This Nutella cupcake recipe features moist vanilla or yellow cupcakes filled with Nutella fudge filling. They're topped with fluffy Nutella buttercream for the perfect chocolate hazelnut bite.
Servings 19cupcakes
Prep Time 10 minutesmins
Total Time 10 minutesmins
Ingredients
Vanilla Cupcakes
1x batch (makes 19 cupcakes) prepared Moist Vanilla Cupcake Recipe--using all vanilla extract to make "golden vanilla" cupcakes as described within the recipeor your favorite moist yellow cupcake recipe
Nutella Buttercream Ingredients
4ouncesCream Cheese
1 ½ sticks (6ounces)Salted Butterat room temperature
48 grams (¼cup)butter flavor shorteningI use Crisco butter flavor sticks
Make a 1x batch of my Moist Vanilla cupcake recipe, and use all vanilla extract to make "Golden Vanilla" cupcakes as described within the recipe. Or use your favorite moist yellow cupcake recipe.
Make the Nutella Buttercream
Using a stand mixer (preferred) or handheld mixer with a paddle attachment and a large bowl, beat the cream cheese until broken up and softened.
Add the room-temperature salted butter and butter-flavored shortening and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
Add the Nutella to the butter mixture, and beat and scrape the sides until the mixture is smooth without lumps.
While the mixer is on low speed, slowly add the powdered sugar. It will be thick, but continue to beat on low until it is well incorporated.
Add the pure vanilla and mix on medium speed until well-blended, scraping the sides of the bowl as needed.
Beat the Nutella buttercream on high for two-three minutes! This is an important step as it will add air into the buttercream and make it light and fluffy.
Fill and decorate the Nutella Cupcakes
Make the easy Nutella fudge filling by stirring the Nutella, chopped hazelnuts, and heavy cream together until smooth.
Core each cooled cupcake to remove the center of the cupcake (a cupcake corer works great). Reserve the cored cake pieces.
Fill each cupcake with the Nutella filling, then top the filling with the reserved cored cake. Frost each cupcake with the fluffy buttercream. Add a chocolate drizzle on top of each cupcake if desired. Enjoy!