Nutella Chocolate Cupcakes: Filled, Frosted, and Impossibly Moist

I can’t open a jar of Nutella without grabbing a spoon, and that’s exactly why I bake with it. Eating it straight from the jar ends badly, but putting it into cupcakes gives me the same flavor in a much more civilized form. Here it goes into the batter, into a surprise center, and into a silky buttercream swirled on top. Each bite tastes like a hazelnut-chocolate dream, and the crumb stays soft and tender for days.

If you love chocolate desserts that look fancy but are easy to make, this one belongs in your rotation. It sits well next to my chocolate magic custard cake on a dessert table, one with a creamy, wobbly center and one with a molten Nutella surprise.

Why You’ll Love These Cupcakes

• Nutella in three places. It’s in the batter, in the center, and in the frosting, so the flavor never fades halfway through.
• A hidden filling. Nobody expects the spoonful of Nutella inside, and it’s the first thing people ask about after the first bite.
• No mixer for the batter. A bowl and a whisk are all you need. There’s no creaming, no fussing, and almost no cleanup.
• Soft for days. Melted butter and sour cream keep the crumb moist well past the first day.
• Easy to dress up. Top them with a Ferrero Rocher half for a bakery look, or leave them plain for a simple weeknight treat.

Ingredients

Makes 14 to 16 cupcakes

For the cupcakes

• 1⅔ cups (217 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup (168 g) unsalted butter, melted
• 1 cup (207 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• ½ cup (115 g) sour cream
• ½ cup (160 g) Nutella
• ¼ cup (60 ml) whole or 2% milk

For the Nutella buttercream

• 1 cup (224 g) unsalted butter, softened to room temperature
• ½ cup (160 g) Nutella
• 4 cups (460 g) powdered sugar
• 2 to 4 tablespoons (30 to 60 ml) heavy cream

For filling and topping

• 1 cup (320 g) Nutella, for the centers
• 7 to 8 Ferrero Rocher candies, halved (optional)
• Finely chopped toasted hazelnuts (optional)

Instructions

1. Prep

1. Preheat the oven to 350°F (175°C).
2. Line a cupcake pan with paper liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Make the batter

1. In a large bowl, whisk the melted butter, sugar, and vanilla until smooth.
2. Whisk in the eggs one at a time until the mixture looks glossy.
3. Add the sour cream and Nutella and whisk until fully blended, with no streaks.
4. Pour in the milk and whisk again.
5. Add the dry ingredients and stir just until no flour remains. Stop as soon as it comes together.

3. Bake

1. Fill each liner a little more than halfway, about 50 g of batter each. Don’t fill them higher, or the cupcakes will overflow.
2. Bake for 16 to 20 minutes, until the edges turn lightly golden and a toothpick in the center comes out clean.
3. Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack. Cool them completely before filling or frosting.

4. Make the buttercream

1. Beat the softened butter and Nutella together until smooth and creamy.
2. Add about half of the powdered sugar and mix until combined.
3. Add 2 tablespoons of cream and mix again.
4. Add the remaining powdered sugar and beat until fluffy.
5. If the frosting is too stiff to pipe, add more cream 1 tablespoon at a time until it holds soft, smooth peaks.

5. Fill and decorate

1. Use a cupcake corer to remove a small plug from the center of each cupcake. A small knife works too.
2. Fill each hole with Nutella, about 1 tablespoon.
3. Pipe the buttercream on top. A large star tip such as Ateco 847 gives a tall, bakery-style swirl.
4. Finish with half a Ferrero Rocher and a sprinkle of chopped hazelnuts if you like.

Tips for the Best Results

• Measure the flour carefully. A kitchen scale is best. Otherwise, spoon the flour into the cup and level it off, because packing it in makes dry cupcakes.
• Don’t overmix. Once the dry ingredients go in, stir only until combined. Overmixing makes tough, dense cupcakes.
• Want a deeper chocolate flavor? Add a teaspoon of instant espresso powder dissolved in the milk. It doesn’t taste like coffee, but it makes the chocolate richer, the same trick I use in my chocolate magic custard cake.
• Cool completely before frosting. Warm cupcakes melt the buttercream and make it slide off.
• Scrape the bowl. Stop to scrape down the sides while mixing the batter and the frosting so nothing hides at the bottom.
• Warm the Nutella slightly for filling. Five seconds in the microwave makes it easier to spoon into the centers, and it sets back up as it cools.
• Use a cupcake corer. It’s faster and cleaner than a knife. Twist it gently and tilt it slightly to lift the plug out.

Storage and Make-Ahead

• Room temperature: Store frosted cupcakes in an airtight container for up to 24 hours. Leave a little space so the frosting doesn’t smudge.
• Refrigerator: Keep for 4 to 5 days. Bring them to room temperature for 20 to 30 minutes before serving so the buttercream softens.
• Freezer: Freeze for up to 3 months. Thaw them in the fridge overnight before serving.
• Make ahead: Bake the cupcakes a day early and keep them covered at room temperature. Make the buttercream, fill, and decorate on the day you’re serving.

Frequently Asked Questions

Can I make these without a cupcake corer?
Yes. Use a small paring knife to cut a cone-shaped plug from the center, or poke a deep hole with the handle of a wooden spoon and spoon the Nutella in.

Why did my cupcakes overflow?
The liners were probably filled too high. About halfway, or a bit more, is right. This batter rises quite a bit.

Can I use a different kind of milk?
Whole or 2% milk gives the best texture. Lower-fat milks make the cupcakes less moist.

Can I use homemade chocolate-hazelnut spread?
You can, but store-bought Nutella has a thicker, more stable texture. Thinner spreads may make the batter looser and the frosting softer.

Can I make these as mini cupcakes?
Yes. Fill mini liners about two-thirds full and bake for about 10 to 12 minutes, watching closely. Skip the filling or use a small piping tip to add it.

Can I make them without sour cream?
Plain full-fat Greek yogurt works in the same amount, though the crumb will be slightly less rich.

These cupcakes are what I bring when I want everyone to ask for the recipe. If you’re building a chocolate dessert spread, try serving them alongside my chocolate magic custard cake. One is light and custardy, the other is rich and creamy, and both are made with simple ingredients.