• Barth Bakery

Nutella Stuffed Cupcakes with Raspberry Buttercream

Updated: Aug 18

The combination of Nutella, chocolate, and raspberry makes for a decadent sweet treat! These rich and moist chocolate cupcakes are stuffed with creamy Nutella and topped with a sweet raspberry buttercream, perfect for any chocoholic.




I made a double batch of these cupcakes for a baby shower and they were a huge hit.


Makes 12 cupcakes


Ingredients

Nutella Stuffed Chocolate Cupcakes

  • 4 oz semisweet chocolate, finely chopped (or chocolate chips)

  • ⅓ cup unsweetened cocoa powder

  • ¾ cup hot coffee or hot water

  • ¾ cup all-purpose flour

  • ½ cup granulated sugar

  • ¼ cup light brown sugar, packed

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ⅓ cup vegetable or canola oil

  • ¼ cup full-fat sour cream

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • ⅓ cup Nutella

Raspberry Buttercream Frosting

  • 1 cup unsalted butter, at room temperature

  • 1 tsp pure vanilla extract

  • 1 Tbsp heavy cream

  • 3-4 cups confectioners’ sugar, sifted

  • ⅓ cup seedless raspberry preserves (or you can use blackberry, blueberry, or strawberry)


Directions

Nutella Stuffed Chocolate Cupcakes

  1. Preheat oven to 350°F. Line a cupcake pan with paper liners.

  2. Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the hot coffee (or hot water) over the mixture. Cover and let stand for 5 minutes. Whisk the mixture until smooth, and then set aside to cool completely.

  3. In a small bowl, whisk together the flour, sugars, baking powder, baking soda, and salt.

  4. Whisk the oil, sour cream, eggs, and vanilla into the cooled chocolate mixture until smooth. Then stir the flour mixture into the chocolate mixture until well combined.

  5. Evenly divide the batter among the cupcake liners, and bake for 17-19 minutes, or until the cupcakes are firm and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely.

  6. Once the cupcakes are cool, use an apple corer or pairing knife to cut a small section out of the center of each cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

Raspberry Buttercream Frosting

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Then add in the vanilla and heavy cream and mix well.

  2. Gradually add in the confectioners' sugar, 1 cup at a time, scraping down the sides of the bowl and beating well after each addition. (The amount of confectioners' sugar will depend on your desired level of sweetness.)

  3. Add the preserves and beat until evenly incorporated and the frosting is light and fluffy.

  4. Pipe or spread the frosting on top of the cooled cupcakes and decorate as desired.


Cupcakes are fun for parties or random sweet cravings. Check out these other recipes for miniature bites of cake:

Strawberry Lime Cupcakes

Raspberry Champagne Cupcakes

Cookies and Cream Cupcakes

Blueberry Lemon Cupcakes with Cream Cheese Frosting

Fresh Peach Cupcakes with Cream Cheese Frosting

Root Beer Float Cupcakes


Adding coffee to baked goods can add an accent note or create a bold flavor. Get your caffeine fix by adding a jolt of java in a new way with these other sweet treats.

Mocha Latte Nanaimo Bars

Baileys Chocolate Brittle Cake

Chocolate Cannoli Cake

Irish Car Bomb Cake Balls

Kitchen Sink Cookies

Baileys Tiramisu Parfaits

Dark Chocolate Red Velvet Cheesecake Swirl Brownies

Chocolate Stout Salted Caramel Whoopie Pies

Chocolate Oreo Donuts

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