Nutella Cupcakes

These Nutella Cupcakes are sure to hit the spot! A delicious chocolate sponge filled with creamy hazelnut chocolate spread and topped off with a fudgy Nutella buttercream. This is the ultimate recipe for all you Nutella lovers out there.

Hands up who loves Nutella! You best believe my hand is held high, waving excitedly hoping someone places a spoon-full of Nutella in those outstretched fingers. I swear, I could eat Nutella ever single day, that hazelnut chocolate spread is just so damn morish. I can’t believe I haven’t shared these cupcakes here yet, they’re one of our most popular flavours in the bakery and you can see why. Chocolate cake filled with creamy Nutella and topped with a Nutella buttercream AND a Ferrero Rocher. Can you even?!

More cupcake recipes:

Raspberry Nutella Cupcakes // Carrot Cake Cupcakes // Custard Cream Cupcakes //Biscoff Cupcakes // Percy Pig Cupcakes // Blueberry Waffle Cupcakes // Cherry Bakewell Cupcakes

Why these cupcakes are the best:

  • They’re super easy to make using only a handful of ingredients.
  • They’re easily adaptable. Turn them into anything you like. Fill them with raspberry jam and top with fresh raspberries for a fruity option.
  • You can freeze the un-iced cupcakes meaning they’re perfect to make in advance.
  • They’re so delicious, the frosting is so fudgy you won’t want to stop eating it!
  • Absolute show stopping cupcakes. If you’re looking for some wow factor, look no further!

Here’s what you’re going to need:

  • Unsalted Butter – Unsalted butter is exactly that, butter with no added salt. Using unsalted butter in your baking as you can always add a pinch of salt to bring out the flavours but you’re not in control of the content if you used salted butter. Always best to stick with unsalted. You can also use baking spread, Stork is great!
  • Caster Sugar – Caster sugar is a finely ground granulated sugar which is often used in baking. The finer grains allow to dissolve quicker when creaming your sugars and fats. Normal granulated sugar will result in a grainy texture.
  • Eggs – Always large, always free range.
  • Self Raising Flour – Self Raising Flour is a flour with added leavening agent which gives our cakes a bit of a rise.
  • Baking Powder – Baking powder is a raising agent that is commonly used in cake-making. The powder is activated when liquid is added, producing carbon dioxide and forming bubbles that cause the mixture to expand.
  • Cocoa Powder – Any variety will do here. I use Tescos own brand.
  • Vanilla Extract – Always use a pure vanilla extract which can be found inexpensively in most supermarkets, there’s nothing worse than vanilla essence. Yuck!
  • Icing Sugar – Also called confectioners sugar. Icing sugar is a super, super fine sugar which dissolves quickly giving a light and fluffy texture.
  • Milk – Always try to use whole milk in baking, the extra fat adds moisture to the finished result.
  • Nutella – Chocolate hazelnut spread made by Ferrero. You can use any brand you prefer but I’m 100% loyal to Nutella. Plus you can eat the leftovers with a spoon.
  • Ferrero Rochers – Optional but they offer a bit of wow factor.
  • Strawberries – Optional again but they sure do look pretty.

Tips for making Nutella Cupcakes:

  • What kind of butter shall I use? – Always start with room temperature butter. It’s much quicker and easier to cream with the sugar and will give a much better texture to the finished cupcake.
  • Can I use granulated sugar instead of caster? – No, caster sugar is a super finely ground sugar so it dissolves into your butter quickly. Using granulated will result in an off-putting texture in the finished bake.
  • Can I use plain flour? – Yes, just add an extra teaspoon of baking powder to the flour. They probably won’t rise as high though.
  • Can I make these gluten free? – Yes, you can use a gluten free flour blend, my favourite is Doves. Make sure to check if the ferreros are gluten free and omit if not.
  • Can I use a baking spread in place of butter? – Yes, I often use Stork brand baking spread in baking and I think it’s fabulous.
  • Can I freeze this recipe? – Yes, place the un iced cupcakes on a baking tray and pop in the freezer till frozen solid. They can then be wrapped in a double layer of cling film or placed in a freezer bag and frozen for up to 3 months.
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Nutella Cupcakes


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5 from 10 reviews

Description

These Nutella Cupcakes are sure to hit the spot! A delicious chocolate sponge filled with creamy hazelnut chocolate spread and topped off with a fudgy Nutella buttercream. This is the ultimate recipe for all you Nutella lovers out there.


Ingredients

Scale

For the cupcakes:

  • 175g unsalted butter, softened
  • 175g soft dark brown sugar
  • 3 large, free range eggs
  • 175g self raising flour
  • 1tsp baking powder
  • 4tbsp cocoa powder
  • 2tbsp whole milk
  • jar of Nutella

For the frosting:

  • 125g unsalted butter, room temperature
  • 20g cocoa powder
  • 230g icing sugar
  • 1tsp vanilla extract
  • 2tbsp Nutella
  • 1-2tbsp whole milk
  • Ferrero Rochers & Strawberries to decorate

Instructions

For the Cupcakes:

  1. Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
  2. In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
  3. Place the butter and sugar in an electric mixer and mix until light and fluffy, around 5 minutes. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Mix the milk through the batter until smooth.
  4. Fill the cupcake liners to 2/3 full and bake for 20 minutes or until a skewer inserted into the cake comes out clean.
  5. Once your cupcakes are cool make a hollow in the centre of each cupcake using an apple corer or a small knife and fill each hole with a teaspoon of Nutella. Set aside while you make the frosting.

For the Frosting:

  1. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, cocoa, vanilla and 1tbsp of milk. Turn the mixer on low and gradually increase the speed. Once everything is just combined add the Nutella spread. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
  2. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the Nutella frosting and pipe a cute swirl on each cake.
  3. Top with half a Ferrero Rocher and half a strawberry to decorate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British

11 Comments

  1. July 28, 2023 / 4:55 pm

    Another great Nutella recipe. I love how light the cake and moist the cake is.






  2. Audrey
    July 28, 2023 / 5:59 pm

    The ferrero roche on top is chef’s kiss!!






  3. Liz
    July 28, 2023 / 6:00 pm

    Both the filled cupcakes and frosting taste terrific! This recipe is perfect for Nutella lovers like me!!






  4. Lisa
    July 28, 2023 / 7:33 pm

    I love anything with Nutella.






  5. Bernice
    July 28, 2023 / 7:35 pm

    Great recipe! These nutella cupcakes baked up tender and oh so chocolatey.






  6. July 28, 2023 / 9:10 pm

    Decadent and delightful! 🍫🧁 The Nutella Cupcakes are a chocolate lover’s dream come true! 😍👌






  7. Helen at the Lazy Gastronome
    July 29, 2023 / 1:44 pm

    The Nutella is great in these treats






  8. July 30, 2023 / 4:22 am

    These did not last long in my house! Was so good!






  9. Mina
    August 1, 2023 / 1:14 pm

    OMG my daughter will love this because she’s obsessed with nutella!






  10. August 10, 2023 / 7:36 am

    The recipe and list of ingredients for these cupcakes are definitely a winner. The combination of Nutella and Ferrero Rochers is just divine and I can’t wait to try this recipe for myself. I’m sure these delicious cupcakes will be a hit with my family and friends! Thanks for the amazing recipe.

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