Nutella Cupcakes with Creamy Nutella Frosting and Ferrero Rocher Garnish Recipe

Introduction

These Nutella Cupcakes are a delightful treat for any chocolate lover. Moist, fluffy cupcakes are filled with rich Nutella and topped with a creamy Nutella buttercream, making them perfect for special occasions or an everyday indulgence.

Ingredients

• 1 2/3 cups (217g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/2 cup (160g) Nutella (for batter)
• 1/4 cup (60ml) milk
• 1 cup (224g) unsalted butter, room temperature (for frosting)
• 1/2 cup (160g) Nutella (for frosting)
• 4 cups (460g) powdered sugar
• 2-4 tbsp (30-60ml) heavy cream
• 7-8 Ferrero Rocher candies, optional
• 1 cup (320g) Nutella (for filling cupcakes)

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, whisk the melted butter, sugar, and vanilla extract until combined.
4. Step 4: Add the eggs one at a time, whisking well after each addition.
5. Step 5: Stir in the sour cream and 1/2 cup Nutella until smooth. Then add the milk and mix well.
6. Step 6: Gradually add the dry ingredients to the wet mixture, whisking just until combined. Avoid over mixing.
7. Step 7: Fill each cupcake liner a little over halfway (about 51g batter each) and bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean and the edges turn lightly golden.
8. Step 8: Remove cupcakes from the oven and transfer them to a wire rack to cool completely.
9. Step 9: While the cupcakes cool, prepare the buttercream frosting. In a large bowl, beat the room temperature butter and 1/2 cup Nutella until smooth and creamy.
10. Step 10: Add half of the powdered sugar and beat until combined. Then add 2 tablespoons of heavy cream and mix until smooth.
11. Step 11: Add the remaining powdered sugar and beat again. Add more heavy cream as needed (up to 2 more tablespoons) to achieve a spreadable consistency.
12. Step 12: Once the cupcakes are fully cooled, use a cupcake corer or knife to remove the centers.
13. Step 13: Fill each cupcake center with Nutella from the 1 cup reserved for filling.
14. Step 14: Pipe the Nutella buttercream generously on top of each cupcake.
15. Step 15: Optional: Top each cupcake with half a Ferrero Rocher candy and sprinkle with chopped hazelnuts for an extra special touch.

Tips & Variations

• For a lighter frosting, substitute half of the butter with cream cheese.
• If you don’t have a cupcake corer, carefully use a small knife to remove the centers.
• Swap Ferrero Rocher for chopped toasted hazelnuts or chocolate chips for different toppings.
• Use dairy-free butter and cream for a vegan-friendly version, and a plant-based Nutella alternative if desired.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture. You can freeze unfrosted cupcakes for up to 2 months; thaw fully before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

Yes, use a plant-based butter and substitute sour cream with coconut yogurt or a similar alternative. Choose a dairy-free chocolate-hazelnut spread in place of Nutella.

How do I prevent the cupcakes from drying out?

Be careful not to overbake; check them at 16 minutes with a toothpick. Also, store cupcakes airtight once cooled to maintain moisture.

Nutella Cupcakes with Creamy Nutella Frosting and Ferrero Rocher Garnish Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

Delight in these rich and creamy Nutella Cupcakes featuring a moist Nutella-infused batter, luscious Nutella buttercream frosting, and a decadent Nutella filling. Finished with optional Ferrero Rocher accents, these cupcakes are a perfect treat for chocolate and hazelnut lovers alike.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 2/3 cups (217g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/2 cup (160g) Nutella
• 1/4 cup (60ml) milk

Buttercream Frosting

• 1 cup (224g) unsalted butter, room temperature
• 1/2 cup (160g) Nutella
• 4 cups (460g) powdered sugar
• 2–4 tbsp (30-60ml) heavy cream

Filling and Decoration

• 1 cup (320g) Nutella, for filling cupcakes
• 7–8 Ferrero Rocher candies, optional
• Finely chopped hazelnuts, optional

Instructions

1. Make the Cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside.
2. Combine Wet Ingredients: In a large bowl, whisk melted butter, sugar, and vanilla extract until smooth. Add eggs and whisk again until fully incorporated.
3. Add Nutella and Dairy: Whisk in sour cream and Nutella until well combined, then add milk and continue whisking until smooth.
4. Incorporate Dry Ingredients: Gently whisk the dry mixture into the wet until combined; avoid over mixing to keep the batter light.
5. Fill and Bake: Spoon about 51g of batter into each cupcake liner, filling them slightly more than halfway. Bake for 16-20 minutes until a toothpick inserted in the center comes out clean and edges are lightly golden.
6. Cool Cupcakes: Remove from oven and transfer cupcakes to a cooling rack to cool completely.
7. Make the Buttercream Frosting: In a large mixing bowl, beat room temperature butter and Nutella together until smooth and creamy.
8. Add Powdered Sugar and Cream: Gradually mix in half of the powdered sugar until smooth. Add 2 tablespoons of heavy cream and continue mixing. Then add the remaining powdered sugar and mix well. Add additional cream as needed to reach desired consistency.
9. Core the Cupcakes: Once cooled, use a cupcake corer or small knife to remove the center from each cupcake.
10. Fill Cupcakes: Spoon or pipe Nutella into each hollowed cupcake center to fill.
11. Frost the Cupcakes: Pipe the Nutella buttercream on top using a decorative tip such as Ateco 847.
12. Garnish: Optionally place half a Ferrero Rocher candy on each cupcake and sprinkle with finely chopped hazelnuts for an elegant finish.

Notes

• Do not over mix the batter to ensure a light, fluffy texture.
• Allow cupcakes to cool completely before filling and frosting to prevent melting.
• Use a cupcake corer or a small sharp knife carefully to remove centers without breaking cupcake walls.
• The frosting consistency can be adjusted by adding more or less heavy cream.
• Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.

Keywords: Nutella cupcakes, Nutella buttercream, chocolate hazelnut cupcakes, Ferrero Rocher cupcakes, homemade cupcakes, chocolate cupcakes with Nutella