Hey there, Jason Griffith here! There are a few flavors that just instantly bring a smile to my face, and Nutella is definitely one of them. Today, I’m taking that rich, chocolatey hazelnut spread and turning it into an absolutely irresistible dessert: Nutella Swirl Chocolate Cupcakes. This isn’t just a chocolate cupcake; it’s a moist, tender, and deeply chocolatey cake with a surprise in the middle—a gooey swirl of Nutella. Topped with a fluffy Nutella buttercream frosting, it’s a dessert that’s pure indulgence and perfect for any special occasion or just a late-night craving.
Why I Love This Recipe
This recipe is a dessert lover’s dream. The cupcake itself is incredibly moist and tender, thanks to the combination of vegetable oil and buttermilk. The cocoa powder gives it a deep, rich chocolate flavor that’s the perfect match for the sweet, hazelnutty Nutella. That little swirl of Nutella in the middle is the secret weapon here—it keeps the center wonderfully gooey and adds a fantastic surprise with every bite. The buttercream frosting is light, fluffy, and packed with even more Nutella flavor. It’s a decadent dessert that is so easy to make. For another incredible chocolate dessert, you should also check out my recipe for chocolate chip cookie dough brownie bombs.
Ingredients
For the cupcakes:
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup (135g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1/2 cup (120ml) buttermilk or whole milk
- 1 teaspoon vanilla extract
- 1/3 cup (100g) Nutella (for swirling or filling)
For the frosting:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (225g) Nutella
- 1 1/2 cups (180g) powdered sugar, sifted
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Swaps and Notes
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with whole milk. Let it sit for 5 minutes before using.
- Oil: Vegetable oil gives the cupcakes a moist texture. You can also use canola oil or a light olive oil.
- Nutella Swirl: You can either swirl the Nutella into the batter for a marbled effect or simply drop a spoonful in the center for a molten, gooey filling. Both are delicious.
- Frosting: Make sure your butter is properly softened. This is key for a smooth, fluffy buttercream.
- Toppings: Feel free to get creative with your decorations. A sprinkle of chocolate chips, chopped hazelnuts, or a drizzle of extra Nutella would all be fantastic.
Step-by-Step Recipe Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat the granulated sugar and vegetable oil together until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the buttermilk and vanilla extract.
- Combine All: Gradually stir the dry ingredients into the wet mixture until the batter is smooth. Do not overmix!
- Fill and Swirl: Spoon the batter into the cupcake liners, filling each about 2/3 full. Drop a teaspoon of Nutella into the center of each cupcake and swirl it lightly with a toothpick.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the edge comes out clean. The center may still be gooey from the Nutella. Let the cupcakes cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat the softened butter and Nutella together until soft and fluffy. Gradually add the sifted powdered sugar, then mix in the vanilla, milk, and a pinch of salt. Beat on high speed for 3-5 minutes until the frosting is creamy and light.
- Frost: Frost the cooled cupcakes with the Nutella buttercream and decorate with your favorite toppings if desired.
Tips for Success
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter come together smoothly and creates a better texture.
- Don’t Overmix: Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
- Cool Completely: Do not attempt to frost warm cupcakes! The frosting will melt and create a mess. Make sure they are completely cool before you start.
Serving Suggestions and Pairings
These cupcakes are perfect on their own, but they’re even better with a few simple additions.
- Serve them with a cold glass of milk or a hot cup of coffee.
- For an extra decadent treat, serve them with a scoop of vanilla ice cream.
Storage and Leftover Tips
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For a firmer frosting, you can store them in the refrigerator.
More Recipes You Will Love
If you’re looking for more delicious and creative dessert recipes, you have to try some of these other favorites:
- Chocolate Chip Cookie Dough Brownie Bombs: A mind-blowing fusion of two of my favorite desserts.
- The Best Peanut Butter Brownies: A perfect combination of rich chocolate and creamy peanut butter.
- Hot Chocolate Cookie Cups: A fun, wintery treat that’s perfect for sharing.
- Edible Cookie Dough: The ultimate no-bake treat for those late-night cravings.
Final Thoughts
These Nutella Swirl Chocolate Cupcakes are a testament to how a classic flavor combination can be elevated into something truly special. They’re fun, easy, and undeniably delicious. Give them a try, and I’m sure they’ll become a new favorite in your home. As always, I love to hear from you, so leave a comment below with your thoughts and any fun twists you tried. Happy baking!
Nutella Swirl Chocolate Cupcakes: A Rich and Decadent Treat
Ingredients
- 1 cup (125g) all-purpose flour
- 2 cups (50g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 4 teaspoons salt
- 3 cups (135g) granulated sugar
- 2 cups (120ml) vegetable oil
- 2 cups (120ml) buttermilk or whole milk
- 1 teaspoon vanilla extract
- 3 cups (100g) Nutella (for swirling or filling)
- 2 cups (115g) unsalted butter
- 4 cups (225g) Nutella (for frosting)
- 2 teaspoons vanilla extract (for frosting)
- 2 tablespoons of white vinegar or lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the sugar, vegetable oil, buttermilk (or whole milk), vanilla extract, and vinegar or lemon juice. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop the batter into the prepared cupcake liners, filling each about halfway.
- Add a spoonful of Nutella to the center of each cupcake, then top with more batter to cover the Nutella.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the unsalted butter in a mixing bowl until creamy. Gradually add the powdered sugar and mix until smooth.
- Add the Nutella and vanilla extract, and beat until light and fluffy.
- Frost the cooled cupcakes with the Nutella buttercream using a piping bag or a spatula.
- Serve and enjoy your delicious Nutella swirl chocolate cupcakes!
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