Irresistibly Decadent: The Ultimate Nutella Stuffed Chocolate Cupcakes with Silky Nutella Buttercream Frosting
Indulge your deepest chocolate cravings with these utterly irresistible Nutella Stuffed Chocolate Cupcakes! Each bite delivers a burst of rich, moist chocolate cake, giving way to a luscious Nutella filling, all crowned with the silkiest, most perfectly balanced Nutella buttercream frosting. This isn’t just a dessert; it’s an experience crafted for true chocolate and hazelnut aficionados.
What makes this recipe truly special is its surprising ease. The chocolate cupcake batter comes together effortlessly in a single bowl, requiring no electric mixer – perfect for a quick baking session. And while the buttercream benefits from a mixer, its creamy texture and sublime flavor are remarkably simple to achieve. We’ve expertly balanced the sweetness in our Nutella buttercream by incorporating a hint of cocoa powder. This ingenious addition not only prevents the frosting from being overly sweet but also enhances its stability, making it wonderfully pipeable for those beautiful swirls you see in the photos.
Why You’ll Absolutely Adore These Nutella Chocolate Cupcakes
Prepare to fall head over heels for these cupcakes! They truly stand out for several compelling reasons:
- Unforgettable Nutella Explosion: If you’re a Nutella fanatic, these are your dream cupcakes. We’ve woven the magical hazelnut spread into every layer – from a decadent, gooey Nutella filling nestled in the heart of each cupcake, to a generous swirl of creamy Nutella buttercream frosting on top. It’s a double dose of deliciousness that promises an intense, authentic hazelnut chocolate flavor in every single bite.
- Effortlessly Simple Baking: Don’t let their sophisticated appearance fool you; these cupcakes are surprisingly straightforward to make. The chocolate cupcake batter is a fantastic one-bowl wonder, meaning less mess and no need for an electric mixer. While the accompanying Nutella buttercream does require an electric mixer for that signature light and airy texture, the steps are clear, concise, and incredibly easy to follow, making this a perfect recipe for bakers of all skill levels.
- Unmatched Texture: Moist, Rich, and Perfectly Fluffy: Say goodbye to dry, crumbly cupcakes! Our recipe guarantees an incredibly moist, deeply rich, and delightfully fluffy chocolate cake base. The secret lies in a carefully balanced blend of ingredients that ensures a tender crumb, perfectly complementing the creamy Nutella filling and smooth buttercream. These aren’t just cupcakes; they’re a luxurious treat designed to satisfy even the most intense chocolate cravings.
Achieving the Deepest, Richest Chocolate Flavor
The secret to truly extraordinary chocolate cupcakes lies in maximizing that intense cocoa flavor. My go-to technique involves a simple yet powerful ingredient: coffee. Don’t worry, your cupcakes won’t taste like coffee; instead, the coffee acts as a flavor enhancer, dramatically deepening the chocolate notes and adding an incredible complexity to the overall taste profile. You can use regular brewed hot coffee, or if you prefer, decaffeinated coffee. If coffee isn’t an option, simply use hot water, as the heat itself plays a crucial role.
Whether you choose hot coffee or hot water, the elevated temperature is paramount. Hot liquids allow the cocoa powder to “bloom.” This process essentially wakes up the cocoa solids, releasing their full aromatic potential and resulting in a significantly richer, more pronounced, and luxurious chocolate flavor in your baked goods. It’s a small step that makes a monumental difference, transforming good chocolate cupcakes into truly exceptional ones.
Crafting the Perfect Silky & Balanced Nutella Buttercream Frosting
After countless trials and refinements, I can confidently say this Nutella buttercream frosting is in a league of its own. It’s everything you could wish for in a frosting: wonderfully nutty, deeply chocolatey, incredibly silky smooth, and – perhaps most importantly – never cloyingly sweet. This balance makes it the ideal companion for our rich chocolate cupcakes.
The secret to its perfectly balanced sweetness and impressive stability lies in a thoughtful addition of cocoa powder. Incorporating a small amount of cocoa powder into the buttercream helps to temper the sweetness that Nutella and powdered sugar naturally bring. This clever trick allows us to achieve a beautiful consistency and rich flavor without relying solely on excessive amounts of powdered sugar, which can often make frostings overly sweet and grainy.
