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 use gluten free custard creams.
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.