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Top-down view of homemade Nutella cupcakes with swirled frosting and chocolate chips on a white kitchen counter.

Nutella Cupcakes

Irresistible Nutella cupcakes with fluffy chocolate base, gooey Nutella filling, and creamy hazelnut frosting. Perfect for parties or weekend treats.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, European
Calories: 320

Ingredients
  

Cupcake Batter
  • 1 ½ cups All-purpose flour
  • ½ cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Granulated sugar
  • ½ cup Brown sugar packed
  • 2 large Eggs room temp
  • 1 teaspoon Vanilla extract
  • ½ cup Buttermilk room temp
  • ½ cup Vegetable oil
  • ½ cup Hot water
  • 1 cup Nutella divided (batter + filling + frosting)
Frosting & Garnish
  • ½ cup Butter softened
  • 1 ½ cups Powdered sugar
  • 2–3 tablespoon Heavy cream adjust for texture
  • ¼ cup Chocolate chips garnish

Equipment

  • 1 12-cup muffin tin standard size
  • 12 Paper cupcake liners
  • 2–3 Mixing bowls large
  • 1 Electric mixer or whisk for batter + frosting
  • 1 set Measuring cups/spoons
  • 1 Wire cooling rack
  • 1 Piping bag with tips for frosting
  • 1 Ice cream scoop for even batter

Method
 

  1. Preheat oven to 350°F, line pan with liners.
  2. Combine dry ingredients (flour, cocoa, baking powder, baking soda, salt).
  3. Whisk sugars, eggs, vanilla, buttermilk, and oil.
  4. Mix wet into dry ingredients, then stir in hot water until smooth.
  5. Scoop batter halfway into liners, add spoonful of Nutella, cover with more batter.
  6. Bake 18–20 minutes until a toothpick comes out clean. Let cool completely.
  7. Beat butter, Nutella, powdered sugar, and cream until fluffy for frosting.
  8. Frost cupcakes and garnish with chocolate chips or hazelnuts.

Notes

For extra flavor, toast the hazelnuts before garnishing or add a swirl of Nutella on top of each frosted cupcake.