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Chocolate Nutella Treat

By: Casey Updated on Mon, 20 Jan 2025 20:06:28 GMT Irresistible Desserts
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Casey, recipe creator at Cooking with Casey
By Casey

Casey shares simple, delicious recipes and inspiring stories, making cooking fun and accessible for all.

Updated on Mon, 20 Jan 2025 20:06:28 GMT

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A close-up of chocolate cupcakes with swirled chocolate frosting and chocolate sprinkles, displayed on a cooling rack. Pin it
A close-up of chocolate cupcakes with swirled chocolate frosting and chocolate sprinkles, displayed on a cooling rack.

Let me introduce you to my latest obsession these Nutella Lava Cupcakes have been keeping me up at night in the best way possible! Imagine biting into a perfectly moist chocolate cupcake and discovering a warm river of Nutella flowing from the center. Then there's my secret weapon frosting that's pure Nutella heaven no powdered sugar needed. Top it with a Ferrero Rocher and you've got pure chocolate hazelnut magic.

My Love Affair with Nutella Cupcakes

After countless late nights in my kitchen testing different recipes these cupcakes are my pride and joy. The chocolate cake literally melts in your mouth and that Nutella center? Pure bliss. But what really makes these special is my not too sweet frosting. Trust me when you taste how intensely Nutella-y it is you'll never go back to regular buttercream.

Your Shopping List

  • For the Cupcakes: Don't worry if the batter seems super runny that's our secret to getting the most tender crumb you've ever tasted.
  • The Star Filling: Pure Nutella mixed with just a touch of milk to create that perfect lava flow when you bite in.
  • My Famous Frosting: Get ready 1 ½ cups Nutella some melted chocolate chips and cream cheese come together for the silkiest frosting ever no powdered sugar in sight!
  • The Crown: Grab some Ferrero Rocher chocolates they're not just pretty they're the perfect finish.

Time to Get Baking

First Up Cupcakes
Mix up that super thin batter don't panic it's supposed to look like chocolate soup! My favorite ice cream scoop makes perfectly portioned cupcakes every time.
The Magical Center
While they're cooling whisk together our Nutella and milk until silky smooth. This is what dreams are made of folks.
My Secret Frosting
Beat together butter and cream cheese until they're besties then add your Nutella and melted chocolate. If it gets too soft pop it in the fridge for a bit.
Making Magic Happen
Core those cupcakes I use an apple corer but a knife works too. Fill them up with our Nutella lava until it almost reaches the top.
The Grand Finale
Pipe that gorgeous frosting on top I go for big swirls because more is more! Crown each one with a Ferrero Rocher.

My Pro Tips

Let those cupcakes cool completely before you start filling them I learned this the hard way! Don't skimp on the filling that lava moment is everything. If your kitchen is warm like mine the frosting might need a quick chill to keep its shape but it'll be worth the wait.

Serving Your Masterpiece

I love serving these at dinner parties watching everyone's face light up when they hit that Nutella center. Pour yourself a cold glass of milk or brew some coffee these babies deserve a proper drink pairing. And yes photographing them for Instagram is totally acceptable they're that gorgeous.

The Sweet Details

Look these aren't diet food and I'm totally okay with that. When something tastes this good counting calories just isn't in the cards. Plus Nutella has hazelnuts so there's your protein right?

Keeping Your Treasures Fresh

In my house these never last longer than a day but they'll keep for 3 days in a container on your counter. Pop them in the fridge if you need longer but let them come to room temp before serving you want that lava flow to be perfect.

Questions I Get Asked All The Time

  • Switch up the frosting? You could but why would you? This one's absolute perfection.
  • Make ahead? Absolutely! They're even better the next day when the flavors have time to mingle.
  • Other chocolate spreads? I mean you could but Nutella is queen for a reason.
A close-up of chocolate cupcakes topped with glossy frosting and colorful sprinkles on a white platter.
A close-up of chocolate cupcakes topped with glossy frosting and colorful sprinkles on a white platter.

