Quick and easy Nutella cupcakes recipe with cake mix box, homemade with simple ingredients. Soft and moist, filled with creamy chocolate hazelnut Nutella spread and topped off with a swirl of Nutella buttercream frosting.
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Key ingredients for chocolate hazelnut cupcakes
Variations
- Pair with another frosting flavor such as...
- Try another filling such as ....
- Easy cupcake decorating ideas- Top off the cupcakes with a Ferrero Rocher candy and a drizzle of my chocolate ganache (LINK) or Chocolate Glaze (LINK) to really elevate the appearance and flavor too.
How to make easy Nutella cupcakes recipe with cake mix box?
Tips and techniques
- I stuffed the center of these cupcakes with chocolate hazelnut spread. If you have never done this before, please check out my detailed post on How to Make Filled Cupcakes (Stuffed Cupcakes).
- If you would like to get a quick tutorial on how to pipe swirls on cupcakes, be sure to check out this post on How to Decorate Cupcakes.
Recipe FAQs
On its own, no it cannot be used as icing but it can be used as a filling. However, mixing Nutella with some butter and powdered sugar can make an icing.
No. I tried this and it made the cupcakes dense and surprisingly did not not add any flavor to the batter. Filling the cupcakes after baking added a lot of the chocolate hazelnut flavor though.
Storage
More easy cupcakes
- Easy Almond Cupcakes (Sour Cream Cupcakes)
- Oreo Cupcakes (Cake Mix)
- Brownie Cupcakes (From Scratch)
- Boston Cream Cupcakes
- Chocolate Strawberry Cupcakes (Valentine's Day Cupcakes)
Recipe
Easy Nutella Cupcakes (Cake Mix)
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Ingredients
- 4 Eggs Large, Room temperature
- ½ cup Oil
- ½ cup Whole milk Can also use hazelnut flavored half and half
- ½ cup Coffee Strongly brewed
- 2 teaspoon Hazelnut extract Or hazelnut liqueur
- 1 box Chocolate cake mix 15.25 oz. box
- ¾ cups Nutella
- 3 cups Nutella frosting (Chocolate hazelnut buttercream)
Instructions
- In a large mixing bowl, add eggs, oil, milk, brewed coffee, hazelnut extract and mix until smooth.
- Add the chocolate cake mix and mix until just combined. Don't over-mix. A few lumps in the batter are completely fine.
- Pour batter in cupcake liners and bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean.
- Remove from oven and let cool completely.
- While the cupcakes are baking and cooling, prepare the frosting.
- Fill a piping bag with Nutella and attach the long filling tip (Wilton tip 230). Hold the piping bag on top of the cupcake at a 90 degree angle and gently push it through the center, about halfway through. Then, squeeze your piping bag until the center of cupcake starts filling up and gradually pull away.
- Fill a piping bag with frosting and attach Wilton Tip 1M (large star tip) and pipe a swirl on top of each cupcake. Enjoy.
Notes
- All ingredients for the cupcakes must be at room temperature to allow for even blending and mixing.
- Do not over-mix the cupcake batter because that will yield very tough, gummy and rubbery cupcakes that no one likes.
- Do not fill or frost warm cupcakes because the filling and frosting will melt and create a sticky mess.
- Make sure not to over-bake cupcakes because that will make them dry and cause all the moisture to evaporate in the oven.
- Do not even think about omitting the hazelnut extract because that's the key ingredient which gives these cupcakes a nutty flavor.
- Please note that cake mix boxes are getting smaller in size. This recipe needs a 15.25 oz. box. If you have a smaller box, use the powder from 2 boxes and a weighing scale to measure out 15.25 oz.
- You must use oil in the batter and not replace it with butter because that yields a dense and heavy texture.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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