When you want a dessert that feels bakery-special but is still easy to make at home, Nutella Stuffed Cupcakes are the perfect treat. These cupcakes are fluffy and tender, with rich chocolate flavor and a surprise Nutella center that turns warm and gooey as they bake. Topped with a creamy frosting and a drizzle of Nutella, they’re guaranteed to impress.
Unlike store-bought filled cupcakes, this homemade version lets you control the sweetness, the filling amount, and the topping style—making them perfect for birthdays, parties, bake sales, or anytime you’re craving chocolate and hazelnut together.
Ingredients
Makes 12 cupcakes
For the Cupcakes
- 1 1/4 cups (155g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) milk (or buttermilk)
- 1/2 cup (120ml) hot coffee or hot water (coffee deepens chocolate flavor)
For the Filling
- 1/2 cup (150g) Nutella (about 12 teaspoons)
For the Frosting (Simple Nutella Buttercream)
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1/2 cup (150g) Nutella
- 1–2 tablespoons milk (as needed)
- Pinch of salt
Optional toppings:
- Chopped hazelnuts, chocolate shavings, or mini chocolate chips
Preparation Time
- Prep time: 20 minutes
- Bake time: 18–20 minutes
- Cooling time: 30 minutes
- Total time: About 1 hour 10 minutes
Step-by-Step Instructions
Step 1: Prep the Nutella Centers
Spoon 12 teaspoons of Nutella onto a parchment-lined plate and freeze for 15–20 minutes. (This makes stuffing much easier.)
Step 2: Preheat and Prep the Pan
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 3: Mix Dry Ingredients
In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth. Stir in milk.
Step 5: Combine and Add Hot Liquid
Add dry ingredients to the wet mixture and stir just until combined. Slowly stir in hot coffee (or hot water) until the batter is smooth (it will be thinner—this is normal).
Step 6: Fill and Stuff
Fill each liner about 1/3 full with batter. Place a frozen Nutella dollop in the center, then top with more batter until liners are 2/3 full.
Step 7: Bake
Bake for 18–20 minutes, until the tops spring back lightly and a toothpick inserted near the edge (not the center) comes out clean.
Step 8: Cool
Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Step 9: Frost and Decorate
Beat butter until creamy. Mix in powdered sugar, Nutella, salt, and enough milk to reach a fluffy frosting texture. Pipe or spread onto cupcakes, then drizzle with extra Nutella and add toppings.
Serving Suggestions
- Serve slightly warm for an extra gooey Nutella center.
- Pair with cold milk, cappuccino, or hot chocolate.
- Add fresh strawberries or raspberries on the side for balance.
- Make mini cupcakes for party trays and kid-friendly portions.
- For birthdays, top with sprinkles plus a Nutella drizzle.
Nutritional Highlights
| Nutrient | Per Serving (1 cupcake) |
|---|---|
| Calories | 360 |
| Protein | 4 grams |
| Total Fat | 20 grams |
| Saturated Fat | 7 grams |
| Carbohydrates | 42 grams |
| Sugars | 30 grams |
| Fiber | 2 grams |
| Sodium | 190 milligrams |
Nutritional Notes:
- Nutella adds flavor and richness, so you don’t need a lot of extra filling.
- Cocoa powder provides deep chocolate taste without adding much fat.
- Portion size matters—mini cupcakes are a great option for lighter servings.
Tips for Perfect Stuffed Cupcakes
- Freeze Nutella dollops so they stay centered while baking.
- Don’t overfill liners—2/3 full prevents overflow.
- Let cupcakes cool fully before frosting or the frosting will melt.
- Use a piping bag for a clean, bakery-style look.
- For extra filling, add a small spoonful of Nutella after baking using a cupcake corer.
Variations to Try
- Vanilla Nutella Cupcakes: Use vanilla cupcake batter instead of chocolate.
- Ferrero Rocher Style: Top each cupcake with a hazelnut chocolate candy.
- Nutella Cream Cheese Frosting: Swap buttercream for a tangy cream cheese frosting.
- Double Chocolate: Add chocolate chips to the batter.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
These Nutella Stuffed Cupcakes are soft, rich, and filled with a gooey hazelnut surprise that makes every bite feel special. Easy to make, fun to serve, and perfect for celebrations, they’re a guaranteed crowd-pleaser for chocolate lovers.
Whether you keep them simple or dress them up with toppings, this recipe delivers a fluffy, chocolatey, Nutella-filled bite every time.
Leave a Reply