Ultimate Nutella Cupcakes: An Irresistible Chocolate & Hazelnut Delight

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For every Nutella enthusiast out there, these Nutella Cupcakes are an absolute dream come true! Imagine sinking your teeth into a super soft and incredibly moist chocolate cupcake, only to discover a luscious Nutella filling hidden inside. To elevate this delightful experience, each cupcake is crowned with a cloud of silky smooth Nutella buttercream. And just when you think it can’t get any better, the center of the buttercream is adorned with an extra dollop of rich Nutella, finished with a sprinkle of perfectly chopped hazelnuts for that irresistible crunch and authentic flavor. This recipe is designed to be a showstopper, combining ease of preparation with gourmet taste and is perfect for any celebration or just to satisfy a sweet craving.

These Nutella Cupcakes aren’t just delicious; they are surprisingly easy to make and assemble, despite their elegant appearance. You’ll be amazed at how quickly these stunning treats come together, making them perfect for any occasion, from casual gatherings to special celebrations. The star of the show, beyond the moist chocolate base, is undoubtedly the Nutella buttercream – it’s light, airy, and bursting with that iconic hazelnut chocolate flavor. The hidden Nutella filling in the core of each chocolate cupcake truly takes these delightful baked goods to an entirely new level of indulgence, creating a delightful surprise with every bite. The combination of rich chocolate, creamy Nutella, and crunchy hazelnuts creates a textural and flavor masterpiece that will have everyone asking for more.

Nutella has a magical way of transforming any dessert into something extraordinary, and these cupcakes are no exception. The rich, creamy spread infuses every component, creating a harmonious blend of chocolate and hazelnut that is simply irresistible. You’ll find these cupcakes to be incredibly soft, wonderfully moist, and utterly delicious – a testament to the power of a well-crafted recipe combined with a beloved ingredient. Whether you’re a seasoned baker or just starting out, this recipe offers a straightforward path to creating bakery-quality Nutella cupcakes at home, guaranteeing rave reviews from friends and family.

If you’re a fan of unique and flavorful cupcake recipes, be sure to explore some of our other favorites, such as the decadent Caramel Filled Cupcakes, the intensely rich Chocolate Fudge Cupcakes, and the delightful Banoffee Cupcakes. Each offers a distinct flavor profile, but all share the same commitment to moistness and incredible taste, making them perfect additions to your baking repertoire.

WHY THIS NUTELLA CUPCAKE RECIPE WORKS SO WELL

This Nutella cupcake recipe isn’t just another sweet treat; it’s a carefully crafted indulgence designed to deliver maximum flavor and an unforgettable experience. Here’s why this recipe stands out from the rest:

• Unforgettable Nutella Buttercream: Prepare yourself for the most incredibly silky smooth and utterly delicious Nutella buttercream you’ve ever tasted! This frosting is light, airy, and perfectly balanced, providing a rich hazelnut chocolate flavor without being overly sweet. It pipes beautifully, creating elegant swirls that are as pleasing to the eye as they are to the palate, making these cupcakes look professionally made.
• Perfectly Moist Chocolate Cupcake: The foundation of these incredible treats is a super moist and remarkably easy-to-make chocolate cupcake. The batter comes together effortlessly – you don’t even need a stand mixer! A simple hand whisk is all it takes to achieve a perfectly smooth and luscious batter that bakes into tender, fluffy cupcakes every time. Their rich chocolate flavor provides the ideal canvas for the Nutella elements, ensuring every component shines.
• Surprise Nutella Filling: What truly elevates these cupcakes to another level of deliciousness is the decadent Nutella filling tucked away inside each one. This molten, creamy center creates a delightful surprise with every bite, ensuring that every mouthful is packed with intense hazelnut chocolate goodness. It’s the ultimate touch that makes these cupcakes truly special, providing a burst of flavor that will leave you craving more.
• Quick & Easy Assembly: Despite looking incredibly fancy and impressive, these Nutella cupcakes are surprisingly straightforward to put together. The steps are intuitive, and even novice bakers will find themselves creating bakery-worthy desserts with ease. This makes them perfect for last-minute cravings, spontaneous gatherings, or when you want to impress without spending hours in the kitchen.
• Harmonious Ingredient Combination: Every ingredient in this recipe is chosen to complement Nutella perfectly. From the rich cocoa powder in the cupcake base to the touch of espresso that deepens the chocolate flavor, and the perfectly balanced buttercream, each component contributes to a symphony of taste that celebrates the star ingredient, creating a truly unified and delightful dessert experience.

ESSENTIAL INGREDIENT NOTES FOR NUTELLA CUPCAKES

Crafting the perfect Nutella Cupcakes starts with understanding the role of each ingredient. Below are some of the key components for this recipe, along with important notes and tips to ensure your baking success. For a comprehensive list of all ingredients and precise measurements, please refer to the detailed recipe card located at the bottom of this page.

• Nutella: This is the star of our show and what makes these cupcakes so irresistible! Nutella is generously used in three delightful ways in this recipe: as a rich and gooey filling nestled in the heart of each cupcake, incorporated into the smooth and creamy buttercream, and finally, as an extra decadent dollop right on top of the finished frosting for an ultimate hazelnut chocolate experience. Using a good quality Nutella is paramount to achieving that signature flavor.
• Eggs: For optimal results and a beautifully consistent batter, it’s crucial to use room temperature eggs. Remove them from the fridge 1-2 hours before you plan to start baking, or place them in a bowl of warm (not hot) water for 10-15 minutes if you’re short on time. Room temperature eggs emulsify much better with other ingredients, creating a smoother batter and contributing to a lighter, fluffier cupcake texture.
• Boiled Water: You’ll need warm, not scorching hot, water for this recipe. Heat a kettle of water to a boil, then measure out the required amount and let it cool down slightly while you prepare the other ingredients. Adding warm water to the cocoa powder helps to “bloom” it, intensifying its chocolate flavor and contributing significantly to the moistness of the cupcakes.
• Cocoa Powder: The quality of your cocoa powder makes a significant difference in the final taste of your chocolate cupcakes. I highly recommend using a high-quality Dutch-processed cocoa powder. Dutch-processed cocoa is less acidic and has a darker color and richer, smoother chocolate flavor compared to natural cocoa. Valrhona is a fantastic brand if you can find it, but any good quality Dutch-processed cocoa will elevate your cupcakes.
• Instant Espresso Powder: Don’t skip this magical ingredient! While these are chocolate cupcakes, the instant espresso powder doesn’t make them taste like coffee. Instead, it acts as a flavor enhancer, deepening and enriching the chocolate notes in the cupcakes, making them taste even more intensely chocolatey. Use 100% Arabica coffee instant espresso powder for the best flavor, as it dissolves quickly and blends seamlessly into the batter.
• Butter: Just like the eggs, ensure your butter is at room temperature for the buttercream. Softened butter creams beautifully with powdered sugar, creating a light, fluffy, and smooth frosting texture. If your butter is too cold, it won’t incorporate properly, leading to a lumpy and uneven buttercream. If it’s too warm, the buttercream might be greasy or too soft to pipe.
• All-Purpose Flour: Standard all-purpose flour is perfect for these cupcakes. Sifting it along with other dry ingredients ensures a lump-free batter and helps create a lighter, more tender crumb. Measure accurately using a kitchen scale for best results.
• Granulated Sugar: This provides the primary sweetness to the cupcakes and plays a vital role in keeping them moist and tender. It also contributes to the overall structure. Don’t significantly reduce the amount, as it can affect the texture and moisture content of the finished product.
• Sour Cream (18% fat): This ingredient is crucial for adding incredible moisture and a delicate tang to the chocolate cupcakes. The acidity in sour cream also reacts with the baking soda, contributing to a wonderfully light and fluffy texture. Again, ensure it’s at room temperature for smooth incorporation into the batter.
• Vegetable Oil: Using vegetable oil in the cupcake batter helps to create a consistently moist crumb that stays tender for longer, even when chilled. Unlike butter, oil is 100% fat, contributing to a more tender texture.
• Baking Powder & Baking Soda: These are your essential leavening agents. Baking soda reacts with the acidic sour cream and cocoa powder to create lift and a tender crumb, while baking powder provides additional leavening for a perfectly domed and light cupcake structure. Ensure they are fresh for maximum efficacy.
• Salt: A pinch of salt is absolutely essential in baking. It balances the sweetness, enhances all the other flavors, and particularly deepens the chocolate notes, preventing the cupcakes from tasting flat or overly sugary.
• Vanilla Extract: A good quality pure vanilla extract complements and enhances the chocolate and hazelnut flavors, adding depth and warmth to both the cupcakes and the buttercream. Use pure vanilla for the best aroma and taste.
• Semi-Sweet Dark Chocolate (for buttercream): Melting a small amount of dark chocolate into the buttercream adds a lovely richness, intensifies the chocolate flavor, and helps stabilize the frosting, giving it a beautifully silky and pipeable texture.
• Powdered Sugar: This fine sugar is the ideal base for our fluffy Nutella buttercream. Always sift powdered sugar to remove any lumps, ensuring a perfectly smooth and creamy frosting without a gritty texture.
• Chopped Hazelnuts: These are optional but highly recommended for decoration. They add a fantastic textural contrast and reinforce the hazelnut flavor, making the cupcakes feel even more gourmet and visually appealing.

