Nutella Overload Cupcakes

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These Nutella Overload Cupcakes are moist, chocolaty, and overloaded with Nutella. The cupcake, frosting, and filling are made up of Nutella. Moreover, the Ultimate Nutella Cupcakes also contain chopped Hazelnuts to add some crunch. Therefore, from the frosting to the filling and the moist cupcake, everything compliments each other beautifully in these Nutella Chocolate Cupcakes. It’s one of those cupcakes which no one would resist. 

Nutella Stuffed Chocolate Cupcakes

First of all, I’m a Nutella Fan so I love Nutella recipes. Whoever brought Nutella into existence is a complete chocolate lover and moreover has great taste buds. Today, I see people coming up with the coolest recipes having Nutella as the main ingredient. Similarly, it’s rare to hear someone say I don’t like Nutella, that’s very very rare since everyone is into Nutella 

Here’s my ultimate favorite Nutella Cupcake Recipe. Moreover, the cupcake has Nutella, the frosting has Nutella as well as the filling. This gorgeous Moist Nutella Overload Cupcake is a sure treat for every Nutella lover. In addition, to raise the scale higher, the filling is loaded with roasted hazelnuts which adds a crunch along with the gooey filling. Now, I’m falling short of words to describe how yummy these cupcakes taste. 

About These Cupcakes – Chocolate Cupcakes With Creamy Nutella Frosting 

First of all, these are moist rich chocolate cupcakes

Next, they contain a gooey Nutella & roasted Hazelnut center filling 

Then, topped with rich whipped chocolate ganache combined with Nutella making a creamy Nutella frosting

Next, top with a Hazelnut, coated with golden edible dust

Lastly, follow the same process and make a Nutella Cake instead of Nutella cupcakes

Ingredients – Mocha Nutella Cupcakes | Easy Nutella Cupcakes

Hazelnuts 

Firstly, the center filling contains chopped Hazelnuts. Moreover, to bring out the real flavor of the nuts, roast the nuts on a pan on medium heat for 15 mins. Then, chop the nuts roughly once cooled. Make sure, you do not cut the nuts fine, you want it to be chunky. As a result, I cut each hazelnut into 6 to 8 pieces after roasting. 

Similarly, I topped each cupcake with one hazelnut after coloring the nut with gold dust. To do so, combine 1 teaspoon of vodka with 1/2 teaspoon of gold dust. Mix well. Next, brush this mixture onto each hazelnut and let it dry. If the mixture thickens as vodka evaporates add some more vodka. Moreover, you can even add water if not comfortable with the use of vodka, however vodka enhances the shine. 

Chocolate 

Secondly, to make the chocolate ganache we require chocolate. In this recipe, I have used chopped dark chocolate but even milk chocolate goes well with Nutella Cupcakes, as a result, it gives a Ferrero Rocher cupcake feel. Therefore, choose chocolate according to your preference. 

Creamy Nutella Frosting 

Firstly, the frosting is made up of chocolate, cream, and Nutella. It is a simple ganache recipe. Once you mix all the ingredients leave the ganache to set. For instance, do not keep it in the fridge but let it sit out to set.  As a result, once the frosting is firm and comes together beat it up using a hand beater. As a result, it makes it lighter and creamier. Thus, this whipped frosting is smooth and tastes even better. 

Similarly, I like to pipe the frosting onto the cupcake using the Wilton 1M Nozzle but feel free to use nozzles according to your presence. On the other hand, you can even top up the ganache using a palette knife instead of using the nozzles. 

Note, sometimes the ganache may feel too thick just warm it up in the microwave for 10-15 seconds. On the other side, sometimes the ganache may be too thin, refrigerate it for 10-15 mins. Learn how to adjust the consistency according to your preference. 

Filling 

In conclusion, these gorgeous cupcakes have a Nutella and roasted hazelnut filling. Similarly, to fill the cupcakes make a hole in the center of the cupcake using a melon baller or the back of a nozzle. You can scoop it using a knife as well. Fill in the filling in the center of the cupcake and then top it up with the frosting. 

Moreover, I love the filling so I make sure I have a bigger hole in the center of the cupcake, as a result, I can fill more of the Hazelnut Nutella filling.

Nutella Overload Cupcakes

 Ingredients

For the Cupcakes

• 1/2 cup (1 stick) salted butter, room temperature
• 1 cup castor sugar
• 2 eggs 
• 1/2 cup hot water 
• 1 teaspoon instant coffee
• 1/2 cup milk
• 1 1/2 cup all-purpose flour 
• 1/2 cup dutch processed cocoa powder 
• 1 teaspoon baking soda
• 1/4 cup Nutella

For the filling 

• 1/2 cup Nutella 
• 1/3 cup chopped roasted hazelnuts 

For the frosting 

• 100 ml full -fat cream
• 220 grams chopped chocolate, dark or milk
• 2-3 heaped tablespoons Nutella 

Instructions

For the Cupcakes:

• First of all, combine the coffee powder and hot water together. Mix well. Add the milk to the mixture. Set aside
• In a bowl, sieve the flour, cocoa powder, and baking soda. Set aside.
• In another bowl, beat the butter and sugar together. Beat in the eggs one at a time.  To this mixture add a little flour along with the coffee & milk mixture. Beat well. Keep adding a little flour mixture and coffee & milk until all of it is combined into a batter. Make sure there are no lumps.
• Add the Nutella and mix well. Do not over mix. 
• Line a cupcake baking tray with cupcake liners. Using an ice cream scooper or two spoons put the batter into the cupcake liners making sure you fill less than 3/4th of the liner
• Tap the baking tray to release extra air bubbles. After that, bake in a preheated oven for 15 to 20 mins at 180 degrees. Make sure an inserted skewer or toothpick comes out clean to check if the cupcakes are well baked
• Let cool. 

