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.
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
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.
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