Go Back Email Link
+ servings
A chocolate frosted cupcake with a bite taken out, showing a nutella filling.

Nutella Filled Cupcakes

Moist chocolate cupcakes filled with Nutella and frosted with Nutella buttercream.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings 14 cupcakes
Calories 321kcal
Author Ella


  • 12 cup muffin tray



  • 95 grams all purpose flour
  • 43 grams cocoa powder dutch processed
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 eggs room temperature
  • 100 grams sugar
  • 100 grams light brown sugar
  • 50 ml vegetable oil
  • 1 teaspoon vanilla extract
  • 113 grams buttermilk room temperature
  • 2 tablespoons hot water
  • 2 teaspoon white vinegar
  • 14 teaspoons Nutella spread to fill each cupcake


  • 226 grams unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 339 grams confectioners' sugar
  • 60 ml heavy cream
  • 160 grams Nutella


Make cupcakes

  • Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray. This recipe makes about 14 cupcakes, so you will need to make these in two batches.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  • In a large jug, whisk the eggs, oil, buttermilk, hot water, vanilla, vinegar and two sugars until smooth
  • Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter!
  • Fill the cupcake liners ¾ of the way and bake for 18-20 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.
  • 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.
  • Turn the mixer to your lowest speed and pour in the heavy cream. Beat until it becomes very creamy and spreadable.
  • I used a Wilton 1M piping tip to frost my cupcakes.


  • 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.


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. Just click on 'US CUSTOMARY' above the list of ingredients. 
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, like Kerry Gold, 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.
Buttermilk: If you don't have buttermilk you can substitute sour cream.  
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). If you want to use natural cocoa powder, then don't add the vinegar to the batter. 
Storage: Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.


Calories: 321kcal | Carbohydrates: 56g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 217mg | Potassium: 158mg | Fiber: 2g | Sugar: 23g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg