Nutella cupcakes with a soft chocolate base, a gooey Nutella center, and a fluffy Nutella frosting. Easy to make and perfect for any sweet craving or special occasion.
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These Nutella cupcakes are a fun twist on my Nutella cake — soft chocolate cupcakes filled with creamy Nutella and topped with a light Nutella mascarpone topping. Perfect for anyone who can’t resist that rich chocolate-hazelnut flavor.
You’ll love how easy they are to make, using my simple chocolate cupcake base and my Nutella frosting recipe. A quick homemade treat that’s just as good for birthdays as it is for an afternoon craving.
Why you'll love this recipe
Ingredients For Nutella Cupcakes
- Flour: Cake flour gives a soft texture, but all-purpose works great too.
- Cocoa powder: Use unsweetened or Dutch-processed for deep flavor.
- Leavening: Baking soda (or baking powder if needed).
- Oil: Sunflower or grape seed oil for a moist crumb.
- Eggs: Room temperature for a smooth batter.
- Sugar: White granulated sugar for sweetness.
- Vanilla & salt: Boost flavor balance.
- Buttermilk: Or swap with milk, yogurt, or sour cream.
- Mascarpone: Full-fat, chilled.
- Heavy cream: 30–35% fat for stable frosting.
- Powdered sugar: Keeps the topping silky.
- Nutella: The star chocolate hazelnut spread.
How To Make Nutella Cupcakes
Sift together flour, cocoa powder, baking soda, and salt, then set aside.
In another bowl, whisk oil, sugar, eggs, vanilla, and buttermilk until smooth.
Add the dry ingredients to the wet and mix gently until you get a smooth chocolate cupcake batter.
Line a muffin pan with paper liners and fill each cup halfway with batter and bake in a preheated oven at 350°F/180°C for 15–20 minutes, until a toothpick comes out clean.
Let the cupcakes cool slightly, then transfer to a rack to cool completely.
Core the center of each cupcake and fill with Nutella for a gooey surprise inside.
In a bowl, mix mascarpone, powdered sugar, cold cream, vanilla, and Nutella. Beat for about 2 minutes until smooth and fluffy.
Pipe the Nutella frosting over cooled cupcakes, drizzle with Nutella, and add chopped hazelnuts or Ferrero Rocher. Chill for 1 hour before serving.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make Nutella cupcakes ahead?
Yes. Bake the cupcakes a day ahead. Core and fill with Nutella, then frost the day you serve for the best texture.
Why are my cupcakes dense?
Overmixing the batter or using too much flour. Weigh ingredients and whisk just until smooth.
Buttercream vs. mascarpone frosting—what’s best?
Mascarpone gives a light, less-sweet topping. For a classic cupcake vibe, use Nutella buttercream.
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I hope you love these Nutella cupcakes. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Nutella Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
Description
Soft and moist chocolate Nutella cupcakes filled with creamy Nutella and topped with a rich Nutella mascarpone frosting. Perfect for birthdays, parties, or anytime you crave a decadent Nutella dessert. Makes 12 cupcakes.
Ingredients
Chocolate Cupcakes
- 100 g cake flour (¾ cup)
- 40 g unsweetened cocoa powder (⅓ cup)
- ½ tsp baking soda
- ¼ tsp fine salt
- 150 g granulated sugar (¾ cup)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 125 ml buttermilk (½ cup)
- 85 ml neutral vegetable oil (⅓ cup)
Nutella Mascarpone Frosting
Make one portion of my Nutella frosting recipe.
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt, then set aside.
- In another large bowl, whisk the oil, sugar, eggs, vanilla, and buttermilk until smooth. Add the dry ingredients and gently mix until you get a smooth, lump-free batter.
- Pour the batter into the liners, filling them halfway. Bake for 15–20 minutes without opening the oven door, until a toothpick inserted in the center comes out clean.
- Let cool slightly, then transfer to a wire rack to cool completely.
- Once cooled, remove the center of each cupcake using a cupcake corer or apple corer and fill with Nutella.
Frosting & Assembly
- Follow the Nutella frosting recipe , pipe generous swirls on top of each cupcake, and garnish with crushed hazelnuts or Ferrero Rocher pieces.
- Refrigerate for about 1 hour before serving.
Notes
Storage: Store frosted cupcakes in the fridge for up to 3–4 days in an airtight container. Unfrosted cupcakes can be kept at room temperature for 2 days or frozen for up to 3 months.
Tips
- Always weigh your ingredients for accuracy and consistent results.
- Use room temperature eggs and buttermilk for a smooth batter.
- Don’t overmix once the flour is added to keep cupcakes soft.
- Let cupcakes cool completely before filling or frosting.
- Chill the frosting for a few minutes if it gets too soft.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 299
- Sugar: 17.4 g
- Sodium: 132.6 mg
- Fat: 20.8 g
- Carbohydrates: 25.9 g
- Protein: 3.9 g
- Cholesterol: 67.5 mg
I cannot afford mascarpone. Would the frosting work with a regular block of cream cheese?
Hi Monika, yes mascarpone can be easily replaced by cream cheese.