Moist chocolate cupcakes stuffed with Nutella filling and topped with light and fluffy frosting is the best Nutella Cupcakes. If you love chocolate hazelnut spread, this recipe is a must try.

Nutella Cupcake with frosting.
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The delicious taste of chocolate flavor and Nutella buttercream comes together for a tasty treat everyone will enjoy. Each bite is simply amazing and so delicious.

The Nutella in the middle is so decadent and makes everything so much better. The entire recipe is very simple but results in a cupcake recipe that taste and look like they are from a bakery. I make these all the time and everyone is always impressed!

You can make these for any occasion and they will be a hit. We also love to make Nutella Stuffed Cookies and Nutella Mug Cake.

If you love cupcakes try Chocolate Chip Cupcakes, Salted Caramel Cupcakes, and Mocha Cupcakes.

What is Nutella?

It is a rich chocolate hazelnut spread. It is smooth and creamy like peanut butter.

Nutella is the most popular name brand of hazelnut spread. You can use any brand you prefer. It is so rich and delicious making each bite of cupcake amazing.

Why you will love this recipe

  • Moist and delicious cupcakes. They are so easy using a cake mix.
  • The best Nutella Frosting. The frosting looks amazing and tastes even better.
  • More Nutella in the center. Nutella spread is in the middle of each cupcake for the best filling.
  • Bakery quality and taste without the price or work. They are perfect for any celebration or occasion.

Ingredients

Ingredients for cupcakes and frosting - pudding mix, butter, cake mix, vanilla, powdered sugar, mini chocolate chips.

Cupcakes

Nutella Frosting

  • Salted Butter. Soften the butter at room temperature before using.
  • Vanilla Extract. Pure vanilla extract is best.
  • Powdered Sugar. Sift before using to ensure it isn’t lumpy.
  • Mini Chocolate Chips. This is for topping and the mini size is perfect.

You can find the entire ingredient list at the bottom of the page.

Variations and Substitutions

  • Peanut Butter. If you enjoy the flavors of peanut butter, try filling the cupcakes with peanut butter. Another option is to use peanut butter frosting.
  • Chocolate Drizzle. Instead of chocolate chips on top, try drizzling chocolate sauce on top of the frosting. If you are feeling decadent, you can even use both.
  • Cupcakes. This recipe is also delicious using a vanilla cake mix for the cupcakes. Try this option if you do not want as much chocolate.
  • Toppings: Other ideas for topping include chopped hazelnuts and halenut candy such as Ferreror Rocher. Both options make these even more delicious and look great.
  • Homemade Cupcakes. You can use a homemade chocolate cake recipe for these cupcakes instead of a box mix. It is totally up to your preference!

How to make Nutella Cupcakes

  • Step 1. Preheat the oven and line the cupcake pan with liners.
Mixing bowl with cake batter.

Step 2. Whisk together the cake mix. In a large bowl, stir together the dry ingredients with the wet ingredients. Scrape down the sides with a rubber spatula. Pour the batter into the muffin cups.

Cupcakes on wire rack cooling.

Step 3. Bake the cupcakes. Let the muffin tins cool completely on a wire rack. Once the cupcakes are cool, remove the center. Then pipe Nutella into the center of each of the cupcakes.  

Butter and vanilla in mixing bowl.

Step 4. Beat the butter and vanilla extract with a stand mixer or hand held mixer until smooth and creamy. I used a paddle attachment on medium speed.

Powdered sugar added to butter mixture.

Step 5. Slowly add in the powdered sugar until the powdered sugar is fully mixed together.

Nutella mixed into butter mixture.

Step 6. Finally, add in the Nutella and mix on low speed until combined.  Then slowly add in the heavy cream one tablespoon at a time. The frosting needs to be a good piping consistency. 

Cupcakes topped with frosting and garnished with chocolate chips.

Step 7. Place the creamy nutella frosting into a piping bag fitted with a star tip and pipe the frosting on each of the cupcakes. Top with mini chocolate chips.

Storage

Refrigerate the leftovers, covered, for up to 3-5 days.  Allow to come to room temperature before serving for best taste. The texture of the cupcakes is best at room temperature.

