These easy nutella filled cupcakes are basically my dream come true. Super soft and moist chocolate cupcakes filled with Nutella spread and topped with Nutella buttercream! They're super easy to make and take just 18 minutes to prep.
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Isn't Nutella the absolute best? This creamy, hazelnut and chocolate spread is so amazing in this frosting and as a cupcake filling. These delicious Nutella cupcakes are based on my mocha cupcakes.
If you're like me and you can eat Nutella with a spoon (guilty!), then you have to make these Nutella filled cupcakes. If you want even more Nutella recipes, try my Nutella filled cake, Nutella thumbprint cookies and Nutella filled cookies!
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The best things about these cupcakes
- Super Moist: These cupcakes are soft and moist thanks to having an oil base instead of butter. The chocolate cupcakes stay moist for days!
- Packed with Nutella: each cupcake is cored and then stuffed with Nutella, then topped with Nutella buttercream!
- Easy Recipe: you don't even need a mixer to make the cupcakes! The frosting is American buttercream which is one of the easiest to make.
Ingredients Needed
- Oil: use a neutral oil in the cake, like canola, vegetable or sunflower oil. This will make the cake extra moist and no need to cream butter!
- Cocoa Powder: this recipe uses Dutch processed cocoa powder. Not sure what kind you have? Check the ingredients! If it mentions alkali or acidity regulators, then you have Dutch processed cocoa powder.
- Nutella: if you don't have Nutella, feel free to use another chocolate hazelnut spread!
- Sour Cream: adding sour cream to these chocolate cupcakes is going to make them super moist.
- Espresso Powder: adding a little bit of coffee to these chocolate cupcakes makes them even more chocolatey, trust me! They won't taste like coffee at all.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
How to make Nutella filled cupcakes
Step 1: Whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
Step 2: In another bowl or a jug, whisk your eggs, oil, sour cream, and vanilla extract.
Step 3: Pour the wet ingredients into the dry and mix until just combined. Stir in the hot coffee.
Step 4: Line a cupcake pan with liners and fill each one just over halfway. Bake in an oven preheated to 350°Fahrenheit for 14-18 minutes.
Step 5: Once the cupcakes have cooled, make the frosting. Beat the butter and confectioners' sugar together on low speed until combined, then switch to medium-high speed until light and fluffy.
Step 6: Add the vanilla, salt and Nutella. Beat on medium speed for 2-3 minutes, then slowly pour in heavy cream. Core each cupcake with a small pairing knife or the base of a piping tip and pipe in Nutella. Top each cupcake with the Nutella frosting and enjoy!
Assembling the Cupcakes
- The first step, make sure the cupcakes are completely cool before you start assembling them. Otherwise, they might fall apart when you try to core them, and the frosting will melt off!
- Use a pairing knife, cupcake corer, or the base of a piping tip (that's what I use!) to cut out a cavity into each cupcake. Make sure you don't go all the way down to the bottom though or the Nutella might leak out.
- You can spoon in the Nutella, or what I prefer doing is putting Nutella in a piping bag without a tip and piping it into each cupcake.
- Frost the cupcakes with the buttercream. For decoration, I like the melt extra Nutella and drizzle it on top, and then finish them off with some chopped hazelnuts! I think they would also look amazing with Ferrero Rocher balls on top.
Ella's Baking Tips & Tricks
- I've added coffee to these chocolate cupcakes but I promise you can't taste it, it will help bloom the cocoa powder which gives a richer, deeper taste and color. You can use decaf espresso powder if you prefer!
- Don't fill the cupcake cases more than half way, otherwise the cupcakes might overflow in the oven.
Frequently Asked Questions
While you could just spread some Nutella on top of your cupcakes, I think it tastes amazing when you add it to American buttercream!
Once you've filled the 12 liners, keep the rest of the batter at room temperature while the first 12 are baking. Once you've taken them out of the oven, let them cool for 5-10 minutes. Take them out to cool on a cooling rack, then bake the remaining 4 cupcakes.
Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.
Try these Nutella recipes next!
