I tucked a gooey Nutella center inside ultra-moist chocolate cupcakes and topped them with Nutella frosting to create a secret indulgence you won’t be able to ignore.

Jump to Recipe

I’m obsessed with these Nutella chocolate cupcakes because they hit that ridiculous spot where moist chocolate meets a molten Nutella heart. I love the deep, slightly bitter notes from unsweetened cocoa powder playing off that hazelnut spread so it never tastes cloying.

They just melt on your tongue, with frosting that doubles down on Nutella and refuses to be shy. But the best part is the way each bite gives a little surprise center of pure, creamy chocolate-hazelnut joy.

Messy, indulgent, not trying to be elegant. Exactly what I want when chocolate calls.

I make them whenever I need chocolate.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Basically gives the cupcake structure and soft, cakey bite.
Unsweetened cocoa: Adds chocolate depth and slight bitter balance to sweetness.
Granulated sugar: Sweetness and lift; it browns the edges nicely.
Baking powder: Leavens the batter so cupcakes rise light and fluffy.
Baking soda: Reacts with acid for extra lift and tender crumb.
Salt (batter): Cuts sweetness, brings out chocolate and overall balance.
Milk: Moisture and creaminess; makes the crumb feel tender.
Vegetable oil: Keeps cupcakes moist way longer than butter alone.
Large egg: Binds everything together and adds richness and structure.
Vanilla extract (batter): Basically warmth and a rounder, friendlier flavor.
Hot water or coffee: Wakes up the cocoa for deeper chocolate notes.
Nutella (filling): Gooey, hazelnut surprise in the center—pure crowd-pleaser.
Unsalted butter (softened): Makes the frosting silky and not greasy.
Nutella (frosting): Rich, hazelnut chocolate flavor that’s spreadable and dreamy.
Powdered sugar: Sweetens and firms the frosting to pipe nicely.
Heavy cream or milk: Loosens frosting; makes it glossy and pipeable.
Vanilla extract (frosting): Plus a little warmth to round the frosting.
Pinch of salt (frosting): Balances sweetness and sharpens the Nutella flavor.

Ingredient Quantities

1 cup (125 g) all purpose flour

1/2 cup (45 g) unsweetened cocoa powder

1 cup (200 g) granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (120 ml) milk

1/3 cup (80 ml) vegetable oil

1 large egg, room temp

1 tsp vanilla extract

1/4 cup (60 ml) hot water or hot coffee

3/4 cup (about 230 g) Nutella, for filling (plus more for frosting)

1/2 cup (115 g) unsalted butter, softened

1 cup (about 300 g) Nutella, for frosting

2 to 3 cups (240 to 360 g) powdered sugar, sifted, depending how sweet you like it

2 to 3 tbsp heavy cream or milk, to loosen frosting

1 tsp vanilla extract (optional but nice)

Pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with papers, or grease it well; let your egg and milk sit out a few minutes so they warm up a bit, it helps the batter mix smoother.

2. Whisk together 1 cup (125 g) flour, 1/2 cup (45 g) unsweetened cocoa, 1 cup (200 g) sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt in a bowl until even.

3. In another bowl whisk 1/2 cup (120 ml) milk, 1/3 cup (80 ml) vegetable oil, 1 large room temp egg and 1 tsp vanilla until blended; pour that into the dry stuff and stir just until combined, dont overmix or the cupcakes get tough.

4. Add 1/4 cup (60 ml) hot water or hot coffee to the batter and stir gently; the batter will be thin and that is ok, it makes the cupcakes moist.

5. Fill each paper about two thirds full, bake for 16 to 20 minutes until a toothpick comes out with a few moist crumbs but not raw batter; let cool in the pan 5 minutes then transfer to a rack to cool completely.

6. Warm 3/4 cup (about 230 g) Nutella slightly in the microwave for 10 to 15 seconds so it is stirrable but not hot; use a small knife or a melon baller to make a hole in the center of each cooled cupcake and spoon or pipe about a teaspoon to a tablespoon of Nutella into each hole, press the top back on lightly.

7. For frosting, beat 1/2 cup (115 g) softened unsalted butter until fluffy, then beat in 1 cup (about 300 g) Nutella until smooth; this is the base so taste it, you can add more Nutella if you want it stronger.