For that coveted silky-smooth, melt-in-your-mouth texture, the creaming of the butter is non-negotiable. You’ll need to beat the softened unsalted butter for an extended period – typically 3-5 minutes – until it transforms into a pale, extremely light, fluffy, and velvety consistency. This aeration process is vital; if you’re ever in doubt about whether you’ve beaten it long enough, err on the side of caution and keep beating for another minute or two. The longer and more thoroughly you cream the butter, the lighter and airier your finished frosting will be.
Finally, when you introduce the heavy cream at the very end, exercise caution. Beat it only briefly, for about 10-20 seconds, just until it is incorporated and the frosting reaches your desired silky texture. Overmixing at this stage, especially after adding the cream, can cause the emulsion to break, leading to a curdled appearance. Precision here ensures a flawless, pipeable frosting every time.
Frequently Asked Questions (FAQ)
When making our Nutella buttercream, I recommend starting with 1 cup of powdered sugar and then tasting it. Nutella itself contributes a significant amount of sweetness, and the added cocoa powder not only deepens the chocolate flavor but also helps to balance the overall sweetness and provides additional stability. Because of these factors, you might find that you need less powdered sugar than you would in a traditional American buttercream. Add additional sugar gradually, a tablespoon at a time, until you reach your preferred level of sweetness and desired consistency, ensuring it’s still light and not overly dense.
While heavy cream (whipping cream) is highly recommended for its ability to create a thick, incredibly pipeable, and wonderfully fluffy buttercream, you can use milk as a substitute if absolutely necessary. However, be aware that milk will yield a slightly different texture and you will need significantly less of it. Start by adding milk a mere teaspoon at a time, mixing well after each addition, until you achieve your desired consistency. The goal is a frosting that is smooth and spreadable, yet firm enough to hold its shape beautifully when piped onto your cupcakes. Be cautious not to add too much liquid, as this can make the frosting runny.
If your Nutella buttercream appears too runny, don’t panic – it’s often an easy fix! Simply place the entire bowl of buttercream into the refrigerator for 10-20 minutes. The chilling time will help the butter firm up. Once chilled, remove it from the fridge and beat it again with your electric mixer. If it’s still not quite thick enough to pipe or spread beautifully, gradually add a tablespoon or two more of sifted powdered sugar, beating until it reaches the perfect, stable consistency. This usually resolves the issue, restoring your frosting to its ideal texture.
Absolutely! Our Nutella buttercream is perfect for making ahead, which can be a huge time-saver. You can prepare it a day or two before you plan to decorate your cupcakes. At room temperature, it will remain fresh for several hours. For longer storage, transfer the buttercream to an airtight container and refrigerate it for up to 2-3 days. When you’re ready to use it, remove it from the fridge and allow it to come back to room temperature naturally. Once softened, it’s crucial to beat the buttercream again with an electric mixer for a few minutes. This re-whips air into it, restoring its light, fluffy, and pipeable texture, ensuring it’s as fresh and delightful as when it was first made.
Toasting raw hazelnuts is a game-changer for enhancing their natural, deep nutty flavor, which perfectly complements the Nutella. To toast them, preheat your oven to 350°F (180°C). Spread the raw hazelnuts in a single layer on a baking sheet. Bake for approximately 7-10 minutes, making sure to toss or stir them halfway through to ensure even toasting. You’ll know they’re ready when their skins begin to crack and separate, and the nuts themselves have a very light golden hue and smell fragrant. Once toasted, let them cool slightly, then transfer them to a clean kitchen towel. Rub them vigorously within the towel to remove as much of the loose skin as possible – this step improves both texture and flavor. Once cooled and peeled, they are ready to be roughly chopped and sprinkled over your frosted cupcakes for that perfect finishing touch.
Achieving wonderfully light and fluffy cupcakes hinges on two critical factors: accurate ingredient measurement and careful mixing. Firstly, measure your flour precisely. For the most accurate and consistent results, I highly recommend weighing your flour using a kitchen scale. If you don’t own a scale, properly measure by first fluffing the flour in its bag or container, then gently spooning it into your measuring cup until it overflows. Level off the excess with the flat edge of a knife or straight edge, being careful not to pack the flour down into the cup.
Secondly, and equally important, is to avoid overmixing the batter, particularly once the flour has been added. Gluten develops when flour is mixed with liquid, and too much mixing leads to excessive gluten development, resulting in tough, dense, and dry cupcakes. As soon as you add the flour, gently fold the batter just until the dry streaks of flour disappear. A few small lumps are perfectly acceptable and actually preferable to an overmixed, smooth batter. Stopping at this point ensures a tender, moist, and perfectly fluffy crumb every time.
