Nutella Stuffed Chocolate Raspberry Cupcakes

Nutella Stuffed Chocolate Raspberry Cupcakes

By Tessa Arias
February 1st, 2017
4.80 from 15 votes
4.80 from 15 votes

Nutella Stuffed Chocolate Raspberry Cupcakes feature a perfect chocolate cupcake stuffed with Nutella and topped with a delightful raspberry buttercream.

Yield: 12 cupcakes

Prep Time: 25 minutes

Cook: 20 minutes

This cupcake recipe is PERFECT for Valentine's Day, Mother's Day, or any occasion! Everyone LOVES the surprise Nutella filling.

Tessa's Recipe Rundown...

Taste: I just adore the combination of chocolate and raspberry, especially when a heaping of nutty Nutella is mixed in. Chocolate lover's dream! Texture: These chocolate cupcakes are perfection - wonderfully tender and moist while sturdy enough to be filled and frosted generously. Ease: Very easy yet impressive! Appearance: Cupcakes are so easy to make beautiful. Any of these piping tips from my favorite cupcake set will do the job beautifully. Pros: Perfect homemade cupcakes. Cons: Sinful. Would I make this again? 100% yes!

This cupcake recipe would be absolutely perfect for Valentine’s Day, Mother’s Day, or for any chocolate lover.

Nutella Stuffed Chocolate Raspberry Cupcakes - perfect for Valentine's Day!

The combination of raspberry, chocolate, and Nutella is absolutely magnificent. Any chocoholic will be in heaven! But the best part about this recipe?

Nutella Stuffed Chocolate Raspberry Cupcakes feature a perfect chocolate cupcake stuffed with Nutella and topped with a delightful raspberry buttercream.

Surprising whoever takes that first bite with the hidden Nutella filling. YUM. If you don’t like Nutella (what’s wrong with you?! just kidding… sorta) then feel free to fill with more raspberry preserves from the frosting.

Nutella Stuffed Chocolate Raspberry Cupcakes feature a perfect chocolate cupcake stuffed with Nutella and topped with a delightful raspberry buttercream.

Cupcake Baking Tips

Although this recipe is pretty straight-forward, there’s some tips I’d like to highlight.

How to Make MOIST Chocolate Cupcakes

When it comes to baking, one of the most important things is knowing how to measure correctly. It’s super easy to accidentally compact way too much flour and even cocoa powder into your measuring cup. When this happens, it leads to dry and dense cake.

To ensure this never happens, I recommend using a digital kitchen scale to weigh your ingredients. At the very least, use the spoon and level method to measure your flour and cocoa. For more measuring tips and a shocking side-by-side comparison of the different measuring techniques, check out this post.

Cocoa Powder

This chocolate cupcake recipe calls for Dutch Process cocoa powder, which can be found at some grocery stores (like Whole Foods) or most speciality or gourmet food stores (Williams-Sonoma, Sur la Table, etc.) I find the best value is this big tub of the stuff from Amazon!

If we’re talking about the science of baking (one of my favorite topics!), Dutch cocoa powder works differently in a recipe than regular cocoa powder. That’s why you want to be sure to use the right kind, because the recipe may not work properly otherwise. If you’d like to learn more, I have a full detailed post all about the differences between Dutch and regular cocoa powders.

You might be wondering how we get away with using Dutch cocoa + baking soda in this recipe? Well it’s all thanks to the vinegar at the bottom of the ingredient list. Don’t skip it!

Bread Flour?

Yes, it may seem strange that a cake recipe calls for bread flour. If you’ve ever made chocolate cupcakes or cakes that sank in the middle, then you might be able to guess why this ingredient works well here. Chocolate cakes are often so rich and moist that the structure of the cake can’t hold up.

That’s where bread flour comes into play with its higher percentage of protein than AP flour. It helps to develop more gluten to create a firmer structure. Don’t worry, these cupcakes still remain perfectly tender and rich!

If you don’t have bread flour, feel free to use all-purpose flour instead.

Why Use Hot Coffee in Chocolate Cake Batter?

Hot liquid helps to “bloom” the cocoa powder. This essentially means it intensifies the chocolate flavor and helps the cocoa incorporate into the batter without becoming chunky or chalky.

If you don’t have coffee on hand, feel free to substitute with plain hot water. Or, use a combination of plain hot water + 1 teaspoon instant espresso powder. The coffee simply enhances the chocolate flavor, you don’t actually taste it!

Filling with Nutella

Possibly the best part of this recipe, filling with Nutella is made quick and easy with two tools: an apple corer and a ziptop baggie. Use the corer to evenly remove the center of each cupcake (this is also a great way to sample the cake to make sure it turned out nicely…). Then spoon the Nutella into the baggie, snip a hole about the diameter of the corer, and squeeze the Nutella into each cavity.

