make these cupcakes gluten-free?: A: While this specific recipe is not gluten-free, you may be able to adapt it by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Results may vary, so experimentation is key.

The Nutella Cupcakes Recipe

Nutella stuffed cupcake, with bite taken out

Nutella Cupcakes

By: Fiona Dowling

These Nutella cupcakes are the ultimate recipe for Nutella lovers. Moist chocolate cupcakes are stuffed with a dollop of Nutella and decorated with the creamiest Nutella frosting.

Prep Time: 45 mins
Cook Time: 18 mins
Cooling Time: 30 mins
Total Time: 2 hrs 15 mins
Servings: 16 cupcakes

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Equipment

2 12-cavity muffin pans
Paring knife
Electric mixer (stand or hand-held)
Large mixing bowls
Medium bowl
Measuring cups and spoons
Wire cooling rack
Cookie scoop (optional, for batter)
Piping bag with 1M tip (optional, for frosting)

Ingredients

Chocolate Cupcakes

2 ounces semi-sweet chocolate (57 grams), finely chopped
1 1/4 cup all-purpose flour (156 grams)
1/2 cup cocoa powder (40 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (120 ml)
2/3 cup granulated sugar (136 grams)
1/2 cup brown sugar (105 grams), lightly packed
2 large eggs, room temperature
1/4 cup sour cream (60 ml)
1/2 cup milk (120 ml), 1%, 2% or whole milk – whole milk preferred

Nutella Stuffing

2/3 cup Nutella (about 200 grams)

Nutella Frosting

1 cup unsalted butter (226 grams), slightly softened
3 – 3 1/2 cups powdered sugar (330 – 385 grams), AKA icing sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup Nutella (about 225 grams)
2-4 tablespoons milk or cream (30-60 ml), 2%, whole milk, heavy cream, whipping cream or table cream
Hazelnuts, optional, for decorating

Instructions

Chocolate Cupcakes

Preheat your oven to 350°F (180°C). Line about 16-18 cavities of two 12-cavity muffin pans with paper cupcake liners. Prepare both pans even if baking in batches.
Place the finely chopped semi-sweet chocolate into a heat-proof bowl. Melt it gently either in the microwave in 45-second intervals (on medium power, stirring well after each) until smooth, or use a double boiler over low heat. Once melted, set the chocolate aside to cool slightly to avoid cooking the eggs later.
In a medium bowl, thoroughly whisk together all the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. If your cocoa powder tends to be lumpy, sift it through a fine-mesh sieve first to ensure a smooth batter. Set this dry mixture aside.
In a large mixing bowl, combine the vegetable oil, granulated sugar, and lightly packed brown sugar. Whisk vigorously by hand or with an electric mixer on low speed until the sugars are well incorporated and any large clumps of brown sugar are broken down.
Add the slightly cooled melted chocolate and vanilla extract to the oil and sugar mixture. Whisk until the chocolate is completely smooth and fully integrated into the mixture. It’s normal to still see some small sugar granules at this stage.
Whisk in the eggs one at a time. Beat well after each addition until just combined. You can continue using a whisk or switch to an electric mixer on low speed, taking care not to overmix.
Gently whisk in the room-temperature sour cream until the mixture is smooth and uniform.
Begin incorporating the dry ingredients into the wet mixture. Add approximately one-third of the flour mixture, whisking until just combined. Then, pour in about half of the milk, mixing until smooth. Follow with another third of the flour mixture, then the remaining milk, and finally the rest of the flour mixture. Mix until the batter is smooth and no dry streaks of flour remain. Avoid overmixing, as this can lead to dense and tough cupcakes.
Evenly distribute the cupcake batter among the prepared muffin liners, filling each approximately 1/2 to 2/3 full. A cookie scoop is ideal for achieving consistent sizing. Do not fill the liners more than 2/3 full, as overfilling can cause the cupcakes to overflow or sink in the middle during baking.
Bake one tray of cupcakes at a time in the middle rack of your preheated oven. Bake for about 17-20 minutes, or until the tops appear set and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. No wet batter should be present on the toothpick.
Once baked, allow the cupcakes to cool in their muffin pan for about 10 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. It is absolutely essential that the cupcakes are 100% cool before you attempt to stuff or frost them.

Nutella Frosting

In a large mixing bowl, using an electric mixer (either stand or hand-held), beat the slightly softened unsalted butter on medium speed for 2-3 minutes until it becomes light, fluffy, and very creamy.
Gradually add 2 cups of powdered sugar, the vanilla extract, and salt to the butter. Start the mixer on the lowest speed to prevent the powdered sugar from creating a cloud, then gradually increase to medium speed. Beat until the ingredients are well combined and smooth.
Add the Nutella to the butter mixture. Beat on medium speed until the frosting is smooth, glossy, and beautifully creamy. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula, ensuring all ingredients are fully incorporated.
Continue adding the remaining powdered sugar (in 1/2 cup increments) and alternating with 1 tablespoon of milk or cream, until the frosting reaches your desired sweetness, consistency, and thickness. Beat on medium-high speed for an additional 1-2 minutes for extra fluffiness and an ultra-smooth finish.

