A classic chocolate cupcake – well and truly Nutella-fied. The tender and fluffy chocolate sponge is topped with a smooth and creamy Nutella buttercream swirl. Then, if that wasn’t already glorious enough, they’re stuffed with a hidden gooey Nutella centre. These Nutella filled cupcakes are seriously heavenly! So, although eating it straight from the jar is a perfectly good usage of this famous hazelnutty spread, why not try transforming your next jarful into a batch of these beauties.
Cupcake fan? You might also love these White Chocolate & Strawberry Cheesecake Cupcakes.
Filling and decorating your Nutella cupcakes
Once baked and cooled a little, you’ll need to cut a hole in each cupcake to make space for the delicious Nutella centre. This can be done with a small knife or I find that using the wide end of a piping nozzle makes the job easier. Just make sure not to cut all the way through so the Nutella doesn’t leak out the bottom!
Once filled, pipe the buttercream icing on top however you like best. I generally use a Wilton 1M nozzle. To finish everything off, I drizzled some dark chocolate over the buttercream swirl, but this is totally optional!
Can I make these dairy-free?
Nutella does contain milk powder, so if you use the original spread the cupcakes cannot be made dairy-free. But there are some great dairy-free/vegan Nutella alternatives available at most large supermarkets. This free from Mr Organic Chocolate Hazelnut Spread could easily be swapped in. Then, simply replace the butter (in both the cake and the icing) with a dairy-free spread and the Greek yoghurt with a plant-based alternative.
Your Nutella filled cupcakes will keep well in an airtight container for up to 3 days.
If you give in to your inner Nutella addict and give these tasty cupcakes a go, let me know how you got on by leaving a comment below and tagging us in photos of your bakes on Instagram @BlueSkyEating. Enjoy! 🙂
Nutella Filled Cupcakes (Gluten Free)
- 115 g gluten-free plain flour (I use Doves Farm)
- 40 g cocoa powder
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/4 tsp salt
- 165 g unsalted butter
- 150 g caster sugar
- 2 large eggs
- 3 tbsp Greek yoghurt
- 150 g Nutella
Nutella Buttercream Icing:
- 175 g unsalted butter
- 375 g icing sugar
- 250 g Nutella
- 1 tbsp almond milk (or alternative milk of choice)
Dark Chocolate Drizzle (optional):
- 50 g dark chocolate (melted)
- Make the icing first so it can firm up in the fridge while you make the cupcakes.
- Using an electric mixer or whisk, beat the butter until smooth.
- Gradually sieve in the icing sugar, mixing until smooth.
- Add the milk and nutella and mix until fully incorporated.
- Chill the icing in the fridge while you make the cupcakes.
- Preheat the oven to 170°C / 150°C fan.
- Prep a cupcake tray with cupcake cases.
- In a medium bowl, sieve and whisk together flour, cocoa, xanthan gum, baking powder and salt.
- In the bowl of an electric mixer, beat butter and sugar until pale and fluffy (about 4 minutes).
- Beat the eggs in a small bowl/jug and pour about a third into the butter and sugar mixture. Follow with a heaped tablespoon of the flour mixture (this will stop it from curdling). Beat until well combined. Repeat this process twice more until all of the egg has been added.
- Add the Greek yoghurt. Mix to combine.
- Add the rest of the flour mixture and mix gently until just combined.
- Distribute the batter evenly into the cupcake cases. The recipe makes approx. 9-10 cakes. Each case should be about 3/4 of the way full.
- Bake for approx 20 minutes or until a skewer comes out clean.
- Leave to cool for at least an hour before filling and decorating.
- Once the cupcakes have cooled, cut a well into the centre of each cupcake, going about 3/4 of the way down. This can be done using a knife or the wide end of a piping nozzle.
- Use a small spoon to fill each hole to the top with Nutella.
- Using a piping bag and nozzle of your choice (I used a Wilton 1M), pipe swirls of icing onto each cupcake.
- Using a small spoon or the tip of a knife, drizzle some melted dark chocolate over each buttercream swirl (optional).
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.