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Nutella Filled Cupcakes (Gluten Free)

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Pinterest pin graphic with text and two photos of nutella filled cupcakes
Gluten free nutella filled cupcakes on a white cake stand.
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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.

Close up of a gluten free nutella filled cupcake.

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.

Storage

Your Nutella filled cupcakes will keep well in an airtight container for up to 3 days.

Close up of a gluten free nutella filled cupcakes, cut in half to reveal the nutella centre.

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! 🙂

Close up of a gluten free nutella filled cupcake.
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5 from 8 votes

Nutella Filled Cupcakes (Gluten Free)

Fluffy chocolate cupcakes with Nutella buttercream icing and a delicious hidden centre.
Course Dessert
Cuisine American, British, European
Keyword Baking, chocolate, Cupcakes, Dessert, gluten-free, nutella
Prep Time 20 minutes
Cook Time 20 minutes
Cooling and decorating time 1 hour 15 minutes
Total Time 1 hour 55 minutes
Servings 10 cupcakes
Calories 742kcal

Ingredients

Cupcakes:

  • 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

Filling:

  • 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)

Instructions

Icing

  • 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.

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.

Nutella Filling:

  • 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.

Decoration:

  • 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.

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Reader Interactions

Comments

  1. Amanda Scarlati

    October 15, 2021 at 5:30 pm

    5 stars
    These cupcakes were so moist and delicious and the filling really put them over the top!

    Reply
  2. Tyanne

    October 15, 2021 at 7:12 pm

    5 stars
    These were absolutely amazing! I loved them so much.

    Reply
  3. Kris

    October 15, 2021 at 8:01 pm

    5 stars
    very delicious!

    Reply
  4. Marcellina

    October 15, 2021 at 9:08 pm

    5 stars
    Gorgeous looking cupcakes! Filled with Nutella – these have got to be good!

    Reply
  5. Alexandra

    October 16, 2021 at 12:48 am

    5 stars
    These cupcakes are so delicious!

    Reply
  6. Jeri

    October 16, 2021 at 4:35 am

    5 stars
    These cupcakes were moist and delicious! Love the Nutella in them!

    Reply
  7. Mama Maggie's Kitchen

    October 16, 2021 at 7:23 pm

    5 stars
    This looks insanely, incredibly good. Sooo yummy!

    Reply
  8. Ramona

    October 18, 2021 at 2:54 am

    5 stars
    These were delicious. We alternated Nutella and jam. Really good.

    Reply

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Welcome! 👋

I'm Catherine - the recipe developer and food photographer behind Blue Sky Eating. Here you'll find plenty of delicious gluten free foodie inspiration. I hope you enjoy exploring!

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