STEP BY STEP INSTRUCTIONS – CRAFTING THE PERFECT CHOCOLATE CUPCAKES

Making these delicious Nutella Cupcakes is a straightforward process, divided into two main parts: baking the chocolate cupcakes and then preparing the Nutella buttercream and assembling. For the cupcake batter, you’ll find that a hand whisk is perfectly sufficient, though a stand mixer with a whisk attachment can also be used if preferred. You will also need a 12-cup cupcake tray and corresponding cupcake liners.

The complete and detailed recipe with precise measurements can be found below in the recipe card.

Before you begin your baking adventure, make sure to preheat your oven to 175ºC/ 350ºF (conventional oven setting). Then, prepare your 12-cup cupcake tray by lining each cavity with 12 cupcake liners. This crucial step ensures your cupcakes bake evenly and are easy to remove once baked.

STEP 1: Prepare Wet Ingredients and Sift Dry Ingredients. Begin by boiling some water. Once boiled, carefully weigh out 120g of water into a heat-proof measuring cup or bowl and set it aside to cool slightly while you gather and prepare your other ingredients. It should be warm, not piping hot, when added to the wet mixture later, as excessively hot water can cook the eggs. In a separate large mixing bowl, sift together all of your dry ingredients: the all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Sifting helps to remove any lumps, aerate the flour, and ensures the leavening agents are evenly distributed, leading to a more consistent and tender crumb. Give the sifted dry ingredients a good stir with a whisk to thoroughly combine everything.

STEP 2: Combine Wet Ingredients. In another spacious mixing bowl, add all of your wet ingredients, which include the room temperature sour cream, vegetable oil, room temperature large eggs, and vanilla extract. Whisk these together gently with a hand whisk until they are just combined and smooth. It’s important not to overmix the wet ingredients, especially the eggs, as overmixing can develop too much gluten and result in tougher cupcakes. Aim for a smooth, uniform mixture with no visible streaks. Now, slowly incorporate the slightly cooled boiled water into this wet mixture, whisking gently until fully combined.

STEP 3: Gently Combine Wet and Dry Batters. Now, it’s time to bring the two mixtures together. Slowly and gradually pour the prepared wet ingredients into the bowl containing the dry ingredients. While pouring, gently stir with your hand whisk or a rubber spatula. Continue stirring only until all the ingredients are just combined and there are no visible lumps of dry flour remaining. Again, be mindful not to overmix; a few small lumps are better than an overmixed, tough batter. Overmixing develops gluten, which can lead to dense, chewy cupcakes instead of soft, tender ones. Stop mixing as soon as the batter comes together.

STEP 4: Fill Liners and Bake. Carefully divide the smooth chocolate cupcake batter evenly among the 12 prepared cupcake liners in your tray. Each liner should be about two-thirds full to allow for proper rising without overflowing. Place the tray into your preheated oven and bake for approximately 17-18 minutes. To check for doneness, a wooden skewer or toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs attached, but no wet batter. Avoid opening the oven door too frequently during baking, especially in the first 10-12 minutes, as this can cause the cupcakes to sink. Once baked, remove the cupcakes from the oven and let them cool in the hot pan for about 5 minutes. This allows them to set slightly and prevents them from collapsing. After 5 minutes, gently transfer the cupcakes from the pan to a wire rack to cool down completely. Ensuring they are fully cooled is crucial before frosting and filling to prevent the buttercream from melting and sliding off.