Assembling the Cupcakes

Ensure your chocolate cupcakes are completely cooled. With a small paring knife, carefully cut a cone shape into the top center of each cupcake. Angle the knife inward at roughly 45 degrees, cutting about 1/3 to 1/2 of the way down into the cupcake. Crucially, do not cut through to the bottom, or the cupcake may fall apart. Gently remove the cone-shaped piece of cake.
Spoon about 1-2 teaspoons of Nutella directly into the cavity you just created in each cupcake. You can adjust the amount based on how much filling you desire.
Take the cone-shaped piece of cake you removed. Slice off the pointed end to create a flat disc of chocolate cake. Place this disc back over the Nutella filling in each cupcake, gently pressing it down to cover the filling.
Finally, frost your Nutella-stuffed cupcakes generously. For an elegant presentation, use a piping bag fitted with a 1M star tip to create a beautiful swirl. Alternatively, you can simply spread the luscious Nutella frosting evenly over each cupcake with an offset spatula or a knife. Garnish with chopped hazelnuts or fresh berries if desired, for a finishing touch.

Notes

Chocolate Choice: For the chocolate cupcakes, semi-sweet chocolate (50-60% cacao) works wonderfully, offering a rich chocolate flavor that isn’t too bitter or overly sweet.
Room Temperature Ingredients: Always ensure eggs, milk, and sour cream are at room temperature before you start mixing the cupcake batter. This helps all the ingredients combine smoothly, leading to a more uniform batter and a tender, moist final product. Take them out of the refrigerator about 30-60 minutes before baking.
Nutella Quantity: This recipe requires approximately 2/3 cup of Nutella for stuffing the cupcakes and an additional 3/4 cup for the frosting. A standard 13-ounce (375-gram) jar will not be sufficient for both elements. For both filling and frosting, it’s advisable to purchase a larger 26.5-ounce (750-gram) jar, which will provide enough Nutella with some leftover. If you only plan to make the frosting and omit the stuffing, a 13-ounce jar will be adequate.
Make-Ahead Tips: To streamline your baking process, the chocolate cupcakes can be baked a day in advance. After they have cooled completely, store them in an airtight container at room temperature overnight. Fill and frost them on the day you intend to serve for optimal freshness. Baked and fully cooled cupcakes can also be frozen for up to 2 months in an airtight container. Thaw them thoroughly in the refrigerator before proceeding with stuffing and frosting.
Storage: Store any leftover Nutella stuffed cupcakes in an airtight container. They will remain fresh at room temperature for up to 3 days, or in the refrigerator for up to 4 days. For the best flavor and texture, allow refrigerated cupcakes to come to room temperature before serving.

Nutrition Facts (Estimated per cupcake)

Calories: 544kcal, Carbohydrates: 68g, Protein: 4g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 136mg, Potassium: 254mg, Fiber: 3g, Sugar: 57g, Vitamin A: 426IU, Vitamin C: 0.03mg, Calcium: 74mg, Iron: 2mg

These nutritional details are an estimate only. They are based on 1 cupcake, including both the Nutella filling and frosting, assuming the recipe yields 16 uniform cupcakes and that the full 2/3 cup of Nutella is used for filling and all the frosting is consumed. Actual values may vary.

More Irresistible Nutella Treats

If you’ve fallen in love with these Nutella Stuffed Chocolate Cupcakes and simply can’t get enough of that delightful chocolate hazelnut flavor, you’re in luck! Nutella is a versatile ingredient that shines in a multitude of desserts. Be sure to explore these other fantastic Nutella recipes from our collection:

Nutella Cheesecake: A rich and creamy cheesecake featuring a mesmerizing Nutella swirl, perfect for a sophisticated dessert.
Chocolate Nutella Cookies: Soft, chewy, and intensely chocolatey cookies, made even better with a generous helping of Nutella baked right into the dough.
Nutella Brownies: Indulge in fudgy, decadent brownies that are elevated to new heights with the magical addition of Nutella for an extra layer of richness.
Nutella Stuffed Chocolate Chip Cookies: Prepare for the ultimate surprise inside – classic chocolate chip cookies that hide a molten, irresistible Nutella center.

Loved this extraordinary Nutella cupcake recipe? We’d be thrilled to hear from you! Please take a moment to rate the recipe and leave a comment below. Your valuable feedback not only helps us improve but also guides other enthusiastic bakers in their culinary adventures. Happy baking!