Nutella Cupcakes
Makes: 12–14 cupcakes
Prep Time: 25 minutes
Bake Time: 18–22 minutes
✅ Chocolate Cupcake Base
Ingredients:
1 cup (125g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
2 large eggs, room temperature
¾ cup (150g) granulated sugar
½ cup (120ml) vegetable oil
½ cup (120ml) buttermilk, room temperature
1 tsp vanilla extract
¼ cup (60ml) hot water or hot coffee (enhances chocolate flavor)
Instructions:
Preheat Oven to 350°F (175°C). Line a cupcake pan with paper liners.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients: In another bowl, beat eggs, sugar, oil, buttermilk, and vanilla until smooth.
Combine Wet & Dry: Stir dry mixture into wet just until combined. Add hot water or coffee and mix gently.
Fill Liners: Fill cupcake liners about ⅔ full.
Bake: 18–22 minutes, or until a toothpick comes out clean.
Cool: Let cupcakes cool completely before filling and frosting.
Nutella Filling
Use a piping bag with a round tip or a small spoon to fill each cooled cupcake with about 1–2 teaspoons of Nutella.
Optional: Scoop out a small hole from the center before filling.
Nutella Buttercream Frosting
Ingredients:
½ cup (115g) unsalted butter, softened
½ cup (120g) Nutella
1 ½–2 cups (180–240g) powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions:
Beat butter until creamy. Add Nutella and beat until smooth.
Gradually add powdered sugar, alternating with cream/milk until fluffy.
Add vanilla and a pinch of salt. Beat for 2–3 minutes until light and spreadable.
To Finish:
Pipe frosting on top of filled cupcakes.
Garnish with chopped hazelnuts, mini Ferrero Rocher, or a drizzle of warm Nutella.
Tips:
For extra indulgence, frost with Nutella cream cheese frosting or dip tops in ganache.
Want a simpler version? Skip the filling and swirl Nutella directly into the batter before baking!