STEP BY STEP INSTRUCTIONS – NUTELLA BUTTERCREAM AND ASSEMBLING THE CUPCAKES

Once your chocolate cupcakes are completely cooled, it’s time to create the showstopping Nutella buttercream and assemble your irresistible treats. This is where the magic truly happens!

STEP 1: Prepare Buttercream Base. Start by melting your semi-sweet dark chocolate. You can do this gently in a microwave (in 15-20 second intervals, stirring in between to prevent burning) or over a double boiler. Once melted and smooth, set it aside to cool slightly but ensure it remains liquid. Next, sift your powdered sugar into a bowl. This crucial step prevents lumps in your buttercream, ensuring a perfectly smooth and pipeable consistency. Add the room temperature butter and the sifted powdered sugar to the bowl of a stand mixer fitted with the paddle attachment, or use a reliable hand mixer. Begin mixing on low speed until the butter and powdered sugar are just combined and the sugar is no longer flying everywhere. Once combined, increase the speed to medium-high and beat for a full 3 minutes until the mixture is light, fluffy, and noticeably pale in color. This process incorporates essential air and creates a truly decadent texture for your frosting.

STEP 2: Incorporate Chocolate and Nutella. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are well mixed and no pockets of uncreamed butter remain. Add the slightly cooled melted dark chocolate and the Nutella to the butter and sugar mixture. Mix on low speed, gradually increasing to medium, until everything is thoroughly combined and the buttercream is uniform in color and texture. Scrape down the sides of the bowl once more to ensure everything is perfectly blended. Finally, add the vanilla extract, starting with ¼ teaspoon and adding up to ½ teaspoon if you desire a stronger vanilla note to complement the chocolate and hazelnut. Give the buttercream one final, short mix on medium speed to ensure everything is perfectly incorporated and smooth. Transfer your gorgeous Nutella buttercream to a piping bag fitted with your favorite star piping tip – a Wilton 2D is an excellent choice for creating beautiful, professional-looking swirls.

STEP 3: Fill and Frost the Cupcakes. This is where your Nutella cupcakes truly come to life! Using the back end of a piping tip, a small round cookie cutter (about ¾ inch), or even a sharp paring knife, carefully dig out a small core from the center of each cooled chocolate cupcake. Don’t go all the way through the bottom; just create a perfect little cavity about ¾ of the way down for our surprise filling. Take about 1 teaspoon of Nutella for each cupcake and generously fill this indent in the middle. Once filled, use your piping bag to pipe beautiful swirls of the Nutella buttercream on top of each cupcake, starting from the outer edge and working your way inwards and upwards to create a lovely, impressive dome. For an extra touch of indulgence, add another small dollop of Nutella right in the center of the piped buttercream. To finish, sprinkle generously with finely chopped hazelnuts, which add a fantastic textural contrast and visual appeal, reinforcing that classic hazelnut flavor and making these treats truly irresistible. Serve immediately and watch them disappear!

EXPERT BAKING TIPS FOR PERFECT CUPCAKES

Achieving bakery-quality results at home is easier than you think with these expert tips and tricks:

