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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:
- New to making buttercream frosting? Check out my Fundamentals: Buttercream post.
- I piped the frosting using the large round tip.
- You can check out my video piping tutorial found in this post.
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
Ingredients:
- 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
Directions:
- In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes.
- Slowly add in confectioner’s sugar, and continue mixing until well blended.
- Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.
- Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.
- Beat at high speed until frosting is smooth and fluffy, about 3 minutes.
Notes:
- 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.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
How much is 2 sticks of butter? Is that 2 blocks? How many grams or cups?
Amanda-
2 sticks of butter would be the equivalent of one cup or about 226 grams. Thanks so much for stopping by! Have a wonderful day!
-Jamie
Is this a crusting buttercream? Can it be used for piping designs in cakes and/or icing a cake which is to be covered in fondant? I worried that the Nutella might make the icing too soft and the fondant will slide of the cake or the design won’t hold. Any insight u can provide would be great! Thanks.
Hi Jennifer, I would definitely consider this a crusting buttercream. I think it would hold up for what you need.
– Jamie
Oi,amei o seu cupcake,mas quando fui anotar a receita eu não entendi algumas coisas,é que sou brasileira e a tradução ficou um pouco esquisita para entender.Por exemplo,o que quer dizer adicionar 2 varas e 1 13 onças de nutella?Poderia usar um outro termo que possa indicar a medida,por exemplo xícaras,gramas,colheres,assim eu entenderia mais.Pode me ajudar?Adoraria fazer os cupcakes e estou muito envergonhada por não entendê-la.
hi fabulous combo! – err.. but how much is a stick of butter in grams? thanks!!!
Hi Karen,
Thanks for your comment! We don’t have many ingredients that are weighed in grams in the US, only ounces, dry or wet. However, a quick google search tells me that a stick of butter is about 113 grams. Hope that helps.
– Jamie
I made these over the weekend and they were beyond amazing!!!!! Thank you so much for posting this goodness!!!!
Claire,
I’m thrilled that you loved the recipe! Thank you for stopping back and have a wonderful day!
Jamie
Hi!
I’ve been asked to make these for a friends party, she tried one the last time I made them and LOVED it! I’m running into a dilemma, because I will be out of town the weekend of her party, which is on a Saturday, and would have to make them on Thursday night. Is there an effective way to store cupcakes for two whole days while preserving the taste/texture as if they were fresh?
Thanks!
Nicole-
I would place them in the refrigerator and set them out to room temperature for about 1.5 hours before serving. I hope this helps. I think they’ll be just fine. Thanks so much for stopping by – have a great day!
-Jamie
My Nutella buttercream frosting came out liquidy. I followed all the intructions /:
Xiomara-
If anything, the buttercream should be a little thick, so I am unsure how it would turn out liquidy. I have made these cupcakes countless times and never had the issue of the buttercream being liquidy. I am sorry I am not of more assistance. Thanks so much for stopping by and reporting your experience with the recipe – have a great day!
-Jamie
Sooooooo good! And I LOVE that cupcake pan! Where did you get it?
Kristen-
I am so glad you enjoyed the recipe. The cupcake pan is vintage from a flea market. Have a great day!
-Jamie
These turned out awesome! I made these for a high school bake sale and they were gone so fast! Check out how mine turned out! http://cannella-vita.blogspot.com/2013/02/nutella-cupcakes.html#
I made these for a family in my area who just had a baby and has a couple of other kids as well. I took half to the family and half to my co-workers. My co-workers LOVED them! I bake often but they said “these were the best cupcakes I’ve ever made” and “they are to die for”! I will definitely be adding this recipe to my “keep” file!