Nutella Cupcakes Recipe

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Pearl Myers Modified: March 23, 2022
Nutella Cupcakes Recipe

How To Make Nutella Cupcakes

For these Nutella cupcakes, rich and moist chocolate cupcakes are filled with a luscious Nutella filling and topped with Nutella frosting.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

For Cupcakes:

  • ½cupbutter,(1 stick), softened
  • cupsgranulated sugar
  • 2eggs
  • 2tspvanilla extract,store-bought or homemade
  • cupsall-purpose flour
  • ½cupdark chocolate cocoa powder,or any unsweetened cocoa powder
  • 1tspbaking soda
  • ¼tspsalt
  • ½cupbuttermilk
  • ½cupcoffee,lukewarm
  • 13ozNutella
  • coarse sea salt,for sprinkling

For Nutella Frosting:

  • 1cupunsalted butter,room temperature
  • 1cupNutella
  • 2tspvanilla extract
  • 4cupspowdered sugar
  • pinch of Kosher salt
  • 3tbspmilk,or heavy cream

Instructions

  1. In the bowl of an electric stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

  2. In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee.

  3. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.

  4. Line baking pans with about 24 paper baking cups, and fill each ⅔ full with batter.

  5. Bake at 375 degrees F for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  6. Once the cupcakes have reached room temperature, use a melon baller (or a small spoon) to scoop out a small portion from the middle of the cupcake (about 1 teaspoon).

  7. Fill the empty space with a teaspoon or so of Nutella. Then top the cupcakes with the Nutella frosting.

Nutella Frosting:

  1. Using an electric mixer, cream butter and Nutella together on medium-speed until smooth. Add in vanilla and beat until smooth.

  2. Reduce speed to low and gradually add powdered sugar until incorporated. Add milk until the desired consistency is reached.

  3. Increase speed to medium-high and beat for 1 more minute. Pipe or spread onto cupcakes, or cover and refrigerate in a tightly-sealed container for future use.

Recipe Notes

If the buttercream is too thick, add more milk/cream. If it is too thin, add more powdered sugar.

Nutrition

  • Calories: 420.60kcal
  • Fat: 20.51g
  • Saturated Fat: 15.49g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.23g
  • Polyunsaturated Fat: 0.55g
  • Carbohydrates: 57.12g
  • Fiber: 2.37g
  • Sugar: 47.51g
  • Protein: 3.46g
  • Cholesterol: 44.22mg
  • Sodium: 233.41mg
  • Calcium: 47.42mg
  • Potassium: 171.03mg
  • Iron: 1.91mg
  • Vitamin A: 104.63µg
  • Vitamin C: 0.05mg
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