Essential Ingredients for Your Perfect Nutella Chocolate Cupcakes
Crafting these exceptional Nutella-filled chocolate cupcakes relies on a few key ingredients, each playing a vital role in achieving their signature moist, rich, and flavorful profile. Here’s a closer look at what you’ll need and why:
- Nutella: This star ingredient is fundamental to both the irresistible filling and the silky buttercream. For optimal results, ensure your Nutella is at room temperature. This makes it far easier to pipe into the cupcake centers for that delightful surprise and ensures it blends seamlessly into the frosting, creating a smooth, homogenous mixture without lumps.
- Instant Coffee: A small but mighty addition! Just a touch of instant coffee or espresso powder is incorporated into the cupcake batter. As discussed earlier, it doesn’t impart a coffee flavor but rather acts as a powerful enhancer, intensifying the chocolate’s natural depth and richness. If instant coffee isn’t on hand, you can substitute the hot water with an equal amount of hot brewed coffee. Alternatively, if you prefer to omit it entirely, simply use hot water.
- Large Egg: The single large egg in this recipe is crucial for binding the cupcake batter ingredients together, contributing to the structure and moisture of the finished cupcakes. Ensure it’s at room temperature for better emulsification with other liquids.
- Buttermilk: This acidic dairy product is a game-changer for moist and tender cupcakes. Buttermilk reacts with the baking soda to create a beautifully fluffy texture while also adding a subtle tang and incredible moisture. If fresh buttermilk is unavailable, you have easy alternatives: use kefir, or make your own by combining ½ cup of room temperature milk with ½ tablespoon of white vinegar or apple cider vinegar. Stir gently and let it sit for 5 minutes until it visibly thickens.
- Vegetable Oil: For the ultimate softest chocolate cupcakes, vegetable oil is my secret weapon. I prefer neutral-tasting oils like canola or grapeseed oil, which allow the chocolate flavor to shine through. While butter can be delicious in many baked goods, in chocolate cupcakes, it often leads to a drier texture once cooled. Avoid coconut oil as well, as its tendency to solidify like butter can also result in dry cupcakes. Trust me, for this recipe, oil delivers superior moistness.
- All-Purpose Flour: Precision in measuring flour is vital for cupcake success. The most accurate method is to weigh your flour using a digital kitchen scale. If you don’t own a scale, be sure to measure correctly: first, fluff the flour in its bag, then gently spoon it into your measuring cup until it’s overflowing. Level off the top with the straight edge of a knife, without packing the flour into the cup. This prevents adding too much flour, which can lead to dense cupcakes.
- Natural Cocoa Powder: To achieve that deep, authentic chocolate flavor in your Nutella cupcakes, natural unsweetened cocoa powder is essential. I strongly advise against using Dutch-processed cocoa powder for this recipe. Natural cocoa powder is acidic and reacts with the baking soda present in the batter, creating the necessary lift for a perfectly fluffy and airy cupcake. Dutch-processed cocoa, being non-acidic, would not provide this reaction, potentially leading to dry, dense, or sunken cupcakes. Additionally, a touch of natural cocoa powder is added to the buttercream to enhance its richness and keep it from being excessively sweet.
Simple Step-by-Step Guide to Baking & Decorating
Follow these straightforward steps to create your own batch of delightful Nutella Stuffed Chocolate Cupcakes. Remember, detailed measurements and specific instructions are provided in the full recipe card below!
Part 1: Crafting the Moist Chocolate Cupcakes
- Step 1: Prepare Wet Ingredients. Start by dissolving instant coffee in hot water and setting it aside. In a spacious bowl, whisk together the egg, both sugars, salt, and vanilla until the mixture lightens in color and becomes airy. Incorporate the room-temperature buttermilk and vegetable oil, whisking until everything is smoothly combined.
- Step 2: Combine Dry Ingredients. Directly sift the cocoa powder, baking powder, and baking soda into your wet mixture. Gently fold with a whisk until just incorporated, then add the dissolved coffee (or plain hot water) and fold again. Finally, sift in the all-purpose flour and fold just until no dry streaks remain, taking care not to overmix.
