These Nutella cupcakes are soft chocolate cupcakes with a ribbon of hazelnut-chocolate spread and a creamy Nutella buttercream on top. Cocoa and a little hot coffee make the chocolate flavor fuller, while a simple swirl adds Nutella flavor without making the cakes heavy.
Ingredients
- 1 ¼ cups (156 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ cup (42 g) unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ¼ teaspoon (1.5 g) fine salt
- 1 large egg, at room temperature
- ½ cup (120 ml) milk, whole or 2%
- ⅓ cup (80 ml) neutral oil, such as canola or vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (120 ml) hot brewed coffee or hot water
- ⅓ cup (about 100 g) Nutella, divided: ¼ cup (about 75 g) for the cupcakes and 1 tablespoon (about 25 g) for the frosting, plus more if desired for serving
- ½ cup (113 g) unsalted butter, softened but not melted
- 1 ½ cups (180 g) powdered sugar, sifted if lumpy
- 1–2 tablespoons (15–30 ml) milk or heavy cream, as needed for the frosting
- 1 small pinch fine salt for the frosting
Instructions
- Heat the oven to 350°F (177°C). Line a standard 12-cup muffin pan with paper cupcake liners. Set out the egg and butter if they are not already at room temperature. Measure the hot coffee or water, and let it stand briefly so it is hot but not vigorously boiling.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Break up any cocoa lumps with the whisk; evenly mixed dry ingredients help the cupcakes rise uniformly and prevent bitter pockets of cocoa.
- In a separate bowl or large measuring jug, whisk the egg, milk, oil, and vanilla until combined. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. The batter will be thick at this stage; avoid beating it for a long time, which can make the cupcakes less tender.
- Slowly pour in the hot coffee or water while stirring gently. The batter will become quite thin, which is expected and helps produce a moist, delicate crumb. Scrape the bottom and sides of the bowl once to make sure there are no dry patches, but do not continue mixing once everything is incorporated.
- Divide the batter evenly among the 12 liners, filling each about halfway to two-thirds full. Use a spoon to add about 1 teaspoon of Nutella (from the ¼ cup portion) to the center of each cupcake. Draw a toothpick through the spread once or twice to make a small swirl. Do not stir it completely into the batter; distinct ribbons give a more noticeable hazelnut-chocolate center.
- Bake for 18–20 minutes, rotating the pan once if your oven browns unevenly. The tops should spring back lightly when touched, and a toothpick inserted into the cake part should come out with a few moist crumbs rather than wet batter. For the egg-dish safety minimum, check the center of a cupcake with an instant-read thermometer: it should reach at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Avoid touching the pan with the thermometer tip.
- Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack. Cool completely, about 40 minutes more, before frosting. Warm cupcakes can melt the buttercream, so allow enough time even if the tops feel cool to the touch; the centers need to cool too.
- While the cupcakes cool, make the frosting. Beat the softened butter with an electric mixer on medium speed for about 2 minutes, until smooth and a little lighter in color. Add the remaining Nutella and beat until evenly combined. Scrape the bowl so no plain butter is left around the edges.
- Add the powdered sugar in two additions, mixing on low at first to keep it from puffing out of the bowl. Beat until smooth, then add 1 tablespoon (15 ml) milk or cream and the pinch of salt. If the frosting is too stiff to spread or pipe, add the second tablespoon a little at a time. If it becomes too soft, beat in another tablespoon of powdered sugar.
- Spread or pipe the frosting onto the completely cooled cupcakes. Finish with a thin drizzle of warmed Nutella, chopped toasted hazelnuts, or a small pinch of cocoa if you like. For a neat drizzle, warm a spoonful of Nutella for 5–8 seconds in the microwave and stir; it should flow but not be hot. Serve at room temperature.
Tips
- Measure flour lightly. Scooping directly from the bag can pack too much flour into a cup and make the crumb dry. Spoon it into the measuring cup and level it, or weigh 156 g for the most consistent result. Sifting the cocoa is helpful if it has stubborn lumps.
- Use room-temperature ingredients for the frosting. Butter that is cool and firm can leave small lumps, while melted butter makes loose frosting. If the butter is too cold, cut it into cubes and let it soften for 15–20 minutes; do not microwave it until liquid.
- Choose coffee or water to suit your taste. Hot coffee deepens the chocolate impression, but the cupcakes will not taste strongly like coffee. Hot water works well when you prefer no coffee flavor. Either way, add the liquid gradually because the thin batter can splash.
- Keep the swirl gentle. A teaspoon of Nutella in each cupcake is enough. Too much spread can sink or leave a sticky pocket, and vigorous swirling blends it into the batter instead of creating a ribbon. If your Nutella is unusually firm, warm it for a few seconds so it is easy to spoon.
