These Nutella Cupcakes are moist, fluffy, rich, and so simple to make. The classic chocolate cupcakes are stuffed with nutella and frosted with a nutella buttercream that is made with just a few ingredients.
If you are into cupcakes, you are going to love my cupcake section on the blog! It’s filled with so many of my favorite recipes. These Triple Chocolate Cupcakes are literally my proudest achievement and these Red Velvet Cupcakes are one of my most popular recipes on the blog.
Are you obsessed with chocolate? Join the club! These Reese’s Pieces Peanut Butter Cookies are the greatest, come out perfectly every time, and are made in 30 minutes while this Oat Milk Chocolate Pudding is genuinely one of my favorite desserts and is made with 7 ingredients in 10 minutes.
Why You’ll Love This Recipe
- moist, fluffy, and rich chocolate cupcakes
- super simple cupcake recipe made in one bowl with a whisk
- smooth and soft hazelnut filling and frosting
- impressive flavor for all chocolate lovers to enjoy
Ingredients
- Granulated Sugar: Granulated sugar adds sweetness and moisture.
- Vegetable Oil: Vegetable oil is the base fat of the recipe. I use it instead of butter for a moister and fluffier cupcake. It can be substituted for another unflavored oil.
- Eggs: 2 large eggs at room temperature add to the structure.
- Vanilla Extract: Pure vanilla extract rounds out the flavor of the cupcakes.
- Sour Cream: Sour cream creates moist and tender cupcakes.
- Buttermilk: Buttermilk smooths out the batter and creates lighter, more tender cupcakes.
- All Purpose Flour: Regular, plain all purpose flour is perfect for a soft texture. Measure properly by using a kitchen scale or by using a spoon to carry and level the flour into your measuring cups.
- Unsweetened Cocoa Powder: Cocoa powder is where these cupcakes get their chocolate flavor. I use natural cocoa powder.
- Baking Powder + Baking Soda: Both of these leavening agents work together to help these cupcakes rise with a gorgeous dome.
- Salt: Salt brings out sweetness and enhances flavor.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Then, line your 12-count muffin tray with liners.
STEP 2: In a large bowl, whisk the granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together. Whisk until smooth.
STEP 3: Add your properly measured all purpose flour, cocoa powder, baking soda, baking powder, and salt into the bowl. Mix with a whisk only until you see the dry flour pieces disappear.
STEP 4: Then, transfer your batter to the 12 liners, adding about 1/4-1/3 cup of batter to each cavity. The cupcakes should be 3/4 full.
STEP 5: Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of a cupcake comes out with moist crumbs. Allow the cupcakes to cool before decorating.
Nutella Buttercream and Filling
STEP 1: Prepare the nutella frosting by mixing butter, powdered sugar, and cocoa powder on low speed in a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer until smooth.
STEP 2: Next, add nutella to the frosting before mixing on high speed for 3 minutes to create a creamy chocolate frosting.
STEP 3: Use a knife to cut out a portion of the center of each cupcake or use a spoon to dig and create a well in the center of each cupcake.Add about 1/2 tablespoon-1 tablespoon (or desired amount) of nutella to the center of each cupcake.
STEP 4: Frost each cupcake as desired before storing.
Frequently Asked Questions
To make moist cupcakes, measure flour using a kitchen scale or by spooning flour into your measuring cups before sweeping a knife across the top to level it. Make sure not to overmix when adding the dry ingredients into the wet, and only bake until a toothpick inserted into the center comes out with a few moist crumbs since overbaking leads to dry cupcakes.
After the cupcakes have baked and cooled, use a sharp knife to carve a circle before scooping out the core or use a 1/2 teaspoon tool to core out the center. Then, use a spoon, piping bag, or zippable plastic bag with the corner snipped off to fill the center with nutella filling.
Yes! After frosting the cupcakes, place them, uncovered, in the freezer for 30 minutes as a flash freeze. This will help protect them as they sit in the freezer. Then, place the cupcakes upright in an airtight container or individually wrapped in 2 layers of cling wrap before freezing for up to 3 months.
Expert Tips
Measuring Flour: To avoid dry and dense cupcakes, measure flour with a kitchen scale to 105g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.
Room Temperature Ingredients: Room temperature ingredients will allow the cupcake batter to come together more smoothly and result in more even cupcakes. If you forget to leave them out ahead of time, you can-
- leave eggs in a bowl of warm water for 5 minutes
- heat sour cream in the microwave for 10 seconds
- heat buttermilk in the microwave for 10 seconds
Related Recipes
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Nutella Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Cupcakes, Chocolate, Nutella
- Method: Bake
- Cuisine: American
Description
These Nutella Cupcakes are moist, fluffy, rich, and so simple to make. They are classic chocolate cupcakes stuffed with nutella and frosted with a nutella buttercream that is made with just a few ingredients.
Ingredients
For the Chocolate Cupcakes
- 3/4 cup (105g) all purpose flour
- 1/2 cup (40g) unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (210g) granulated sugar
- 1/4 cup (50g) vegetable oil
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 1/3 cup (85g) sour cream, room temperature
- 1/2 cup (120g) buttermilk, room temperature
For the Nutella Buttercream and Filling
- 1 cup (220g) unsalted butter, room temperature
- 2 1/2 cups (300g) powdered sugar
- 2/3 cup (54) cocoa powder
- 2/3 cup (213g) nutella
- 3 tablespoons (45g) milk
- 1/2 cup (160g) nutella for filling
Instructions
For the Chocolate Cupcakes
- Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin tin with liners.
- In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
- Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
- Divide the batter between the 12 muffin liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be about 3/4 full.
- Bake the cupcakes for 18-22 minutes or until the tops of the cupcakes look slightly shiny, the centers look set, and a toothpick inserted into the center of the cupcake comes out with moist crumbs. Allow the cupcakes to fully cool before decorating.
For the Nutella Buttercream
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter until smooth. This should be about 2 minutes of mixing.
- Slowly, add powdered sugar and cocoa powder into the butter. Beat on low speed, adding the powdered sugar and cocoa powder in small increments to avoid spilling.
- Pour milk and nutella into the frosting and beat on high speed for at least 3 minutes. This creates a light, velvety frosting. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure the frosting is even throughout.
- If desired, transfer the frosting to a piping bag fitted with your desired tip or a zippable plastic bag with the corner snipped off for greater control when frosting.
For the Decoration
- Use a knife to cut out a portion of the center of each cupcake or use a spoon to dig and create a well in the center of each cupcake.
- Add about 1/2 tablespoon-1 tablespoon (or desired amount) of nutella to the center of each cupcake.
- Frost each cupcake as desired.
- Store the cupcakes tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
Notes
Homemade Buttermilk: These buttermilk muffins are so light and tender, and regular milk will not work the same to create a fluffy texture. If you don’t have buttermilk on hand, you can make it at home: Fill a measuring cup with 1/2 tablespoon of lemon juice or distilled vinegar. Next, add room temperature milk to reach the 1/2 cup (120g) mark. Stir the two together before letting it sit for 5-10 minutes before using.
Measuring Flour: To avoid dry and dense cupcakes, measure flour with a kitchen scale to 105g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.
Keywords: Nutella Cupcakes, Nutella-filled cupcakes, Chocolate Cupcakes
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