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    Home | Recipes | Cakes and Cupcakes

    Published: Jul 27, 2022 · Updated: Jul 27, 2022 by Angie Dixon ·

    Chocolate Nutella Cupcakes

    jump to recipe Pin
    Frosted nutella cupcake with a Nutella drizzle.

    These super moist Nutella cupcakes are stuffed with delicious hazelnut cocoa spread, topped with Nutella cream cheese frosting and a Nutella drizzle.

    These cupcakes are easy to make and taste like you have stepped into a chocolate hazelnut heaven. The Nutella cream cheese frosting adds a bit of decadence to the Nutella stuffed chocolate cupcake. For a little extra pizzaz drizzle your frost cupcakes with softened Nutella.

    Frosted nutella cupcake with a Nutella drizzle.

    When I was thinking about a Nutella cupcake...I knew I wanted to stuff a chocolate cupcake (and that I would use my chocolate tray bake cake as the foundation) with Nutella and top it with a delicious frosting. But to take this cupcake to the next level I decided it needed to be a Nutella flavoured cream cheese frosting - the tang of the cream cheese really adds a nice depth of flavour.

    Jump to:
    • Ingredients
    • How to Make Chocolate Nutella Cupcakes
    • Pro Tips for this Recipe
    • Nutella Cupcakes FAQ
    • Pin for Later
    • Rate & Review!
    • Recipe Card
    • Community Comments

    Ingredients

    Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.

    Chocolate cupcake ingredients.
    Nutella cream cheese frosting ingredients.
    • Flour - plain, all-pupose, standard-grade or cake flour (South Africa).
    • Caster or granulated white sugar to sweeten the cupcake.
    • Instant coffee or espresso powder to compliment the cocoa flavour.
    • Unsweetened cocoa powder.
    • Eggs to bind the cupcakes together.
    • Butter - used in both the cupcakes and cream cheese frosting.
    • Cream cheese - I recommend Philidelphia cream cheese blocks.
    • Milk for both the cake and frosting.
    • Icing sugar - confectioners or powdered sugar.
    • Nutella or a generic cocoa hazelnut spread.

    Plain/all-purpose/standard grade flour can be substituted on a 1 to 1 basis for recipes that have ½ to 1 teaspoon of baking powder per 125 grams/1 cup of flour. If the recipe requires more than 1 teaspoon per cup, simply add the extra baking powder to the recipe to make up the difference. Self-raising/rising flours may already contain salt so this may need to be omitted from the recipe as well.

    Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

    Room Temperature Ingredients

    Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.

    • To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
    • To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
    • Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on a low heat for a minute or two swirling every 10-15 seconds.

    Weighing Ingredients

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    Frosted nutella cupcake with a nutella drizzle in front of a cake stand.

    How to Make Chocolate Nutella Cupcakes

    Cupcakes

    Step 1 - Allow ingredients to come to room temperature. Then preheat the oven to 170°C/340F. Line a 12-cup muffin tin with cupcake liners.

    Step 2 - Toss the vanilla extract and instant coffee or espresso powder into the milk (this helps the instant coffee to dissolve into the milk).

    Step 3 - Melt the butter and allow it to cool while continuing with the steps.

    Step 4 - Beat the eggs and sugar until the mixture is light and fluffy - about 3 to 5 minutes using an electric hand mixer or stand mixer.

    Step 5 - Pour in the melted butter and milk. Whisk through to combine.

    Step 6 - Sieve in the cocoa powder, flour, baking powder and salt. Whisk until the cake mixture is combined and smooth. No not overmix.

    Step 7 - Divide the cupcake batter between the 12 liners, filling about ⅔ full. Bake the cupcakes for 18 to 22 minutes or until a toothpick comes out mostly clean. Take out the oven and allow it to cool for 5 to 10 minutes before turning out onto a wire cooling rack.

    Nutella Cream Cheese Frosting

    Step 1 - Allow the butter and cream cheese to come to room temperature.

    Step 2 - Using a stand mixer or electric hand mixer cream the cream cheese and butter together until light, fluffy and well combined. This will take about 5 minutes.

