Nutella Filled Cupcakes
These moist chocolate cupcakes are filled with Nutella and frosted with Nutella buttercream! These cupcakes are perfect for brithday parties, celebrations or for any Nutella lovers!
Servings: 16 cupcakes
Calories: 507kcal
Equipment
- 12 cup cupcake pan
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder dutch processed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- 1 cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- 1 teaspoon espresso powder
- ½ cup hot water
- 14 teaspoons Nutella spread to fill each cupcake
Frosting
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners' sugar
- ¼ cup heavy cream
- ½ cup 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 all-purpose flour, ½ cup cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup sugar
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth.2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup sour cream
- Whisk hot water with the espresso powder in a mug or small bowl.1 teaspoon espresso powder, ½ cup 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 unsalted butter, 3 cups 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 vanilla extract, ¼ teaspoon kosher salt, ½ cup Nutella
- Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.¼ cup 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
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Ingredients: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!
Cocoa Powder: I'm using dutch processed cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed).
Storage: Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.
Nutrition
Calories: 507kcal | Carbohydrates: 59g | Protein: 4g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 202mg | Potassium: 152mg | Fiber: 2g | Sugar: 48g | Vitamin A: 556IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg
