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Nutella Cupcakes

5 from 6 votes
Time: 1 hour 15 minutes
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These Nutella Cupcakes are super fun and easy to make. They are fluffy chocolate cupcakes, filled with Nutella hazelnut spread, topped with a creamy swoops of Nutella buttercream, and garnished with toasted hazelnuts.

Craving more Nutella recipes? Try my Nutella Milkshake, Chocolate Nutella Cake, and Ferrero Rocher Brownies!

4 Nutella cupcakes surrounded by hazelnuts, nutella, and chocolate hazelnut buttercream.

If there is one thing I have grown to love, it’s Nutella! The first time I tried it was on toast and that was a mistake. I spent years hating and not eating anything with Nutella. Crazy right?!

One day I started experimenting with Nutella in baked goods and there was no going back. I say all of this to tell you, if you are on the fence about Nutella, try these Nutella Filled Cupcakes and it will change your perspective.

The BEST Nutella Cupcakes Recipe

  • FILLED WITH A SECRET SURPRISE- These chocolate cupcakes are filled with Nutella hazelnut spread. It adds a creamy, rich, deep, pop of Nutella flavor!
  • BETTER THAN BAKERY CUPCAKES- I know this is a bold statement but it’s true! They are even more soft, moist, fluffy, and creamy. Nobody will be able to tell the difference between these home baked cupcakes and a fancy bakery’s cupcakes.
  • PERFECT FOR PARTIES- Easily double or triple this recipe to make for baby showers, work parties, birthdays and more! I like making them into reindeer cupcakes for Christmas and the holidays too.

Watch Me Make These Nutella Filled Cupcakes In Under 1 Minute:

Ingredients in Nutella Cupcakes

This recipe is 3 main elements: fluffy and moist chocolate cupcakes, Nutella filling, a creamy Nutella buttercream, and roasted hazelnuts for decorating. Below are all the ingredients needed and a few suggestions for substituting if needed.

Chocolate Cupcakes:

  • Flour: This recipe calls for all-purpose flour. Gluten Free 1:1 flour works as well with little difference in the taste, texture, and baking time.
  • Granulated Sugar: Adds sweetness to our cupcakes. Cane sugar can be used in it’s place.
  • Unsweetened Cocoa Powder: This is what gives our cake a super chocolatey flavor without adding more sugar. Do not substitute this for Dutch-process cocoa powder (it is chemically different and will alter the cupcakes).
  • Baking Soda: An essential leavening agent for adding body and texture to the cupcakes.
  • Salt: This helps to boost the chocolate flavor.
  • Buttermilk: Brought to room temperature. If you need to make your own buttermilk you can (Take 1 cup of whole milk, remove 1 tablespoon and replace it with either white vinegar or lemon juice. Allow to sit and sour for 10 minutes prior to using).
  • Vegetable Oil: This adds moisture to the cupcakes. Canola oil or olive oil can be used in it’s place.
  • Egg: Brought to room temperature.
  • Vanilla Extract: This adds extra flavor.
  • Hot Coffee: The stronger the better with this, it helps to boost the chocolate. Hot espresso or decaf coffee works great as well.
  • Nutella Hazelnut Spread: This is used to stuff the cupcakes! Feel free to use off brand hazelnut spread for this, I have seen no difference in taste or texture.
  • Toasted Hazelnuts: These are to decorate the cupcakes. Feel free to leave them whole, halved, or chopped depending on how you want to decorate the cupcakes.
Ingredients for Nutella filled cupcakes. Flour, sugar, baking powder, salt, unsweetened cocoa powder, egg, vegetable oil, buttermilk, hot coffee or espresso, vanilla extract and Nutella hazelnut spread.

Nutella Buttercream:

  • Unsalted Butter: Make sure it is softened to room temperature or your buttercream will not whip together. If you use salted butter in it’s place, omit the salt below.
  • Nutella Hazelnut Spread: see note above.
  • Vanilla Extract: see note above.
  • Salt: see note above.
  • Powdered Sugar (Confectioner’s Sugar): This adds sweetness.
  • Unsweetened Cocoa Powder: see note above.
  • Heavy Whipping Cream: To add creaminess to the buttercream. This is not always a necessary ingredient, it depends on if you have reached the desired consistency of the buttercream. I tend to add very little cream because I want the buttercream to be more stable.

Equipment Needed

Here are a few basic tools you will need to make these Nutella Filled Cupcakes with ease!

