nutella cupcakes

February 5th is World Nutella Day. Hold on… today is February 5th, and I just serendipitously have a Nutella recipe to share with you all. 

I missed International Bacon Day,  Biscuit Day, and even National Julienne Fries Day (August 12 in case you were wondering…).

I
keep track of time by tests, track practices, hours wasted on
Pinterest, and the occasional high school party — not by the food
blogging calender of seasonal recipes and National Fondant Day.  I baked
with pumpkin in July.  I made pina colada popsicles last week.  #YOLO 

But today, the odds were in my favor. And my crazy little baking whim just happened to coincide with an international holiday.

This is not just any old Nutella Recipe, this is the ultimate glorification of the chocolaty spread. This recipe uses two entire jars of Nutella.  Tempted?  Keep reading.

I started with my favorite, mind-bogglingly easy chocolate cupcake recipe,  filled it with generous spoonfuls of Nutella, topped it with a big swirl of Nutella buttercream (this stuff is dangerous I almost piped about half of it straight into my mouth), and a Ferrero Rocher. 

So on this glorious morning of Feburary 5th, let’s pay homage to Nutella by baking a batch of these sinfully awesome cupcakes.  If you’re in a pinch, a fresh jar and a big metal spoon would do.

What’s your favorite way to eat Nutella?

With love,
Erica

Erica’s Best Chocolate Cupcakes Ever
Adapted from My Baking Addiction

Ingredients 
1 (18.25 ounce) package chocolate cake mix
1 (3.4 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon coffee granules dissolved in 1/2 cup warm water

Preheat oven to 350 degrees F.   Line 24 muffin wells with paper liners.
Beat together the cake and pudding
mixes, sour cream, oil, eggs, vanilla and instant coffee mixture until well combined.
Distribute the batter between 24 muffin wells. (I like to use an ice cream scoop)
Bake for 18-22 minutes or until the tops of the
cakes spring back when lightly touched. Allow cupcakes to cool inside
muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Nutella Buttercream Frosting

Ingredients
1 stick unsalted butter, softened
1/2 cup vegetable shortening
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon vanilla extract
1.5 pounds confectioners’ sugar

6-8 tablespoons milk


In a
large mixing bowl, cream butter and shortening until well combined, thick
and fluffy, about 5 minutes. Slowly add in confectioner’s sugar, and
continue mixing until well blended.

Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend
on low speed until moistened. Add an additional 3-5 tablespoons of
heavy cream or milk until you reach the desired consistency. Beat at
high speed until frosting is smooth and fluffy, about 3 minutes. Set aside 1/4 of the mixture to use as the vanilla buttercream.  Add the Nutella to the remaining mixture and beat for another 3 minutes.

How to Assemble:

Additional Ingredients:
24 Ferrero Rocher candies
melted chocolate for drizzling

  1. Bake chocolate cupcakes and allow them to cool completely.
  2. Hollow out each cupcake I used a cupcake corer, but an apple corer would work just as well.
  3. Fill a piping bag with a 13 oz. jar of Nutella and pipe the Nutella into the center of each cupcake. 
  4. Prepare the Nutella Buttercream, reserving 1/4 of the vanilla buttercream before adding the Nutella. 
  5. Prepare a piping bag with a round tip, and fill with Nutella buttercream. 
  6. Prepare a piping bag with a star tip, and fill with vanilla buttercream. 
  7. Pipe a swirl of Nutella buttercream on each cupcake, and drizzle with melted chocolate.
  8. Top with a swirl of vanilla buttercream and a Ferrero Rocher.

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

36 thoughts on “nutella cupcakes”

  1. I need to make these! I like how they are relatively simple but have a creative recipe and look so impressive! Great job
    XX Ally

  2. Wow! These look amazing! I'm not a coffee fan (crazy, I know) can you taste the coffee and do you have an alternate suggestion instead of coffee? You are a Nutella Genius 😉

    1. Thank you! You can't taste the coffee — it just enhances the chocolate flavor. However, if you are opposed to coffee/don't have any in the house, just sub in water and it will still be delicious!

  3. These are the best cupcakes I've ever had, hands down. Made them for work a few weeks ago, and my coworkers agreed. Making another batch today for my sister-in-law. Thank you for sharing!

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Nutella Cupcakes

Nutella is one of the best things on earth — luscious, creamy, hazelnut-y, rich chocolate spread. I dream in Nutella. I could probably eat the entire jar with a spoon if I wanted. These irresistible cupcakes are so decadent, filled with Nutella and topped with a luxurious chip of Lindt hazelnut chocolate. These cupcakes are so rich and festive, definitely something for a special occasion– I made them for my good friend Veda’s birthday. Take a moment, and savor the pure, luscious chocolate cake, oozing with Nutella and topped with rich hazelnut buttercream frosting. You hungry? 😉 With love, Erica







Recipe:

  1. Make your favorite chocolate cupcake recipe- I used this one. 
  2. Let the cupcakes cool, and core each of them. You can use an apple corer, or I used my handy cupcake corer. 
  3. Fill a pastry bag with an entire jar (yes, an entire jar) of Nutella. Pipe into each cupcake.
  4. Make the Nutella Buttercream Frosting — 
Recipe:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons milk



1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
5. Frost the cupcakes — and top with a little shard of Lindt Hazelnut Chocolate. Luxurious. 

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