Calling all Nutella lovers! These easy Nutella cupcakes require your full attention! They are so good, and as the name states, so easy to make! Made with super moist chocolate cupcakes filled with Nutella and finished with silky, smooth Nutella buttercream, these cupcakes have the perfect balance of chocolate and hazelnut flavor.
What Makes this Recipe So Good?
- Incredibly light and moist chocolate cupcakes
- Irresistible nutella filling
- Silky, smooth Nutella buttercream that melts in your mouth
- Easy and approachable to make
Easy Chocolate Cupcakes From Scratch
I absolutely adore this chocolate cupcake recipe! It is my go-to recipe anytime I am making chocolate cupcakes. In terms of flavor and texture, these cupcakes are incredibly soft with a rich chocolate flavor that is not overwhelming. For an extra dark and rich chocolate flavor, I recommend using Dutch-processed (Dark) cocoa powder.
To make recipe, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Unsweetened Dutch-Processed Cocoa Powder
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Granulated Sugar
- Plain Whole Milk Yogurt
- Espresso or Coffee
- Neutral Flavored Oil
- Vanilla Extract
These cupcakes come together pretty easily. To start, first whisk together the dry ingredients (flour, cocoa powder and salt) to combine. Next, whisk to combine the oil, sugar, and yogurt. Mix half of the dry ingredients into the wet batter followed by the espresso and vanilla extract and ending with the remaining dry ingredients. Divide the batter into a cupcake baking pan and bake until a toothpick inserted into one comes out clean.
Nutella Buttercream Frosting
The best way to describe this frosting is absolute deliciousness! It is smooth, creamy, and packed with the rich flavor of chocolate and hazelnuts! The best part about this frosting, other than being super tasty, is how easy it is to make, requiring a minimal number of ingredients. For an extra hit of chocolate flavor, I added a small amount of cocoa powder.
Here is what you will need to make recipe:
Key Ingredients
- Confectioners’ (Powdered) Sugar
- Unsalted Butter
- Unsweetened Dutch-Processed Cocoa Powder
- Salt
- Vanilla Extract
To make buttercream frosting, first, cream the butter and salt until smooth in appearance. Next, mix in the Nutella followed by the powdered sugar and cocoa powder until buttercream appears thick and fluffy. Mix in the vanilla extract until fully incorporated before using.
How to Make Nutella Filled Cupcakes
- Core out the center of cooled cupcakes. I used this cupcake corer.
- Fill a pastry bag with Nutella and pipe to fill the center of each cupcake.
- Fill another pastry bag fitted with a 6B (Wilton) pastry tip with nutella buttercream.
- Pipe buttercream over cupcakes in a swirl design.
- Sprinkle piped buttercream with finely chopped toasted hazelnuts.
How to Store
Cupcakes are best eaten the day it is prepared. Fully decorated cupcakes stored in an airtight container will last 2-3 days in the refrigerated and 1-2 months in the freezer. When ready to serve thaw cupcakes at room temperature to restore soft texture. Frozen cupcakes may be thawed in the fridge overnight.
Frequently Asked Questions
Can cupcakes be made in advance?
Yes, I recommend making each component of this recipe in advance and assembling the cupcakes on the day you intend to serve it. Chocolate cupcakes may be baked 2-3 days in advance and stored in the refrigerator in an airtight container. For longer storage, cupcakes may be stored in the freezer for up to 1-2 months.
Nutella buttercream may be made up to 1 week in advance. To store, place the buttercream in an airtight container and keep refrigerated. When ready to use, leave out at room temperature until soft enough to pipe, about 30-60 minutes depending on the warmth of your kitchen.
Can I use regular cocoa powder in place of dutch-processed cocoa powder?
Yes, dutch-processed cocoa powder may be replaced with regular cocoa powder, if preferred. Cupcakes will still taste amazing but will have a lighter color in appearance.
Can this recipe be made gluten-free?
I have not personally tested this recipe with gluten-free flour. However, if you would like to make cupcakes gluten-free, simply replace wheat flour in the recipe with your preferred 1 to 1 gluten-free all-purpose flour that contains xanthan gum.
Looking For More Chocolate Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintEasy Nutella Cupcakes
Made with super moist chocolate cupcakes filled with Nutella and finished with a silky, smooth Nutella buttercream, these easy Nutella cupcakes have the perfect balance of chocolate and hazelnut flavor.