8. Gradually add 2 to 3 cups (240 to 360 g) sifted powdered sugar to the Nutella mix, add 2 to 3 tbsp heavy cream or milk to loosen and 1 tsp vanilla extract if using, plus a pinch of salt; beat until pipeable and smooth, adjust sugar or cream to reach your preferred sweetness and consistency.

9. If the Nutella is stiff warm it a bit again so frosting doesnt seize, then fill a piping bag or a zip bag with the frosting, cut the tip and pipe swirls on each filled cupcake; you can also dollop and smooth with a spatula if you like.

10. Chill the cupcakes briefly to set the frosting if needed, serve at room temp so the Nutella center is gooey, store in an airtight container for up to 2 days at room temp or refrigerate up to 5 days, bring back to room temp before serving for best texture.

Equipment Needed

1. Oven (preheated to 350 F)
2. 12-cup muffin tin (plus paper liners or nonstick spray)
3. Mixing bowls (one for dry, one for wet)
4. Whisk (for dry and wet mixes)
5. Electric mixer or hand mixer (for the frosting, you can use a sturdy whisk if needed)
6. Measuring cups and spoons + kitchen scale if you have one
7. Rubber spatula or spoon (for folding batter and scraping bowls)
8. Small knife or melon baller (to make holes for the Nutella)
9. Piping bag or zip-top bag (for frosting) and a cooling rack to let cupcakes cool completely

FAQ

Q: Can I make these cupcakes without coffee? A: Yes, you can use hot water instead. Coffee just boosts the chocolate flavor, but plain hot water works fine if you dont want coffee taste.

Q: How do I fill the cupcakes with Nutella without making a mess? A: Cool cupcakes completely, then use a small knife or a cupcake corer to remove a cone of cake. Spoon or pipe about a tablespoon of Nutella in, then press the cake cone back on top or replace the cap. Warm the Nutella slightly if it is too thick so it pipes cleaner.

Q: My frosting is too stiff or too runny, what now? A: If frosting is too stiff add 1 teaspoon at a time of cream or milk until it spreads. If too runny add more sifted powdered sugar 1/4 cup at a time. Chill briefly if it still wont hold shape, then re-whip.

Q: Can I make these ahead of time? A: Yes. Cupcakes can be baked and frozen unfrosted for up to 3 months. Thaw in the fridge overnight, fill and frost the day you serve. Frosted cupcakes store in the fridge up to 3 days, bring to room temp before eating.

Q: Any tips for getting the cupcakes super moist? A: Don’t overmix the batter once you add flour. Fold until just combined. Also the oil and hot liquid help keep them moist, so measure carefully and dont skip the hot water or coffee.

Q: Can I substitute the butter in frosting with margarine or a butterless option? A: Margarine will work but it can change taste and texture, making frosting softer. For best flavor and stability use real unsalted butter. If you need dairy free try a high quality vegan butter and add powdered sugar slowly to reach the right stiffness.

Nutella Chocolate Cupcakes Recipe Substitutions and Variations

All purpose flour: you can swap with 1 cup whole wheat pastry flour for a nuttier taste, or 1 cup cake flour (sifted) for a lighter crumb. If using whole wheat, expect a denser cupcake so add 1 to 2 tbsp more milk to keep them moist.
Milk: replace with equal parts buttermilk for tang and tenderness, or use almond milk or oat milk for a dairy free version. If you use buttermilk reduce baking powder by 1/4 tsp and add 1/4 tsp baking soda to keep rise even.
1 large egg: use 1/4 cup (about 60 g) applesauce or 1/4 cup mashed banana to make them egg free; both add moisture but give a slightly different flavor. Or use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) for a vegan swap, may be a little denser.
Nutella (filling/frosting): substitute with any chocolate hazelnut spread, or use peanut butter plus 2 to 3 tbsp melted chocolate for similar texture and flavor. If you go with straight peanut butter, add 1 to 2 tbsp powdered sugar to sweeten and stiffen the frosting.

Pro Tips

1) Warm the egg and milk a bit before mixing. It helps everything come together smoother so you wont end up overworking the batter trying to blend cold lumps.