For the Filling: 

• Combine the chopped roasted hazelnuts along with the Nutella. Mix well and transfer this mixture to a piping bag.

For the Frosting: 

• Bring the cream to a boil and switch off the gas. Add the chopped chocolate to this mixture, making sure all the chocolate is well melted. Cover the bowl with cling wrap and let it sit at room temperature for 4 to 5 hours. Once set, use an electric beater and beat the ganache well until its smooth and slightly fluffy. Add the Nutella to this mixture and continue beating. 
• On the other hand, transfer this mixture into a piping bag with a Wilton 1M tip. 

Frost and fill the cupcakes: 

• Using a melon baller or the back of a nozzle scoop out some cake from the center of the cupcake
• Fill the Nutella and hazelnut filling in the center of the cupcake. Make sure you fill sufficiently in every cupcake
• Lastly, pipe the Chocolate Nutella Frosting over every cupcake according to the pattern you like. After that, top with hazelnuts coated with gold dust

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Recipe Card – Nutella Overload Cupcakes 

Nutella Overload Cupcakes

Author: Alisha R

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Course: Dessert, High Tea

Cuisine: American

Keyword: nutella cupcake recipe, nutella cupcakes, nutella overload cupcakes, nutella recipes, recipes with nutella

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Calories: 378kcal

Adjust Servings Here: 24 cupcakes

These Nutella Overload Cupcakes are moist, chocolaty and overloaded with Nutella. The cupcake, frosting, and filling are made up of Nutella. These cupcakes also contain chopped Hazelnuts to add some crunch. From the frosting to the filling and the moist cupcake, everything compliments each other beautifully. Its one of those cupcakes which no one would resist

Ingredients

For the Cupcakes

• ½ cup 1 stick salted butter, room temperature (114 grams)
• 1 cup castor sugar 200 grams
• 2 large eggs
• ½ cup hot water 60 ml
• 1 teaspoon instant coffee
• ½ cup milk 60 ml
• 1 ½ cup all-purpose flour 192 grams
• ½ cup dutch processed cocoa powder 60 grams
• 1 teaspoon baking soda
• ¼ cup Nutella 60 ml

For the filling

• ½ cup Nutella 60 ml
• ⅓ cup chopped roasted hazelnuts 50 grams

For the frosting

• 100 ml full-fat cream / whipping cream almost ½ cup
• 220 grams chopped chocolate dark or milk (8 oz)
• 2-3 heaped tablespoons Nutella

Instructions

FOR THE CUPCAKES:

• Combine the coffee powder and hot water together. Mix well. Add the milk to the mixture. Set aside
• In a bowl, sieve the flour, cocoa powder, and baking soda. Set aside.
• In another bowl, beat the butter and sugar together. Beat in the eggs one at a time. To this mixture add a little flour along with the coffee & milk mixture. Beat well. Keep adding a little flour mixture and coffee & milk until all of it is combined into a batter. Make sure there are no lumps.
• Add the Nutella and mix well. Do not over mix.
• Line a cupcake baking tray with cupcake liners. Using an ice cream scooper or two spoons put the batter into the cupcake liners making sure you fill less than ¾th of the liner
• Tap the baking tray to release extra air bubbles. Bake in a preheated oven for 15 to 20 mins at 180 degrees. Make sure an inserted skewer or toothpick comes out clean to check if the cupcakes are well baked
• Let cool.

FOR THE FILLING:

• Combine the chopped roasted hazelnuts along with the Nutella. Mix well and transfer this mixture to a piping bag.

FOR THE FROSTING:

• Bring the cream to a boil and switch off the gas. Add the chopped chocolate to this mixture, making sure all the chocolate is well melted. Cover the bowl with cling wrap and let it sit at room temperature for 4 to 5 hours. Once set, use an electric beater and beat the ganache well until its smooth and slightly fluffy. Add the Nutella to this mixture and continue beating.
• Transfer this mixture into a piping bag with Wilton 1M tip.
• Frost and fill the cupcakes:
• Using a melon baller or the back of a nozzle scoop out some cake from the center of the cupcake
• Fill the Nutella and hazelnut filling in the center of the cupcake. Make sure you fill sufficiently in every cupcake
• Pipe the Chocolate Nutella Frosting over every cupcake according to the pattern you like. Top with hazelnuts coated with gold dust

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Nutrition Information

Serving: 100g | Calories: 378kcal | Carbohydrates: 40.72g | Protein: 6.09g | Fat: 22.08g | Saturated Fat: 14.17g | Polyunsaturated Fat: 5.589g | Trans Fat: 0.007g | Cholesterol: 41mg | Sodium: 154mg | Fiber: 4.4g | Sugar: 23.04g

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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