Nutella is one of my favorite ingred̾i̾ents to bake with. There’s soмєтнing about that smooth, creamy texture and that chocolate flavor that is just so irresistible. It’s great in cakes, cookies, and especially in cupcakes!! Cue these Nutella cupcakes. They’re packed with Nutella and are a Nutella lover’s dream!
These Nutella Cupcakes are made by removing the center of each chocolate cupcake and filling it with a generous spoonful of Nutella, these cupcakes are quite literally full of Nutella. After that, a fluffy Nutella buttercream is applied to each cupcake.. It’s a delicious combination of flavors and textures, and this is what makes these Nutella cupcakes so delicious.
I love these Nutella Cupcakes so much because they’re easy enough to make every day but also special enough for birthdays! Let people know they’re Nutella filled or leave that as a yummy surprise for them to bite into!
For Chocolate Cupcakes:
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup dark chocolate cocoa powder
2 tsp. vanilla extract
1/2 cup buttermilk
1 1/2 cups granulated sugar
1 jar Nutella, to fill the cupcake
1/2 cup coffee, lukewarm
1 1/2 cups all-purpose flour
1 tsp. baking soda
coarse sea salt, for sprinkling
For Nutella Frosting:
4 cups powdered sugar
2–3 Tbsp. milk (or heavy cream)
1 cup Nutella
1 cup unsalted butter
pinch of kosher salt
2 tsp. vanilla extract
TO MAKE THE CUPCAKES:
Preheat the oven to 375°F and line baking pans with about 24 paper baking cups.
Whisk together the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium high for 2 minutes until creamy. Scrαpє down the sides of the bowl and add the eggs followed by the vanilla, then mix well until just combined.
In another large bowl, whisk to combine the flour, cocoa, baking soda and salt.
Stir together buttermilk and coffee in an additional separate bowl.
Add dry ingred̾i̾ents to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
Alternate adding dry ingred̾i̾ents, buttermilk and coffee to the creamed butter mixture, mixing well after each addition. on low speed until fully combined.
Divide the batter evenly between the paper baking cups. Fill each cup about 2/3 full.
Bake for 15-20 minutes. Check if they’re done by inserting a skewer, if it comes out clean they’re done, if not pop them back in for a couple more minutes.
Allow to cool for 10 minutes then transfer to a wire rack to cool. Cool completely before stuffing and frosting.
Once cooled, use a melon baller (or a small spoon)to scoop out a chunk of the cupcake from the center.
Fill the empty space with about 1 teaspoon of Nutella then place the top chunk of the cupcake back on top. Don’t worry about how it looks since you’re going to cover it with frosting.
TO MAKE THE NUTELLA FROSTING:
In the bowl of an electric mixer with the paddle attachment, beat butter and Nutella together on medium high speed for one minute until smooth.
With the mixer on low speed, add the powdered sugar and vanilla, beat until incorporated.
Adjust to desired consistency by adding more milk/cream if too thick or more powdered sugar if too thin.
Then increase the speed to medium high and beat for one more minute or until creamy, light and fluffy.
Pipe a large swirl of Nutella buttercream on top of each cupcake, then serve and enjoy.