Raspberry Buttercream Tips

The raspberry buttercream in this recipe is really simple. I suggest following the recipe exactly. I’ve found that using seedless raspberry preserves gives the smoothest texture that’s sturdy enough to pipe. You can also really taste the raspberry flavor this way. Fresh raspberries can be too watery, and raspberry jam with seeds adds an undesirable texture (at least in my opinion).

The raspberry preserves give a faint pink hue to the frosting. If you want a bolder color, use a very small amount of red gel food coloring.

If you want ALL of my buttercream tips and more flavor variations, check out this Best Buttercream post.

More Chocolate Cupcake Recipes

4.80 from 15 votes

How to make
Nutella Stuffed Chocolate Raspberry Cupcakes

Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Nutella Stuffed Chocolate Raspberry Cupcakes feature a perfect chocolate cupcake stuffed with Nutella and topped with a delightful raspberry buttercream.


For the cupcakes:

  • 4 ounces (113 grams) semisweet chocolate, finely chopped
  • 1/3 cup (33 grams) Dutch-process cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup (95 grams) bread flour
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella

For the buttercream:

  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375 grams) powdered sugar, sifted
  • 1/3 cup seedless raspberry preserves
  • Red food coloring, if desired


For the cupcakes:

  1. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.
  2. Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
  3. In a small bowl, whisk the flour, sugar, salt, and baking soda together.
  4. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.
  5. Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

For the buttercream:

  1. In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.
  2. Transfer the buttercream to a piping bag fit with a decorative piping tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.
Course : Dessert
Cuisine : American

This recipe was originally published 9/17/14 and has since been updated with new photos and more baking tips! Last 2 photos by Constance Higley.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Maddi — May 9, 2021 at 4:42 pm

    Made these cupcakes for Mother’s Day and they were a huge hit! The raspberry frosting is unlike anything in this world… simply addictive. The nutella is the perfect filling to tie in all of the flavors of this rich, scrumptious, chocolatey cupcake. Absolutely love!

    • #
      Tessa — May 10, 2021 at 1:53 pm

      I’m so happy to hear this, Maddi! Glad everyone loved them 🙂

  2. #
    Karin — April 18, 2021 at 6:33 am

    This is an delicious cupcake with enough structural integrity to be stuffed and hold a good quantity of icing. The flavours mix nicely and I love the taste of the raspberry jam in the icing. Mine took the full 19 min to bake.

    1 star minus because I found the icing not stiff enough to pipe on properly. I piped it on, then did my best to smooth it out with a knife, and added sprinkles instead and they were adorable. I was left about 3/4 cup extra icing even though I put at least an inch tall on each cupcake…

    • #
      Tessa — April 19, 2021 at 4:01 pm

      I’m so glad you loved this recipe, Karin! For the frosting, did you use seedless preserves? I’m also wondering if your butter was at room temperature? When I say room temperature, I mean at cool room temperature, which means if you press into the butter, you have to press pretty firmly to make an indentation. I’m wondering if that could have been the problem. I’m still so happy they turned out delicious for you 🙂

  3. #
    Jamie — February 13, 2021 at 11:01 pm

    Made a lot of substitutions, but these cupcakes turned out great! Decided not to stuff them with Nutella because I made them for a friend who’s allergic to nuts, so I used all purpose flour instead of bread flour. Also used lemon juice instead of vinegar and just added espresso powder to hot water instead of using hot coffee. Mine were done in around 14 1/2 minutes instead of 17.

  4. #
    Eva Wasseen — January 31, 2021 at 2:16 pm

    Wonderfully moist and rich. I did not have access to seedless raspberry preserves so we used strawberry instead. Yum. So good, thanks for the great recipe. We live in Wy at 6720ft and I have trouble finding cake recipes that work without a ton of changes.

    • #
      Tessa — February 1, 2021 at 4:27 pm

      So glad you tried these cupcakes out!

  5. #
    Carol — January 7, 2021 at 10:16 am

    I made these some time ago for a baby shower and they were a huge it. Searched for the recipe again to take to another event. They are delicious!

    • #
      Tessa — January 7, 2021 at 12:01 pm

      So thrilled to hear this, Carol!

  6. #
    Julia — December 11, 2020 at 11:40 am

    If I were to color the frosting, would it take on another color, or would it affect it too much because of the raspberry filling pink?

  7. #
    Michael J. — November 3, 2020 at 12:38 pm

    Thank you for your ideas.

