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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



  • 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.

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.


  • 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).