• Embrace a Kitchen Scale for Precision: Measuring ingredients by weight, especially in grams, is the most precise and consistent way to bake. Volume measurements (cups) can vary significantly depending on how you scoop and level your ingredients, leading to inconsistent results. My recipes are always developed using grams for accuracy, and I therefore highly recommend investing in a good digital kitchen scale. This simple tool will dramatically improve the consistency and success of all your baking endeavors, not just these cupcakes.
• Avoid Overmixing Your Batter: Overmixing is one of the most common pitfalls in baking, especially for cakes and cupcakes. When you overmix flour, you develop the gluten strands, which can lead to a tough, chewy, or dry texture in your final product. Mix only until the dry and wet ingredients are just combined and no streaks of flour remain. I always like to give the batter one final gentle fold with a rubber spatula after using the mixer. This ensures that any pockets of unmixed ingredients at the bottom of the bowl are fully incorporated without overworking the delicate batter.
• Choose the Right Baking Pans: The color and material of your baking pans can significantly impact the outcome of your baked goods. For the best result with cupcakes, use an aluminum baking pan. These pans are typically light in color, which means they reflect heat rather than absorbing it. This allows for more gentle and even baking, resulting in a softer, moister cake with a lighter crust. Darker metal pans, on the other hand, absorb more heat and can lead to a darker, crispier crust and potentially a dryer cupcake if not adjusted for. Always grease your pan and line it with baking paper or cupcake liners to prevent sticking.
• Room Temperature Ingredients are Key: As mentioned in the ingredient notes, ensuring ingredients like eggs, butter, and sour cream are at room temperature is absolutely vital for success. This allows them to emulsify properly, meaning they combine smoothly and evenly, creating a uniform batter and a light, tender crumb in your final product. Cold ingredients can cause the batter to curdle and affect the overall texture, leading to a less desirable result.
• Don’t Overbake: Overbaking is another common cause of dry and crumbly cupcakes. Always keep a close eye on your cupcakes towards the end of the suggested baking time, as oven temperatures can vary. Use the toothpick test: insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached. If it comes out with wet batter, bake for another minute or two and test again. Removing them promptly ensures maximum moisture and a perfect texture.
• Cool Completely Before Frosting: Patience is truly a virtue when it comes to frosting! Attempting to frost warm cupcakes will inevitably result in melted, messy buttercream that will slide right off. Always allow your cupcakes to cool completely on a wire rack before you even think about adding that beautiful Nutella buttercream. For best results, they should be cool to the touch, inside and out.
• Sift Powdered Sugar: For the smoothest, most luxurious buttercream, always sift your powdered sugar. Powdered sugar tends to clump easily, and sifting ensures a perfectly lump-free frosting. This simple step makes a huge difference in the texture of your buttercream.

FREQUENTLY ASKED QUESTIONS ABOUT NUTELLA CUPCAKES

STORAGE INSTRUCTIONS FOR NUTELLA CUPCAKES

To maintain the incredible freshness and moistness of your Nutella cupcakes, proper storage is key. Store the cupcakes in an airtight container at room temperature. This will help prevent them from drying out, keep the buttercream looking its best, and maintain their soft, tender crumb. They are best enjoyed within 2-3 days of baking. For longer storage, as mentioned in the FAQ section, you can refrigerate them for up to 3-4 days or freeze them for several months. Always ensure they return to room temperature before serving to fully appreciate their soft texture and rich, decadent flavors.

More Delicious Cupcake Recipes To Try

If you can’t get enough of delightful cupcakes and are looking for more baking inspiration, be sure to explore these other fantastic recipes from our collection:

We hope you love these Nutella Cupcakes as much as we do! If you tried and loved this recipe, please make sure to leave a STAR REVIEW in the recipe card below – your feedback is invaluable to us and helps other bakers. We’d also absolutely love to see your beautiful creations, so don’t forget to tag me on Instagram @juliemarieeats. For even more delicious baking ideas, tips, and inspiration, be sure to follow me on Pinterest. Happy baking!

Nutella Cupcakes

Experience the ultimate Nutella indulgence with these incredibly delicious Nutella Cupcakes! Featuring super soft and moist chocolate cupcakes, a delightful Nutella filling, and crowned with the most amazing, silky Nutella buttercream, these treats are a dream come true for any dessert lover.

5 fra 4 stemmer

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Prep Time 30 minutes mins

Cook Time 17 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 368 kcal

Equipment

• 12-cup cupcake pan
• Dark brown cupcake liners

Ingredients

 

 

CHOCOLATE CUPCAKE

• 120 g boiling water
• 160 g all-purpose flour
• 200 g granulated sugar
• 50 g unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 120 g sour cream, 18% room temperature
• 75 g vegetable oil
• 2 large eggs room temperature
• 1 ½ teaspoon vanilla extract

NUTELLA BUTTERCREAM

• 30 g semi-sweet dark chocolate
• 115 g butter room temperature
• 120 g powdered sugar
• 85 g Nutella
• ¼-1/2 teaspoon vanilla extract
• Nutella for decoration
• hazelnuts chopped

NUTELLA FILLING

• 12 teaspoon Nutella

Instructions

 

