Easy Nutella Cupcakes Recipe

Nutella Cupcakes Recipe: The Only Recipe You’ll Ever Need

Imagine sinking your teeth into the most decadent Nutella cupcakes you’ve ever tasted—these aren’t just ordinary chocolate cupcakes; they’re infused with an irresistibly creamy Nutella batter that takes your baking to new heights. If you’re a Nutella lover searching for the ultimate Nutella cupcakes recipe, look no further. This easy-to-follow guide from cookinwithlalyta.com combines rich cocoa and velvety Nutella for a moist, fluffy treat that’s perfect for parties, dessert nights, or anytime cravings hit. With just 15 minutes of prep, you’ll create bakery-quality results that will wow your family and friends.

The aroma of freshly baked Nutella cupcakes fills the kitchen, blending the deep, chocolatey notes of cocoa with the nutty, hazelnut essence of Nutella. Each bite offers a perfect balance of soft, airy crumb and a luscious, creamy center that melts in your mouth. These Nutella-infused cupcakes boast a texture that’s tender yet sturdy, making them ideal for frosting or enjoying plain. The flavors evolve as they cool, revealing layers of sweetness without overwhelming the palate, turning a simple bake into an indulgent experience that satisfies both kids and adults.

What sets this Nutella cupcakes recipe apart on cookinwithlalyta.com is the Chef’s Secret: a unique technique that ensures every batch is foolproof and extraordinarily creamy. Drawing from Chef Lalybeth’s expertise, we’ve tested this recipe multiple times to guarantee success, even for beginner bakers. In this post, you’ll discover expert tips, ingredient spotlights, and answers to common questions, empowering you to bake with confidence and create the best Nutella cupcakes that rival professional patisseries. Let’s dive into why this recipe is your new go-to for homemade happiness.

Why This Nutella Cupcakes Recipe is a Game-Changer

The Chef’s Secret behind these Nutella cupcakes lies in the generous incorporation of Nutella directly into the batter, creating an irresistibly creamy texture that sets this recipe apart from standard chocolate cupcakes. By blending Nutella with the wet ingredients before combining with the dry mix, we achieve a velvety emulsion that locks in moisture and enhances the hazelnut flavor, making every bite extraordinarily rich and satisfying. This technique, perfected by Chef Lalybeth, ensures your Nutella cupcakes are not just tasty but also have that professional bakery feel.

Unbeatable Texture: The science here is simple yet effective—the high-fat content in Nutella acts as a natural emulsifier, preventing the batter from over-mixing and resulting in a light, fluffy crumb. This contrasts with typical cupcakes that can turn dense if not handled carefully, thanks to the way Nutella helps distribute fats evenly for optimal rise and tenderness.

Foolproof for a Reason: This Nutella cupcakes recipe has been rigorously tested in our kitchen to account for common baking variables, like oven temperatures and ingredient substitutions, guaranteeing consistent results every time. Whether you’re a novice or a seasoned baker, you’ll find it reliable, with clear steps that minimize errors and maximize flavor.

Ingredient Spotlight: Quality Makes the Difference

All-Purpose Flour (1 1/2 cups): This foundational ingredient provides the structure for your Nutella cupcakes, giving them a soft yet stable crumb. Opt for unbleached all-purpose flour to avoid any chemical aftertaste, as it allows the chocolate and Nutella flavors to shine. If you’re aiming for a lighter texture, you can substitute with cake flour, but measure it precisely to maintain the batter’s consistency and prevent the cupcakes from becoming too delicate.

Granulated Sugar (1 cup): Sugar sweetens the deal in this Nutella cupcakes recipe, balancing the cocoa’s bitterness and enhancing the Nutella’s creaminess. Choose organic cane sugar for a purer taste that dissolves evenly, contributing to a moist interior. For a healthier twist, swap with coconut sugar, which adds a subtle caramel note, but reduce the amount slightly to avoid overpowering the hazelnut essence.

Unsweetened Cocoa Powder (1/2 cup): The heart of any chocolate cupcake, this ingredient delivers deep, rich flavor that complements the Nutella beautifully. High-quality Dutch-processed cocoa powder is key for its smoother taste and better solubility, ensuring your Nutella cupcakes have that authentic chocolate depth. If you’re out, natural cocoa works, but it might make the batter slightly more acidic, so adjust with a pinch of baking powder for balance.

Nutella (1 cup): As the star of this Nutella cupcakes recipe, Nutella infuses the batter with its signature creamy, hazelnut-chocolate goodness, making these cupcakes irresistibly moist. Always go for fresh, high-quality Nutella to avoid any separation issues; it’s what creates that unique, melt-in-your-mouth texture. Vegans can substitute with a homemade hazelnut spread using cocoa and nut butter, but ensure it’s similarly thick to preserve the batter’s integrity.