  • Cupcake Baking Pan: I love this one. Just make sure what you are using is a light silver pan. Dark and even gold/ bronze colored pans will brown and even burn the cupcakes because of the amount of heat they absorb rather than reflect.
  • Baking Cups: Use any color or pattern you prefer. You can also use or make your own parchment cups. I do not recommend using foil lined baking cups, they absorb heat and tend to brown the outside of the cupcake too much.
  • Cupcake Corer: I like to use a piping tip because I already have those on hand (you can see how I do it in my YouTube Video). Feel free to use a sharp knife to carve out the centers or use a traditional cupcake corer like this one.
  • Piping Bags: I love these ones because they are disposable and a great quality. You can also use reusable piping bags (I don’t use them because I can’t thoroughly clean them and they tend to get greasy).
  • Piping Tips: These are my go to and they come with piping bags! I always use extra large piping tips for cupcakes because they are easier to decorate with and look beautiful every single time (just like the bakery cupcakes).

How to Make Nutella Cupcakes

This is a short summary of the steps, the recipe card below will have more details.

  1. Bake the chocolate cupcakes- Whisk together your dry ingredients, add the wet ingredients, and fold the warm coffee into the batter. Divide the batter and bake. Cool them completely before filling and frosting.
  2. Whip together the Nutella buttercream- Beat together the butter, nutella, salt, and vanilla. Add the powdered sugar and unsweetened cocoa powder. Add heavy whipping cream if necessary and continue to beat until light and fluffy.
  3. Fill the cupcakes- Remove the centers of the cupcakes (using a knife or round piping tip) and fill with Nutella hazelnut spread.
  4. Decorate the Nutella Filled Cupcakes– Frost them with a knife or by placing the Nutella buttercream in a piping bag fitted with a piping tip. Frost and then sprinkle with toasted hazelnuts.

Storing Information:

Nutella Filled Cupcakes are best stored in an airtight container or cupcake carrier. At room temperature they are best eaten within 3 days. In the refrigerator within 7 days. They also freeze well and will last up to 3 months. If you choose to freeze these cupcakes be sure to freeze them first, then wrap them in plastic wrap before placing them in an airtight container or reusable gallon bag.

5 Tips for Better Nutella Filled Cupcakes

  1. SIFT- If the powdered sugar and unsweetened cocoa powder you are using look a little clumpy, sift it! This is going to help them incorporate so much better than being left the way it is.
  2. USE ROOM TEMPERATURE INGREDIENTS– This is the key to a successful cupcake! I know it requires some waiting time but it is essential. Room temperature ingredients will incorporate in the batter better which means the cupcake will bake more evenly. It will also result in a super smooth, lump free buttercream.
  3. PROPERLY MEASURE YOUR FLOUR- Scooping flour straight out of the bag always gives you more flour than what is needed, which means a tough and dry cupcake. To properly measure flour all you have to do is fluff up the flour with a whisk, spoon it into a measuring cup, and level it off. Using a kitchen scale (and toggling to the metric system in the recipe card) is a great option too.
  4. DON’T OVER BAKE THE CUPCAKE- Because these cupcakes are chocolate it can be hard to tell if they are fully baked. A toothpick test should come out clean or the tops should spring back to the touch. Baking them longer than needed will make for a super dry cupcake.
  5. MAKE THEM AHEAD OF TIME- This recipe is great for making ahead of time. You can do one of two things: fully decorate the cupcakes ahead of time (up to 3 days in advance) OR prepare the ingredients and decorate later . Prepare and refrigerate the cupcakes and buttercream up to two days in advance. Bring the buttercream to room temperature before decorating the cupcakes.
Topping cupcake with a roasted hazelnut.

Frequently Asked Questions (FAQ’s)

What is Nutella?

Nutella is the name brand of a hazelnut spread, which is cocoa powder and milk. It is creamy, chocolatey, nutty, and so delicious. You can find Nutella brand or various generic brands in the same aisle you find jam and nut butters. I have found little to no difference between Nutella and generic brands so use what you can find (and afford!).

How do I make my own buttermilk?

Homemade buttermilk is so simple and has little to no effect on these cupcakes. For every 1 cup of whole milk, remove and discard 1 tablespoon of the milk. Replace it with either 1 tablespoon of lemon juice or white vinegar. Set it aside to sour for at least 10 minutes prior to using.

Can I use decaf coffee or espresso in my Nutella Cupcakes?

Yes, of course! Decaf coffee or decaf espresso tastes and acts the same as regular. It is a great substitute if you don’t want caffeine added into your cupcakes.

I do not have piping bags or piping tips, what do I do?

NO PROBLEM! The easiest option is to frost cupcakes using a butter knife or icing spatula. In a pinch I like to use a reusable plastic bag and cut a 1/2 inch to 1 inch hole in the corner to create a tip. The Ziploc bag method also works great for the Nutella hazelnut spread filling and the Nutella buttercream.

