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–+ servings
chocolate hazelnut filled chocolate cupcakes

Nutella Cupcakes

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 handheld or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 toothpick

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk room temperature
  • 3/4 cup Nutella plus extra for topping
  • 2 tablespoon whole milk for loosening Nutella if needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl beat the eggs, granulated sugar, and brown sugar with a mixer on medium speed until slightly thick and pale, about 2 minutes.
  • Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth and emulsified.
  • Add the dry ingredients to the wet ingredients in two additions, alternating with the milk, beginning and ending with the dry mixture, mixing on low just until combined.
  • Warm the Nutella slightly in a microwave-safe bowl for 10 to 15 seconds if very thick, stirring until smooth.
  • Fill each cupcake liner about one-half full with batter.
  • Spoon about 1 teaspoon of Nutella into the center of each portion of batter.
  • Top the Nutella with more batter until the liners are about two-thirds to three-quarters full.
  • Use a toothpick to gently swirl the Nutella into the batter on top if you want a marbled effect.
  • Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted into the cake (avoiding the Nutella pocket) comes out with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Carefully transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes.
  • If desired, thin extra Nutella with 1 to 2 tablespoons of milk until spreadable and gently spread or pipe it on top of the cooled cupcakes.

Notes

For best results, avoid overmixing the batter to keep the cupcakes tender, and bring the eggs and milk to room temperature so the batter emulsifies smoothly and bakes evenly. If your Nutella is very firm, gently warming it makes swirling and filling much easier, but avoid overheating or it may soak too much into the crumb. Bake the cupcakes just until set, since overbaking dries chocolate-based batters quickly, and always test in a cake area rather than the Nutella pocket. These cupcakes store well covered at room temperature for a day, or you can refrigerate them for up to three days and let them come back to room temperature before serving for the best texture and flavor.
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