Decadent and Easy Nutella Cupcakes
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These Nutella Cupcakes are made with a creamy Nutella filling and rich Nutella frosting! The combination of hazelnut and chocolate all around is just so decadent and rich. They are also surprisingly easy to make in just one bowl. The ultimate treat for all chocolate and Nutella lovers out there!
As a professional baker, playing with recipes that have delicious combinations are on always fun for me to make. These creamy and rich Nutella cupcakes fit just so perfectly into this roll.
Nutella, with its chocolatey base and smooth hazelnut taste is a combo lots of people, myself included, can not turn down!
These Nutella cupcakes are incredibly easy to make without requiring any fancy baking skills or equipment. Plus, the recipe also uses simple ingredients that you probably already have in your pantry, like sugar, flour, cocoa powder, and of course, Nutella.
The base of the cupcake is a deep chocolate flavor, which is then stuffed with thick and creamy Nutella. This adds a deliciously gooey and chocolaty center to every bite. Then the cupcakes are topped with a Nutella frosting for all that chocolate-hazelnut goodness!
If you’re a fan of fun chocolate baking combinations, be sure to check out these Hot Chocolate Cupcakes, or Mint Chocolate Cupcakes!
WHY YOU SHOULD MAKE THIS RECIPE
- The Nutella filling in these cupcakes takes them to the next level, providing a burst of chocolaty goodness in every bite.
- Homemade Nutella frosting is the perfect complement to the cupcakes, adding a creamy and nutty flavor that compliments the chocolate cupcake perfectly.
- This recipe is easy to make and requires only a handful of basic ingredients, making it an ideal choice for anyone who wants to bake something delicious without spending hours in the kitchen.
- Whether you’re a seasoned baker or a novice in the kitchen, these Nutella cupcakes are a must-try recipe that you’ll love making again and again!
INGREDIENTS NEEDED
- Sugar – Sweetens the cupcakes and also helps to add moisture, texture, and structure to the baked goods.
- Cake Flour – Provides a soft and tender crumb in the cupcakes. It has a lower protein content than all-purpose flour, which helps to create a delicate and light texture.
- Leavening Agents – Both baking soda and baking powder are used to create the rise in the cupcakes by reacting with the acidic components of the batter.
- Kosher Salt – Balances the sweetness and enhances the flavors in the cupcakes.
- Eggs – Used as a binding agent and also add moisture and richness to the cupcakes.
- Buttermilk – Provides acidity in the batter, which reacts with the baking soda to create a tender and fluffy texture in the cupcakes.
- Vanilla Extract – Used to add a warm, comforting flavor to the cupcakes.
- Black Coffee – Used to enhance the chocolate flavor and also provide liquid for the batter. You can also use hot water instead of coffee.
- Vegetable Oil – Adds moisture and richness to the cupcakes.
- Nutella Stuffing – Adds a surprise filling in the center of the cupcakes, adding a deliciously gooey and chocolaty center to every bite.
HOW TO MAKE NUTELLA CUPCAKES
Prepare for baking: Preheat the oven to 350° F and line a twelve cup muffin tin with muffin liners. Set aside.
Combine the dry ingredients: In a large bowl or the bowl of a hand or stand mixer fitted with the paddle attachment, combine the sugar, cake flour, cocoa powder, baking soda,baking powder, and salt. Mix on low speed or whisk lightly to combine.
Mix in the wet ingredients: With the mixer on low speed, add in the eggs one at a time until fully combined. Then, slowly pour in the buttermilk, vanilla, warm coffee, and vegetable oil. Mix on medium speed for 1 minute until combined.
Scoop and bake: Using a cookie scoop, scoop the batter ⅔ way full into the muffin tins. Bake for 18 minutes. Cool the cupcakes in the pan for 10 minutes, then remove them to cool on a wire rack completely.
Fill the cupcakes: Using a cupcake corer or pairing knife cut out a small part of the center of each cupcake. Do not cut down to the bottom of the cupcake, or the filling will come out. Fill a piping bag or a zip-top bag with Nutella and pipe into the center. Frost cupcakes with Nutella frosting.
TIPS FOR RECIPE SUCCESS
- To achieve the best texture in your cupcakes, use room-temperature ingredients. Take the eggs and buttermilk out of the fridge ahead of time and let them sit at room temperature for at least 30 minutes before using them in the recipe.
- To avoid overmixing the batter, mix the dry ingredients together first and then add the wet ingredients gradually while mixing on low speed. This will ensure that the batter is well-combined but not overworked, which can lead to tough and dry cupcakes.
- When filling the muffin cups, use a cookie scoop or spoon to fill each cup about 2/3 full. This will give the cupcakes enough room to rise without overflowing.
- To ensure that the Nutella filling stays in the center of the cupcakes, fill the cupcakes with the Nutella after they have cooled completely. Use a piping bag or zip-top bag with the corner cut off to pipe the Nutella into the center of each cupcake.
STORAGE AND FREEZING
Storing: To store the Nutella cupcakes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, store them in the fridge for up to 1 week.
Freezing: To freeze, wrap UNFROSTED cupcakes tightly in plastic wrap or foil and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To thaw the cupcakes, remove them from the freezer and let them come to room temperature in their wrapping before frosting.
FAQ
What is the secret to moist cupcakes?
The secret to making moist cupcakes is to use the right ratio of wet ingredients and dry ingredients, as well as using room temperature ingredients. Additionally, not overmixing the batter can help keep cupcakes moist and fluffy.
Can I make the cupcakes without coffee?
Yes, you can make cupcakes without coffee by simply substituting hot water in its place. The coffee adds a slight boost of flavor to the cupcakes, but it is not essential for the recipe.
Can I use a different filling in the center of the cupcakes?
Yes, you can substitute any desired filling into these cupcakes. If you don’t have Nutella on hand, you can use chocolate ganache, a dollop of jam, or even peanut butter.
MORE WAYS TO ENJOY
- Drizzle the tops with Bourbon Caramel Sauce for an extra layer of decadence.
- Instead of Nutella frosting, frost the tops with Chocolate Cream Cheese Frosting.
- Enjoy with a refreshing cup of Caramel Iced Coffee.
- These cupcakes also pair well with Brown Sugar Frosting on the top.
Decadent and Easy Nutella Cupcakes
Ingredients
- 1 1/4 cup sugar, 250g
- 1 1/4 cup cake flour, 144 g
- 1/2 cup cocoa powder, 40g
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/2 cup black coffee, or hot water
- 2.5 tbsp vegetable oil
- ¼ cup Nutella, for stuffing cupcakes
Instructions
- Preheat the oven to 350° F and line a 12 cup muffin tin with muffin liners.
- In a large bowl or the bowl of a hand or stand mixer fitted with the paddle attachment combine the 1 1/4 cup sugar, 1 ¼ cup cake flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, and ¼ tsp salt.
- Mix on low speed or whisk lightly to combine.
- With the mixer on low speed add in the 2 eggs one at a time until fully combined.
- Slowly pour in the 1/2 cup buttermilk, 1 tsp vanilla, 1/2 cup warm coffee, and 2.5 tsp oil.
- Mix on medium speed for 1 minute until combined.
- Using a cookie scoop, scoop the batter ⅔ way full into the muffin tins. Bake for 18 minutes.
- Cool the cupcakes in the pan for 10 minutes then remove them to cool on a wire rack completely.
- Using a cupcake corer or pairing knife, cut out a small part of the center of each cupcake. Do not cut down to the bottom of the cupcake or the filling will come out.
- Fill a piping bag or a zip top bag with nutella and pipe into the center.
- Frost cupcakes with Nutella frosting.
