Best Nutella Cupcakes Recipe
Nutella is a delicious hazelnut cocoa spread that has been around for quite some time. It has certainly become a household staple, similar to peanut butter, with many people enjoying it on toast, pancakes, or even to use as a dip for fruit. The possibilities for pairings are truly endless!
Another great use for Nutella? Incorporating it into desserts. Because of the great chocolatey, subtly nutty flavor that Nutella brings to the table, it's the perfect pairing for sweets, especially chocolate desserts. And these cupcakes, courtesy of recipe developer Molly Allen, highlight everyone's favorite hazelnut spread in the very best way.
These cupcakes feature a subtle chocolate flavor as the base, which are then stuffed with plenty of Nutella in the middle. To top it off, they're paired with Nutella frosting and garnished with chocolate-hazelnut candies and chocolate sprinkles. These are truly the perfect treat for the diehard Nutella lover, or even for someone who is just being introduced to this addictive spread.
Gather the ingredients for Nutella cupcakes
Ready to dive into baking? For this Nutella cupcakes recipe, other than the chocolatey spread itself, you'll need white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, salt, one egg, oil, milk, pure vanilla extract, hot water, one stick of butter, and powdered sugar.
Whisk the dry ingredients
To get started on baking these cupcakes, turn the oven on to 350 F. Then, in a mixing bowl, add in all of the dry ingredients. Add in the sugars, flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to stir to combine until smooth.
Add the wet ingredients to finish the batter
Mix in the egg next, and then add in the oil. Next, mix in the ½ cup of milk and 1 teaspoon of pure vanilla extract. Mix the batter until just combined. Stir in ¼ cup of hot water to finish off the batter. This will thin out the batter, which is the goal. It will help to add great moisture and texture to the cupcakes.
Bake and cool the cupcakes
Once the batter is ready, line a cupcake pan with paper liners to prevent sticking. Divide the batter amongst the 12 cupcake wells. Be sure not to fill each well more than halfway full.
Put the cupcake pan in the oven and bake the cupcakes for 16 to 18 minutes, until the tops are fully set. After baking, take the cupcakes out of the oven and set them aside to cool.
Make the Nutella frosting
While the cupcakes cool, make the Nutella frosting. Add the stick of softened butter to a mixing bowl. Mix in 2 cups of the powdered sugar, along with 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
While mixing, continue to add in the remaining powdered sugar until the frosting comes together. Mix in ½ cup of Nutella, and then turn the speed up on the mixer to whip the frosting until light and fluffy.
Fill the cupcakes with Nutella
Once the cupcakes are cooled, cut a hole in the top of each and remove the extra cake. Use the end of a spoon or your thumb to push the leftover crumbs down. Fill a piping bag with the remaining ½ cup of Nutella and fill each cupcake.
Use a piping bag to top the cupcakes with the Nutella frosting. Add chocolate candy and chocolate sprinkles on top to finish them off.
- ¼ cup white sugar
- ½ cup brown sugar
- ¾ cup flour
- ¼ cup cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¼ cup oil
- ½ cup + 2 tablespoons milk
- 2 teaspoons pure vanilla extract
- 1 cup Nutella, divided
- ¼ cup hot water
- 1 stick unsalted butter, softened
- 5 cups powdered sugar
- chocolate candy, crumbled, as garnish
- chocolate sprinkles, as garnish
- Preheat the oven to 350 F.
- In a large mixing bowl, add the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix with a whisk to combine until smooth.
- Add in the egg, and mix with a hand mixer. Then, add in the oil , ½ cup of milk, and 1 teaspoon of vanilla extract. Mix until just combined.
- Stir in the hot water. The batter will be thin, which is the goal.
- Prepare a cupcake pan with paper liners. Scoop the cupcake batter into the pan, filling each well halfway full.
- Bake the cupcakes for 16 to 18 minutes until the tops are fully set. Once baked, remove the cupcakes from the oven to cool completely.
- To make the Nutella frosting, add the softened butter into a mixing bowl. Whip the butter until fluffy.
- Mix in 2 cups of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
- Continue gradually adding the powdered sugar and mix until the mixture comes together. Mix in ½ cup of Nutella. Turn the speed up on the mixer to whip until fluffy.
- Use a knife to cut a hole in the top of each cupcake. Remove the extra cake, and use the end of a spoon or thumb to push the crumbs left inside down to the bottom. Transfer ½ cup of Nutella to a piping bag. Fill each cupcake with Nutella.
- Top the cupcakes with the prepared Nutella frosting. Garnish with chocolate sprinkles or chocolate candy, if desired.
Nutrition
| Calories per Serving | 522 |
| Total Fat | 20.6 g |
| Saturated Fat | 12.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 34.8 mg |
| Total Carbohydrates | 83.1 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 73.1 g |
| Sodium | 223.5 mg |
| Protein | 3.4 g |
