Nutella-filled cupcakes topped with creamy Nutella frosting, oozing with chocolate and hazelnut flavors!
Ingredients:
Chocolate Cupcakes:
1 cup (130g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 tbsp (90ml) water
6 tbsp (43g) natural unsweetened cocoa powder
1/2 tsp vanilla extract
1/2 cup (112g) unsalted butter, room temperature
1 cup (207g) sugar
2 eggs
6 tbsp (90ml) milk
1 cup (308g) Nutella
Nutella Frosting:
1/2 cup (112g) salted butter, room temperature
1/4 cup (48g) shortening (or additional butter)
1 cup (308g) Nutella
3 1/2 cups (403g) powdered sugar
5–6 tbsp milk
Nutella Drizzle:
1/4 cup (77g) Nutella
2 tbsp (30ml) heavy whipping cream
Optional:
Hazelnut crumbs
Directions:
Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
Combine flour, baking soda, and salt in a medium bowl. Set aside.
Mix water, cocoa powder, and vanilla in another bowl until thick. Set aside.
Cream butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing after each.
Combine chocolate mixture with the batter. Mix well, scraping the sides.
Alternate adding dry ingredients and milk to the batter, mixing after each.
Fill cupcake liners 3/4 full. Bake for 15-17 minutes or until a toothpick comes out clean.
Let cupcakes cool briefly, then remove to cool completely.
For frosting, mix butter and shortening until smooth. Add Nutella and mix.
Gradually add powdered sugar, then milk, until frosting is smooth.
Core cooled cupcakes and fill with Nutella.
Pipe Nutella frosting on top and add Nutella drizzle and hazelnut crumbs if desired.
Prep Time: 47 minutes
Calories: 591 Kcal per cupcake
Tips:
Ensure all ingredients, especially butter and eggs, are at room temperature for the best texture.
Don’t over-mix the batter after adding flour to keep cupcakes tender.
Use a toothpick to test doneness; it should come out with a few moist crumbs attached.
For a richer frosting, you can substitute all the shortening with butter.
Nutella Chocolate Cupcakes
Ingredients
Chocolate Cupcakes:
- 1 cup 130g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp 90ml water
- 6 tbsp 43g natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup 112g unsalted butter, room temperature
- 1 cup 207g sugar
- 2 eggs
- 6 tbsp 90ml milk
- 1 cup 308g Nutella
Nutella Frosting:
- 1/2 cup 112g salted butter, room temperature
- 1/4 cup 48g shortening (or additional butter)
- 1 cup 308g Nutella
- 3 1/2 cups 403g powdered sugar
- 5 –6 tbsp milk
Nutella Drizzle:
- 1/4 cup 77g Nutella
- 2 tbsp 30ml heavy whipping cream
Optional:
- Hazelnut crumbs
Instructions
- Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- Mix water, cocoa powder, and vanilla in another bowl until thick. Set aside.
- Cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing after each.
- Combine chocolate mixture with the batter. Mix well, scraping the sides.
- Alternate adding dry ingredients and milk to the batter, mixing after each.
- Fill cupcake liners 3/4 full. Bake for 15-17 minutes or until a toothpick comes out clean.
- Let cupcakes cool briefly, then remove to cool completely.
- For frosting, mix butter and shortening until smooth. Add Nutella and mix.
- Gradually add powdered sugar, then milk, until frosting is smooth.
- Core cooled cupcakes and fill with Nutella.
- Pipe Nutella frosting on top and add Nutella drizzle and hazelnut crumbs if desired.
Prep Time: 47 minutes
Calories: 591 Kcal per cupcake
Notes
Don’t over-mix the batter after adding flour to keep cupcakes tender.
Use a toothpick to test doneness; it should come out with a few moist crumbs attached.
For a richer frosting, you can substitute all the shortening with butter.
