Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.
My friends, I’m totally addicted to cupcakes. I’m pretty sure I have never passed up a cupcake, and these cupcakes stuffed with Nutella are no exception.
I mean, cupcakes are pretty amazing all by themselves. But then adding that extra little surprise of the inside being filled with creamy hazelnut spread just takes them over the top.
Now, if you have been here for a while then you know that my mom was a baker. She made THE MOST AMAZING cakes that never disappointed.
But she never ventured into stuffing cupcakes, which is kind of surprising. I can tell you, she would have flipped over these.
nutella cupcakes
Honestly, what’s not to love. A soft and perfectly crumbly vanilla cupcake filled with creamy Nutella and then topped with the perfect amount of rich and creamy chocolate buttercream frosting.
Sounds pretty perfect to me. You can serve these for the holidays and holiday parties and potlucks. But I like making them for birthdays or even bunco night too.
chocolate filled cupcakes
Here are some commonly asked questions
Can this recipe be doubled?
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
nutella cupcake recipe
Can these cupcakes be frozen?
Yes, I do it often. Just make sure to wait until they have cooled to room temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.
You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.
easy filled cupcakes
HOW DO YOU MAKE Nutella Filled Cupcakes?
Cupcakes
- Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined and have the consistency of caramel— about 3 minutes on medium-high speed.
- Next, add the vegetable oil, eggs, and vanilla extract. Mix on low speed until they are fully combined.
- Next, in a small bowl, combine the flour and baking powder.
- With the mixer on low, alternate by adding 1/3 of the dry ingredients. Next, add ½ of the milk. Now add another ⅓ of the dry ingredients. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
- Divide the batter evenly between the muffin pans; filling each one about ¾ of the way full. I use a ¼ cup cookie scoop to ensure all of the muffins are the same size.
- Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.
Frosting
- Combine the butter and 1 cup of the confectioner’s sugar in the mixer bowl. Beat together with the whip attachment until fluffy. Then slowly beat in the remaining confectioner’s sugar.
- Once the sugar is mixed in, increase the speed and beat on high for about 5 minutes.
- Turn off the mixer and add the cocoa powder, vanilla, and salt.
- Turn the mixer on the lowest setting and drizzle in the milk as it mixes in the dry ingredients you just added.
- Once mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Mix again at high speed for another 4-5 minutes or until light and fluffy.
Assembly
- Scoop out the tiny portion of the baked cupcakes either with the back of the nozzle or with a knife.
- Fill in half a teaspoon of Nutella in it.
- Pipe or spread the frosting on the top and add any desired sprinkles.
filled cupcakes
To make Nutella Filled Cupcakes you will need…
For the Cupcakes
- butter
- brown sugar
- vegetable oil
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- milk
Frosting
- unsalted butter
- confectioners sugar
- cocoa powder
- vanilla extract
- table salt
- milk
Assembly
- Nutella Hazelnut Spread
how to make filled cupcakes
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Products I love when making Nutella filled cupcakes…
This cupcake recipe filled with Nutella is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
- brown sugar
- vegetable oil
- vanilla extract
- all-purpose flour
- baking powder
- confectioner’s sugar
- cocoa powder
- Nutella Hazelnut Spread
- cupcake wrappers
- muffin tins
- mixer
- piping bag
- offset spatula
If you love this Nutella Filled Cupcakes recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Nutella Filled Cupcakes
Ingredients
For the Cupcakes
- 6 tbsp butter melted
- ½ cup brown sugar
- ½ cup of vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1⅓ tsp baking powder
- ½ cup milk
Frosting
- 1 cup unsalted butter softened
- 3 cups confectioners sugar sifted
- ⅔ cup cocoa powder sifted
- 2 teaspoons vanilla extract
- ⅛ teaspoon table salt
- ¼ cup milk
Assembly
- ¼ cup Nutella Hazelnut Spread
Instructions
Cupcakes
- Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined and have the consistency of caramel— about 3 minutes on medium-high speed.
- Next, add the vegetable oil, eggs, and vanilla extract. Mix on low speed until they are fully combined.
- Next, in a small bowl, combine the flour and baking powder.
- With the mixer on low, alternate by adding 1/3 of the dry ingredients. Next, add ½ of the milk. Now add another ⅓ of the dry ingredients. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
- Divide the batter evenly between the muffin pans; filling each one about ¾ of the way full. I use a ¼ cup cookie scoop to ensure all of the muffins are the same size.
- Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.
Frosting
- Combine the butter and 1 cup of the confectioner’s sugar in the mixer bowl. Beat together with the whip attachment until fluffy. Then slowly beat in the remaining confectioner’s sugar.
- Once the sugar is mixed in, increase the speed and beat on high for about 5 minutes.
- Turn off the mixer and add the cocoa powder, vanilla, and salt.
- Turn the mixer on the lowest setting and drizzle in the milk as it mixes in the dry ingredients you just added.
- Once mostly combined, turn off the mixer and scrape down the sides of the bowl.
- Mix again at high speed for another 4-5 minutes or until light and fluffy.
Assembly
- Scoop out the tiny portion of the baked cupcakes either with the back of the nozzle or with a knife.
- Fill in half a teaspoon of Nutella in it.
- Pipe or spread the frosting on the top and add any desired sprinkles.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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