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Nutella Cupcakes

Indulgent and comforting, these luscious Nutella Cupcakes infused with rich chocolate flavor are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • ½ cup salted butter (softened) Essential for achieving a rich, fluffy texture.
  • 1 cup granulated sugar Enhances the cupcakes’ flavor and moisture.
  • 2 large eggs Provide structure and help bind the ingredients.
  • ½ cup buttermilk Makes the cupcakes tender and adds subtle flavor.
  • 1 teaspoon vanilla extract Brings aromatic sweetness.
  • ½ teaspoon almond extract Adds a warm, nutty depth.
  • ½ cup hot water Helps dissolve the cocoa powder.
  • ½ cup cocoa powder Provides chocolate richness.
  • 1 tablespoon instant coffee Intensifies the chocolate flavor.
  • 1 ½ cups all-purpose flour (spooned and leveled) Base providing structure and texture.
  • 1 teaspoon baking powder Leavening agent for rising.
  • 1 teaspoon baking soda Creates light and fluffy results.
  • ½ teaspoon salt Balances flavors and enhances sweetness.
  • ¾ cup Nutella The star of the cupcakes.
Frosting Ingredients
  • 1 cup salted butter (softened) Rich base for the frosting.
  • 2 ½ cups powdered sugar Adds a silky texture to the frosting.
  • ½ cup Nutella Makes the frosting irresistible.
  • 1 tablespoon vanilla extract Enhances sweetness.
  • Chopped hazelnuts For a crunchy topping.
  • Chocolate sauce For extra drizzle.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners.
  2. In a small bowl or measuring cup, whisk together the hot water, cocoa powder, and instant coffee. Set this aside to cool.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
Mixing
  1. In a large bowl, whip together the butter and sugar for 2-3 minutes until pale and fluffy.
  2. Add the eggs one at a time, ensuring full incorporation before adding the next.
  3. Add the buttermilk, vanilla, and almond extracts, mixing for another 1-2 minutes.
  4. Gradually mix in half of the cocoa mixture and half of the dry ingredients, followed by the remaining cocoa and flour.
Baking
  1. Fill each muffin well about ⅔ full with batter, then bake for 14-16 minutes until a toothpick comes out clean.
  2. Cool in the pan for a few minutes before transferring to a wire rack.
Frosting Preparation
  1. Whip together the softened butter, powdered sugar, Nutella, and vanilla until fluffy and creamy.
  2. Transfer frosting to a piping bag and chill while cupcakes cool completely.
Assembly
  1. Core each cupcake, filling with about 1 teaspoon of Nutella.
  2. Pipe the Nutella frosting on top, sprinkle with hazelnuts, and drizzle with chocolate sauce.

Notes

For a richer chocolate flavor, try using dark cocoa powder. Ensure ingredients are at room temperature for a smoother batter. Experiment with different extracts or mini chocolate chips for variations.