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Today is World Nutella Day, so you knew there was no way I’d forgo posting something that utilizes this delicious Chocolate Hazlenut spread. As I have stated once or twice, I love Nutella and I’m pretty certain you could smear the stuff on a piece of cardboard and I’d be completely content!

Taking a simple chocolate cupcake recipe and filling the middle with that awesome Nutella lusciousness, definitely quenches that hazelnut craving that I get more frequently than I’d like to admit.  Top off with Nutella buttercream, and these are truly irresistible to those Nutella fanatics that I know are plentiful! Just a word of caution…these babies are rich, so have a glass of milk near by and don’t be tempted to eat more than one in a single sitting.

This post is not your typical MBA post; meaning it’s not a complete recipe. This is more like a framework which will help you to build your Nutella masterpiece. Essentially, you’ll bake 24 chocolate cupcakes using your fave recipe and I’ll walk you through the rest! Sound like a plan? Alright, let’s get to it.

The Method:

I made one of my favorite chocolate cupcake recipes according to the recipe directions (you’ll see my fave in an upcoming fundamentals post). Use whatever recipe floats your boat. Cool them completely.

  • Hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. You can also use this piping tip from Wilton which allows you to inject things into cupcakes.
  • Fill a piping bag with one 13-ounce jar of nutella. This sounds like a lot, but trust me, you’ll need to fill all of the cupcakes.
  • Pipe the nutella into each hollowed center of the cupcake or if you’re using the tip method, simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.
  • Prepare the Nutella Buttercream Recipe below and pipe it on your cupcakes.
  • Top each frosted cupcake with a piece of chocolate hazelnut candy bar.

A Few Notes:

Looking for more Nutella Deliciousness? Check out these posts:

Mocha Shortbread with Nutella from My Baking Addiction
Nutella Crepes from Dine & Dish
Nutella Fudge Brownies from Wenderly

Recipe edited 7/1/12: Due to several readers have issues with the thickness of the frosting, we have adjusted the amount of confectioners’ sugar to 1.5 pounds. The thickness of the Nutella Buttercream will depend on the amount of heavy cream that is added.

Nutella Buttercream Frosting


  • 2 sticks unsalted butter, softened
  • 1 13-ounce jar of Nutella
  • pinch of fine grain sea salt
  • 1 tablespoon clear vanilla extract
  • 1.5 pounds confectioners’ sugar, sifted
  • 6-8 tablespoons heavy cream or milk


  1. In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes.
  2. Slowly add in confectioner’s sugar, and continue mixing until well blended.
  3. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.
  4. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.
  5. Beat at high speed until frosting is smooth and fluffy, about 3 minutes.


  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • Recipe edited 7/1/12: Due to several readers having issues with the thickness of the frosting, we have adjusted the amount of confectioners' sugar to 1.5 pounds. The thickness of the Nutella Buttercream will also depend on the amount of heavy cream that is added.
All images and text ©

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  1. Arthi says:

    Quick and easy cupcakes!..filled them with nutella as well! Came out well…Thanks for the recipe :)

    1. Jamie says:

      The Nutella filling sounds amazing, Arthi!

  2. Terry says:

    These look amazing, I will be trying this frosting this weekend for my mothers birthday.

    1. Jamie says:

      Let me know how it goes, Terry!

  3. Msgsnd says:

    Looks delicious…

    1. Jamie says:

      Thank you!

  4. Siyu says:

    Hi Jamie, 
    1 13 ounces of Nutella means how many grams.

    1. Jamie says:

      Hi Siyo,
      According to Google, the 13 ounce jars are 400 grams. Hope that helps!
      – Jamie

  5. sue routledge says:

    Hi; I can’t find the cupcake pan you used anywhere. Can you let me know where you got yours. I just have to have it!!!
    Thanks so much. Your recipes are so good!

    1. Jamie says:

      The pan is actually vintage and was purchased at an antique store.Thanks so much for stopping by.

  6. Kenny says:

    How many grams of Nutella actually do we need to make this frosting? 1 13-ounce jar of Nutella?!? Thanks.

    1. Jamie Lothridge says:

      You use an entire jar of Nutella in this recipe.
      – Jamie

  7. Hailey says:

    Can I substitute the clear vanilla extract fort regular vanilla extract?

    1. Jamie says:


      Yes, that substitution will work just fine! Thanks so much for stopping by and have a great day!


  8. Jessica says:


    This recipe sounds delicious, and I definitely want to try it, but can I use regular pure vanilla extract rather than clear vanilla extract?


    1. Jamie says:


      Thanks so much! That substitution is perfectly fine. Please stop in and let us know your experience with the cupcake recipe! Happy holidays and thank you for following MBA!


  9. Amanda says:

    Sorry just read the answer in previous comment thanks