Okay, I’ll let you in on a little kitchen secret: when I discovered that a scoop of Nutella folded into cupcake batter made guests ask for the recipe before dessert even hit the table, I felt like I found the map to a treasure chest. I use this trick anytime I want a fast, showy dessert that tastes luxuriously chocolatey and nutty without fuss. These cupcakes keep a tender crumb, a warm hazelnut aroma, and a glossy, spreadable top — all from pantry-staple ingredients. If you like slightly gooey centers and the kind of chocolate smell that makes everyone gather in the kitchen, you’ll love this one. Consider this my favorite “cheat” for impressive baking.
Quick Facts
- Yield: Serves 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These cupcakes taste like a little hug from the inside. They come out moist and tender, with a rich hazelnut-chocolate note from the Nutella in both the batter and frosting. They bake fast, smell incredible while they cook, and they look fancy enough for guests but easy enough for a weeknight treat. It’s so simple even your oven can’t mess it up — and the texture balances pillowy cake with a slightly fudgy finish. Who doesn’t love a cupcake that practically steals the show?
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk (or 1/2 cup buttermilk for tang)
- 1/3 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup Nutella, plus extra for swirling
- 1/3 cup finely chopped toasted hazelnuts (optional)
For the Sauce / Garnish (Frosting):
- 1/2 cup unsalted butter, softened
- 1/2 cup Nutella
- 1 1/2–2 cups powdered sugar, sifted
- 1–2 tbsp milk or cream (add to reach desired consistency)
- Pinch of flaky sea salt and extra chopped hazelnuts for garnish (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. Line a 12-cup muffin tin with liners or grease the cups. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. I love this moment — the dry ingredients smell faintly sweet and the texture feels like fine sand under your fingers.
Step 2:
In another bowl, whisk the eggs, melted butter, milk, sour cream, and vanilla until smooth. Stir in 1/2 cup Nutella until the batter takes on a glossy, chocolate-hazelnut hue. If the Nutella feels stiff, microwave it for 10 seconds to loosen it up. Pour the wet into the dry and stir gently with a spatula — mix until you see no dry streaks but stop as soon as it comes together to avoid a dense crumb.
Step 3:
Spoon batter into the prepared cups, filling each about two-thirds full. Drop a small dollop (about 1 tsp) of extra Nutella into the center of each cup and swirl lightly with a skewer for pretty marbling. If you like a little crunch, sprinkle a few chopped toasted hazelnuts on top now; they’ll toast further in the oven and get nutty and fragrant.
Step 4:
Bake at 350°F for 18–20 minutes, rotating the pan halfway if your oven runs hot. Watch for a light golden edge and springy tops — press one gently and it should bounce back. A toothpick inserted near the center may come out with a few moist crumbs because of the Nutella swirl; that’s fine — you want tender, not dry. Remove the pan and let cupcakes rest in the tin for 5 minutes, then transfer to a rack to cool completely before frosting.
Step 5:
For the frosting, beat the softened butter until creamy, then add Nutella and mix until smooth. Add powdered sugar a little at a time, scraping the bowl, and thin with milk to reach a spreadable consistency. Pipe or spread the frosting on cooled cupcakes, sprinkle with flaky sea salt and chopped hazelnuts, and watch people light up at that first bite.
Pro Tips
- Warm the Nutella briefly (5–10 seconds) if it resists mixing — it mellows and blends like a dream.
- Use room-temperature eggs and dairy; they emulsify better and yield a lighter crumb.
- Toast hazelnuts in a dry skillet for 3–4 minutes until fragrant; let them cool then chop for extra flavor and crunch.
- If your batter feels thick, add 1–2 tbsp more milk. You want a thick pancake-batter texture, not dense dough.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for almond milk or oat milk for a dairy-free batter; use dairy-free butter in the frosting (note: flavor changes slightly).
- For gluten-free, use a 1:1 gluten-free flour blend — expect a slightly different crumb but great flavor.
- Replace sour cream with plain Greek yogurt for tang and extra moisture.
- Use chocolate-hazelnut spread alternatives if you can’t find Nutella; they behave similarly but taste subtly different.
Variations & Tips
- Add 2 tbsp unsweetened cocoa powder to the dry mix for an extra chocolate punch.
- Fold in 1/3 cup mini chocolate chips for melty little pockets.
- Make them adult-friendly: add 1 tbsp of coffee liqueur to the frosting for a boozy kick.
- Turn them into molten cupcakes: press a square of chocolate into the center of each before baking for a gooey core.
- Mini version: bake in a mini muffin tin at 350°F for 10–12 minutes for bite-size treats.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes and store unfrosted in an airtight container at room temperature for up to 2 days, or freeze unfrosted for up to 1 month. Thaw and frost before serving for the freshest texture.
- Can I double the recipe?
- Sure thing. Use two muffin tins and rotate them halfway through baking to ensure even browning. Baking time stays about the same; check visually.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for light golden edges and tops that spring back when pressed. A toothpick may show a few moist crumbs from the Nutella swirl — that’s okay; you want tender, moist cupcakes, not dry ones.
- What if I don’t have ingredient X?
- Out of sour cream? Use plain Greek yogurt. No hazelnuts? Use chopped toasted almonds or skip the nuts altogether; the Nutella still shines.
How I Like to Serve It
I serve these with a mug of coffee in the morning or a glass of cold milk for kids. They work great for birthday parties, potlucks, or casual dinner guests because they look fancy but come together fast. In cooler months they feel cozy and indulgent; in summer you get a delightful contrast if you chill them briefly before frosting.
Notes
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days (bring to room temp before eating for best texture).
- Reheat briefly (5–8 seconds) in the microwave to soften the frosting if chilled.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!