- Step 3: Bake to Perfection. Distribute the rich chocolate batter evenly into your lined muffin tins, filling each cup approximately ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Part 2: Preparing the Silky Nutella Buttercream
- Step 4: Cream the Butter. In a large bowl or the bowl of a stand mixer, beat the softened unsalted butter with a paddle attachment for a full 3-5 minutes. This crucial step creates a light, fluffy base. Gradually add the powdered sugar, starting with 1 cup, and continue beating for another 2-3 minutes until the frosting is light and airy.
- Step 5: Flavor and Finish. Incorporate sea salt, vanilla extract, the luscious Nutella, and sifted cocoa powder into the butter mixture. Beat until all ingredients are well combined and the frosting is beautifully fluffy. Taste and adjust sweetness by adding more powdered sugar if desired. Finally, gradually stream in the heavy whipping cream, beating just until the frosting reaches a silky-smooth consistency. Avoid overmixing once the cream is added to prevent curdling. Transfer your decadent Nutella buttercream to a piping bag fitted with your favorite star tip (a Wilton 1M is excellent for classic swirls).
Part 3: Assembly and Garnish
- Step 6: Fill with Nutella. Once the cupcakes are completely cool, use a small knife or an apple corer to carefully cut out the centers, making sure not to go all the way through to the bottom. Remove the cupcake middles and generously fill the cavities with room-temperature Nutella, using a piping bag or a simple sandwich bag with a snipped corner. You can enjoy the removed cake centers as a chef’s treat or press them back on top of the Nutella filling.
- Step 7: Frost and Enjoy! Pipe the prepared Nutella buttercream onto each filled cupcake. For the elegant look shown in the photos, begin piping from the center outwards to the edges, then pipe another layer along the outer edge, leaving the center slightly open. Finish by sprinkling your exquisite Nutella cupcakes with a generous amount of roughly chopped toasted hazelnuts for an extra crunch and burst of nutty flavor. Now, they are ready to be savored!
Explore Similar Indulgent Recipes:
- Ferrero Rocher Cupcakes
- Nutella Cheesecake Recipe with Oreo Crust
- Easy Triple Chocolate Cake with Chocolate Drip
Happy baking!
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📖 Recipe
Nutella Cupcakes with Nutella Buttercream Frosting
Mary
Pin Recipe
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Ingredients
Cupcakes
- ½ cup hot water
- ½ teaspoon instant coffee
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- ⅛ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk room temperature see notes for alternatives
- ½ cup vegetable oil
- 1 cup all purpose flour 120g
- 6 tablespoons cocoa powder 43g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Nutella Frosting
- 1 cup unsalted butter softened
- 1-2 cups powdered sugar (icing sugar) sifted
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ¾ cup nutella
- 5 tablespoons cocoa powder sifted
- 3-5 tablespoons heavy cream whipping cream
Assembly
- ½ cup nutella
- ½ cup hazelnuts toasted, roughly chopped
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Instructions
Cupcakes
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Preheat oven to 180°C (355°F). Put liners into a 12 hole regular sized cupcake tin. Add instant coffee into the hot water and mix until dissolved. Set aside.½ cup hot water, ½ teaspoon instant coffee
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In a large bowl, whisk together egg, sugars, salt, and vanilla until it lightens in colour. Add buttermilk and oil, whisk to combine.½ cup brown sugar, ½ cup granulated sugar, ⅛ teaspoon sea salt, 1 teaspoon pure vanilla extract, ½ cup buttermilk room temperature, ½ cup vegetable oil, 1 large egg
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Sift cocoa powder, baking powder, and baking soda right into the bowl. Fold with a whisk until just combined. Add dissolved instant coffee into the batter and fold. Sift the flour into the bowl and fold until just combined.6 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 cup all purpose flour
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Scoop batter into the lined muffin tins, ¾ of the way full. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Let the cupcakes cool for 10 minutes before removing from the muffin tin.
Nutella Frosting
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Place softened butter into a large bowl or stand mixer. Beat the butter with a paddle attachment for 3-5 minutes or until very light and fluffy. The more you beat the lighter the frosting will be.1 cup unsalted butter
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Add powdered sugar (start off with 1 cup). Beat for 2-3 minutes or until it becomes light and fluffy again. Add sea salt, vanilla, nutella, and sifted cocoa powder. Beat until well combined and fluffy. Taste to see if you want to add more powdered sugar.1-2 cups powdered sugar,