Nutella Stuffed Chocolate Cupcakes with Creamy Nutella Frosting

Nutella Stuffed Chocolate Cupcakes with Creamy Nutella Frosting


    Chocolate Cupcakes
  • 3/4 Cup Plain Flour
  • 1/2 Cup Cocoa Powder (Unalkalinised- not Dutch)
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Bicarbonate of Soda
  • 1/4 teaspoon Salt
  • 2 Large Eggs (room temperature)
  • 1/2 Cup White Sugar or Caster Sugar
  • 1/2 Cup Brown Sugar, firmly packed
  • 1/3 Cup Vegetable Oil (I used 50% light olive 50% Rice bran)
  • 2 teaspoons Vanilla Extract
  • 1/2 Cup Buttermilk at room temperature (or 1/2 Cup milk with 1/2 Tablespoon White Vinegar- leave to rest for 5 mins)
  • Nutella Filling
  • 12-16 teaspoons of Nutella depending on how many cupcakes you make
  • Creamy Nutella Frosting
  • 240 grams Unsalted Butter, softened
  • 2 Cups Icing Mixture (about 240 grams)
  • 3/4 Cup Nutella (about 230 grams)
  • 3 or 4 Tablespoons Thickened cream/double cream
  • 2 teaspoons Vanilla Extract
  • Salt to taste


    Chocolate Cupcakes
  1. Preheat the oven to 165 degrees Celsius, Fan Forced. Line a 12 hole muffin tin with cupcake liners and a second tin with 6. (makes approx 18)
  2. In a large bowl, whisk the Flour, Cocoa Powder, Baking Powder, Bicarb of Soda, and Salt together until well combined.
  3. In a medium bowl, whisk the Eggs, White Sugar, Brown Sugar, Oil, and Vanilla together until completely smooth.
  4. Pour half of the wet ingredients into a well in the centre of the dry ingredients. Then add half of the buttermilk. Whisk until combined. Add the remaining wet ingredients and butternilk and then whisk until just fully combined without overmixing. The batter should be thin and runny.
  5. Spoon the batter into the liners. Fill ONLY HALFWAY up the cupcake liner- this particular batter rises a lot.
  6. Bake for 18-21 minutes, or until a wooden skewer inserted in the center comes out clean.
  7. Allow to cool completely before frosting. Or freeze or refrigerate and frost later..
  8. Nutella Stuffing
  9. Cut a small circular cone out of the top of each cupcake.
  10. Fill each cupcake hole with a teaspoon of Nutella.
  11. Trim a little off the pointy end of the cut out and place the top back on the cupcake and press gently.
  12. Your cupcakes are ready to frost.
  13. Nutella Frosting
  14. In a stand mixer or using a handheld beater, cream the softened butter well, then add the Icing Mixture a cup at a time and beat until thoroughly combined.
  15. Add the Nutella, beat until fully combined.
  16. Add the Vanilla and beat through the double cream a tablespoon at a time until you get the desired consistency. (Remember this frosting will firm up in the fridge and soften with room temperature)
  17. Frost your cupcakes using your favourite tip.

Nutella Stuffed Chocolate Cupcakes with Creamy Nutella Frosting

Nuff said?

Amazingly moist chocolate cupcakes stuffed with nutella, frosted with a smooth and creamy Nutella buttercream frosting. Does it get any better than this?

The best thing about this recipe is that it’s really simple. And- if you make your cupcakes in advance and keep them in the freezer, it’s really to put them together on the day. You will be a superhero!


Leave a Reply

Your email address will not be published.