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chocolate cupcake cut in half with nutella filling and nutella buttercream with ferrero rocher on top
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Ultimate Nutella Cupcakes

Ultimate Nutella Cupcakes feature my perfectly moist chocolate cupcake base which is filled with Nutella, topped with Nutella buttercream, and garnished with a Ferrero Rocher candy! It's Nutella perfection!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Tessa Arias

Ingredients

For the chocolate cupcakes:

  • 5 ounces (142 grams) bittersweet chocolate, finely chopped
  • 1/3 cup (28 grams) Dutch-process cocoa
  • 1 teaspoon instant espresso powder
  • 1/2 cup boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (114 grams) sour cream or plain full-fat yogurt, at room temperature
  • 1/4 cup (50 grams) vegetable oil
  • 2 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tablespoon hazelnut liqueur, optional
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 cup (150 grams) Nutella

For the Nutella buttercream:

  • 2 cups (250 grams) powdered sugar (preferably organic with tapioca starch like Wholesome Yum or Trader Joe’s), sifted
  • 8 ounces (227 grams) unsalted butter, at room temperature
  • 4 ounces (113 grams) finely chopped semisweet chocolate, melted and cooled
  • 2/3 cup (200 grams) Nutella
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • Ferrero Rocher candies, for topping

Instructions

Make the cupcakes:

  • In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
  • Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
  • In a small bowl, whisk together the flour, sugars, salt, and baking soda.
  • Whisk sour cream, oil, eggs, egg yolk, liqueur (if using), vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
  • Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Fill the cupcakes:

  • 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.

Make the frosting:

  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the cooled chocolate, Nutella, salt, and vanilla and beat on medium for 1 minute, or until well combined.
  • Fit a piping bag with a decorative tip and frost all the cupcakes. Top with a Ferrero Rocher candy, if desired. Serve or store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.

Video

Notes

*Instead of espresso powder + boiling water, you can also use very strongly brewed hot coffee. For a coffee free option, omit the espresso powder and just use the boiling water.
**For an ultra smooth buttercream, use organic powdered sugar made with tapioca starch instead of cornstarch.