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Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Nutella Filled Cupcakes
Equipment
- 12 cup cupcake pan
Ingredients
Cupcakes
- 1 cup (120 grams) all-purpose flour
- ½ cup (51 grams) cocoa powder dutch processed
- ½ teaspoon (½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) kosher salt
- 2 large (2 large) eggs room temperature
- 1 cup (200 grams) sugar
- ½ cup (100 ml) vegetable oil
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (113 grams) sour cream room temperature
- 1 teaspoon (1 teaspoon) espresso powder
- ½ cup (118 ml) hot water
- 14 teaspoons (14 teaspoons) Nutella spread to fill each cupcake
Frosting
- 2 sticks (226 grams) unsalted butter room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- ¼ teaspoon (¼ teaspoon) kosher salt
- 3 cups (339 grams) confectioners' sugar
- ¼ cup (60 ml) heavy cream
- ½ cup (160 grams) Nutella
Instructions
Make cupcakes
- Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 16-18 cupcakes, so you will need to make these in two batches.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.1 cup (120 grams) all-purpose flour, ½ cup (51 grams) cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup (200 grams) sugar
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.2 large eggs, ½ cup (100 ml) vegetable oil, 1 teaspoon (1 tsp) vanilla extract, ½ cup (113 grams) sour cream
- Whisk hot water with the espresso powder in a mug or small bowl.1 teaspoon espresso powder, ½ cup (118 ml) hot water
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter! Then stir in the hot coffee.
- Fill the cupcake liners just over halfway and bake for 14-16 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack. Bake the last two cupcakes.
Make Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar together on low speed until well combined.2 sticks (226 grams) unsalted butter, 3 cups (339 grams) confectioners' sugar
- Increase the speed to medium-high and beat for a 2 minutes until it becomes very thick.
- Stop the mixer and add the salt, vanilla, and Nutella into the bowl. Beat on medium-high speed for another 2 minutes.1 teaspoon (1 tsp) vanilla extract, ¼ teaspoon (¼ tsp) kosher salt, ½ cup (160 grams) Nutella
- Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.¼ cup (60 ml) heavy cream
Assembly
- Use a pastry tip or a sharp knife to cut out a circle in the top of each cupcake. Scoop out a bit of the cake so you have a cavity. Spoon in 1 teaspoon of Nutella into each cupcake. You can place the little piece of cupcake back on top, and then frost each cupcake with Nutella buttercream.14 teaspoons Nutella spread
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Jess-Lee says
Hello, how much and when do I use the vinegar? I can’t seem to find this in recipe?
Thank you 🙏🏻🫶🏼
Ella says
Hi! So sorry, I updated the recipe and changed the cupcake part of the recipe to no longer use vinegar. So no need to add any vinegar to these cupcakes! My mocha cupcakes do use a bit of vinegar, which gives a bit of an extra lift to the cupcakes.
Heidi says
Can I ask why you use the vinegar in the cupcake recipe?? I’ve never done this with chocolate cupcakes where Dutch processed powder, buttermilk or sour cream is used in the ingredients. I’m intrigued xx
Ella says
Hi! Sure thing, so because dutch processed cocoa powder is neutralised, we need more acid in the recipe to help add extra lift. While we have some acid with the buttermilk (or sour cream!), the vinegar added will help make the baking soda super active and help the cupcakes rise - as well as help them be light and fluffy.
Mrunal says
Hello please tell me about the substitute for egg .
Ella says
Hi there! I haven't tried any egg substitutes, but my friend Gabby at The Cookie Dough Diaries has some egg-free recipes!
Edna Pasley says
I wanted to know if you could double the recipe
Ella says
Yes you can! Just click on 2x above the ingredient list and it will do it automatically for you!
MP says
Hi Ella,
Tried these for my Nutella-loving niece's bday, they were lovely! Just one comment, in step 3 you say to mix espresso with the rest of the wet ingredients, but there is no espresso listed 😛
Even without it, they were a hit. Thank you for your easy super tasty recipes <3
Ella says
Thank you so much for your review! And whoops, so sorry about the espresso mix up! That got taken in from my chocolate cupcake recipe, no espresso needed here!
Cristina Fratilescu says
I jusr want to try them asap😊
Ella says
Let me know when you do! 🙂