Ready to Fall in Love?

These cupcakes have become my signature dessert. Every time I make them for friends they disappear in minutes and the recipe requests start flooding in. Give them a try and I promise they'll become your new favorite too. Just don't blame me when everyone starts begging you to make them for every occasion!

Frequently Asked Questions

Can I use a cake mix instead of making the cupcakes from scratch?

Yes, you can use your favorite chocolate cake mix as a shortcut for the base cupcakes.

Why do I need to weigh ingredients for the frosting?

Using a scale gives the most accurate measurements, ensuring the perfect frosting texture and taste.

Can I make these cupcakes ahead of time?

Yes, but add the warm Nutella filling just before serving for the best lava effect.

Why did my cupcakes sink in the middle?

This usually means they're underbaked. They should have slightly domed tops when done.

Can I freeze these cupcakes?

Freeze unfilled cupcakes for up to 2 months. Add filling and frosting after thawing.

4.30 from 233 votes

Nutella Lava Cupcakes

Prep Time:
45 Minutes
Cook Time:
20 Minutes
Total Time:
65 Minutes
Servings:
22
A close-up of chocolate cupcakes with swirled chocolate frosting and chocolate sprinkles, displayed on a cooling rack.
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Rich chocolate cupcakes with a creamy Nutella filling and Nutella-chocolate frosting. Every bite delivers a perfect blend of chocolate and hazelnut.

Ingredients

  • 1/2 cup (114g) unsalted butter, softened.
  • 1½ cups (298g) light brown sugar, packed.
  • 2 eggs, room temperature.
  • 1½ teaspoons vanilla extract.
  • 1/2 cup (40g) Dutch-process cocoa powder.
  • 1½ teaspoons baking soda.
  • 1/4 teaspoon salt.
  • 1½ cups (180g) cake flour.
  • 2/3 cup (150g) sour cream.
  • 3/4 cup hot water or coffee.
  • 3/4 cup (170g) unsalted butter, softened.
  • 6 tablespoons (85g) cream cheese, softened.
  • 1¼ cups (340g) Nutella.
  • 1/2 cup (85g) semisweet chocolate chips.
  • 1/2 cup (85g) milk chocolate chips.
  • 3/4 cup (227g) Nutella.
  • 1/4 cup whole milk.

Instructions

1.

1. Preheat: Preheat oven to 350°F, prepare cupcake pans.

2.

2. Prepare Batter: Beat butter and brown sugar until light.

3.

3. Add Eggs: Add eggs one at a time, then vanilla.

4.

4. Mix Dry Ingredients: Mix in cocoa powder, baking soda, salt.

5.

5. Combine Wet And Dry: Alternate adding flour and sour cream.

6.

6. Add Liquid: Add hot water, mix until smooth.

7.

7. Fill Liners: Fill cupcake liners 2/3 full.

8.

8. Bake: Bake 16-17 minutes.

9.

9. Cool: Cool completely.

10.

10. Prepare Filling: Mix Nutella and milk until smooth.

11.

11. Core And Fill: Core cooled cupcakes, fill with Nutella mixture, replace top of cake core.

12.

12. Melt Chocolate: Melt chocolates.

13.

13. Prepare Frosting: Beat butter and cream cheese, add Nutella and melted chocolate.

14.

14. Frost Cupcakes: Frost filled cupcakes.

Notes

  1. Makes 20-22 cupcakes.
  2. For best results, weigh ingredients.
  3. Can use cake mix for shortcut.
  4. Dutch cocoa preferred but regular works.
  5. Coffee enhances chocolate flavor but is optional.

Tools You'll Need

  • Stand mixer or hand mixer.
  • Cupcake pans.
  • Kitchen scale.
  • Piping bags and tips.
  • Apple corer or paring knife.
  • Wire cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, sour cream, cream cheese).
  • Eggs.
  • Wheat (flour).
  • Tree nuts (hazelnuts in Nutella).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g