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Nutella Cupcakes are filled with Nutella and topped with it too! A rich and moist cupcake that is sure to be a hit.
Nutella is a favorite at our house and we love putting in and on everything! Nutella Crunch Ice Cream is a favorite. We also love Nutella Popcorn and these Nutella Pumpkin Bars.
How to Make Nutella Cupcakes
Sift your dry ingredients to avoid clumps and to make the dry ingredients light and easy to mix.
Beat the butter and sugar together for at least 5 minutes until it is light and fluffy and has changed color.
Mix oil and egg together before adding it to the batter. This will give a better “crumb” to your cupcake.
Use a scoop to fill your cupcake liners to make sure your cupcakes are all the same size.
Using a teaspoon or a smaller scoop, place a scoop of Nutella on top of each cupcake.
Take a toothpick and gently push and swirl the Nutella down into the cupcake.
Bake at 350 degrees F. for 12-15 minutes. Bake until the sides of the cupcake spring back when touched. The top of the cupcake may still look slightly wet because of the Nutella.
Remove the Nutella cupcakes from the baking pan right after removing from the oven so they don’t continue to bake in the pan. Don’t allow them to cool in the pan.
Tip for Perfect Cupcakes
- After removing them from the pan, allow them to cool and steam in a closed container. This is a great tip for cupcakes and muffins and helps create a softer, moister cupcake or muffin
After cupcakes are totally cooled frost with Nutella Frosting.
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Nutella Cupcake Recipe
Nutella Cupcakes and Cupcake Baking Tips
Ingredients
- Devil’s Food Cake Mix
- 3 eggs
- ½ cup oil
- 1/4 cup milk
- ½ cup water
- 1 tsp vanilla
- 1 cup sour cream
- 24 tsp Nutella 1 tsp per cupcake
Nutella Buttercream:
- ¾ cup Nutella
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 3-4 Tbsp heavy whipping cream
Instructions
- Preheat oven to 350 degrees and line 24 muffins tins
- In a large bowl, whisk eggs, oil, milk, water and vanilla
- Sift in cake mix and stir in sour cream
- Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one
- Using a toothpick, swirl the Nutella into the batter
- Bake for 14-18 minutes or until the sides spring back (The tops will stay gooey because of the Nutella.)
- Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture
Buttercream:
- Beat the Nutella and butter for 5 minutes
- Add vanilla, then alternate between adding powdered sugar and heavy whipping cream
- Taste the buttercream until you reach your desired sweetness
- You may need to refrigerate the buttercream before piping it onto cooled cup
Nutrition Facts:
Recipe shared by Your Cup of Cake
Lizzy says
Lorene- Leave them in the tupperware for about 10-15 minutes. They should steam up a bit. If you don’t have enough containers, you can take mixing bowls or other things and just flip them over and cover the cupcakes on a table to trap the steam. If you stack the cupcakes, they will stick to each other.
Watch out for my Butterfinger Blizzard Cupcakes coming later this week, they are absolutely to die for.
lorene says
oh yum! nutella cupcakes = heaven! LOL.. I was facinated with the tips. how long do you keep the cupcakes in the bowl? till completely cool? if you don’t have that many bowls, what do you do? can you stack them in the bowl?
now I am a follower of cup of cake! everything looks so yummy! I love trying new recipes! I always send the extra to my hubby’s office so I won’t eat them all! LOL…. so gotta try these…..
thanks
Lorene
Peggy says
Thanks so much for the tips! I am going right now to check out Lizzy”s blog.
PS Thanks for sharing the recipe. Guess what I’m doing later.
Emmy says
Thanks for the tips. Also thanks for sharing her blog. Now I am craving cupcakes!
Lizzy says
Thanks again Leigh Anne for the post! It was so fun to have you and Cali there with me!