Nutella cupcakes topped with Nutella buttercream and toasted hazelnuts.

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Nutella cupcakes with swirls of creamy hazelnut buttercream surrounded by hazelnuts and Nutella.

Nutella Cupcakes

Elizabeth Swoish
Delicious chocolate cupcakes filled with Nutella and topped with a creamy Nutella buttercream. These Nutella Cupcakes are easy to make and sure to become your go-to cupcake recipe!
5 from 6 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 12 cupcakes
Calories 479 kcal



Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk - room temperature
  • ½ cup vegetable oil
  • 1 egg - room temperature
  • ¾ teaspoon vanilla extract
  • ½ cup strongly brewed coffee; - hot
  • ¾ cup Nutella hazelnut spread; - for filling cupcakes
  • toasted hazelnuts; - for cupcake garnish

Nutella Buttercream

  • 2 ½ cups powdered sugar
  • cup cocoa powder
  • 1 cup unsalted butter - room temperature (2 sticks)
  • ½ cup Nutella hazelnut spread
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons heavy whipping cream - cold


Chocolate Cupcakes

  • Preheat oven to 350 °F and line a 12 cavity muffin tin with baking cups or parchment paper.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
  • Create a "well" in the dry ingredients and add the buttermilk, vegetable oil, egg, and vanilla extract. Gently begin to whisk the wet ingredients (without pulling in the dry mixture).
  • Once the wet ingredients are incorporated together, continue to whisk and pull in the dry ingredients. The batter should be just combined and the dry ingredients absorbed.
  • Continue whisking as you slowly add the strongly brewed coffee. Stop mixing the batter once the coffee has been incorporated.
  • Divide batter equally into the 12 cavities, filling them 2/3 of the way full.
  • Bake for 15-17 minutes. When fully baked a toothpick test should come out clean and they should spring back to the touch.
  • Let the chocolate cupcakes cool for 10 minutes before removing from the cupcake baking pan. Cool them on a wire rack until room temperature.

Nutella Buttercream

  • On medium-high speed beat together room temperature unsalted butter for 2 to 3 minutes. It should be light in color and smooth.
  • Add Nutella hazelnut spread, vanilla extract, and salt. Beat on medium speed until fully incorporated, 1 to 2 minutes.
  • Add the unsweetened cocoa powder. Beat on low speed until fully incorporated, about 1 minute.
  • On low speed, alternate adding the measured out powdered sugar and heavy whipping cream. Between each addition scrape down the bowl. Like this: powdered sugar, heavy whipping cream, powdered sugar, heavy whipping cream, powdered sugar, stop and move onto next step.
    NOTE: If the frosting is too thick, add an additional 1 tablespoon of heavy whipping cream at a time until desired consistency.
  • Using a spatula, fold the Nutella buttercream by hand a few times to smooth it out even more.
    OPTIONAL: Place the Nutella Buttercream in a large piping bag fitted with an extra large piping tip.

Filling and Decorating the Cupcakes

  • Using a large piping tip, cupcake corer, or a sharp knife, remove the core of the cupcakes.
  • Fill your cupcakes with one tablespoon of Nutella hazelnut spread.
    NOTE: Do this by placing the Nutella hazelnut spread in a piping bag with a small amount of the tip cut off OR do this using a small spoon.
  • Frost cupcakes with the Nutella Buttercream as desired (with a knife or using a piping bag) and top with toasted hazelnuts.



Storing Information:

  • Room temperature, in an airtight container, for up to 3 days.
  • Refrigerated, in an airtight container, for up to 7 days.
  • Frozen, wrapped in plastic wrap and in an airtight container or reusable bag, for up to 3 months.

Make Ahead Information:

  • You can do one of two things: fully decorate the cupcakes ahead of time (up to 3 days in advance) OR prepare the ingredients and decorate later . Prepare and refrigerate the cupcakes and buttercream up to two days in advance. Bring the buttercream to room temperature before decorating the cupcakes.

Homemade Buttermilk:

  • For 1/2 cup of whole milk, remove and discard 1/2 tablespoon of the milk. Replace it with either 1/2 tablespoon of lemon juice or white vinegar. Set it aside to sour for at least 10 minutes prior to using.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on February 17th, 2023
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Learn more about her HERE or connect on your favorite social media channels.

6 thoughts on “Nutella Cupcakes”

  1. 5 stars
    Made these nutella cupcakes with the kids and they turned out soooo good! We added sprinkles and marshmallows on top to make it look more festive and fun! Can’t wait to make them again!

  2. 5 stars
    It IS a really easy recipe & my Nutella freak of a granddaughter will absolutely LOVE the ‘surprise’ inside! Not a coffee fan, but thought I would see what all the who hah is about!


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