Decadent Nutella Cupcakes Recipe with Chocolate Hazelnut Swirl

These Nutella cupcakes are the ultimate treat for Nutella fans. Moist chocolate cupcakes are filled with a dollop of Nutella and finished with a silky Nutella buttercream.

If you can’t resist eating Nutella straight from the jar, these cupcakes will be your new favorite dessert. The cupcakes are moist and fudgy without being overly sweet. Once cooled, each cupcake gets a small cone removed from the top, which is replaced after spooning Nutella into the cavity. Finally, they’re topped with the creamiest Nutella frosting — glossy, smooth and indulgent. I often finish them with chopped hazelnuts or a fresh berry for contrast.

The best part is watching someone bite into the cupcake and discover a hidden burst of Nutella in the center.

For the Chocolate Cupcakes

These chocolate cupcakes are adapted to be slightly sturdier than a standard ultra-light cupcake so they hold up to being filled. Oil, sour cream and milk keep the crumb tender and moist. The chocolate comes from both cocoa powder and melted semi‑sweet chocolate for a rich, balanced flavor that isn’t cloyingly sweet.

Pro tip: Fill each cupcake liner no more than 2/3 full. You should yield about 16–18 cupcakes. Using a cookie scoop speeds the process and keeps portions consistent. If you only get 12–14 cupcakes, your liners were too full and the cupcakes may overflow or sink in the center.

For the Nutella Frosting

The frosting is an American‑style buttercream made by beating butter, powdered sugar and Nutella together. It’s easy to prepare and becomes smooth and glossy when well mixed. Use room‑softened butter (not melted) for the best texture.

Pro tip: Use a commercially prepared, smooth chocolate‑hazelnut spread like Nutella. Avoid spreads where oil separates on top or homemade versions with variable oil content — excess oil can cause the frosting to separate or become greasy.

Assembling the Cupcakes

You can skip filling and simply top the cupcakes with Nutella frosting, but adding a hidden center of Nutella makes the experience special and is easy to do:

1. When cupcakes are completely cooled, use a paring knife to cut a small cone shape from the top at a 45° angle, going about 1/3–1/2 of the way down. Don’t cut to the bottom or the cupcake may fall apart. Remove the cone-shaped piece.
2. Spoon 1–2 teaspoons of Nutella into the hole.
3. Trim the point off the removed cake cone so it becomes a flat disc, then replace the disc on top of the Nutella filling.
4. Finish by piping or spreading the Nutella frosting. A piping bag fitted with a 1M tip creates a pretty swirl, but a knife works fine too.

Pro tip: Ensure cupcakes are completely cooled before cutting, filling and frosting. If they are still warm they can crumble when cut and the frosting may soften or melt.

These Nutella‑stuffed cupcakes make a decadent dessert — moist chocolate cake, a hidden Nutella center and rich Nutella buttercream on top. They’re perfect for parties, special occasions or any time you want a chocolate‑hazelnut treat.

Equipment

• 2 12‑cavity muffin pans

Ingredients

Chocolate Cupcakes

• 2 ounces semi‑sweet chocolate, finely chopped
• 1 1/4 cups all‑purpose flour (156 g)
• 1/2 cup cocoa powder (40 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil (120 ml)
• 2/3 cup granulated sugar (136 g)
• 1/2 cup brown sugar, lightly packed (105 g)
• 2 large eggs, room temperature
• 1/4 cup sour cream (60 ml)
• 1/2 cup milk (120 ml), any milk — whole preferred

Nutella Stuffing

• 2/3 cup Nutella (about 200 g)

Nutella Frosting

• 1 cup unsalted butter (226 g), slightly softened
• 3–3 1/2 cups powdered sugar (330–385 g)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup Nutella (about 225 g)
• 2–4 tablespoons milk or cream (30–60 ml), as needed
• Chopped hazelnuts, optional for decorating

Instructions

Chocolate Cupcakes

• Preheat oven to 350°F (180°C). Line two 12‑cavity pans with liners; you’ll make about 16–18 cupcakes total.
• Melt the chopped chocolate in a heatproof bowl in 45‑second intervals in the microwave on medium power, stirring between intervals, or melt in a double boiler. Set aside to cool slightly.
• Whisk together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Sift the cocoa if it’s lumpy.
• In a large bowl, whisk oil with granulated and brown sugar until the brown sugar is mostly dissolved.
• Whisk melted chocolate and vanilla into the oil‑sugar mixture until smooth. Small brown sugar granules are fine.
• Add eggs, whisking to combine. Stir in sour cream, then about one‑third of the dry ingredients.
• Add half the milk, then another third of the dry mix. Add the remaining milk and the rest of the dry ingredients, whisking until smooth.
• Divide batter among liners, filling each about 1/2 to 2/3 full. Bake in the center of the oven 17–20 minutes, until tops look set and a toothpick inserted in the center comes out clean or with a few crumbs.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutella Frosting

• Beat the butter in a large bowl until smooth and creamy.
• Add 2 cups powdered sugar, vanilla and salt. Start mixer low and increase to medium speed.
• Beat in Nutella until smooth. Scrape the bowl down as needed.
• Add remaining powdered sugar a half cup at a time, alternating with tablespoons of milk or cream, until desired sweetness and consistency are reached.

Assembling the Cupcakes

• Make sure cupcakes are completely cool. Cut a cone shape from the top of each cupcake, only 1/3–1/2 of the way down.
• Spoon a small amount of Nutella into each hole.
• Trim the pointed end off the removed cone so you have a flat disc, then place it over the Nutella filling.
• Pipe or spread the Nutella frosting on each cupcake. Garnish with chopped hazelnuts or berries if desired.

Notes

1. Chocolate: Semi‑sweet or 50–60% dark chocolate both work well.
2. Room temperature: Bring eggs, milk and sour cream to room temperature before baking (about 30 minutes out of the fridge).
3. Nutella quantity: This recipe uses about 2/3 cup for filling and 3/4 cup for frosting. A single 13‑ounce (375 g) jar won’t be enough for both filling and frosting; a larger jar (about 26.5 oz / 750 g) covers both with some leftover.
4. Make‑ahead: Bake cupcakes a day ahead, cool completely and store in an airtight container at room temperature. Fill and frost on the day you serve. Fully cooled cupcakes can be frozen up to 2 months, then thaw in the fridge before filling and frosting.
5. Storage: Store finished cupcakes in an airtight container at room temperature up to 3 days, or in the refrigerator up to 4 days.
6. Nutrition: Nutrition info is an estimate based on one filled and frosted cupcake and a yield of 16 cupcakes.