- Prep Time: 45 Minutes
- Cook Time: 18 Minutes
- Total Time: 1 hour 3 minutes
- Yield: 12–14 Cupcakes 1x
Ingredients
Chocolate Cupcakes
- 1 Cup (130 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/4 Cup (20 g) Unsweetened Dutch-Processed Cocoa Powder
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 2/3 Cups (134 g) Granulated Sugar
- 1/2 Cup (113 g) Plain Whole Milk Yogurt, Room Temperature
- 1/2 Cup (120 ml) Espresso or Strong-Brewed Coffee, Room Temperature
- 1/3 Cup (79 ml) Neutral Flavored Oil i.e. Vegetable Oil
- 1/2 Teaspoon Vanilla Extract
Nutella Buttercream Frosting
- 1 1/4 Cups (283 g) Unsalted Butter, Room Temperature, Slightly Firm to Touch
- 2 1/2 to 3 Cups (300–360 g) Confectioners’ (Powdered) Sugar, Sifted
- 1/2 Cup + 2 Tablespoons (185 g) Nutella Chocolate Hazelnut Spread
- 1 Tablespoon (5 g) Dutch-Processed Cocoa Powder
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
Assembly
- 1/2 Cup (148 g) Nutella/Chocolate Hazelnut Spread, Plus More As Needed
- Toasted Hazelnuts, Finely Chopped
Instructions
Chocolate Cupcakes
- Preheat the oven to 350F(175C). Line (2) cupcake baking pans with 12-14 cupcake/muffin liners. Cupcakes may be baked in batches with (1) baking pan.
- In a medium mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt. Whisk ingredients together to combine.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand mixer and a large mixing bowl, add the oil, yogurt and sugar. Mix ingredients together at medium high speed to combine, about 1 minute.
- Next, beat the egg into wet batter at medium high speed until fully incorporated, about 30-60 seconds.
- Reduce mixer speed to low. Starting and ending with the dry ingredients, mix half of the dry ingredients into wet batter followed by the espresso/ coffee and vanilla extract and ending with the remaining dry ingredients.
- Stop the mixer and use a rubber spatula to scrape the sides and base of the bowl to catch any unmixed ingredients.
- Resume mixing chocolate cupcake batter at medium speed for an additional 30-60 seconds. The resulting batter should be slightly thick and smooth.
- Divide cupcake batter into prepared baking pan(s) and bake, rotating the pan(s) halfway through bake time for 16-18 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
- Cool cupcakes in the pan(s) for 4-5 minutes before transferring to a cooling track to cool completely to room temperature.
Nutella Buttercream Frosting
- In the bowl of a stand mixer fitted with paddle attachment or with a hand mixer and a large mixing bowl, cream the butter and salt at medium high speed until smooth and fluffy in appearance, about 2-3 minutes.
- Next, mix in the nutella until it is thoroughly incorporated into the creamed butter.
- Reduce the mixer speed to low and mix 2 1/2 cups of the confectioners’ sugar and cocoa powder into the nutella mixture. Gradually increase the mixer speed back to medium speed.
- Once all the dry ingredients have been incorporated into the nutella mixture, mix in the vanilla extract until fully incorporated.
- If buttercream appears to be on the soft side, mix in the remaining confectioners’ sugar 1/4 cup at a time until a thick but pipeable consistency is reached.
- Increase mixer speed to medium high and mix Nutella buttercream frosting for an additional 30-60 seconds. The resulting frosting should be smooth and fluffy in appearance.
Assembly
- Core the center out of cooled cupcakes. I used this cupcake corer.
- Fill a pastry bag with the nutella spread and cut off 1/2 inch from the tip of the bag. Pipe enough Nutella to fill the center of cored cupcakes.
- In a separate pastry bag fitted with your preferred pastry tip, pipe buttercream over the filled cupcakes in a swirl pattern/design. I used a Wilton 6B pastry tip.
- Sprinkle piped buttercream with toasted hazelnuts before serving.
Notes
Cupcakes are best eaten the day it is prepared. Fully decorated cupcakes stored in an airtight container will last 2-3 days in the refrigerated and 1-2 months in the freezer.
For the shortbread cookie topping, I used this brand. This is an optional addition!
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