  8. #
    Kaela — September 30, 2020 at 4:44 pm

    Can I leave these cupcakes out for days?

  9. #
    Catherine — June 10, 2020 at 11:07 am

    Is it possible to make these a day in advance and keep them in fridge?

  10. #
    Sofia — April 11, 2020 at 4:45 am

    This looks so delicious! I can’t want to make this! I think my family would absolutely LOVE this masterpiece that you made!

  11. #
    Zann — March 16, 2020 at 1:08 am

    Hello! May I know what’s the measurement for baking powder if I want to substitue it for baking soda? (As I do not have white vinegar) Thank you (:

  12. #
    Rema — February 6, 2020 at 12:11 pm

    What are your thoughts on making this for a kids birthday party? Only asking because of the coffee.

  13. #
    Erika — February 2, 2020 at 7:05 pm

    What would you do for high altitude with this recipe? I know store bought cake mixes usually have you make some changes to the amount of flour and water, but I’m not experienced enough at baking to know how to apply it to all recipes. I made the cupcakes today and they were a little soggy in the middle, but I was afraid to cook any longer for fear of burning. It wasn’t a huge problem since I cut the middle out anyway to put the Nutella in, but I was just curious. Overall they came out really tasty!

  14. #
    Delmer @Backpainchairslab — December 27, 2019 at 6:31 am

    I love Cupcakes from childhood. Because nothing is yummy more than Cup Cake. Thanks for such a recipe. I must try it soon.

  15. #
    Rina — September 17, 2019 at 6:23 pm

    So good, moist cake, frosting was great.

  16. #
    Patty — July 12, 2019 at 7:34 pm

    We made these gluten free with a simple switch from bread flour to gluten free flour. We also used a fresh raspberry butter cream topping instead of preserves. Huge hit – so scrumptious! Thank you.

  17. #
    Mike — June 8, 2019 at 3:35 am

    I’d prefer putting some crunchy granola at the top before going for the bite. It is certainly good for cheat days – little sugar + little protein!

  18. #
    Hana — June 1, 2019 at 7:33 am

    The cupcake tasted awesome it was little bit to crumbly, but that was probably fault on my side 😀 and the icing was very tasty for me way too sweet but my boyfriend loved it.

    great recipe I would bake again.

  19. #
    Purdey — February 20, 2019 at 6:13 pm

    I LOVED these cupcakes. They were a huge hit….just follow the recipe. The only thing I would recommend is to whisk or gently mix the cupcake batter before baking because mine had white specs of flour after they were baked. Other than that, they were moist, soft and oh so tasty.

  20. #
    Kara Mathys @Wellnessgrit — January 25, 2019 at 9:00 am

    The colors are so vibrant and your photography is fantastic! Thx for sharing nutella stuffed chocolate raspberry cupcakes recipe, I definitely add it to my cookbook!

  21. #
    Maira Nutrition — January 2, 2019 at 7:48 pm

    Oh, what a perfectly frosted, irresistible little treat! I am seriously craving one of these cupcakes now…I wish I wasn’t trapped at work so I could run home and make them!. Thanks for sharing.

  22. #
    Martha — September 21, 2018 at 3:22 pm

    I made this icing today and stuffed the Nutella into a gluten free chocolate cupcake mix. This icing is so good! I don’t bake often or try new recipes very much, but I really enjoyed making this. I’ll be making it again but will try the cake recipe as written. Thanks!

  23. #
    Cheryl Parker — July 11, 2018 at 1:13 am

    My husband will love it, I’m gonna surprise him for our anniversary. Thanks for the delicious Yummy Chocolate cupcakes.

  24. #
    Paul — September 29, 2017 at 11:34 am

    Should I use buttermilk?

  25. #
    Ralph — August 4, 2017 at 12:38 am

    Hi Tessa,

    I love these cupcakes..they turned out amazing …in case I want to make 24 cupcakes or 30 cupcakes can I just double the batter ingredients in exactly the same proportion ?

    • #
      Tessa — August 5, 2017 at 10:57 am

      Yep! Happy to hear that 🙂

  26. #
    Julia Kruz — July 17, 2017 at 1:51 am

    Cupcake without cream topping plus cup of coffee is a great combo! Nutella Stuffed Chocolate Raspberry Cupcakes are high-calorie for me, but will cook them for my husband 🙂 Thanks for sharing!

  27. #
    Leah — March 2, 2017 at 9:06 am

    Have you made these with an egg substitute? I’ve made this recipe as is and it is awesome! Would love to make these cupcakes for my daughters birthday but it needs to be eggless.

