These Homemade Nutella Cupcakes are soft and moist, piped with a fluffy Nutella buttercream frosting and Nutella filling in the center of each cupcake.
Perfect for Chocolate and Nutella lovers, and quite frankly, for anyone who enjoys a good chocolate cupcake!
There are a few things you can do to avoid dry cupcakes:
There are a few ways to core and fill your cupcakes. I like to use a piping bag with my cupcake filling to fill my cupcakes for a cleaner and smoother process, but feel free to use a spoon if you prefer.
The ingredients for this Nutella cupcakes recipe are found in any big grocery store:
Take a look at the bottom of this post for the detailed instructions and printable recipe card
Start by Pre-heating your oven to 400 F and lining cupcake tins with cupcake liners. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder, salt and set aside.
Using a stand mixer with a paddle attachment, beat butter and sugar in a large bowl in medium speed until light and fluffy, about 1 1/2 minutes. Add eggs, one by one, beating after each addition. Add vanilla and sour cream and mix until combined. Alternate hot coffee and flour mixture, starting and finishing with dry ingredients and beating until well incorporated. Do not over mix.
Fill prepared cupcake tins 3/4 full with cupcake batter; bake for 5 minutes at 400 F, reduce temperature to 350 F and bake for an additional 10 minutes, or until a toothpick inserted in the middle comes out clean. Do not over bake to avoid cupcakes from becoming dry! Remove cupcakes from tins after 2 minutes and let them cool completely over a cooling rack before filling.
Using a melon baller, a pairing knife or a cupcake corer (see tips above), scoop or core the center of the cooled cupcakes and fill with Nutella using a piping bag or a spoon.
To make the Nutella buttercream, beat butter until creamy, about 1.5 minutes. Add Nutellas and mix. Add powdered sugar, cocoa powder, cream, salt and vanilla extract. Beat on low speed until just incorporated, then beat in medium-high speed for 2 more minutes, until light and fluffy. Add more cream if needed.
Prepare a piping bag with your favoring piping tip. Use a butter knife to spread Nutella in a line on the side of the piping bag, from tip to end, then fill the piping bag with the Nutella buttercream. Pipe each cupcake with buttercream and top with crushed hazelnuts. Enjoy!
You can make these Chocolatey Nutella cupcakes up to 2 days in advance, and store them at room temperature in an airtight container, away from any heat sources.
Absolutely! frost the cupcakes the night before and store them in an airtight container at room temperature and away of any heat sources.
Sure you can! Fill and frost your cupcakes as directed above. Place them in a single layer in an air tight container high enough so your frosting doesn’t get smooshed. Cupcakes should be very well covered to avoid freezer burn and to avoid them absorbing any bad odors from the freezer.
If you feel your container is not airtight, you can place a layer of plastic wrap between the container and the lid, then secure the lid on top. They can be frozen for up to 3 months.
To thaw your cupcakes, take them out of the freezer, remove the plastic wrap (in case you used any), and uncover to let all of the moisture out. Cupcakes will “sweat”, but eventually the “sweat” will dry out and cupcakes will be ready to eat!
These keep for 2-3 days after you make them. Be sure to keep them in an airtight container and away from any heat sources.
Here’s a video of this Homemade Nutella Cupcakes with Nutella filling so you can see the process of how I made them.
Follow this link if you’re looking for more Cupcakes, Muffins and Donut recipes, or click the links below for some similar recipes:
If you make this recipe, please be sure to give it a star rating and leave a comment!