Nutella Cupcakes are moist chocolate cupcakes filled with Nutella and finished with a rich Nutella buttercream. They’re simple to make and perfect for anyone who loves chocolate hazelnut flavor.
This Nutella cupcake recipe delivers tender chocolate cupcakes with a gooey Nutella center and a smooth Nutella frosting on top. The cupcakes are easy to prepare and use common pantry ingredients.
Chocolate and Nutella make a delicious pair—these cupcakes are an indulgent treat for gatherings, parties, or an everyday dessert.
Why we love this recipe
- Deep Nutella flavor in every bite. These cupcakes are a chocolate lover’s dream.
- A straightforward recipe using simple, pantry-friendly ingredients.
- Filled cupcakes are always a crowd-pleaser—the surprise Nutella center makes them extra special.
Ingredients
Notes on a few key ingredients used in this recipe:
- Flour – All-purpose flour works well. Use cake flour if you prefer even lighter cupcakes.
- Vegetable oil – Keeps the cupcakes moist. Can be swapped for canola or avocado oil.
- Unsalted butter – Room temperature butter is used in the frosting for a smooth texture.
- Eggs – Use 2 large eggs at room temperature to provide structure and moisture.
- Powdered sugar – Sift before using to avoid lumps in the frosting.
- Nutella – Chocolate hazelnut spread is used for the filling and frosting. Any similar spread will work.
- Heavy cream or milk – Heavy cream gives the creamiest frosting, but whole milk is an acceptable substitute.
See the recipe card below for the complete ingredient list and measurements.
Substitutions & variations
- Swap vegetable oil for canola or avocado oil.
- Replace sour cream with full-fat plain yogurt if desired.
- Top cupcakes with mini chocolate chips, chopped hazelnuts, chocolate shavings, or sprinkles for extra texture and visual appeal.
Instructions
Step 1: Preheat the oven to 350°F. In a bowl, whisk together the eggs, extra yolk (if using), oil, sour cream, milk and vanilla until combined.
Step 2: In a separate large bowl, combine the dry ingredients—flour, cocoa, sugar, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients until just combined.
Step 3: Line a 12-cup muffin pan with liners and fill each liner about halfway with batter (roughly ½ to 2/3 full). Bake at 350°F for 16–18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Step 4: Once cooled, use a cupcake corer or the wide end of a piping tip to remove the centers. Fill each cupcake with about 1–2 teaspoons of Nutella.
Step 5: For the frosting, beat room temperature butter on medium-high for one minute. Add Nutella and beat another minute. With the mixer on low, add sifted powdered sugar, vanilla, heavy cream (or milk) and a pinch of salt. Increase speed and beat until light and fluffy, about two more minutes.
Step 6: Pipe or spread the Nutella frosting on the cupcakes and serve.
Expert tips
- Sift powdered sugar before adding to the frosting to avoid lumps and ensure a silky texture.
- A cupcake corer makes filling cupcakes quick and neat. If you don’t have one, use the wide end of a piping tip or a small paring knife carefully.
Recipe FAQs
Set the piping bag in a tall glass and fold the edges over the rim to hold it open. Spoon Nutella into the bag, then remove the glass and snip the tip.
Store plain cupcakes in an airtight container at room temperature for up to 2 days. Filled and frosted cupcakes keep in the refrigerator for up to 3 days (or at room temperature for up to 8 hours). Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
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Nutella Cupcakes
Natalie
Equipment
- 1 muffin pan
- Mixing bowls
- Hand mixer or stand mixer
- Piping bags and a 1M piping tip (optional)
Ingredients
Chocolate Cupcakes
- ¾ cup (93 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (78 ml) vegetable oil
- 2 large eggs, room temperature
- ¼ cup (57 g) sour cream, room temperature
- ¼ cup (59 ml) whole milk, room temperature
- 2 teaspoons vanilla extract
Nutella Filling
- ½ cup (150 g) Nutella (about 2 teaspoons per cupcake)
Nutella Frosting
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (150 g) Nutella
- 2 cups (240 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) heavy cream or milk, or as needed
- Pinch of salt
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line a muffin pan with paper liners.
- In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda and salt. Whisk to combine.
- In another bowl, whisk the eggs, oil, sour cream, milk and vanilla until combined.
- Fold the wet ingredients into the dry with a rubber spatula until just combined; do not overmix.
- Fill liners about ½ to ⅔ full with batter (just under ¼ cup per liner). Bake 16–18 minutes or until a toothpick comes out clean.
- Remove from oven and cool completely on a wire rack before filling.
Filling the cupcakes
- When cooled, remove the center of each cupcake with a corer, piping tip, or small knife. Save the centers for snacking if you like.
- Spoon Nutella into a piping bag (or zip-top bag with a corner snipped) and pipe roughly 2 teaspoons into each cupcake.
Nutella Frosting
- Beat butter on medium-high for one minute. Add Nutella and beat for another minute.
- With the mixer on low, add sifted powdered sugar, vanilla, heavy cream (or milk) and a pinch of salt. Increase speed and beat until light and fluffy, about two minutes.
- Frost cupcakes with a piping bag or spatula and decorate as desired.
Notes
Doneness: A toothpick inserted in the cupcake should come out clean or with a few crumbs attached.
Powdered sugar: Sift to remove lumps for a smooth frosting.
Sour cream: Full-fat plain yogurt is a good substitute.
Oils: Canola or avocado oil can replace vegetable oil.
Frosting tips: Allow cupcakes to cool completely before filling and frosting. Recommended piping tips for a classic swirl are Wilton 1M, 6B, or Ateco 828, though an offset spatula works fine too.
Decorating: Try mini chocolate chips, chopped hazelnuts, chocolate shavings, or sprinkles.
Storage: Plain cupcakes: airtight container at room temperature up to 2 days. Filled and frosted cupcakes: airtight container at room temperature up to 8 hours or refrigerated up to 3 days. Bring refrigerated cupcakes to room temperature before serving.
Nutrition
Please note nutritional values are estimates from an online calculator.