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Nutella Cupcakes with Nutella Buttercream

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Filled with Nutella and topped with rich, creamy Nutella buttercream, these Nutella cupcakes are the ultimate indulgence!

overhead shot of Nutella cupcakes before they're baked

Pinterest image for Nutella cupcakes with text overlay

Have I ever mentioned that I like love require chocolate?

It’s true. I just hide it well. <—(sarcasm)

I’m always looking for a new way to get my chocolate fix and if I’m able to work in NUTELLA(!!!) in some way, so much the better.

Because the only time I allow myself to bring a jar of Nutella into the house is when I’m going to use the majority of it in a recipe.

Otherwise I eat the whole jar with a spoon and call it breakfast. I wish I were kidding.

These Nutella cupcakes are my favorite way to enjoy that amazing combo of chocolate and hazelnut and I know they’ll be your favorite too. The cupcake is super moist, chocolate-y without being too rich, and simple to whip together.

The frosting is a standard American buttercream, amped up with the addition of plenty of Nutella.

Fill your chocolate cupcakes with Nutella, top them with some Nutella frosting, and prepare to be amazed.

How to fill Nutella cupcakes

overhead shot of Nutella cupcakes in the process of being filled
After you bake your cupcakes (and let them cool COMPLETELY), use a small paring knife to cut a “plug” about 1 inch deep out of each cupcake.  

Then use a spoon (or a piping bag, but I thought the spoon was easier) to fill the hole you just made.

Slice off the bottom of the “plug” and replace the plug on top of the filling. Then frost your cupcakes and serve. Simple!

But I dare you to stop yourself at just one.  

My iron willpower hung on only as long as it took to get these pics, then I scarfed one down so fast I’m not sure I even chewed it.  Afterward, obviously, I packed them up and gave them to a neighbor so I didn’t finish off the rest and call it dinner.

Nutella cupcakes are just that good, my friends!

A few more Nutella recipes
Coconut Nutella Cake
Nutella Bars
Chocolate Nutella Cake

one of the Nutella cupcakes split open to show the filling

PS, If you make these cupcakes–or any IBK recipes–let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see!  For more recipes and fun, like us on Facebook and follow along on Pinterest!

5 from 1 vote
Nutella cupcakes sitting in front of a cake stand topped with more cupcakes
Print
Nutella Cupcakes
Prep Time
25 mins
Cook Time
18 mins
Cooling time
2 hrs
Total Time
2 hrs 43 mins
 
Nutella cupcakes filled with Nutella and topped with Nutella frosting are a delicious treat for chocolate lovers!
Course: Dessert
Cuisine: American
Servings: 14
Author: Kelsie
Ingredients
Cupcakes:
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cups warm coffee you can substitute flat cola
Frosting:
  • 8 tablespoons unsalted butter at room temperature
  • 1/3 cup + 1/2 cup Nutella divided
  • 3 1/2 to 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 5 tablespoons whole milk or heavy cream
Instructions
Cupcakes:
  1. Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
  2. Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Beat in the eggs and vanilla.
  3. Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk to combine.
  4. Whisk the dry ingredients into the wet ingredients, then slowly add the coffee until just incorporated. Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full. Bake 18 to 22 minutes, until the cakes spring back when touched gently with your fingertip. Let cupcakes cool in pans for 15 minutes, then carefully remove from the pans to cool completely on a wire rack.
Frosting:
  1. Beat butter on medium speed until light and fluffy. Add 1/3 cup Nutella and the vanilla and beat for 2 minutes more. Add 3 1/2 cups of powdered sugar and mix on low to combine. Beat in salt and 3 tablespoons milk. Scrape down the sides and bottom of the bowl and mix on medium until frosting is smooth. Adjust to desired consistency by adding milk if too thick or more powdered sugar if too thin.
Assembly:
  1. Once cupcakes are completely cooled, use a small paring knife to cut a hole about 1 1/2 inches wide and 1 inch deep in each of the cupcakes. Reserve the cake you cut out of the holes. Pipe or spoon about 2 teaspoons of Nutella into each cupcake. Trim the cake you removed from the holes so it will fit over the Nutella as a sort of plug, then replace the plug in the hole. Pipe or spread frosting onto the cupcakes, then serve and enjoy.

Cupcakes adapted from The New Best of Betterbaking.com

Comments

  1. Dawn @ Girl Heart Food says

    June 18, 2018 at 5:33 am

    You’ve outdone yourself with these beauties Kelsie! I would definitely not stop at one and I’m totally amazed that you were able to take any pictures at all, lol. I would want to dive right in! Love the generous helping of Nutella filling in the middle. Total yum, my friend!

    Reply

  4. Cheyanne @ No Spoon Necessary says

    June 18, 2018 at 6:32 am

    Lol!! My husband pretty much requires chocolate too.. or you could say I insist he gets his daily fix of chocolate because I dont want to deal with a grumpy Gus. 😉 Needless to say, he’d love these cupcakes!! These are just gorgeous, girlfriend!!! Cheers!

    Reply

  6. Milena Perrine says

    June 18, 2018 at 8:14 am

    How fun to fill the cupcakes with Nutella! And I love the idea of Nutella buttercream frosting, I could eat copious amounts of it! Great way to kick of the week! Pinned.

    Reply

  8. hummingbirdthyme says

    June 18, 2018 at 12:18 pm

    Ooooh, Kelsie! I agree, Nutella is only to be purchased if the whole container can be used, with no leftover. Because breakfast. Or late night snack. But I’d rather be eating these beautiful cupcakes! They are gorgeous and I really need to make them! Thanks for the recipe!

    Reply

  11. David @ Spiced says

    June 19, 2018 at 4:43 am

    Umm, I didn’t think cupcakes could get any more amazing…until you cut the center out and filled ’em with frosting. And Nutella frosting at that! I’m pretty sure these bad boys would be breakfast, lunch and dinner around here…the entire pan wouldn’t be safe! There’s just something so magical about chocolate + hazelnut. Speaking of Nutella, have you seen those huge jars they sell on Amazon for “food service” (i.e. Kelsie’s kitchen)? 8 pound tubs for like $30. You know you want to!!

    Reply

    • Kelsie says

      June 19, 2018 at 6:40 am

      WHAT? A vat of Nutella is kind of my dream. . .Too bad my dream also includes fitting into my clothing :). Thanks, David!

      Reply

  12. kitchenriffs says

    June 20, 2018 at 8:03 am

    Nutella is addictive stuff, isn’t it? And I totally understand how a jar of it could make a wonderful breakfast! Anyway, these look terrific — really good. Addictive too, I’ll bet. 🙂

    Reply

  13. Mae says

    June 20, 2018 at 8:32 am

    Your technique for filling cupcakes sounds easy & effective, with yummy results. I like the cake recipe too, though I’m not a nutella fan. I guess there might be a substitute some way.

    best… mae at maefood.blogspot.com

    Reply

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