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Chocolate Nutella Cupcakes

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  • Author: Fadela
  • Total Time: 45 minutes
  • Yield: 12 cupcakes


Gourmet recipe for Chocolate Nutella cupcakes featuring a moist chocolate cake base, a Nutella center, and a light Nutella mascarpone frosting (makes 12-14 cupcakes).


Chocolate Cupcakes

  • 100 g of Cake Flour (3/4 cup)
  • 40 g of Unsweetened Cocoa Powder (1/3 cup)
  • 1/2 tsp of Baking Soda
  • 1/4 tsp of Fine Salt
  • 150 g of Granulated Sugar (3/4 cup)
  • 2 eggs - at room temperature
  • 1 tsp of Vanilla Extract
  • 125 ml of Buttermilk (1/2 cup)
  • 85 ml of Neutral Vegetable Oil (1/3 cup)

Nutella mascarpone frosting

  • 200 g of Mascarpone - cold (7 oz)
  • 300 ml of Heavy Cream - cold (1 1/4 cups)
  • 70-100 g of Nutella (2 1/2 - 3 1/2 oz)
  • 2-3 tbsp of Powdered Sugar
  • 1 tsp of Vanilla Extract
  • 2 tsp of Unsweetened Cocoa Powder


Chocolate cupcakes

  1. Preheat the oven to 350°F/180°C and line a cupcake pan with paper liners.
  2. In a bowl, mix and sift together the dry ingredients: flour, unsweetened cocoa powder, salt, and baking soda (or baking powder).
  3. In another large bowl, combine the remaining ingredients: vegetable oil, sugar, eggs, vanilla, and milk, and whisk until smooth.
  4. Add the dry ingredients and gently fold them in with a hand whisk until you have a smooth batter.
  5. Pour the batter into the paper liners, filling them only halfway.
  6. Bake in the oven for about 15-20 minutes (without opening the oven door) until they are puffed up; check for doneness by inserting a toothpick into the center, it should come out clean.
  7. Let the chocolate cupcakes cool slightly before gently removing them from the pan and allowing them to cool completely on a wire rack.
  8. Once completely cooled, remove the center using a cupcake corer or an apple corer and fill with Nutella.

Nutella Mascarpone Frosting

  1. Place all the ingredients in a large bowl: cold mascarpone, cold heavy cream, powdered sugar, vanilla, unsweetened cocoa powder, and Nutella.
  2. Using an electric mixer on low speed, beat for about 2 minutes until you have a smooth and firm frosting.
  3. Fill a large piping bag fitted with a 1M or similar tip with the Nutella frosting and decorate the tops of the cupcakes by piping swirls; sprinkle with crushed hazelnuts and refrigerate for about 1 hour before serving.


Storage: Up to 4 days in an airtight container in the fridge, up to 3 months in the freezer (without Nutella frosting).

Replace baking soda with approx. 1 tsp baking powder.

Replace the buttermilk with the same quantity of milk with a little lemon juice or white vinegar, or an equal mixture of milk and sour cream or milk and plain yogurt.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: cupcakes
  • Cuisine: American


  • 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