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+ servings
Nutella cupcakes sitting in front of a cake stand topped with more cupcakes

Nutella Cupcakes

Nutella cupcakes filled with Nutella and topped with Nutella frosting are a delicious treat for chocolate lovers!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 18 minutes
Cooling time 2 hours
Total Time 2 hours 43 minutes
Servings 14
Author Kelsie



  • 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



  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.


  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.


  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.