Nutella Cupcakes

I’ve had one of those weeks.  Well, actually, I’ve had one of those months.  You know, when you can’t get ahead, everything is a crazy mess, your to-do list is twice as long as usual, your kids are sick and on fall break, AND your husband has to travel for work?  Yes, I’ve had that kind of month.

I haven’t had a lot of time for baking this month, I haven’t really even had much time to go to the grocery store. As a result, our meals have been a bit on the creative side around here.  One night that the girls ate peanut butter and jelly sandwiches with a side of green beans and apple slices for dinner.  The next morning my youngest had pepperoni slices and raisins for her snack.  She was not amused.

Of course, once I finally did go to the grocery store, I was in such a hurry that I forgot half of the things I needed.

But I remembered the Nutella.

Now that my husband is back, the girls are on the mend and life has slowed a little, I made myself a little treat – a little reward for surviving the last few weeks.  Yay me!

After making these for a baby shower a few weeks ago, I realized that I’d never shared these on the blog.  That’s just not fair to you.  It’s like I’ve been holding out on you.  I promise, it will never happen again.

If you love Nutella, you’ll love these.  You’ll want to marry them.

These are a soft, rich chocolate cake, filled with a whipped Nutella cream.  They’re topped with a smooth, and not-too-sweet Nutella swirled Swiss Meringue Butter Cream, and garnished with a fabulous hazelnut candy.

If there’s anything better than eating Nutella straight out of the jar with a spoon, this is it.


Nutella Cupcakes
Yield:  24 cupcakes
Prep Time:  40 minutes ♦ Bake Time:  18 minutes

Cake Ingredients:

  • 1/2 cup natural unsweetened cocoa powder (Dutch Process)
  • 2 ounces high-quality milk chocolate, chopped
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • 1 and 1/3 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup (packed) dark brown sugar
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Position rack in center of oven; preheat to 350°F.  Prepare cupcake tins with paper liners.  Combine cocoa powder and milk chocolate in medium bowl. Pour boiling water over; whisk until mixture is smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.

Bake cakes until tester inserted into center comes out with some crumbs attached, 15-20 minutes. Cool in pans on racks for 5 minutes. Let cool completely before filling with Nutella cream. 

Nutella Cream Ingredients:  (Filling)
  • 1/2 cup Nutella (or other chocolate/hazelnut spread)
  • 1 cup heavy whipping cream

With a hand mixer, beat cold whipping cream until stiff peaks form.  Put Nutella in a small bowl, and fold/stir 1/4 cup of whipping cream into Nutella to lighten it.  Then, carefully fold the Nutella mixture into the remaining whipped cream mixture, so it remains light and fluffy.  

Spoon the Nutella cream into a piping bag fitted with a filling tip (or a small star tip) and inject each cupcake with a  small amount of filling.  

Nutella Swiss Meringue Butter Cream Ingredients:
  • 5 egg whites
  • 1 and 1/2 cups sugar
  • 1 and 1/2 cups unsalted butter, softened but still cool
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup Nutella (or other chocolate/hazelnut spread)

Bring a small amount of water to a rolling boil on the stove top in a large saucepan that allows the bowl of your stand mixer to sit atop the saucepan without touching the boiling water.  Whisk together egg whites and sugar in the bowl of your stand mixer.  Place over rolling water (similar to a double boiler) and whisk constantly until the sugar is dissolved and no longer grainy (rub the mixture between your fingers to test).  Once the sugar has dissolved, immediately transfer bowl to stand mixer and whisk on medium high speed until the eggs form stiff peaks AND the bowl is cooled to room temperature.  Switch to the paddle attachment and add butter 2 pieces at a time until incorporated.  Continue to beat the mixture until it forms a smooth, silky frosting.  If the mixture is runny or begins to curdle, do not fear – just keep beating until it comes together.  This can take up to 10-15 minutes.  

Once the mixture comes together, add the salt and vanilla extract and beat to combine.  Remove the bowl, and use a large spatula to carefully fold the Nutella into the frosting.  Do NOT over mix – carefully fold the mixture just a few times to swirl the Nutella into the butter cream.  You want to see streaks.  I probably only stirred mine 4 or 5 times to reach the desired effect.

Carefully spoon the frosting into a large piping bag fitted with desired tip.  Frost as desired, and garnish with a Ferrero Rocher candy.


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  • C.r

    It always makes me curious to know whether people realise that Fererro Rocher are stuffed with Nutella, and that’s why the two make such a good pairing. Lmfao.

  • Emily Gripka

    Nutella anything is good in my book. Make them for me sometime, please?

  • Monica

    This looks delicious! Nutella is my favorite.

  • Stefania

    I’m curious, would I be able to make these and freeze them? I think it would be ok if I made them and stopped before injecting the nutella filling, yes? I am preparing for my son’s birthday party where about 50 people have been invited so I try to make anything I can ahead of time. I have frozen cupcakes before, no one seemed to have caught on (although I could see the difference- fresh is always best.)

  • Jen

    When making the swiss buttercream, my egg whites never got to the stiff peaks. Instead, it turned thick and glossy and kind of marshmallow cream-y (meringue).
    Also, I mixed mine a lot to make it one even color and it still tasted delicious (:

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