Nutella Cupcakes

Indulge in the rich and decadent flavors of these Nutella Cupcakes, featuring a moist chocolate base, a luscious Nutella filling, and a creamy Nutella buttercream frosting. Perfect for any occasion, these cupcakes are sure to satisfy your sweet tooth.

Why You’ll Love This Recipe
Rich Nutella Flavor: Incorporates Nutella in the batter, filling, and frosting for a triple dose of chocolate-hazelnut goodness.

Moist and Tender Crumb: The combination of buttermilk and vegetable oil ensures a soft and moist cupcake.

Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.

Versatile: Perfect for birthdays, holidays, or any celebration.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cupcakes:

All-purpose flour

Baking powder

Baking soda

Salt

Granulated sugar

Large eggs

Vegetable oil

Buttermilk (or milk with 1 tsp vinegar)

Vanilla extract

Nutella

For the frosting:

Unsalted butter, softened

Nutella

Powdered sugar, sifted

Heavy cream or milk

Vanilla extract (optional)

directions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the sugar and eggs until pale and fluffy.

Add the vegetable oil, buttermilk, and vanilla extract to the egg mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the Nutella until evenly distributed.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting:

In a large bowl, beat the softened butter until smooth and creamy.

Add the Nutella and beat until well combined.

Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated.

Add the heavy cream or milk, one tablespoon at a time, until the desired consistency is achieved.

Add vanilla extract, if using, and beat until the frosting is light and fluffy.

Once the cupcakes are completely cool, frost them using a piping bag or spatula.

Servings and timing
Servings: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 18-20 minutes

Total Time: 40 minutes

Variations
Nutella Swirl: Swirl additional Nutella into the batter before baking for a marbled effect.

Nutella Filling: Core the baked cupcakes and fill them with a spoonful of Nutella for an extra surprise.

Toppings: Garnish with chopped hazelnuts, chocolate shavings, or a drizzle of melted Nutella.

Mini Cupcakes: Use a mini muffin tin and adjust the baking time to 10-12 minutes for bite-sized treats.
Chelsweets
Amycakes Bakes
+2
Life Love and Sugar
+2
Flour de Liz
+2

storage/reheating
Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.

Reheating: Bring refrigerated cupcakes to room temperature before serving.

FAQs
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture.

Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes a day in advance and store them in an airtight container. Frost them on the day of serving.

How do I core the cupcakes for filling?
Use a cupcake corer or a small paring knife to remove the center of each cooled cupcake, then fill with Nutella.
Baran Bakery
+6
Pies and Tacos
+6
Chelsweets
+6

Can I use a different frosting?
Yes, cream cheese frosting or chocolate ganache would also pair well with these cupcakes.

How do I achieve a smooth frosting?
Ensure the butter is softened to room temperature and sift the powdered sugar before mixing to avoid lumps.

Can I make this recipe into a cake?
Yes, you can pour the batter into a greased 9-inch round cake pan and adjust the baking time accordingly.

Is it necessary to use buttermilk?
Buttermilk adds moisture and tenderness. If unavailable, mix milk with 1 teaspoon of vinegar or lemon juice as a substitute.

How do I store leftover frosting?
Store any leftover frosting in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.

Can I double the recipe?
Yes, doubling the ingredients will yield 24 cupcakes.

What piping tip should I use for frosting?
A large star tip, such as Wilton 1M, creates a beautiful swirl on top of the cupcakes.
Chelsweets

Conclusion
These Nutella Cupcakes are a delightful treat that combines the rich flavors of chocolate and hazelnut in every bite. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this recipe is sure to impress. Enjoy the moist cake, creamy frosting, and the irresistible taste of Nutella.

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