Nutella Cupcakes

ByKrystle Smith Posted onAugust 11, 2024May 21, 2021 Updated onMay 21, 2021

My Nutella cupcakes feature rich and moist chocolate cupcakes topped with a decadent Nutella buttercream. If you like Nutella, you'll love these cupcakes!

Nutella Cupcakes topped with nutella buttercream, chocolate, and a strawberry.

I love cupcakes and have previously shared fun varieties like cannoli cupcakes, tiramisu cupcakes, Reese's Cupcakes, chocolate caramel cupcakes, and unicorn cupcakes. I'm always late to jump on the bandwagon. Nutella was super trendy a few years back. Now, I am making up for lost time with these nutella cupcakes. They have nutella in both the cupcake batter and the frosting! Love Nutella like we do? You've got to try my Nutella Cheesecake Cake and my 3 ingredient Nutella brownies too! These would be perfect for birthdays, showers, even world Nutella day on Februrary 5th of each year.

❤️Why I Love These Nutella Cupcakes❤️

Super Moist Cake: The sour cream makes these cupcakes stay moist for days.
Nutella In Every Bite: Using Nutella in the cake and frosting leads to that delicious chocolate hazelnut flavor you love in every bite.
No Fancy Equipment: These are made without a mixer.

Ingredient Notes and Shopping Tips

a collage showing butter, Nutella, eggs, sour cream, and flour.

Flour: Measure your flour by spooning it into your measuring cup. Avoid dipping the cup into the flour, as you'll likely use too much.
Butter: I like butter instead of oil in my cakes as the flavor just cannot be beat. Make sure the butter is softened but not melted. If it's soft enough that your finger makes an indent in it when touched, you're good to go.
Egg Whites: I use just egg whites because it makes the crumb so light and fluffy.
- You can easily separate yolks and whites by pouring the yolk back and forth and allowing the white to drip into the bowl below.
- If you do get any egg yolk mixed with your whites it's just a huge deal like it would be with a meringue. But you can remove it using a piece of eggshell.
Sour Cream: You can also use full-fat Greek yogurt.
Milk: Use full fat milk for the best results.
Cocoa Powder: I like Dutch processed cocoa powder as it s darker in color, and tends to be milder in flavor. Since this recipe uses both baking powder and baking soda, you could also use natural cocoa powder if desired.

How To Make Nutella Cupcakes

Prep Work: Preheat oven and line cupcake tin with liners.
Dry Ingredients: Whisk dry ingredients together.
Stir in butter, Nuella, egg whites, milk, sour cream, and vanilla.
Bake: Bake for 19-21 minutes.
Frosting: Cream frosting ingredients. Add powdered sugar. Pipe or spread onto cupcakes.

️Krystle's Tips️

Use Room Temperature Ingredients: This helps everything come together easily and leads to a smoother batter.
Don't Overmix: Overmixing leads to tough, dense cupcake as the gluten can overdevelop. Mix until the ingredients are just combined.
Don't Overbake: Bake just until a tooth pick inserted in the center comes out clean. Overbaking leads to a dry crumbly crumb.
Don't Overfill: Use an ice cream scoop to fill the cupcake papers just about ⅔ of the way full. Overfilling can create a mess and uneven tops.
Cool completely before adding frosting so it doesn't melt off.

Rice Trick

Put Rice In The Muffin Tin Before Your Liners:

This will absorb any grease and keep your lines looking pretty.

❓FAQs❓

Why Did My Cupcakes Sink?

1. Avoid over mixing the batter which can add too much air.
2. Also, be sure not to open the door to peek as the sudden temperature change can cause them to deflate.
3. Finally, we sure to replace your baking powder/soda every 6-12 months as it does lose its potency over time.