Nutella is one of those pantry items that never spends much time actually in my pantry. I buy it, and I use it immediately. And, if I don’t have a recipe rolling around in my head, I usually just eat it with a spoon. Or on pound cake – or on graham crackers. OK, if we’re being honest, (Honest Cooking, and all), I’m not above just using my finger. I’m not proud.
I’m fairly certain that I’ve never had a jar of Nutella in my pantry for more than 24 hours. 
The recipe for these cupcakes was born on a trip home from the grocery store one evening. Before I even put my groceries away, I had these cupcakes baking away in the oven. This chocolate cake is rich, moist and just firm enough to stand up to the Nutella whipped cream filling. The silky-smooth Swiss meringue buttercream is swirled with ribbons of Nutella, and the combination of the cake, filling and frosting will have you swooning. You will actually fall in love with a cupcake.
Now, I have to make a trip to the grocery store. I’m out of Nutella. Enjoy!
PrintNutella Cupcakes
- Total Time: 60 minutes
- Yield: 24 cupcakes 1x
Description
Rich chocolate cupcakes filled with fluffy Nutella whipped cream and topped with Nutella Swiss Meringue buttercream, creating a decadent treat that will have you swooning.
Ingredients
- 1/2 cup (100 g) natural unsweetened cocoa powder (Dutch Process)
- 2 ounces (57 g) high-quality milk chocolate, chopped
- 1/2 cup (118 ml) boiling water
- 1/2 cup (118 ml) buttermilk
- 1 and 3/4 cups (220 g) all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) heavy cream
- 1/2 cup (150 g) Nutella, plus more for swirling
- 5 large egg whites
- 1 and 1/4 cups (250 g) granulated sugar
- 1 and 1/2 cups (340 g) unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, combine the cocoa powder and chopped milk chocolate. Pour the boiling water over the mixture and whisk until smooth. Let it cool slightly.
- In another bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Nutella whipped cream filling, beat the heavy cream on high speed until soft peaks form. Gently fold in 1/2 cup of Nutella until combined. Refrigerate until ready to use.
- For the Nutella Swiss Meringue Buttercream, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
- Transfer the egg white mixture to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture is cool to the touch, about 10 minutes.
- Switch to the paddle attachment and add the softened butter a few tablespoons at a time, beating on medium speed until smooth and creamy. Mix in 1/2 cup of Nutella until well combined.
- To assemble, use a small knife to cut a cone-shaped piece out of the center of each cupcake. Fill the hole with Nutella whipped cream, then replace the top of the cupcake.
- Frost the cupcakes with the Nutella Swiss Meringue Buttercream and swirl a little extra Nutella on top for decoration.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving. You can substitute the milk chocolate with dark chocolate for a richer flavor. Ensure the Swiss Meringue Buttercream is well whipped to achieve a silky texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 55
As a Nutella freak, I fully endorse this!
Can you refrigerate these cupcakes? I want to make the filling, but will be giving out the cupcakes the next day. I know you are not supposed to refrigerate nutella, but as a cream filling it seems it should be…
Great recipe! Thank u!!
BEST CUPCAKE EVER