Nutella Cupcakes are the ultimate indulgence for chocolate and hazelnut lovers. These soft, moist cupcakes are infused with the rich, creamy flavor of Nutella, offering the perfect balance of sweetness and nutty goodness in every bite. Topped with a Nutella buttercream frosting and a dollop of the iconic hazelnut spread, these cupcakes take the already popular Nutella to new heights in a handheld, bite-sized form. Whether you’re hosting a party, celebrating a special occasion, or just satisfying a craving, these cupcakes are sure to be a hit with anyone who loves chocolatey desserts. They’re easy to make, and their unique flavor profile is sure to surprise and delight your taste buds.
The History of Nutella
Nutella was created by Pietro Ferrero, an Italian pastry maker, in 1964. The original product, called “Pasta Gianduja,” was made with hazelnuts, sugar, and a bit of cocoa, and was sold in a solid block form that people would slice and spread on bread. As demand for this new hazelnut spread grew, Ferrero began selling it in a jar. The product evolved over the years into the smooth, creamy Nutella that we know and love today. Nutella has become a staple in households around the world, often enjoyed on toast, pancakes, or simply by the spoonful. With its rich, velvety texture and nutty, chocolatey flavor, Nutella has become a global phenomenon, inspiring countless recipes, including these irresistible cupcakes.
Ingredients Breakdown
For the cupcakes, you’ll need ingredients that complement Nutella’s creamy texture and nutty flavor. The base includes all-purpose flour, cocoa powder, baking powder, and salt to give the cupcakes a soft and light texture while enhancing the chocolate flavor. Granulated sugar and eggs provide sweetness and structure. Vegetable oil keeps the cupcakes moist, while Nutella itself is used both in the batter and as a key flavoring component. Milk is added to create a smooth, pourable batter. For the frosting, a rich Nutella buttercream is made with butter, powdered sugar, Nutella, and a little vanilla extract. The frosting’s sweetness is balanced by the deep flavor of Nutella, creating a luscious finish for each cupcake.
Step-by-Step Recipe
Begin by preheating your oven to 350°F (177°C) and lining a cupcake tin with paper liners. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and salt. In a separate bowl, cream together the sugar and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in Nutella and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until the batter comes together; be careful not to overmix. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a large mixing bowl, beat the butter until smooth. Add the Nutella and vanilla extract, then slowly incorporate the powdered sugar until smooth and fluffy. If the frosting is too thick, you can add a small amount of milk to reach the desired consistency. Once the cupcakes are fully cooled, pipe or spread the Nutella buttercream onto each cupcake. For extra flair, you can drizzle some more Nutella on top or add chopped hazelnuts for crunch.
Tips for the Perfect Nutella Cupcakes
Be sure to measure your flour and cocoa powder properly to avoid dense cupcakes. Sifting the dry ingredients helps ensure that there are no clumps in the batter, giving your cupcakes a smooth texture. For an even fluffier cupcake, you can beat the eggs separately and fold them in at the end to add air to the batter. Don’t overmix the batter once the dry ingredients are added, as this can lead to dense cupcakes. For the frosting, make sure the butter is softened to room temperature before beating it for a smooth, lump-free consistency. If you want an extra layer of Nutella flavor, you can pipe a small amount of Nutella into the center of each cupcake before frosting them.
Variations and Customizations
These Nutella Cupcakes can be easily customized to suit different tastes and dietary preferences. For a lighter twist, you can swap out half of the all-purpose flour with whole wheat flour for a more wholesome version. To make the cupcakes dairy-free, you can substitute plant-based butter and milk, and for a vegan frosting, you can use dairy-free butter and powdered sugar combined with a dairy-free chocolate spread. You could also make a hazelnut version by adding chopped hazelnuts to the cupcake batter or sprinkling them on top of the frosting for added texture. For those who want an extra burst of flavor, you could experiment with adding a touch of espresso powder to the cupcake batter to enhance the chocolate flavor.
Health Considerations and Nutritional Value
Nutella Cupcakes are an indulgent treat and should be enjoyed in moderation. Each cupcake is likely to be high in sugar, fat, and calories, largely due to the Nutella and butter used in both the batter and the frosting. For those looking to reduce the calorie count, you can try substituting some of the sugar with a natural sweetener like honey or maple syrup, though it may alter the texture. While these cupcakes aren’t a health food, they can be part of a balanced diet if enjoyed occasionally. For those with dietary restrictions, gluten-free flour blends and plant-based milk can be used to make these cupcakes suitable for gluten-sensitive or vegan diets.
FAQ
Can I make these cupcakes ahead of time? Yes! You can bake the cupcakes in advance and store them in an airtight container at room temperature for up to 2 days. Frost them just before serving to keep the frosting fresh.
Can I freeze Nutella Cupcakes? Absolutely! Freeze the un-frosted cupcakes for up to 3 months. Thaw at room temperature before frosting and serving.
How can I make these cupcakes even more Nutella-flavored? Try injecting a little bit of Nutella into the center of each cupcake before frosting for an extra gooey surprise.
Can I use a different frosting? Of course! While Nutella buttercream is a perfect match, you can also try using a classic chocolate buttercream or a whipped cream-based frosting if you prefer something lighter.
Nutella Cupcakes
Ingredients
Nutella Cupcakes
- 1 2/3 cups 217g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 168g unsalted butter, melted
- 1 cup 207g granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup 115g sour cream
- 1/2 cup 160g Nutella
- 1/4 cup 60ml milk
Nutella Buttercream
- 1 cup 224g unsalted butter, room temperature
- 1/2 cup 160g Nutella
- 4 cups 460g powdered sugar
- 2 –4 tbsp 30-60ml heavy cream
- 7 –8 Ferrero Rocher candies optional
Additional
- 1 cup 320g Nutella, for filling cupcakes
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt, and set aside.
- In a large bowl, whisk together the melted butter, sugar, and vanilla extract until well combined.
- Add the eggs and whisk until fully incorporated.
- Add the sour cream and Nutella, whisking until well combined.
- Now, add the milk and whisk until fully combined.
- Gradually add the dry ingredients and whisk until just combined, being careful not to overmix.
- Fill the cupcake liners a little more than halfway full (about 51g of batter per liner).
- Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
- Remove the cupcakes from the oven and let them cool on a wire rack.
Make the Buttercream
- While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, combine the butter and Nutella, and beat until smooth and well combined.
- Add about half of the powdered sugar and mix until smooth and fully incorporated.
- Add 2 tablespoons of heavy cream and mix until well combined.
- Add the remaining powdered sugar, mixing until smooth.
- Add the remaining cream as needed, continuing to mix until the frosting reaches a smooth consistency.
Put the Cupcakes Together
- Once the cupcakes are completely cool, use a cupcake corer to remove the centers.
- Fill each cupcake with the additional Nutella.
- Pipe the buttercream on top of each cupcake using Ateco tip 847.
- Finish each cupcake with half of a Ferrero Rocher candy, if desired, and optionally sprinkle with finely chopped hazelnuts for added texture.