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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 4 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 24 minutes
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


  • 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. (These are your dry ingredients.)
  4. 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.
  5. Divide batter evenly between the prepared muffin cups, filling each cup about 3/4 full.
  6. 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.


  1. Beat butter on medium speed until light and fluffy. Add 1/3 cup Nutella and the vanilla and beat for 2 minutes more.
  2. 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.
  3. 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.
  2. 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.

Recipe Notes

  • 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.