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Nutella Cupcakes are filled with Nutella and topped with a creamy Nutella frosting. A rich and moist cupcake that is full of hazelnut and chocolate flavor.
Why You’ll Love This Recipe!
These cupcakes are sure to satisfy any Nutella lover! The cupcakes are sweet, rich and full of Nutella flavor. They have an amazing tender, moist crumb and texture and are easy to make.
Ingredients Needed
- Devil’s Food Cake Mix. I like the Duncan Hines brand of cake mixes.
- Eggs
- Oil. Use vegetable oil or canola oil.
- Milk
- Water
- Vanilla Extract
- Sour Cream or use plain Greek yogurt, at room temperature
- Nutella
- Butter, salted
- Powdered Sugar
- Heavy Whipping Cream
How to Make Nutella Cupcakes
- Whisk eggs, oil, milk, water and vanilla together in a large bowl. You can also use a stand mixer with the paddle attachment.
- Sift in cake mix and stir in sour cream.
- Fill prepared cupcake pan ¾ full.
- Scoop a teaspoon of Nutella on top of each cupcake.
- Swirl the Nutella into the cupcake batter using a toothpick.
- Bake at 350 degrees F until the sides spring back, about 14-18 minutes. The top of the cupcake may still look slightly wet because of the Nutella.
- Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture or place on a wire rack to cool.
- Beat the Nutella and butter for 5 minutes
- Add vanilla, then alternate between adding powdered sugar and heavy cream
- Pipe frosting onto cooled cupcakes using a piping bag and a large round decorating piping tip. You can also just spread the frosting on with a knife.
Tips from leigh Anne
- 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.
- Fill cupcake liners with a scoop to make sure your cupcakes are all the same size.
- After removing cupcakes 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
Frequently Asked Questions
Can I use unsalted butter instead?
Yes, you can just add in 1/4 tsp of salt per 1/2 cup of butter.
Can I add nuts to the cupcakes?
Absolutely. I think adding some chopped hazelnuts or peanuts to the top of the frosting would be delicious an add a nice crunch. You can also add them into the cupcake batter.
What does Nutella taste like?
Nutella is creamy, sweet and tastes like chocolate and hazelnuts.
How long will Nutella cupcakes last?
Keep them stored in an airtight container at room temperature or the fridge for 3-4 days. You can also freeze them in an airtight container for up to 2 months. You can freeze them with or without the frosting on them. Thaw overnight in the refrigerator.
Check out more of my favorite Nutella recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Nutella Cupcakes
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
Tips & Notes:
- 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.
- Fill cupcake liners with a scoop to make sure your cupcakes are all the same size.
- After removing cupcakes 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
Recommended Products
Nutrition Facts:
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!