Nutella Cupcakes Recipe

Rich, chocolatey, and filled (quite literally) with everyone’s favorite hazelnut spread, these Nutella Cupcakes are what dessert dreams are made of. Imagine moist cake with swirls of creamy Nutella tucked inside, finished with a decadent swirl on top—each bite brings the perfect balance of cocoa and nutty sweetness. Perfect for birthdays, bake sales, or just a pick-me-up treat, Nutella Cupcakes will win over anyone lucky enough to snag one from the tray.

Ingredients You’ll Need

You don’t need a superhuman pantry to whip up these beauties—just a handful of familiar staples plus that magical jar of Nutella! Each ingredient plays a key role in the Nutella Cupcakes, from the deep flavor of cocoa powder to the luscious texture from buttermilk. Here’s what brings the cupcakes together:

• All-purpose flour: The backbone that gives your cupcakes structure and a soft crumb.
• Unsweetened cocoa powder: Adds deep chocolate flavor and gorgeous color to the cupcakes.
• Baking powder: Helps the cupcakes rise and achieve a light, fluffy texture.
• Baking soda: Works alongside baking powder for lift and a tender crumb.
• Salt: Just a pinch sharpens all the other flavors nicely—never skip it!
• Granulated sugar: Sweetens up the party and helps the cupcakes stay moist.
• Vegetable oil: Keeps everything tender and moist without weighing things down.
• Eggs: Bind the ingredients together and help with that perfect cupcake structure.
• Buttermilk: Adds awesome tang and keeps the crumb melt-in-your-mouth soft.
• Warm water: Makes the batter nice and smooth, ensuring everything is well-mixed.
• Vanilla extract: A splash heightens the flavors and rounds everything out.
• Nutella: The star of the show—used in both the batter and for swirling, filling, or frosting.

How to Make Nutella Cupcakes

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 175°C (350°F). Line a standard muffin tin with cupcake liners, which makes removing the Nutella Cupcakes a breeze and adds plenty of charm to the final presentation. Getting this done first ensures you’re ready to go as soon as the batter comes together.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step helps evenly distribute the leaveners and cocoa while aerating the flour, which is key for light, fluffy cupcakes with rich chocolate notes throughout.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and glossy. Stir in the buttermilk, which adds moisture and that little hint of tang that perfectly balances the sweetness of Nutella Cupcakes.

Step 4: Bring It All Together

Alternately add the dry ingredients and warm water to your wet mixture, starting and ending with the dry. Mix gently after each addition—overmixing is the enemy of tender crumb! Once just combined, you’re all set for the star ingredient.

Step 5: Swirl in the Nutella

Gently fold in half a cup of Nutella. You’ll see streaks of Nutella swirling through the chocolate batter, and that’s exactly what you want! This not only intensifies the hazelnut-chocolate flavor but also gives every Nutella Cupcake the signature pocket of gooey goodness.

Step 6: Fill the Cupcake Liners

Evenly divide the batter among your prepared liners, filling each about three-quarters full. This gives the cupcakes enough room to rise beautifully without overflowing. Use an ice cream scoop for mess-free, evenly sized cupcakes every time.

Step 7: Bake to Perfection

Bake in the preheated oven for 18 to 20 minutes. You’ll know your Nutella Cupcakes are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool completely on a wire rack before filling and topping—patience pays off!

Step 8: Finish with Extra Nutella

If you’re feeling fancy (and why not?), core the cooled cupcakes and fill them with a spoonful of extra Nutella, then slather or swirl more Nutella right on top. This ensures maximum Nutella in every bite and takes these cupcakes into full-on showstopper territory.

How to Serve Nutella Cupcakes

Garnishes

For a beautiful and irresistible finish, top each cupcake with an extra swirl of Nutella, a sprinkle of chopped hazelnuts, or even a dusting of cocoa powder. Fresh berries or a small dollop of whipped cream add a pop of color and even more decadence. Go ahead, make them look as good as they taste!

Side Dishes

Nutella Cupcakes shine brightest when the spotlight is on them, but if you want a little something on the side, pair them with a scoop of vanilla ice cream or a tall glass of cold milk. For adults, a tiny cup of espresso is the perfect sophisticated touch to balance the cupcake’s sweetness.

Creative Ways to Present

These cupcakes turn any gathering into a celebration! Try stacking them on a tiered cake stand, packaging them in cute boxes for gifts, or lining them up on a platter with toothpick flags. You can even make mini versions for parties or kid’s lunches—trust me, their eyes will widen with delight.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Nutella Cupcakes left (which is a big if!), simply store them in an airtight container at room temperature for up to 2 days. If your kitchen is warm, shift them into the fridge to keep that swirl of Nutella as creamy as possible without getting too soft or sticky.

Freezing

Nutella Cupcakes freeze beautifully! Once fully cooled, wrap them individually in plastic wrap, and tuck them into a zip-top freezer bag or airtight container. They’ll stay fresh for up to two months, making them perfect for those unexpected sweet cravings or last-minute celebrations.

Reheating

To enjoy that just-baked flavor straight from the freezer, simply unwrap a cupcake and let it come to room temperature, or give it a quick 10–15 second zap in the microwave (no frosting) to soften. Add a fresh swirl of Nutella on top after reheating for extra gooeyness!

FAQs

Can I use a different chocolate spread instead of Nutella?

Absolutely! While the hazelnut flavor of Nutella is iconic in Nutella Cupcakes, any creamy chocolate-hazelnut spread or even a peanut butter-chocolate swirl would be delicious as a substitute.

Can I make these gluten-free?

Definitely—just swap out the all-purpose flour for your favorite 1:1 gluten-free baking blend. The cupcakes will still be moist and delicious, though the crumb may be slightly different.

Do I have to use buttermilk?

If you’re out of buttermilk, simply mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar, let it sit for a few minutes, and use it in the recipe. This tangy DIY swap keeps your Nutella Cupcakes just as tender as with store-bought buttermilk.

How can I tell when the cupcakes are done baking?

The best way is to insert a toothpick into the center. If it comes out clean or with just a few moist crumbs (not wet batter), your Nutella Cupcakes are ready and perfectly moist.

Can I double this recipe for a party?

Absolutely! Just double all the ingredients and bake in batches if needed. It’s a stellar way to keep a crowd happy—these cupcakes disappear fast at any gathering!

Final Thoughts

If you’re searching for a showstopping dessert that’s easy enough for a weekday but special enough for a celebration, give these Nutella Cupcakes a try. You’ll fall in love with the gooey centers, chocolatey crumbs, and, of course, all that irresistible Nutella. Happy baking!

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