Nutella Cupcake

Name: Nutella Cupcake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: Type 00 flour 1.67 cups; Eggs (about 4) 8 oz; Sugar ¾ cup; Nutella 5 ½ tbsp; Butter; Wildflower honey 2 tbsp; Unsweetened cocoa powder 4 tbsp; Baking powder 2 tsp; Fresh liquid cream 1 ½ cup; Nutella 3 tbsp; Powdered sugar 0.3 cup; Vanilla bean the seeds 1; Chopped hazelnuts to taste; Nutella to taste

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369

Calories per serving

Energy Kcal 369
Carbohydrates g 42.2
of which sugars g 28.7
Protein g 6.8
Fats g 19.3
of which saturated fat g 8.9
Fiber g 1.3
Cholesterol mg 107
Sodium mg 60

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 12
Cost: Low

PRESENTATION

These Nutella cupcakes? Oh man, they're something else. A fun twist on classic American cupcakes, they’ve got a creamy, chocolatey kick. Instead of your basic vanilla or chocolate, you dive into a moist bite. And honestly, that famous hazelnut spread mixed right into the batter? It gives each cupcake a rich, tender flavor that's tough to beat. Seriously good. Top them with a smooth swirl of whipped cream blended with Nutella. Super tasty. Every cupcake looks and tastes amazing. And listen, for parties, these are a real hit because they feel special and look cool stacked on a stand. Way more exciting than a plain birthday cake, for sure. The way the Nutella melts into the cake gives it a nutty, chocolatey vibe—plus that soft center makes each bite a little extra special.

On the dessert table, this Nutella cupcake recipe really stands out, especially when you are aiming for something new and different. Friends and family? They’re always surprised when they spot these at a celebration. And people often go back for seconds just for that sweet Nutella frosting on top. I mean, the combo of chocolate and hazelnut is a crowd-pleaser, no question. Some folks like to add extra toppings like chocolate chips or a drizzle of more hazelnut spread, but, to be honest, the whipped Nutella cream is enough to make these chocolate hazelnut cupcakes a favorite. They're perfect for any occasion—whether it is a holiday gathering or just hanging out. Thing is, they come together pretty quickly—bringing that soft, rich texture that makes easy Nutella cupcakes so popular. For anyone who loves experimenting with cupcake frosting ideas or baking with Nutella, these little cakes are a fun way to shake up your dessert game. They'll definitely put a smile on everyone's face. With their delicious flavor and eye-catching appearance, these cupcakes are sure to be a hit at your next event.

INGREDIENTS

369

Calories per serving

Ingredients for 12 cupcakes: Type 00 flour 1.67 cups (210 g); Eggs 8 oz (230 g) - (about 4); Sugar ¾ cup (165 g); Nutella 5 ½ tbsp (80 g); Butter (80 g); Wildflower honey 2 tbsp (40 g); Unsweetened cocoa powder 4 tbsp (20 g); Baking powder 2 tsp (10 g)

for the cream: Fresh liquid cream 1 ½ cup (360 g); Nutella 3 tbsp (40 g); Powdered sugar 0.3 cup (35 g); Vanilla bean 1 - the seeds

for garnish: Chopped hazelnuts to taste; Nutella to taste

Preparation

How to prepare Nutella Cupcake

To make the Nutella cupcakes, place the room temperature eggs, honey 1, sugar 2, and a pinch of salt in a large bowl and beat with an electric whisk until you obtain a frothy and light cream 3 (alternatively, you can also use a stand mixer).

Add the sifted flour, baking powder, and unsweetened cocoa powder 4 and mix with a spatula 5 to combine the ingredients. Melt the butter in a saucepan or microwave, incorporate the Nutella into the melted butter 6 and mix to dissolve it and obtain a smooth, lump-free cream.

Pour the Nutella cream into the batter, stirring with a spatula 7. The cupcake base is ready. Now place the paper liners in a 12-cup muffin tin, transfer the batter into a piping bag 8, and pour it into the cups, leaving 0.39 inches from the edge 9.

When you have filled all the cups 10, bake the cupcakes for 35 minutes in a preheated static oven at 356°F (or in a fan oven at 320°F for 25 minutes). Once baked, take the Nutella cupcakes out of the oven 11 and let them cool. Meanwhile, prepare the cream: pour the well-chilled fresh cream into a bowl 12, add the vanilla seeds, and whip until frothy.

Then incorporate the sifted powdered sugar 13 and finally the Nutella 14: mix with a whisk to combine the mixture 15, cover the cream with cling film and let it firm up in the refrigerator for at least half an hour.

After the firming time, place the cream in a piping bag with a star tip and decorate the top of each cupcake with the Nutella cream 16; then use a spoon to let some Nutella drizzles fall on the surface 17 and decorate with chopped hazelnuts 18. Your delicious Nutella cupcakes are ready to be enjoyed: keep them in the refrigerator until serving.

Storage

You can store the Nutella cupcakes in the refrigerator for a couple of days. You can also store the cream separately in the refrigerator covered with cling film for a couple of days and the unfrosted cupcakes under a glass dome for 3 days. You can freeze the cupcakes raw or cooked without the cream.

Advice

Wondering how to make this delight even more inviting? Freeze Nutella or white chocolate in chocolate molds and place this tasty heart in the center of the cupcake!

For the translation of some texts, artificial intelligence tools may have been used.