Nutella lovers take notice: these Nutella Cupcakes are the BEST Chocolate Hazelnut Cupcakes out there since they’re literally filled with gooey Nutella and topped with chopped hazelnuts!
Made with simple pantry staple ingredients, these cupcakes are cored and filled with Nutella, filling every bite with mouthwatering flavor!
Let Me Tell You About These Nutella Cupcakes
I understand there’s a balance of enjoying Nutella IN a dessert without creating a treat that’s much too sweet to eat. Since I’ve already invested time and recipe trials in perfecting my Nutella Stuffed Cookies and Nutella Cake I had a good starting point on how to balance the flavor of Nutella in this cupcake recipe.
After all, what’s the point of putting Nutella in a dessert if the result is a dessert that’s so sweet you can’t even enjoy it? The good news is these cupcakes turned out perfectly balanced in flavor with a pleasing texture that’s sure to be a new crowd favorite!
The secret to balancing the flavor in these cupcakes is to use dark, unsweetened cocoa powder; we use Hershey’s Special Dark in this recipe. This adds a depth of chocolaty flavor that pairs incredibly well with the gooey hazelnut chocolate filling and smooth chocolate buttercream frosting.
To ensure these cupcakes have a delicious flavor and a satisfying crumb texture, I used whole milk in the cupcake batter to deliver a tender, melt-in-your-mouth cupcake!
Ingredients For Nutella Filled Chocolate Cupcakes
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Whole milk
- Powdered sugar
- Heavy cream
- Chopped hazelnuts
The base of these tender cupcakes is made with pantry staple ingredients and brought to chocolate perfection with the addition of unsweetened cocoa powder. I made this recipe using Hershey’s special dark cocoa but feel free to use whatever is on your pantry shelf.
Once baked the cupcakes are cored out and filled with scrumptious Nutella and then frosted with a 4-ingredient homemade chocolate frosting that’s velvety smooth. Chopped hazelnuts finish them off with a wonderful crunch and nutty flavor!
Substitutions & Variations
- Unsalted butter – If you already have salted butter on hand, you can use that and just omit the 1/4 teaspoon of salt that the recipe calls for.
- Vanilla extract – An equal amount of vanilla bean paste can replace the pure vanilla extract in the homemade chocolate cupcake recipe.
- Whole milk – The fat from whole milk provides these chocolate cupcakes with a softer crumb and richer taste. If necessary, you can replace the whole milk with what’s already in your fridge but keep in mind it may slightly alter the texture and taste of the cupcakes.
- Cupcake Filling – Though we love these cupcakes filled with Nutella you can swap the Nutella out for peanut butter, small candies such as Reese’s Pieces, caramel, or fruit preserves.
- Frosting Variation – Feel free to experiment with what frosting you top these Nutella filled cupcakes with! Try making them with Vanilla Buttercream, Peanut Butter Cream Cheese Frosting, or Raspberry Frosting! You may also enjoy Nutella Buttercream Frosting for even more Nutella flavor in these cupcakes!
- Topping – A Ferrero Rocher Candy would make a great topping for these cupcakes!
How To Make Nutella Cupcakes
Step 1: Whisk the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt together in a medium-sized bowl.
Step 2: Add the softened unsalted butter to the mixing bowl and reverse cream until the mixture becomes sandy in texture.
Step 3: Add the eggs, milk, and vanilla to the mixture. Mix until combined.
Step 5: Pour the chocolate cupcake batter into cupcake liners in a muffin tin.
Step 6: Bake the cupcakes in the preheated oven until a toothpick inserted into the center of one comes out clean.
Step 7: Allow the cupcakes to cool in the cupcake pan before transferring them to a wire rack to finish cooling completely.
How Do You Fill Cupcakes With Nutella?
Step 8: To get filling in the middle of a cupcake, some of the middle must first be removed. This can be done with my favorite cupcake corer, a small knife, or even a piping tip.
Step 9: To fill the center of cupcakes with Nutella you can use a small spoon or a piping bag. If you don’t have a piping bag you can transfer the Nutella to a Ziploc bag, squeeze the excess air out of it, and then seal it.
Then, snip a small corner of the bag and fill the cupcakes with the Nutella using your homemade piping bag.
Once filled, tap each cupcake gently on the counter to ensure that the Nutella has gotten all the way down into the hole.
Step 10: Prepare the frosting by beating the unsalted butter in a large mixing bowl until creamy.
