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Nutella Cupcakes

12 cupcakes
Easy
90 minutes
Delight the Nutella fans in your life with these glorious Nutella Cupcakes. Serve up cupcakes that blend the glorious taste of chocolate & hazelnuts.
This simple recipe creates twelve sumptuous cupcakes. Bake a rich chocolatey sponge filled with Nutella, topped with a luxurious Nutella buttercream frosting, decorated with roasted hazelnut chunks.
Recipe Ingredients
How to Prepare
Tips
Your cupcakes should keep for 3 days stored in an airtight container. 
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Recipe Ingredients

For the Sponge
175 gPlain Flour
5 gDr. Oetker Baking Powder (1 tsp)
5 gDr. Oetker Bicarbonate of Soda (1 tsp)
50 gDr. Oetker Fine Dark Cocoa Powder
200 gLight Brown Sugar
50 gBlanched roasted hazelnuts (ground)
2Medium Eggs (beaten)
100 mlWhole Milk
100 mlVegetable Oil
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
To Fill
about 60 gNutella
To Decorate
400 gDr. Oetker Vanilla Buttercream Style Icing (1 tub)
250 gNutella
about 20 gBlanched roasted hazelnuts (chopped)

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Picture - Dr. Oetker Baking Powder (1 tsp)
Picture - Dr. Oetker Bicarbonate of Soda (1 tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Vanilla Buttercream Style Icing (1 tub)
1

For the Cupcakes

Preheat oven the 180°C/ 160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.

2

Place the flour, Baking Powder, Bicarbonate of Soda, Cocoa Powder, sugar and ground hazelnuts in a large bowl and mix together. Make a well in the centre. 

3

In a separate bowl mix together the eggs, milk, oil and Vanilla Extract. Pour the wet mixture into the well in the centre of the dry ingredients and gently begin the fold together. Mix together until all combined and your mixture is smooth.

4

Divide the mixture evenly between the 12 cupcakes cases. Bake the cupcakes for 15 -20 minutes until risen and when a skewer is inserted into the centre of a cupcake it comes out clean. Leave to cool in the tin for 10 minutes and then remove from the tins and place on a wire rack to cool completely. 

5

To Fill

Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with a tsp of Nutella and place the sponge back on top.

6

To Decorate

Place the Vanilla Buttercream in a bowl and add Nutella and mix until smooth.

7

Place the buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each cupcake. To finish the cupcakes add a sprinkling of crushed hazelnuts! 

Tips

  • Your cupcakes should keep for 3 days stored in an airtight container.