    Step 3 - Add in the Nutella and beat until well combined and smooth.

    Step 4 - Sieve in the icing sugar and cocoa powder. Mix on a low speed until combined then crank up the speed and beat for 3 to 5 minutes. If the mixture feels too stiff, add 1 to 3 tablespoons of milk and combine to a piping consistency. If the mixture feels too soft, add in 2 to 5 tablespoons of icing sugar and combine to a piping consistency.

    Note - this recipe makes enough frosting for the taller swirls for 12 regular-sized cupcakes.

    Nutella cream cheese frosting in a bowl.

    Cupcake Assembly

    Step 1 - Using an apple corer, removed about 1 to 2cm of the top of the centre of the cupcake. Do this by gently twisting the core into the cake.

    Step 2 - Melt the Nutella (75grams) in the microwave to create a pourable consistency. Fill the cored-out centres with Nutella and allow to set.

    Chocolate cupcakes stuffed with Nutella.

    Step 3 - Fill a piping bag with the Nutella frosting and swirl over the cupcake beginning from the centre and moving out.

    Step 4 - Melt about 30 grams of Nutella and drizzle over the top of the frosting either using a piping bag and a really small nozzle or a spoon. Allow the Nutella to set before serving.

    Frosted nutella cupcake with a Nutella drizzle.

    Pro Tips for this Recipe

    Ovens

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Bakeware

    Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.

    Cupcake Baking Tips

    Be careful to not overmix the cupcake batter! Mix until the dry ingredients are just incorporated, then just a little more to break up any large lumps.

    Only fill the cupcake liners to about ⅔ full.

    Allow the cupcakes to cool completely before stuffing and frosting!

    I find the Wilton 1M tip is the best for cupcake decorating.

    Storage and Freezing

    The unfrosted cupcakes can be stored in an airtight container for a day or two. This means the cupcakes can be baked the day before stuffing and frosting.

    Once the cupcakes are frosted they are okay at room temperature for a day, if they need to be kept longer, pop them in the fridge.

    Nutella Cupcakes FAQ

    Can I use the generic store-brand Nutella or chocolate hazelnut spread?

    Yes! Many of the store-brand varieties taste pretty identical to the Nutella we know and love.

    Why is Nutella called Nutella?

    Nutella is derived from the English word "Nut" and the Latin suffic "ella" for sweet.

    Will this frosting and Nutella filling work with a vanilla cupcake?

    Yes, a stuffed vanilla cupcake with a Nutella cream-cheese frosting would be amazing!

    Pin for Later

    Sliced Nutella Cupcake.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Frosted nutella cupcake with a Nutella drizzle.

    Nutella Cupcakes

    Angie Dixon
    These super moist Nutella cupcakes are stuffed with the delicious hazelnut cocoa spread, topped with Nutella cream cheese frosting and a Nutella drizzle.
    4.8 from 4 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 45 minutes mins
    Cook time.Cook Time 18 minutes mins
    Total time.Total Time 1 hour hr 3 minutes mins
    CourseCourse Dessert
    CuisineCuisine Global
    Servings 12 cupcakes

    Equipment

    • Stand Mixer OR
    • Electric hand mixer
    • Apple corer
    • Wilton 1M
    • piping bag
    • Regular Muffin Pan (12-Well)
    • Mixing Bowls

    Ingredients
     
     

    Chocolate Cupcakes

    • 125 grams milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon instant coffee or espresso powder (optional)
    • 60 grams butter
    • 2 eggs (medium/large/size 6)
    • 150 grams white granulated sugar (caster/granulated)
    • 150 grams plain flour (all-purpose/standard grade)
    • 1½ teaspoon baking powder
    • ¼ teaspoon table salt
    • 25 grams unsweetened cocoa powder (Dutch-processed)

    Nutella Filling

    • 75 grams Nutella

    Nutella Cream Cheese Frosting

    • 150 grams cream cheese
    • 75 grams butter
    • 150 grams Nutella
    • 20 grams unsweetened cocoa powder (Dutch-processed)
    • 350 grams icing sugar (powdered or confectioner's sugar)