Step 11: Add the powdered sugar, unsweetened cocoa powder, and milk to the bowl of butter. Beat until the chocolate frosting becomes smooth.
Step 12: Use the homemade chocolate frosting to frost each cupcake. Then, sprinkle the top of the frosted cupcakes with chopped hazelnuts if desired.
Do I Need To Use A Stand Or Electric Mixer To Make Cupcakes?
It’s easier to reverse cream the butter and prepare the frosting for this cupcake recipe when using a stand mixer fitted with both a whisk and a paddle attachment. However, you can also use an electric hand mixer or mix by hand with some elbow grease.
How To Serve Nutella Cupcakes
Nutella Cupcakes should be enjoyed at room temperature. Serve them up at the birthday party of a Nutella lover! Or bring them as a decadent treat to the office, potluck, or as a little pick-me-up to a friend!
I usually whip up a batch for our family to enjoy as a weekend treat and then indulge in the leftovers as the weekdays trickle in. There’s really no wrong time to enjoy a chocolaty Nutella-filled cupcake!
- Muffin tin
- Paper liners
- Mixing bowls
- Piping bag and piping tip
- Small spoon
- 1 cup Nutella
- Preheat the oven to 350°F and line a cupcake pan with paper liners. Set aside.
- Whisk together the 1½ cups all-purpose flour, 1 cup granulated sugar ½ cup Hershey's Special Dark cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large mixing bowl.
- Add ½ cup unsalted butter (make sure it's very soft and you can easily press into it with a finger) to the dry ingredients and reverse cream until the mixture looks sandy.
- Beat in the 2 large eggs, ½ cup whole milk, and 1 teaspoon vanilla extract into the butter mixture and mix until combined.
- Fill the muffin cups about ¾ of the way full with the batter.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes clean.
- Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire rack to cool for about 30 minutes.
- Once the cupcakes are cooled, use a cupcake corer, a frosting piping tip, or a knife to cut a small hole in the top center of each cupcake. Be careful not to cut all the way through the bottom.
- Fill each hole with some of the 1 cup Nutella using a small spoon or a piping bag. Give each cupcake a small tap on the counter to make sure the Nutella settles into the hole.
- To make the frosting, cream together 1 cup unsalted butter in a large mixing bowl until creamy.
- Add the 4 cups powdered sugar, 1 cup at a time, mixing between each addition until mostly incorporated.
- Beat in 1 cup Hershey's Special Dark cocoa powder¼ cup heavy cream and mix until smooth.
- Frost the cupcakes with the chocolate frosting, and sprinkle finely chopped hazelnuts on top.
How To Store Nutella Cupcakes
Once the Nutella Cupcakes are filled and frosted, transfer them into an airtight cupcake container or any storage container. Afterward, store the cupcakes at room temperature for up to 3 days.
For longer storage, the cupcakes can be kept in the fridge to enjoy for up to a week.
Can I Freeze Nutella Cupcakes?
I don’t recommend freezing cupcakes with Nutella filling because once they thaw the cupcakes become soggy and lose their delicious texture.
Therefore, the best way to freeze Nutella cupcakes is to transfer the cooled chocolate cupcakes into a freezer-safe container or Ziploc freezer bag with the excess air squeezed out of it.
Then store the chocolate cupcakes in the freezer for up to 2 to 3 months. When you’re ready to fill and frost the cupcakes, remove them from the freezer to thaw.
Once thawed, cut a hole in each cupcake and fill them with Nutella. Then frost the cupcakes with the homemade chocolate frosting. This way the cupcakes will still have freshness and a quality taste!
Nutella Cupcakes FAQs
Why are my cupcakes so dry?
Dry cupcakes can be the result of accidentally adding too much all-purpose flour to the batter. Therefore, be sure to learn How To Correctly Measure Flour to avoid dry baked treats!
Another reason for dry cupcakes can be that they were baked for too long. These cupcakes take just 18 to 20 minutes to bake in a 350 degree F oven.
An instant-read kitchen thermometer should read 200 degrees F when the cupcakes are done and a toothpick should come clean from the center.
How full do you fill cupcakes before baking?
Fill cupcake liners about 3/4 of the way full with cupcake batter. Any more than that and the risk is high that the batter will spill out or bake into tall domes that aren’t ideal for frosting.
Will filled cupcakes get soggy?
These Nutella Filled Chocolate Cupcakes don’t get soggy but rather moisten the cupcakes. However, if the filling has more liquid, such as jam or fruit preserves, then that could cause the cupcakes to become soggy after a while.