Description

These rich and moist Nutella Cupcakes are a Nutella lover’s dream! Featuring a fluffy chocolate-hazelnut sponge and a creamy Nutella buttercream frosting, these cupcakes are perfect for parties, birthdays, or whenever you need a decadent treat.

Ingredients

For the cupcakes:

1 3/4 cups (220g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (150g) granulated sugar
2 large eggs
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
1 tsp vanilla extract
1/2 cup (150g) Nutella

For the frosting:

1 cup (225g) unsalted butter, softened
1 cup (300g) Nutella
2-3 cups (240-360g) powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 tsp vanilla extract (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the sugar and eggs until pale and fluffy.
Add oil, buttermilk, and vanilla to the egg mixture and mix until combined.
Stir in the Nutella until the batter is smooth.
Gradually fold in the dry ingredients until just combined.
Divide the batter evenly among the cupcake liners.
Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool completely.
For the frosting, beat softened butter until creamy. Add Nutella and mix well.
Gradually add powdered sugar, adjusting the consistency with cream or milk. Beat until fluffy.
Pipe or spread frosting over cooled cupcakes.

Notes

Ensure ingredients are at room temperature for best results.
You can add a dollop of Nutella in the center of each cupcake before baking for a gooey core.
Frosted cupcakes can be stored in an airtight container for up to 3 days.