Introduction
If you’re a chocolate lover with a soft spot for creamy, gooey fillings, then these Nutella-Stuffed Chocolate Cupcakes are your new obsession. Perfectly rich and moist chocolate cupcakes with a surprise center of melted Nutella, this dessert is the ultimate indulgence for any occasion — from birthdays to bake sales or simply as a weekend treat. Whether you’re baking for family, friends, or just yourself, these cupcakes are sure to impress with their flavor and presentation.
The History
Cupcakes have been around since the early 19th century, with the first known mention in an American cookbook from 1828. The concept of stuffing them with a sweet filling like Nutella is more modern, reflecting our contemporary love for decadent, layered desserts. Nutella itself was created in Italy during World War II when cocoa supplies were limited and hazelnuts were abundant. Today, this combination of chocolate cake and Nutella stuffing represents a perfect blend of old-world charm and modern-day decadence.
Ingredients Breakdown
- All-Purpose Flour: Provides structure and texture to the cupcakes.
- Cocoa Powder: Adds deep chocolate flavor without making the batter too dense.
- Baking Soda: Helps the cupcakes rise and become light and fluffy.
- Salt: Enhances the overall flavor profile and balances sweetness.
- Granulated Sugar: Sweetens the cupcakes and helps create a tender crumb.
- Butter: Adds richness and moisture to the batter.
- Eggs: Bind the ingredients together and add structure.
- Milk: Keeps the batter moist and contributes to a smooth texture.
- Vanilla Extract: Enhances the flavors and adds a classic baked aroma.
- Nutella: The star of the show — a creamy hazelnut-chocolate spread that melts beautifully inside the cupcakes.
- Heavy Cream (for ganache): Creates a silky, luxurious topping when combined with dark chocolate.
- Dark Chocolate: For a rich ganache that complements the Nutella perfectly.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix in the dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Scoop about 2 tablespoons of batter into each cupcake liner.
- Drop a heaping teaspoon of Nutella into the center of each cupcake.
- Cover the Nutella with another 2 tablespoons of batter, making sure the filling is completely enclosed.
- Bake for 18–22 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool completely before frosting.
- For the ganache: Heat heavy cream until just simmering, then pour over chopped dark chocolate. Let sit for 2–3 minutes, then stir until smooth.
- Once the cupcakes are cooled, spread or pipe the ganache over the top.
- Optional: Add a drizzle of extra Nutella on top for added flair.
Tips
- To ensure your Nutella doesn’t burn or harden while baking, make sure it’s at room temperature before using.
- Don’t overfill the liners; leave some room for rising to avoid overflow.
- If the Nutella starts to peek through during baking, don’t worry — it just means you’ll get a delicious swirl on top!
- For best results, use room temperature eggs and milk to prevent curdling when mixed with the butter-sugar base.
- Use a cookie scoop or measuring spoon for consistent portioning.
- Let the cupcakes cool completely before adding the ganache so it sets nicely on top.
- Store frosted cupcakes in the refrigerator if you plan to keep them for more than a day, but bring them back to room temperature before serving for optimal taste and texture.
Variations and Customizations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend designed for baking.
- Dairy-Free: Use vegan butter and non-dairy milk to make the recipe dairy-free.
- Peanut Butter Lovers: Replace Nutella with your favorite peanut butter for a different twist.
- Chocolate Drizzle: Melt white or dark chocolate and drizzle over the ganache for extra visual appeal.
- Mini Cupcakes: Fill mini muffin cups and adjust baking time to 12–14 minutes.
- Espresso Kick: Add a teaspoon of instant espresso powder to the batter for a mocha-Nutella fusion.
- Fruit Twist: Place a small raspberry or strawberry piece alongside the Nutella for a fruity contrast.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for warmth and complexity.
Health Considerations and Nutritional Value
While these cupcakes are undeniably indulgent, moderation is key when enjoying such treats. Each cupcake contains a significant amount of sugar and fat due to the butter, Nutella, and ganache. However, they can be part of a balanced diet when enjoyed occasionally. To make a slightly healthier version:
- Replace half the all-purpose flour with whole wheat flour for added fiber.
- Use coconut oil instead of butter to incorporate healthy fats.
- Opt for low-sugar Nutella alternatives or homemade versions.
- Use dark chocolate with at least 70% cacao in the ganache for antioxidants.
- Reduce the amount of granulated sugar in the batter by up to 25% without compromising texture too much.
Each standard cupcake (without frosting) contains approximately 250–300 calories. Adding the ganache increases the calorie count by about 100–150 per cupcake.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup Nutella (or more for stuffing)
- 1/2 cup heavy cream (for ganache)
- 6 ounces dark chocolate, chopped (for ganache)
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually alternate mixing in the dry ingredients and milk, starting and ending with dry ingredients. Mix until just combined.
- Spoon about 2 tablespoons of batter into each lined cupcake tin.
- Place a heaping teaspoon of Nutella in the center of each batter-filled liner.
- Top with another 2 tablespoons of batter, covering the Nutella completely.
- Bake for 18–22 minutes, until a toothpick inserted near the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- To make the ganache: Heat heavy cream in a saucepan until just simmering (do not boil). Pour over chopped dark chocolate in a bowl. Let sit for 2–3 minutes, then stir until smooth.
- Spread or pipe the ganache over cooled cupcakes. Optionally drizzle a bit more Nutella on top for decoration.
- Serve and enjoy!