    Nutella Drizzle

    • 30 grams Nutella
    Prevent your screen from going dark

    Instructions

    Chocolate Cupcakes

    • Allow ingredients to come to room temperature. Then preheat the oven to 170°C/340F. Line a 12 cup muffin tin with cupcake liners.
    • Toss the vanilla extract and instant coffee or espresso powder into the milk (this helps the instant coffee to dissolve into the milk).
      125 grams milk, 1 teaspoon vanilla extract, 1 teaspoon instant coffee or espresso powder
    • Melt the butter and allow it to cool while continuing with the steps.
      60 grams butter
    • Beat the eggs and sugar until the mixture is light and fluffy - about 3 to 5 minutes using an electric hand mixer or stand mixer.
      2 eggs, 150 grams white granulated sugar
    • Pour in the melted butter and milk. Whisk through to combine.
    • Sieve in the cocoa powder, flour, baking powder and salt. Whisk until the cake mixture is combined and smooth. No not overmix.
      150 grams plain flour, 1½ teaspoon baking powder, ¼ teaspoon table salt, 25 grams unsweetened cocoa powder
    • Divide the cupcake batter between the 12 liners, filling about ⅔ full. Bake the cupcakes for 18 to 22 minutes or until a toothpick comes out mostly clean. Take out the oven and allow to cool for 5 to 10 minutes before turning out onto a wired cooling rack.

    Nutella Cream Cheese Frosting

    • Allow the butter and cream cheese to come to room temperature.
      150 grams cream cheese, 75 grams butter
    • Using a stand mixer or electric hand mixer cream the cream cheese and butter together until light, fluffy and well combined. This will take about 5 minutes.
    • Add in the Nutella and beat until well combined and smooth.
      150 grams Nutella
    • Sieve in the icing sugar and cocoa powder. Mix on a low speed until combined then crank up the speed and beat for 3 to 5 minutes. If the mixture feels too stiff, add 1 to 3 tablespoons of milk and combine to a piping consistency. If the mixture feels too soft, add in 2 to 5 tablespoons of icing sugar and combine to a piping consistency.
      20 grams unsweetened cocoa powder, 350 grams icing sugar

    Cupcake Assembly

    • Using an apple corer, removed about 1 to 2cm of the top of the centre of the cupcake. Do this ny gently twisting the corer into the cake.
    • Melt the Nutella (75grams) in the microwave to create a pourable consistency. Fill the cored out centres with Nutella and allow to set.
      75 grams Nutella
    • Fill a piping bag with the Nutella frosting and swirl over the cupake beginning from the centre and moving out.
    • Melt about 30 grams of Nutella and drizzle over the top of the frosting either using a piping bag and a really small nozzle or a spoon. Allow the Nutella to set before serving.
      30 grams Nutella

    Notes

    Note - this recipe makes enough frosting for the taller swirls for 12 regular-sized cupcakes.
    Be careful to not overmix the cupcake batter! Mix until the dry ingredients are just incorporated, then just a little more to break up any large lumps.
    Only fill the cupcake liners to about ⅔ full.
    Allow the cupcakes to cool completely before stuffing and frosting!
    I find the Wilton 1M tip is the best for cupcake decorating.

    Nutrition

    Serving: 1cupcake | Calories: 473kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Sodium: 238mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Raspberry and White Chocolate Loaf Cake
    Orange Loaf Cake »

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      Recipe Rating




    1. Porschea Walsh says

      December 03, 2023 at 2:08 pm

      5 stars
      These turned out amazing 😍
      I was a little nervous as I felt this was slightly out of my skill level with the filling but the instructions are just so well written you cannot go wrong ! Give these a go and experience deliciousness

      Reply
      • Mary-Lou Watkins says

        December 04, 2023 at 8:53 am

        Thank you so much for this lovely feedback, I really appreciate it! I am so happy the Nutella cupcakes turned out amazing 🙂

        Reply

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