Nutella Stuffed Cupcakes – Soft Vanilla Cupcakes with Gooey Chocolate Hazelnut Centers

Nutella Stuffed Cupcakes are fluffy vanilla cupcakes baked with a hidden pocket of warm, melty Nutella in the center. Every bite is soft, buttery, and then boom — creamy chocolate hazelnut filling.

They look like normal cupcakes on the outside, so when people bite into them and hit that Nutella core, they always do the little “oh my god” face. Great for birthdays, holidays, bake sales, or “because I wanted cupcakes.”

Below you’ll get the full step-by-step, how to keep the cupcakes moist (not dry), how to stuff them without leaking, and how to store them so the centers stay soft.

Why You’ll Love These Nutella Stuffed Cupcakes

Gooey center: That surprise Nutella middle makes them feel bakery-level.
Super soft cake: The batter is rich and moist, not crumbly.
Kid and adult approved: It’s cupcake + Nutella. Nobody is mad.
Make ahead friendly: You can bake, fill, and frost later.
Customizable: Frost with chocolate, vanilla, hazelnut buttercream, or just dust with powdered sugar and serve warm.

Ingredients

For the vanilla cupcake batter:

1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/4 cups (150 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk, room temperature (whole milk preferred for softness)

For the filling:

Nutella (or any chocolate hazelnut spread), about 1 to 1 1/2 teaspoons per cupcake

For topping / finish:

Optional frosting (chocolate or vanilla buttercream)
Optional chopped hazelnuts, chocolate shavings, or powdered sugar

How to Make Nutella Stuffed Cupcakes

1. Prep the pan and oven

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

Tip: Use paper liners. The filling can get gooey — liners make them easier to handle and store.

2. Make the cupcake batter

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. This helps the cupcakes bake soft, not dense.

Add eggs one at a time, mixing well after each. Beat in the vanilla.

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

Add the dry ingredients to the wet in two parts, alternating with the milk. Mix gently just until combined and smooth. Don’t overmix.

3. Fill the liners (first layer)

Spoon a small scoop of batter into each cupcake liner — just enough to lightly cover the bottom (about 1 tablespoon).

You’re building a base so the Nutella doesn’t sink and hit the bottom.

4. Add the Nutella center

Add about 1 to 1 1/2 teaspoons of Nutella on top of that first layer of batter in each cup.

Tip: If your Nutella is very loose/soft, you can chill it for a few minutes so it’s thicker and easier to scoop.

5. Cover with more batter

Top each cupcake with more batter until cups are about 2/3 full. Make sure the Nutella is mostly covered so it bakes inside the center.

Gently smooth the tops if needed.

6. Bake

Bake at 350°F (175°C) for about 16–20 minutes, or until the tops look set and a toothpick inserted into the edge (not directly in the Nutella pocket) comes out clean.

Remove from the oven and let cupcakes cool in the pan for a few minutes, then transfer to a cooling rack.

Let them cool before frosting, or serve slightly warm if you want that “lava center” moment.

7. Frost and finish (optional)

Once cooled, frost with chocolate buttercream, vanilla frosting, hazelnut buttercream, or just dust lightly with powdered sugar.

If you want them to scream “Nutella inside,” top each cupcake with a tiny swirl of Nutella or a piece of hazelnut chocolate.

Serving Suggestions for Nutella Stuffed Cupcakes

Serve them:

Warm (the center will still be soft and melty)
Fully cooled and frosted, bakery-style
With coffee or espresso for adults, or cold milk for kids
On a platter with berries and whipped cream for dessert night

These are also perfect for parties — people always think you injected them with magic.

Cook’s Tips

Don’t overbake.
Overbaking is how cupcakes turn dry. Start checking them early around 16 minutes.

Room temp ingredients = smooth batter.
Soft butter, room temp eggs, and not-cold milk blend better, which gives you a tender crumb.

Seal the Nutella.
Make sure there’s batter underneath and batter on top of the Nutella. If it’s exposed, it can leak up and crust instead of staying gooey.

Need to make ahead?
Bake the cupcakes, cool completely, and store unfrosted in an airtight container. Frost the day you serve.

Extra dramatic version:
Core baked cupcakes with an apple corer or knife, spoon Nutella inside after baking, then plug the top back on. This gives you a very full filling.

Variations & Add-Ins

Chocolate cupcake base:
Add 2 tablespoons cocoa powder to the dry ingredients and reduce flour slightly (to about 1 cup + 2 tablespoons). Now you get chocolate cupcakes with Nutella filling.
Ferrero Rocher style:
Push half of a Ferrero Rocher candy into the center on top of the Nutella before sealing with batter.
Hazelnut crunch top:
Frost with chocolate buttercream and sprinkle with toasted chopped hazelnuts.
Salted version:
Sprinkle flaky sea salt on top of each warm cupcake right after baking. Sweet + salty = wow.

Storage & Reheating

Room temperature:
Unfrosted cupcakes can sit in an airtight container at room temp up to 2 days. Frosted cupcakes are best eaten within 1–2 days.

Fridge:
You can refrigerate (especially if they’re frosted with buttercream). Let them come back to room temp before serving so they’re soft.

Freezer:
Unfrosted cupcakes freeze well. Wrap individually and freeze up to 1 month. Thaw at room temp, then frost.

Re-warm for gooey center:
Microwave a cupcake (no wrapper, and no frosting) for 8–10 seconds. The Nutella center goes melty again.

FAQ

Can I fill them after baking instead of before?
Yes. You can bake plain cupcakes, core out the center, fill with Nutella using a piping bag or spoon, then cover the hole with the little piece of cupcake you cut out. That gives you even more filling.

Can I use chocolate hazelnut spreads that aren’t Nutella?
Absolutely. Store-brand or “cocoa hazelnut spread” works fine.

Can I make mini cupcakes?
Yes, just use a mini muffin pan and bake less time (closer to 10–12 minutes). Use a tiny amount of Nutella or pipe it in after baking.

Do I have to frost them?
Nope. Powdered sugar on top looks cute and keeps it simple.

Nutella Stuffed Cupcakes are the definition of low effort, high drama. The cake itself is soft and vanilla-scented, and then you bite into the middle and get that warm, creamy Nutella center. They’re easy enough for a casual weekend bake but special enough to put on a party tray.

Bake them once and people will ask “are there more of those Nutella ones?” every single time.