Serving Suggestions
Serve these cupcakes at room temperature so the crumb stays tender and the buttercream is soft enough to enjoy. They work well as a birthday dessert, an afternoon treat with coffee or tea, or a simple chocolate-hazelnut finish after dinner. For a dessert plate, add fresh strawberries or raspberries; their bright, tart flavor balances the sweet frosting. A few toasted hazelnuts add crunch, but add them shortly before serving so they stay crisp.
For a party, arrange the cupcakes on a platter and keep any extra drizzle or toppings separate until just before serving. The frosting is rich, so a modest swirl is usually enough; a tall piped mound looks festive but can make each portion sweeter. If the cupcakes have been refrigerated, set them out for about 20–30 minutes before serving for a softer texture.
Variations
- Make them without coffee: Use the same amount of hot water in the batter. The chocolate flavor will be a little less pronounced, but the recipe still works as written.
- Add a filling: After the cupcakes are completely cool, remove a small plug from the center of each with a cupcake corer or paring knife. Spoon in about 1 teaspoon of Nutella, replace a small piece of cake if desired, and frost. Keep the filling modest so the cupcakes remain easy to eat.
- Use a different topping: Replace the Nutella buttercream with plain vanilla buttercream if you want a less intense hazelnut finish, then drizzle the tops with Nutella. Chopped toasted hazelnuts, chocolate shavings, or mini chocolate chips are also easy additions.
- Make mini cupcakes: Divide the batter among about 24 mini liners and use a smaller dab of Nutella in each. Begin checking after 10 minutes; mini cupcakes bake faster, so use the spring-back and toothpick cues rather than relying on the standard bake time.
- Try a dairy-free adjustment: Use an unsweetened plant milk and a dairy-free baking stick in place of the milk and butter. Check the label on the chocolate-hazelnut spread, since many versions contain milk. The frosting may have a slightly different texture depending on the baking stick and spread used.
Storage and Reheating
Because the frosting contains butter and milk or cream, store frosted cupcakes in an airtight container in the refrigerator. Refrigerate them within 2 hours of frosting or serving; they keep well for up to 3 days. For the best texture, let them stand at room temperature for about 20–30 minutes before eating. Do not heat frosted cupcakes in the microwave, since the buttercream can melt and slide off.
Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 2 days, or refrigerated for up to 3 days. Store the buttercream separately in the refrigerator for up to 3 days; let it soften, then beat briefly before using. To freeze, wrap unfrosted, fully cooled cupcakes individually and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature while still wrapped to limit condensation, then frost. Freeze frosting separately only if necessary; thaw it in the refrigerator and rewhip until smooth.
Frequently Asked Questions
Can I make the cupcakes a day ahead?
Yes. Bake and cool them, then store them unfrosted in an airtight container at room temperature overnight. Make the frosting the same day if convenient, or refrigerate it in a covered container and bring it to a spreadable temperature before beating briefly and decorating. If the room is warm, refrigerate the frosted cupcakes.
Why is my cupcake batter so thin?
The hot coffee or water loosens the cocoa-and-flour mixture, and this recipe is meant to have a pourable batter. Thin batter is not a sign that you need extra flour. Stir gently until smooth, pour carefully into the liners, and fill them only about halfway to two-thirds so they have room to rise.
Can I use self-rising flour?
All-purpose flour is recommended because the recipe already includes measured baking powder, baking soda, and salt. Self-rising flour contains its own leavening and salt, so substituting it without changing the other ingredients can make the cupcakes rise unpredictably or taste too salty. If it is your only option, use a recipe specifically written for self-rising flour rather than guessing at reductions.
How do I keep the frosting from being too sweet?
Use the smaller amount of milk or cream first and add powdered sugar gradually. A small pinch of salt helps balance sweetness without changing the flavor into a salty frosting. You can also use a thinner layer of frosting or choose the vanilla-frosting variation and add just a light Nutella drizzle.
Can I bake this as a cake instead?
The batter can be baked in a greased and parchment-lined 8-inch (20 cm) round pan, but the timing will differ. Start checking around 25 minutes and continue until the center springs back, a toothpick shows moist crumbs, and the center reaches the USDA FSIS egg-dish minimum of 160°F (71°C). Cool the cake completely before frosting; a single pan will have a different ratio of cake to frosting than the cupcakes.
Can I make the frosting without a mixer?
Yes, if the butter is very soft. Stir and mash it with a sturdy spatula until smooth, then work in the Nutella and powdered sugar in small additions. The result may be less airy and piping may take more effort, but it will still spread well. Add milk or cream a teaspoon at a time so the hand-mixed frosting does not become runny.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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