2) Dont overmix once you add the wet to the dry. Stir until just combined; a few streaks of flour are ok. Overmixing makes cupcakes tough, not fluffy.

3) Use hot coffee instead of water if you like a deeper chocolate flavor. It wont make them taste like coffee, it just wakes up the cocoa and makes the crumb richer.

4) For a perfectly gooey Nutella center and smooth frosting, warm the Nutella slightly in short bursts, and if the frosting starts to seize add a teaspoon of cream at a time until it loosens. Chill the filled cupcakes briefly before piping so the filling doesnt ooze out when you frost.

Nutella Chocolate Cupcakes Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I tucked a gooey Nutella center inside ultra-moist chocolate cupcakes and topped them with Nutella frosting to create a secret indulgence you won't be able to ignore.

Servings

servings

Calories

606

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 12-cup muffin tin (plus paper liners or nonstick spray)
3. Mixing bowls (one for dry, one for wet)
4. Whisk (for dry and wet mixes)
5. Electric mixer or hand mixer (for the frosting, you can use a sturdy whisk if needed)
6. Measuring cups and spoons + kitchen scale if you have one
7. Rubber spatula or spoon (for folding batter and scraping bowls)
8. Small knife or melon baller (to make holes for the Nutella)
9. Piping bag or zip-top bag (for frosting) and a cooling rack to let cupcakes cool completely

Ingredients

1 cup (125 g) all purpose flour
1/2 cup (45 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (120 ml) milk
1/3 cup (80 ml) vegetable oil
1 large egg, room temp
1 tsp vanilla extract
1/4 cup (60 ml) hot water or hot coffee
3/4 cup (about 230 g) Nutella, for filling (plus more for frosting)
1/2 cup (115 g) unsalted butter, softened
1 cup (about 300 g) Nutella, for frosting
2 to 3 cups (240 to 360 g) powdered sugar, sifted, depending how sweet you like it
2 to 3 tbsp heavy cream or milk, to loosen frosting
1 tsp vanilla extract (optional but nice)
Pinch of salt

Directions

Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with papers, or grease it well; let your egg and milk sit out a few minutes so they warm up a bit, it helps the batter mix smoother.
Whisk together 1 cup (125 g) flour, 1/2 cup (45 g) unsweetened cocoa, 1 cup (200 g) sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt in a bowl until even.
In another bowl whisk 1/2 cup (120 ml) milk, 1/3 cup (80 ml) vegetable oil, 1 large room temp egg and 1 tsp vanilla until blended; pour that into the dry stuff and stir just until combined, dont overmix or the cupcakes get tough.
Add 1/4 cup (60 ml) hot water or hot coffee to the batter and stir gently; the batter will be thin and that is ok, it makes the cupcakes moist.
Fill each paper about two thirds full, bake for 16 to 20 minutes until a toothpick comes out with a few moist crumbs but not raw batter; let cool in the pan 5 minutes then transfer to a rack to cool completely.
Warm 3/4 cup (about 230 g) Nutella slightly in the microwave for 10 to 15 seconds so it is stirrable but not hot; use a small knife or a melon baller to make a hole in the center of each cooled cupcake and spoon or pipe about a teaspoon to a tablespoon of Nutella into each hole, press the top back on lightly.
For frosting, beat 1/2 cup (115 g) softened unsalted butter until fluffy, then beat in 1 cup (about 300 g) Nutella until smooth; this is the base so taste it, you can add more Nutella if you want it stronger.
Gradually add 2 to 3 cups (240 to 360 g) sifted powdered sugar to the Nutella mix, add 2 to 3 tbsp heavy cream or milk to loosen and 1 tsp vanilla extract if using, plus a pinch of salt; beat until pipeable and smooth, adjust sugar or cream to reach your preferred sweetness and consistency.
If the Nutella is stiff warm it a bit again so frosting doesnt seize, then fill a piping bag or a zip bag with the frosting, cut the tip and pipe swirls on each filled cupcake; you can also dollop and smooth with a spatula if you like.
Chill the cupcakes briefly to set the frosting if needed, serve at room temp so the Nutella center is gooey, store in an airtight container for up to 2 days at room temp or refrigerate up to 5 days, bring back to room temp before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.