    • #
      Tessa — March 7, 2017 at 11:55 am

      No, I haven’t Leah. If you experiment with a sub please let us all know how it ends up working 🙂

  28. #
    Hila — February 10, 2017 at 1:26 pm

    Also, I followed your Swiss meringue buttercream video and it was delicious! I prefer it over American buttercream. Do you think that should work fine (flavorwise) for this recipe?

    • #
      Tessa — February 14, 2017 at 7:09 pm

      Absolutely! I love Swiss meringue buttercream too 🙂

  29. #
    Hila — February 8, 2017 at 7:07 pm

    These look divine! Can this recipe be doubled or tripled?

  30. #
    Garagegymplanner — February 1, 2017 at 11:05 pm

    My wife will love it, I ‘m going to surprise her on this valentine. Thanks for the delicious Yummy Chocolate cupcakes.

  31. #
    Ann — February 1, 2017 at 11:22 am

    Natural cocoa = baking soda
    Dutch process cocoa = baking powder

    Hi Tessa – you mentioned that baking powder should be used with Dutch processed cocoa powder but I noticed your recipe above calls for baking soda?

    • #
      Tessa — February 2, 2017 at 7:47 pm

      That’s why there’s vinegar in this recipe!

  32. #
    Red — February 1, 2017 at 9:54 am

    Hi Tessa,
    Do you have the buttercream recipe that is very very less sweet and stable on hot weather.

  33. #
    Patricia Deck — December 9, 2016 at 6:09 pm

    I am planning to make these tomorrow for my daughters 27th birthday an I LOVE Outlander!!!

  34. #
    Alexis — August 8, 2016 at 7:41 am

    I made these and they. are. to. die. for.

  35. #
    Liliet — May 14, 2016 at 9:47 am

    Can I use strawberry jam instead raspberry preserve?

  36. #
    Megan — March 23, 2016 at 10:11 pm

    Could this be made into a cake instead? If so how?

    • #
      Tessa — March 24, 2016 at 3:34 pm

      Hi Megan, I’ve never tried! If you give it a go let us know how it turns out 🙂

  37. #
    Alexis — February 26, 2016 at 7:18 am

    You know, come to think of it, and looking through my browsing history, I have literally no idea how I stumbled upon this recipe! But I’m so glad I did.

  38. #
    Alexis — February 26, 2016 at 7:14 am

    I made these last night for my father’s birthday. In full disclosure though, I didn’t have much time, so I cheated by using a Betty Crocker chocolate fudge cake mix. That made 18 cupcakes. I still did the Nutella part, as well as whipped up the raspberry buttercream frosting following your directions. I only had 1-1/2 sticks of unsalted butter, so I used half a stick of salted. I also couldn’t find seedless raspberry preserves with the time I had, so I used Smucker’s sugar free raspberry preserves, and the frosting covered all 18 cupcakes perfectly, though in hindsight I could certainly have put even more on, but they were pretty loaded with frosting! I will definitely be making these again. These are by far the most “gourmet” cupcakes I have ever made, and I still used Betty Crocker, so next time I’ll be making these 100% homemade, because I just feel like I owe it to the recipe to do so! Thank you so much for this great recipe, it is amazing! Everyone loved them.

  39. #
    April — February 15, 2016 at 6:21 pm

    This is my first attempt at truly homemade cupcakes and I think I have a small problem, I don’t want to share any because they’re so good! I took these to work and everyone loved them, I will be making these many more times & can’t wait to try more of your recipes!

    • #
      Tessa — February 16, 2016 at 4:45 pm

      Haha! Thrilled to hear that 🙂

  40. #
    alexa — January 25, 2016 at 9:04 pm

    why oil? can I use butter instead?

  41. #
    Charlie — May 5, 2015 at 3:20 am

    I absolutely ADORE Outlander – especially Sam Heughan

    These looks absolutely delishhh – I was wondering if you could convert all the cups into grams if that’s possible? I have a hard time working with cups for some reason..

    Can’t wait to try them!

  42. #
    Barbara Bormes — April 28, 2015 at 11:06 am

    This cupcake is perfect. I have rather picky culinarians in the family and everyone agreed. Best cupcake ever. Am hosting a small reception after the wedding vows on our deck and wondered if I could freeze the cupcakes a week before and then put the nutella and frosting on the day of the event?

    • #
      Tessa — April 28, 2015 at 1:37 pm

      So happy to hear that! I believe these should freeze fine, though I’ve never frozen a stuffed cupcake before so I can’t say with certainty. Good luck with the reception!

  43. #
    Tania Hoyos — March 23, 2015 at 4:45 pm

    I made these and they’re excellent.Thanks so much for a great recipe!! I was wondering if you have a version for a cake? I want to make it for my daughters birthday.

