How to Make Nutella Cupcakes

Ingredients for Nutella Cupcakes:

• Bittersweet chocolate – Make sure to use freshly chopped baking chocolate and not chocolate chips, which don’t melt down as smoothly.
• Dutch-process cocoa – more on this star ingredient below.
• Instant espresso powder – this simply enhances the chocolate flavor. Feel free to omit it or use hot coffee instead of the boiling water + espresso.
• Boiling water – the heat of the water will help ‘bloom’ the cocoa powder, allowing it to impart big chocolate flavor into these cupcakes!
• All-purpose flour  – I used Gold Medal Bleached All-Purpose flour for this recipe.
• Granulated sugar – not too much since the frosting is quite sweet!
• Light brown sugar – the molasses in brown sugar ensures these cupcakes are extra moist.
• Fine sea salt – you can also use regular table salt.
• Baking soda – learn more about baking soda here.
• Sour cream – You can also use plain full-fat yogurt instead.
• Vegetable oil – using oil creates an ultra moist and tender texture, and since these cupcakes are already packed with flavor, you won’t miss anything from not using butter.
• Eggs – two whole eggs and an extra egg yolk create fudgy richness. Just be sure they’re all at room temperature so they emulsify into the batter evenly.
• Hazelnut liqueur – optional for an extra boost of Nutella-esque flavor!
• White vinegar – this helps activate the baking soda in the recipe since we’re using Dutch cocoa which doesn’t contain acidity.
• Vanilla extract – always!

The BEST cocoa powder for chocolate cupcakes:

I opted for Dutch-process cocoa powder for this recipe since its soft chocolate flavor complements the Nutella wonderfully. Not to mention, Dutch cocoa is typically richer than regular grocery store cocoa so there’s less risk for dry cupcakes. Check out my Natural Cocoa vs. Dutch Process Cocoa Powder article here.

Do I have to use Dutch-process cocoa powder?

If you must use regular unsweetened natural cocoa powder, omit the vinegar from the recipe. Just note your cupcakes may be slightly dry.

How to fill cupcakes with Nutella:

Use an apple corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.

Place the Nutella in a ziptop bag and snip a hole in one corner. Gently squeeze 2 teaspoons of Nutella into each cupcake.

For the best buttercream, use ORGANIC powdered sugar!

Organic powdered sugar is made with tapioca starch to prevent caking. Conventional powdered sugar is made with cornstarch to prevent caking.

Tapioca starch is not only sweeter than cornstarch but it dissolves better into the buttercream. Less chalky grittiness. Organic powdered sugar is perfect for any instance you want the sugar to dissolve smoothly (which means it would be awful for using as a decorative garnish).

One more note on using powdered sugar for buttercream… DON’T SKIP SIFTING! Especially if using organic powdered sugar, as it gets ultra clumpy.

If you must use conventional powdered sugar, just make sure it’s finely ground 10x (not 6x which is for decorating).

My favorite Nutella filled cupcake tools:

• Cupcake tin: this one from Wilton is my personal favorite. Always try to avoid dark colored baking pans if you can!
• Cupcake liners: these ones are my favorite for cupcakes that don’t stick to the liner.
• Piping tip: I used the Ateco #828 piping tip for swirling on the chocolate frosting on these cupcakes. Any large open star tip will work!
• Piping bags: I love these ones.

How to store cupcakes:

Store plain cupcakes in an airtight container at room temperature for up to 2 days. Store frosted cupcakes at room temperature for up to 8 hours or in an airtight container in the fridge for up to 3 days.

Can you freeze cupcakes?

Yes! Freeze unfrosted cupcakes in an airtight container in a safe place in the freezer for 1 to 2 months.