Soft, moist chocolate cupcakes are filled with Nutella and topped with Nutella buttercream. They’re easy to make but they taste like they came from a bakery. This is the ultimate dessert for Nutella fans!
This post was originally published in June of 2018. I’ve updated the post with new information and step by step photos but the recipe remains the same.
Anyone who loves Nutella desserts needs to try these amazing cupcakes.
They’re super moist, chocolate-y without being too rich, and simple to whip together. With pure Nutella inside and Nutella frosting on top, you can’t go wrong with a batch to satisfy all your chocolate cravings!
Why you’ll love this recipe:
- Even though the cupcakes are completely homemade, they’re actually easy to make. You don’t even need a mixer for anything but the frosting!
- Using a combination of melted butter and vegetable oil gives the cupcakes delicious flavor and a perfectly moist texture
- All of the ingredients are easy to find at any grocery store
How to make your cupcakes
- Stir together melted butter, oil, and sugar
- Mix in eggs and vanilla
- Stir in the dry ingredients and some lukewarm coffee until the batter is smooth
- Divide between paper-lined muffin cups and bake for about 20 minutes
- When the cupcakes are cool, fill them with Nutella
To make the frosting
- Beat room temperature butter until very smooth
- Mix in the remaining ingredients
Then just frost your cupcakes as desired and serve!
Recipe notes and tips
• If your cocoa powder is lumpy, sift it before using in the cupcakes so your cupcakes don’t end up with lumps in them
• Similarly, if your powdered sugar is lumpy, sift it before using the the frosting
• This recipe calls for coffee (decaf is fine!) in the cupcakes. You can substitute flat cola for the coffee but I much prefer the cupcakes made with coffee—the coffee deepens the chocolate flavor and makes it richer. Cola makes the cupcakes quite a bit sweeter
• Take care not to over-bake your cupcakes or they’ll be dry. Take them out as soon as the cake springs back if you touch it lightly with your fingertip
• Be sure your butter is at room temperature before making your frosting! If it’s too cold, your frosting could have lumps of butter in it
How to store your cupcakes
Uneaten cupcakes can be stored at room temperature, covered, for up to 3 days.
These cupcakes can also be stored in the fridge, covered, for 3 or 4 days. I recommend bringing them back to room temperature before eating them.
You can also freeze your cupcakes, tightly wrapped, for a couple of months.
To freeze them, set them on a baking sheet and freeze them for about 30 minutes (or until the frosting is set), then you can wrap them tightly with plastic wrap and/or aluminum foil—or use whatever you prefer to wrap your baked goods or freezing.
What is Nutella?
Nutella is the name brand of a particular chocolate hazelnut spread. It’s kind of like peanut butter, but made cocoa and hazelnuts rather than peanuts.
There are tons of generic brands of chocolate hazelnut spread out there—you can use any of those in these cupcakes, you don’t have to buy name-brand.
I don’t have a favorite to recommend because they’re all pretty similar (and delicious!), just use whatever you can find.
A few more Nutella recipes
Chocolate Nutella Cake
Nutella Brownies
Easy Nutella Bars
Banana Nutella Cake
Nutella Fudge
Did you make these Nutella cupcakes? Hooray! Leave me a comment and rating below! And post a pic on Instagram. Tag @theitsybitsykitchen so I can see!
Nutella cupcakes filled with Nutella and topped with Nutella frosting are a delicious treat for chocolate lovers!
- 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
- 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. (These are your dry ingredients.)
- Whisk half of the dry ingredients into the butter-sugar mixture and stir just to combine. Mix in half of the coffee. Stir in the remaining dry ingredients, then the remaining coffee, again mixing just to combine.
- Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full.
- Bake 18 to 22 minutes, until the cupcakes 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.
- Uneaten cupcakes can be stored at room temperature, covered, for up to 3 days.
- They can also be stored in the fridge, covered, for 3 or 4 days. You can also freeze them, tightly wrapped, for a couple of months.
- If your cocoa powder is lumpy, sift it before using in the cupcakes.
- If your powdered sugar is lumpy, sift it before using the the frosting.
- You can substitute flat cola for the coffee but I much prefer the cupcakes made with coffee (or decaf)—coffee deepens the chocolate flavor and makes it richer. Cola makes the cupcakes quite a bit sweeter.
- Take care not to over-bake your cupcakes or they’ll be dry.
Katherine says
Love this recipe. Cake is super moist and very tasty. Will be making these again! Thanks.
Kelsie says
I’m so happy you liked them! Thank you for letting me know!
Ravinder says
Absolutely loved this recipe ! I just made these for Easter and they were not only a hit with my family but the neighbors I shared them with . They said they were better than any store or bakery bought cupcakes they’ve ever had ! I can’t wait to make them again for my nieces .
Kelsie says
Oh wonderful! I’m so glad you loved them!
Anita says
Fantastic recipe. They turned out amazingly.
Kelsie says
That makes my day! I’m so glad you liked them, Anita!
Irene says
Made these for my first time baking cupcakes from scratch. They came out delish!!! These were hit with the family!!!
Sara says
Completely delectable. They didn’t last long with my family around.
grace says
nutella overload…almost. 🙂
Kelsie says
Haha! 🙂
Leanne | Crumb Top Baking says
You had me at Nutella Kelsie! That frosting looks so creamy and delicious, but then you go ahead and fill the cupcakes too! Perfection!
Kelsie says
Thank you, Leanne!
Mae says
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
Kelsie says
Thank you, Mae!
cathie says
BLASPHEMY! Who in their right mind is not a Nutella fan? It’s the best thing ever created!
kitchenriffs says
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. 🙂
Kelsie says
So addictive! Thank you!
David @ Spiced says
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!!
Kelsie says
WHAT? A vat of Nutella is kind of my dream. . .Too bad my dream also includes fitting into my clothing :). Thanks, David!
Kelly @ Kelly Lynns Sweets and Treats says
I’m allllllllll about the Nutella!! Soooooo yummy. I can’t keep it in the house either, for fear my pants won’t fit. I know I definitely can’t stop with just one of these cupcakes!
Kelsie says
Haha! I’m familiar with that particular fear :). Thanks, Kelly!
Mary Ann @ thebeachhousekitchen says
I bet these went fast Kelsie! They look fantastic. Nothing beats a little, or a lotta Nutella!
Kelsie says
Thanks, Mary Ann!
hummingbirdthyme says
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!
Kelsie says
YES! The stuff is dangerous! Thanks, Laura!
Katherine | Love In My Oven says
I’m so with you – Nutella is dangerous around our house. I would actually just sit on the couch and eat it by the spoonful. These are a much better way to get my fix though!! Yum! Happy cupcake Monday! 😉
Kelsie says
Thank you, Katherine!
Milena Perrine says
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.
Kelsie says
Thank you, Milena!
Kim | The Baking ChocolaTess says
YUM! These look scrumptious Kelsie! Happy Monday Cupcake day!!
Kelsie says
Thank you, Kim!
Cheyanne @ No Spoon Necessary says
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!
Kelsie says
Haha! Thank you, Chey!
annie@ciaochowbambina says
I’m with Dawn – you have outdone yourself, lady!! I’ll take two….dozen! 😉 YUMMMMMM!
Kelsie says
They’re yours! Thanks, Annie!
2pots2cook says
Sweet Heavens !
Kelsie says
Thank you!
Dawn @ Girl Heart Food says
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!
Kelsie says
Awww thank you, Dawn!