  44. #
    plasterer bristol — March 19, 2015 at 12:35 am

    Wow now these look good, thanks for sharing.


  45. #
    Sonja Tzambourakis — February 20, 2015 at 4:20 pm

    Just wondering if the all purpose flour worked as a substitute for the bread flour – I’m worried that the cupcakes will be really dense.

    • #
      Tessa — February 20, 2015 at 4:43 pm

      They won’t be! These cupcakes are SO moist that the extra protein in the bread flour helps them set up a firm enough shape to be filled. You can trying substituting with all-purpose flour but as I have never done so in this recipe I can’t guarantee it’ll work as well.

  46. #
    Amy — February 9, 2015 at 9:07 pm

    I made these for a baby shower and they were a HUGE hit! I had some people say it’s the best cupcake they ever had. They were beautiful and the carved out center allowed room for me to put a little plastic “baby” in one for someone to find and win a prize. Just be sure to tell guests in advance if you plan to do this! I wish I could share a pic, but don’t know how. Thanks for this great recipe!

  47. #
    Marcia Michalitsianou — January 21, 2015 at 5:57 am

    I notice the recipe calls for Bread Flour which I cannot buy on the Greek island where we live. Will All Purpose Flour be in order ? I know my response is very late, but I only just found the recipe.xx

  48. #
    Ekatherina Vega — November 29, 2014 at 10:36 am

    Can I use buttermilk?

  49. #
    Cindy — October 21, 2014 at 3:28 am

    going to make these DELISH cupcakes today. Enjoy the outlander books. I’ve read them 6 times over the years and they never disappoint. Try to read the books before the TV series. Way better, not the the TV series isn’t good, it’s great just missing small details. And Jamie….Yummm

  50. #
    Lisa Jones — October 9, 2014 at 8:48 am

    Hi Tessa, just catching up on my emails and discovered your post – these look delish! I first read Outlander, or Cross Stitch as it’s called in Australia, about 20 years ago and have read all of Diana’s books several times since then, waiting feverishly for the next instalment. Enjoy! xx

  51. #
    Cecile — October 7, 2014 at 2:01 am

    What hot coffee do u use ? If I have coffee powder how could I dilute it to ur recipe ?

  52. #
    Jackie — September 20, 2014 at 8:08 pm

    Hi Tessa

    What brand of seedless raspberry preserves did you use in this recipe.

    • #
      Tessa — September 21, 2014 at 2:51 pm

      I used a brand only local to the Phoenix area.

  53. #
    Denisse @ Le Petit Chef — September 19, 2014 at 1:57 pm

    Oh, what a perfectly frosted, irresistible little treat! I am seriously craving one of these cupcakes now…I wish I wasn’t trapped at work so I could run home and make them!

  54. #
    Gaby — September 18, 2014 at 5:13 pm

    These cupcakes are almost too gorgeous to eat!

  55. #
    Denise — September 18, 2014 at 1:46 am

    I would love to see how you did this recipe on video! Frosting level: Awesome!

  56. #
    Liz @ Floating Kitchen — September 17, 2014 at 3:17 pm

    Oh my these look killer. I’m a sucker for anything with Nutella! Your piping is gorgeous!

    • #
      Tessa — September 19, 2014 at 1:35 pm

      Thank you!

  57. #
    Janet H — September 17, 2014 at 7:40 am

    I’ve read the Outlander books. I wasn’t a huge fan of her writing style however she created these characters that I loved and hated (as appropriate) to the point the books took over my life while reading. I often found myself furious at the writer because of all the horrible things she put “my friends” and I through! 😉 I have only watched the first episode of the Outlander series and I am hooked and can’t wait for enough personal time to be able to watch the rest…

    Can’t wait to try and make these cupcakes! Perhaps I will enjoy them while watching Outlander. Thanks for the great idea!!

    • #
      Tessa — September 19, 2014 at 1:41 pm

      Awesome Janet! Looking forward to watching the show. I can totally see where you frustration with the author comes!! Hope you make the cupcakes soon 🙂

  58. #
    Erika S. — September 17, 2014 at 6:19 am

    I’m having a Cupcakes & Cocktails housewarming and these would be perfect. I’m definitely going to try them out!

  59. #
    Baby June — September 17, 2014 at 4:53 am

    Woah those look amazing! Nutella + raspberry is just a classic. You can’t go wrong with that. 🙂

  60. #
    Taylor @ Food Faith Fitness — September 17, 2014 at 3:52 am

    I have never watched outlander..or even heard of it! BUT, I would definitely miss these cupcakes too. Nutella and raspberry? My life is compl-EAT! Pinned!

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