Buttermilk (1 cup): This liquid gold adds tanginess and tenderness to your Nutella cupcakes, reacting with baking soda for a perfect rise. Full-fat buttermilk is ideal for its creamy consistency, which enhances the overall moisture. No buttermilk on hand? Make your own by adding vinegar to milk, but let it sit for at least 5 minutes to mimic the acidity and ensure your cupcakes rise evenly.

Eggs (2 large): Eggs bind the ingredients and provide structure, while their proteins help create a fluffy texture in these Nutella cupcakes. Fresh, room-temperature eggs incorporate more air, leading to better volume. For an egg-free version, use flaxseed mixed with water as a binder, but whisk thoroughly to maintain the batter’s emulsion and prevent density issues.

Vegetable Oil (1/2 cup): This keeps your Nutella cupcakes incredibly moist by coating the flour particles, resulting in a tender crumb. A neutral oil like canola works best to let the Nutella flavors dominate. If substituting, melted butter adds a richer taste, but use it sparingly to avoid greasiness and ensure the cupcakes don’t spread too much in the oven.

Baking Powder and Baking Soda (1 tsp and 1/2 tsp): These leavening agents are crucial for the lift and fluffiness in your Nutella cupcakes. Fresh baking powder ensures a reliable rise, while baking soda reacts with buttermilk for extra tenderness. Always check their expiration dates; if stale, your cupcakes might fall flat, so double-check for optimal results.

Vanilla Extract (1 tsp): A touch of vanilla extract rounds out the flavors in this Nutella cupcakes recipe, adding warmth and depth to the chocolate-hazelnut profile. Pure extract is non-negotiable for its authentic aroma—avoid imitation versions. For an alcohol-free option, vanilla bean paste works wonders, infusing a more intense flavor without altering the batter’s consistency.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Muffin Tin

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This step ensures even baking and prevents sticking, setting the foundation for perfect Nutella cupcakes.

Pro Tip: Use high-quality, grease-proof liners to avoid any sogginess; this will help maintain the cupcakes’ moist interior.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined. This mixes the dry ingredients evenly, avoiding pockets of baking powder.

Common Mistake to Avoid: Don’t over-whisk; this can toughen the flour. Mix just until blended to keep your Nutella cupcakes light and airy.

Step 3: Beat the Wet Ingredients

In another bowl, beat 2 large eggs, 1/2 cup vegetable oil, 1 cup Nutella, 1 cup buttermilk, and 1 tsp vanilla extract until smooth and creamy. This creates the base that infuses the batter with Nutella’s richness.

Pro Tip: Ensure all wet ingredients are at room temperature for better emulsification, which enhances the creamy texture of your Nutella cupcakes.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Over-mixing can lead to dense cupcakes, so stop as soon as the batter is uniform.

Common Mistake to Avoid: Lumps are okay if not over-stirred; they disappear during baking and help preserve the fluffiness.

Step 5: Fill and Bake the Cupcakes

Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. This ensures even cooking and that perfect dome shape.

Pro Tip: Rotate the tin halfway through baking for uniform heat distribution, guaranteeing evenly risen Nutella cupcakes.

Step 6: Cool the Cupcakes

Remove the Nutella cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting. This step locks in moisture and prevents sogginess.

Common Mistake to Avoid: Don’t frost warm cupcakes, as the heat can melt the topping; full cooling preserves the structure.

Serving & Presentation

To elevate your Nutella cupcakes, consider creative plating like arranging them on a tiered stand for a party centerpiece, garnished with a simple drizzle of melted Nutella or chopped hazelnuts for added crunch. The rich, chocolatey flavor pairs wonderfully with fresh berries to cut through the sweetness or a scoop of vanilla ice cream for a decadent dessert. For everyday enjoyment, serve them as an afternoon treat with coffee, or as part of a dessert spread alongside fruit tarts to complement the Nutella’s nutty undertones.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 2 days in advance by mixing the dry ingredients and storing them in an airtight container; combine with wet ingredients just before baking to keep the Nutella cupcakes fresh. You can also fill the liners and refrigerate the unbaked cupcakes for up to 24 hours, allowing for quick baking when needed.

Storing Leftovers: Store cooled Nutella cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain moisture. For longer storage, freeze them in a freezer-safe bag for up to 3 months, ensuring they retain their creamy texture.

The Best Way to Reheat: To restore the original fluffiness, thaw frozen cupcakes overnight in the fridge, then warm in a 300°F oven for 5-10 minutes. This method gently revives the Nutella’s creaminess without drying them out.

Frequently Asked Questions (FAQ)

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Nutella Cupcakes

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• Author: Chef Lalybeth
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

Delicious chocolate cupcakes filled with creamy Nutella, perfect for a sweet treat or dessert.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup Nutella
• 1 cup buttermilk
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, oil, Nutella, buttermilk, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let cool completely before frosting.

Notes

For extra flavor, swirl more Nutella on top after baking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 250 per cupcake