Easy and Decadent Nutella Cupcakes

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Do you love chocolate and hazelnuts? If you love this classic combination, odds are you love Nutella. These decadent Nutella Cupcakes capture that flavor combination of chocolate and nuts (like my Chocolate Walnut Cake!) to absolute perfection, in dessert form. 

One nutella cupcake sits up front with other cupcakes in the back. The cupcake has nuts on the frosting.

Why is this incredible cupcake recipe so good?

  • It turns a favorite condiment into an insanely delicious cupcake.
  • There’s nothing complicated about the recipe, most ingredients are probably right in your pantry now.
  • They make a great snack, dessert, or gift for anyone needing some love.
A close up photo of the cupcake with chocolate frosting and nuts.

Chocolate Nutella Cupcake Ingredients

For the Cupcakes

  • Sugar
  • Brown sugar – Dark brown sugar has more molasses, and I personally believe more flavor.
  • Flour
  • Cocoa powder– using good quality cocoa powder makes all the difference in this recipe. I like using Dutch cocoa powder.
  • Baking powder – always use the freshest leaveners you can.
  • Baking soda
  • Salt is imperative to help accentuate the flavors in the cupcake.
  • Eggs – again, fresh is best.
  • Vegetable oil – I like using a neutral flavored oil such as avocado oil.
  • Milk– Full fat if you can! 2% or 3% milk fat milk will help increase the decadent mouth feel of these cupcakes.
  • VanillaMexican vanilla is the best in the world, but if you can’t get your hands on that, other vanilla will do, or, if you have the time, try making your own! (They’re perfect for gifts!)
  • Hot water  

 Frosting

Filling

Garnish – (both these ingredients are optional but they help echo the flavors of the nutella.)

Ingredients from left to right: chocolate sprinkles, oil, flour, sugar, roasted hazelnuts, leaveners, brown sugar, cocoa powder, nutella, egg, vanilla extract and milk.

Making Cupcakes with Nutella

  • Preheat the oven to 350 degrees and line muffin tins with paper cups. 
  • In a large bowl whisk together sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt together until well combined. This helps to make sure everything is even once you add in liquid ingredients. 
  • Next whisk in your egg, vegetable oil, and milk.  
  • Add in the hot water and mix until blended into a smooth cake batter.
  • Fill lined muffin tins half full with your cake batter.
  • Bake for 15-18 minutes until a toothpick in the center comes out clean 
  • Cool completely before moving on. 
  • Place ½ cup of Nutella in a piping bag with a small cut tip.
  • Scoop out a section in the center of each cupcake and pipe in the Nutella to fill the space 
  • In a bowl mix the buttercream and ½ cup Nutella until well combined then place in a piping bag with a 1M star tip. You can choose to use another tip if you want a different frosting shape. 
  • Pipe a high swirl on each cupcake. 
  • Garnish with chocolate sprinkles and crushed toasted hazelnuts 
A top down photo of the cupcakes presented on a vintage board.

Suggestions for Putting a Twist on It

  • This cupcake is a lot of fun but you can still dress it up a bit to make it your own. Try using gold cupcake wrappers to make them stand out. 
  • Adding a drizzle of chocolate, caramel topping, or melted Nutella over the frosting is a fun way to add a bit more flare to your cupcakes. 
  • For a different flavor twist, try adding a pinch of red chili flakes to give it a low ‘hum’ of heat, or, add a teaspoon or two of cinnamon to the cupcake batter.
  • Try placing a red glace cherry in the center of the cupcake, mixed with the nutella, for a fun ‘black forest’ type of cupcake surprise!
  • Try swapping out the vanilla extract and a bit of the water for your favorite spiced alcohol (such as spiced dark rum) to give the recipe some kick. To give a more direct boozy flavor, you can mix some chocolate liquor into the Nutella as well as making a homemade buttercream frosting with liquor in place of the vanilla.
  • Also, try adding a pipette of chocolate liquor for a garnish. 
A cupcake that's been cut in half to show a cross section of the inside of the cupcake.
A cupcake cut in half to show the inside deliciousness.

Serving and Storing

These delicious cupcakes with Nutella will last in a container with a lid in the fridge for up to a week. I have never froze them, but I think as long as they are in a freezer-friendly, tight-lidded container, they will do fine for up to a month.

To thaw, leave them in the fridge overnight, or take them out onto the counter to thaw individually. If the lid is left on them while on the counter to thaw, the condensation may mess with the frosting.

To serve, they would be a fantastic addition to any dessert table. Or, as I like to have them, simply with a tall glass of milk, or a nice warm cup of coffee/tea.

Have you tried this delicious Nutella Cupcake Recipe? If so, please leave a comment and a rating in the recipe card below. Have a fantastic day!

~Joanne

4 Nutella cupcakes with nuts and chocolate buttercream are sitting on different risers to give them height.

Decadent Nutella Cupcakes

Yield: 12
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Decadent and rich, these Nutella Cupcakes will absolutely please anyone who adores flavors of chocolate and hazelnuts.

Ingredients

  • CUPCAKES:
  • 1/4 cup Sugar, white
  • 1/2 cup Sugar, brown
  • 3/4 cup Flour, all purpose
  • 1/4 cup Cocoa Powder
  • 3/4 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Egg
  • 1/4 cup vegetable oil
  • 1/2 cup milk, (whole milk if possible)
  • 2 teaspoons vanilla paste or extract
  • 1/4 cup hot water
  • FROSTING:
  • 3 cups Buttercream, vanilla
  • 1/2 cup Nutella
  • FILLING:
  • 1/2 cup Nutella in a piping bag with a small cut tip.
  • GARNISH:
  • Chocolate sprinkles
  • Hazelnutes, crushed and toasted.

Instructions

1. Preheat oven to 350 degrees and line muffin tins with liners.
2. In a large bowl, sift and then whisk sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt together until well combined.
3. Next, whisk in the egg, vegetable oil, milk, and vanilla to the dry mixture. Mix until well incorporated.
4. Add the hot water and mix well.
5. Fill the muffin tins half full with the cupcake batter.
6. Bake for approximately 18 - 20 minutes or until a toothpick in the center comes out clean.
7. Remove from the oven and let cool completely.
8. Place 1/2 cup of Nutella in a piping bag and cut a small tip on the end.
9. Scoop out a small well in the center of each cupcake and pipe in the Nutella to fill the space you created.
10. In a bowl, mix the buttercream frosting and the remaining Nutella until well combined. Place into a piping bag with a 1M star tip.
11. Pipe a high swirl on each cupcake.
Garnish with chocolate sprinkles and crushed hazelnuts.
Serve and enjoy!



Notes

Reading the body of the post gives you a lot of great tips and ideas for switching up the recipe to make it uniquely yours.

Find out how to make these rich chocolate cupcakes with a cherry surprise in the center, or if you want to make an adult version, there are tips and tricks on adding spiced rum...!! Yum!

Nutrition Information:
Yield: 12 Serving Size: 1 cupcake
Amount Per Serving: Calories: 529Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 54mgSodium: 222mgCarbohydrates: 72gFiber: 2gSugar: 62gProtein: 3g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Did you make this recipe?

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