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nutella inside vanilla cupcakes

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, nutella
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 cupcakes


For the Cupcakes

  • 6 tbsp butter melted
  • ½ cup brown sugar
  • ½ cup of vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1⅓ tsp baking powder
  • ½ cup milk


  • 1 cup unsalted butter softened
  • 3 cups confectioners sugar sifted
  • cup cocoa powder sifted
  • 2 teaspoons vanilla extract
  • teaspoon table salt
  • ¼ cup milk


  • ¼ cup Nutella Hazelnut Spread



  • Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined and have the consistency of caramel— about 3 minutes on medium-high speed.
  • Next, add the vegetable oil, eggs, and vanilla extract. Mix on low speed until they are fully combined.
  • Next, in a small bowl, combine the flour and baking powder.
  • With the mixer on low, alternate by adding 1/3 of the dry ingredients. Next, add ½ of the milk. Now add another ⅓ of the dry ingredients. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
  • Divide the batter evenly between the muffin pans; filling each one about ¾ of the way full. I use a ¼ cup cookie scoop to ensure all of the muffins are the same size.
  • Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.


  • Combine the butter and 1 cup of the confectioner's sugar in the mixer bowl. Beat together with the whip attachment until fluffy. Then slowly beat in the remaining confectioner's sugar.
  • Once the sugar is mixed in, increase the speed and beat on high for about 5 minutes.
  • Turn off the mixer and add the cocoa powder, vanilla, and salt.
  • Turn the mixer on the lowest setting and drizzle in the milk as it mixes in the dry ingredients you just added.
  • Once mostly combined, turn off the mixer and scrape down the sides of the bowl.
  • Mix again at high speed for another 4-5 minutes or until light and fluffy.


  • Scoop out the tiny portion of the baked cupcakes either with the back of the nozzle or with a knife.
  • Fill in half a teaspoon of Nutella in it.
  • Pipe or spread the frosting on the top and add any desired sprinkles.