Filled with Nutella and topped with rich, creamy Nutella buttercream, these Nutella cupcakes are the ultimate indulgence!
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
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!
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!
- 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
- 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
Preheat the oven to 350. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Beat in the eggs and vanilla.
Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk to combine.
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.
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.
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