Can you freeze the cupcakes?

Yes, place unfrosted cupcakes in a freezer container. They can be frozen up to 2 months. Allow to thaw in the fridge overnight and then frost as normal.

If freezing the cupcakes with frosting, flash freeze on a baking sheet until set. This normally takes about 30 minutes to an hour.

Then wrap in plastic wrap or aluminum foil. Place inside a freezer bag or container.

Pro Tips

  • Room temperature butter. Soften butter at room temperature when making the frosting. This will make the texture smooth and easier to mix.
  • Don’t overbake the cupcakes or they will taste dry. You do not want to dry the cupcakes out. Be careful that you do not overbake them. If you are unsure, insert a toothpick into the middle until it comes out clean.
  • Blend batter until just combined. Do not overmix the batter. Only mix until the ingredients are combined.
  • Be careful cutting out the middle. Use a small paring knife or corer to remove the center. Do not go all the way to the bottom or the filling will seep out once added.

Can I prepare the cupcakes in advance?

Yes, this recipe is very easy to prepare in advance. If you need to save time for parties or special occasions, give this a try.

You can freeze the cupcakes and then make the frosting when ready to serve. Thaw and fill with Nutella and then decorate as normal.

The frosting can be frozen as well. Then pipe when ready to serve. Make sure the frosting has had enough time to come to room temperature.

Stir everything together so it is creamy. Then decorate the cupcakes as normal.

Nutella Cupcake with frosting cut in half on a plate.

More Easy Cupcake Recipes

Delicious Nutella Recipes

Once you make this, everyone will ask for it frequently. It is so delicious and will be a crowd pleaser. Please leave a comment once you try it.

Nutella Cupcakes

4.80 from 5 votes
Moist chocolate cupcakes stuffed with Nutella filling and topped with light and fluffy frosting is the best Nutella Cupcakes. If you love chocolate hazelnut spread, this recipe is a must try.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Cuisine American
Course Dessert
Calories 468

Ingredients

For the Cupcakes:

  • 1 Box Devil’s Food Cake Mix 15.25 ounces
  • 1 Box Instant Chocolate Pudding Mix 3.4 ounces
  • 4 Large Eggs
  • 1/2 cup Water
  • 3/4 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 cup Nutella

For the Nutella Frosting:

  • 1 cup Salted Butter softened
  • 2 teaspoons Vanilla Extract
  • 6 cups Powdered Sugar
  • 1 cup Nutella
  • 4-5 Tablespoons Heavy Whipping Cream
  • Mini Chocolate Chips for topping
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Instructions

For the Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit and line 2 muffin pans with cupcake liners.
  • In a large mixing bowl, stir together the cake mix, pudding, eggs, water, milk and vegetable oil until well combined.
  • Pour the batter into the muffin cups filling them up approximately ½ way full.
  • Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely on wire racks.
  • Once the cupcakes are cool, use a small spoon or grapefruit spoon to remove a small hole in the top of each of the cupcakes.
  • Then pipe Nutella into the center of each of the cupcakes.

For the Frosting:

  • Beat the butter and vanilla extract with a stand up mixer or hand held mixer until smooth and creamy.
  • Slowly add in the powdered sugar (1 cup at a time) until the powdered sugar is fully mixed in (the mixture will be thick).
  • Add in the Nutella and mix on low speed until fully combined.
  • Then slowly add in the heavy whipping cream one tablespoon at a time until the frosting is a good piping consistency.
  • Place the frosting into a piping bag fitted with a star tip and pipe the frosting on each of the cupcakes.
  • Top with the mini chocolate chips.  Then the cupcakes are ready to serve and enjoy!

Recipe Notes

Refrigerate the leftovers, covered, for up to 3-5 days. 

Nutrition Facts

Calories 468kcal, Carbohydrates 65g, Protein 4g, Fat 22g, Saturated Fat 14g, Polyunsaturated Fat 3g, Monounsaturated Fat 4g, Trans Fat 0.4g, Cholesterol 51mg, Sodium 276mg, Potassium 151mg, Fiber 2g, Sugar 54g, Vitamin A 326IU, Vitamin C 0.01mg, Calcium 84mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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