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Nutella Stuffed Cupcakes with Sea Salted Buttercream

By Brooke McLay |

Nutella is the muse of many a recipe out there, but this is the best one you’ll ever try.  What? Doubting my qualifications to make such a claim?  Surely I am the Nutella baking guru, having baked it into everything from Nutella Cheesecake Brownies to turning it into a Nutella Bundt Cake, I’ve definitely been around the Nutella block.  Oh, but let’s just be honest here.  Nice as it is to bake Nutella into treats, it’s at it’s ultimate perfection when eating straight from a spoon.  No heating, no fussy mess, just that creamy hazelnut spread and you.

Which is why this recipe is the ultimate Nutella recipe.  Because you get to bake a bit of Nutella flavor into the cupcake batter, but then the magic really happens when you plop a dollop of straight-up Nutella right into the center of each already-baked cupcake.  Yeah, that just happened.

Nutella Stuffed Cupcakes with Sea  Salted Buttercream

  • 2/3 cup oil
  • 1 1/4 cup nutella
  • 1 3/4 cups brown sugar
  • 3 eggs
  • 1 cup milk + 3 tablespoons
  • 1 1/4 cup flour
  • 1 1/4 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 sticks butter
  • 1 pound powdered sugar
  • 2 teaspoons vanilla
  • Sea Salt
  • 1/2 cup toasted hazelnuts

In a stand mixer, beat together the oil, 1/4 cup of nutella, brown sugar, eggs and 1 cup of milk.  Add the flour, baking powder, baking soda.  Beat just until combined. Spoon the batter into a muffin tin lined with baking cups.  Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the top of cupcakes spring back when touched lightly with your finger.   Be careful not to overbake the cupcakes!  You’ll want to watch them closely during those final minutes of baking.

Remove the cupcakes from the oven.  Cool completely.  In a stand mixer, beat together the butter, powdered sugar, remaining milk, and vanilla.   

To assemble the cupcakes, use a mini ice cream scoop to remove the center of each cooled cupcake.  Plop a scoop of nutella right inside the hole you just created. 

Frost with buttercream.  Sprinkle with toasted hazelnuts and a bit of sea salt.

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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4 thoughts on “Nutella Stuffed Cupcakes with Sea Salted Buttercream

  1. Pam @writewrds says:

    Oh my! I might even dust off the oven for this recipe.
    It may earn me the household Parent of the Nanosecond prize (even if I burn the bottoms and we have to resort to 4 spoons in the jar).

    All divine.

    Thanks,

    The Nutella Mother @writewrds

  2. CAMMIE says:

    The texture of these cupcakes is awesome, but the recipe neglects to mention where the cocoa powder should be added. Also, the actual cupcake base needs just a tiny bit of salt. But otherwise very good!

  3. Silvertongue62 says:

    Now that’s hot..! I’m going to try that this weekend..

  4. Lemon says:

    How many cupcakes does one batch make?

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