CHOCOLATE CUPCAKE

• Preheat the oven at 160ºC/320ºF (conventional oven setting) and line a 12-cup cupcake tray with 12 cupcake liners. Ensure your oven is fully preheated for even baking.
• Start by boiling some water. Carefully weigh out 120g of the hot water into a heatproof bowl or measuring cup. Set it aside to cool slightly while you prepare the remaining ingredients. It should be warm, not scalding hot, when used.
  120 g boiling water
• In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, instant espresso powder, baking powder, baking soda, and salt. Sifting helps to aerate the dry ingredients and prevent lumps. Stir well with a whisk to ensure everything is evenly distributed.
  160 g all-purpose flour, 200 g granulated sugar, 50 g unsweetened cocoa powder, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
• In a separate mixing bowl, add all the wet ingredients: the room temperature sour cream (18%), vegetable oil, two large room temperature eggs, and 1 ½ teaspoons of vanilla extract. Gently whisk them together with a hand whisk until just combined and smooth. Be careful not to mix too vigorously, as overmixing the eggs can result in tougher cupcakes.
  120 g sour cream, 18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract, 120 g boiling water
• Slowly pour the wet ingredients into the dry ingredients while continuously stirring gently with your whisk or spatula. Mix just until everything is combined and there are no dry pockets of flour. Do not overmix, as this can make your cupcakes dense. A few small lumps are acceptable.
• Evenly divide the cupcake batter among the 12 prepared cupcake liners, filling each about two-thirds full. Bake them in the preheated oven for 20-23 minutes. Baking time may vary depending on your oven, so keep an eye on them.
• Once baked, remove the cupcake tray from the oven. Let the cupcakes cool in the hot pan for about 5 minutes to prevent them from deflating. After 5 minutes, carefully remove the cupcakes from the pan and transfer them to a wire rack to cool down completely before you attempt to frost and fill them. This step is crucial for perfect buttercream application!

NUTELLA BUTTERCREAM

• Gently melt the semi-sweet dark chocolate using a microwave (in short bursts, stirring frequently) or a double boiler. Once smooth, set it aside to cool slightly to room temperature while you prepare the rest of the buttercream. It should still be liquid but not hot.
  30 g semi-sweet dark chocolate
• Sift the powdered sugar to remove any lumps, ensuring a smooth buttercream. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), add the room temperature butter and the sifted powdered sugar. Start mixing on a low speed to combine the ingredients without creating a cloud of sugar. Once combined, increase the speed to medium-high and beat for 3 minutes until the mixture becomes light, fluffy, and significantly paler in color.
  115 g butter, 85 g Nutella
• Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated. Add the cooled melted dark chocolate and the Nutella to the butter mixture. Mix on low speed until fully combined and smooth. Scrape down the sides of the bowl again. Add ¼ to ½ teaspoon of vanilla extract (adjust to your preference for vanilla intensity). Give the buttercream a final, quick mix to ensure all flavors are thoroughly incorporated and the consistency is perfect.
  120 g powdered sugar, ¼-1/2 teaspoon vanilla extract
• Carefully transfer the luscious Nutella buttercream into a piping bag fitted with your desired star piping tip (a Wilton 2D is recommended for beautiful decorative swirls). Ensure the tip is securely fitted and the bag is ready for piping.

ASSEMBLING THE NUTELLA CUPCAKES

• Once the cupcakes are completely cool, it’s time for the secret Nutella center! Using a small round cookie cutter, the back of a piping tip, or a sharp paring knife, carefully dig out a small core from the center of each cupcake. Don’t go too deep; just create a cavity large enough to hold the filling. Fill each indent with approximately 1 teaspoon of Nutella, ensuring it’s nestled snugly in the core.
  12 teaspoon Nutella
• Now for the grand finale: piping and decorating! Pipe a beautiful swirl of the Nutella buttercream onto each cupcake, starting from the outside edge and working your way towards the center, then spiraling upwards to create an elegant dome. Once frosted, add a final, small dollop of Nutella right in the middle of your buttercream swirl for an extra burst of flavor and visual appeal. Finish by sprinkling generously with chopped hazelnuts to add texture and reinforce the delicious hazelnut theme. Serve immediately and enjoy your homemade gourmet Nutella cupcakes!
  Nutella, hazelnuts

Nutrition

Calories: 368kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mgSodium: 240mgPotassium: 150mgFiber: 2gSugar: 31gVitamin A: 343IUVitamin C: 0.1mgCalcium: 43mgIron: 2mg