Recipe for Nutella cookie butter stuffed cupcakes: chocolate Nutella cupcakes stuffed with cookie butter and Nutella and topped with cookie butter buttercream.
About Nutella Cookie Butter Stuffed Cupcakes:
These cupcakes are an adaptation of my Dark Chocolate Cupcakes. They are flavored with Nutella and have the absolutely most tender, moist bite to them. They’re stuffed with a combination of Nutella and Lotus Biscoff cookie butter, which if you haven’t tried together, are absolutely amazing. A complete match made in heaven. I’ve always love each on their own, but put them together and you have something entirely new and delicious! They’re topped with cookie butter buttercream frosting and finished with a drizzle of Nutella. These are my favorite cupcake creation yet and I hope you love them as much as I do!
Ingredients for Nutella Cookie Butter Stuffed Cupcakes:
- Nutella- the original chocolate hazelnut spread! It doesn’t get much better than Nutella
- Cookie butter- Lotus Biscoff cookie butter is what this recipe calls for, though other cookie butters, such as Trader Joe’s would work as well
- Vanilla- I recommend vanilla bean paste for the best flavor
- Flour- all purpose flour is used for the best crumb in the cupcakes
- Sugar– granulated sugar goes in the cupcake batter and powdered sugar is used in the cookie butter buttercream frosting
- Butter– make sure it is softened
- Buttermilk– helps to keep the cupcakes moist
- Dutch process cocoa powder– gives the cupcakes the best chocolate flavor
- Coffee– hot coffee helps to bring out the chocolate flavor in these cupcakes
- Eggs– one whole egg and one yolk are used in these cupcakes
- Baking soda & powder– helps the cupcakes to rise
- Salt– brings out all the flavors in these cupcakes
- Chopped hazelnuts- optional, used as a garnish
How to Make Nutella Cookie Butter Stuffed Cupcakes:
For the Chocolate Nutella Cupcakes:
Start by creaming ¾ cup of granulated sugar together with 4 tablespoon of softened butter.
Then add in 1 whole egg, 1 egg yolk and ½ teaspoon of vanilla and combine. Next mix in ¼ cup + 2 tablespoon of Nutella and combine. Mix in ½ cup of buttermilk then set aside.
In a small bowl sift together ¾ cup + 2 tablespoon of all purpose flour, ¼ cup + 2 tablespoon of Dutch process cocoa powder, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt. Add the dry ingredients to the wet ingredients and combine.
Lastly mix in ¼ cup of hot coffee.
Line a cupcake pan with 14 cupcake liners and fill each cup ¾ of the way full. Bake the cupcakes at 350 degrees for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers and the tops "bounce" back when lightly tapped.
Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Nutella Cookie Butter Filling:
In a small bowl combine ¼ cup + 2 tablespoon of Nutella and ¼ cup + 2 tablespoon of cookie butter. Transfer the filling to a piping bag.
For the Cookie Butter Buttercream:
Add 1 ¼ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
Next add in ¾ cup + 2 tablespoon of cookie butter and combine until the mixture is fluffy.
Then add in ½ teaspoon of vanilla and ½ teaspoon of salt.
Slowly add in 2 ¼ cups of powdered sugar and mix until light and fluffy again.
Assembling the Cupcakes:
Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the Nutella cookie butter mixture.
Transfer the cookie butter buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of cookie butter buttercream on top of each cupcake. Drizzle each with Nutella and sprinkle chopped hazelnuts on top if you desire.
Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
If you make these cupcakes please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try:
Chocolate Cookie Dough Stuffed Cupcakes
Nutella Cookie Butter Stuffed Cupcakes
Ingredients
For the Chocolate Nutella Cupcakes
- 4 tablespoon softened, unsalted butter
- ¾ cup granulated sugar
- 1 whole egg
- 1 egg yolk
- ½ teaspoon vanilla
- ¼ cup + 2 tablespoon Nutella
- ½ cup buttermilk
- ¾ cup + 2 tablespoon all purpose flour
- ¼ cup + 2 tablespoon cocoa powder Dutch process
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup hot coffee
For the Nutella Cookie Butter Filling
- ¼ cup + 2 tablespoon Nutella
- ¼ cup + 2 tablespoon cookie butter Lotus Biscoff
For the Cookie Butter Buttercream Frosting
- 1 ¼ cups softened, unsalted butter
- ¾ cup + 2 tablespoon cookie butter Lotus Biscoff
- ½ teaspoon salt
- ½ teaspoon vanilla
- 2 ¼ cups powdered sugar
Instructions
For the Chocolate Nutella Cupcakes
- Start by creaming ¾ cup of granulated sugar together with 4 tablespoon of softened butter.
- Then add in 1 whole egg, 1 egg yolk and ½ teaspoon of vanilla and combine.
- Next mix in ¼ cup + 2 tablespoon of Nutella and combine.
- Mix in ½ cup of buttermilk then set aside.
- In a small bowl sift together ¾ cup + 2 tablespoon of all purpose flour, ¼ cup + 2 tablespoon of Dutch process cocoa powder, ¾ teaspoon of baking powder, ⅛ teaspoon of baking soda, and ¼ teaspoon of salt.
- Add the dry ingredients to the wet ingredients and combine.
- Lastly mix in ¼ cup of hot coffee.
- Line a cupcake pan with 14 cupcake liners and fill each cup ¾ of the way full. Bake the cupcakes at 350 degrees for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers and the tops "bounce" back when lightly tapped.
- Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Nutella Cookie Butter Filling
- In a small bowl combine ¼ cup + 2 tablespoon of Nutella and ¼ cup + 2 tablespoon of cookie butter. Transfer the filling to a piping bag.
For the Cookie Butter Buttercream Frosting
- Add 1 ¼ cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
- Next add in ¾ cup + 2 tablespoon of cookie butter and combine until the mixture is fluffy.
- Then add in ½ teaspoon of vanilla and ½ teaspoon of salt.
- Slowly add in 2 ¼ cups of powdered sugar and mix until light and fluffy again.
Assembling the Cupcakes
- Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the Nutella cookie butter mixture.
- Transfer the cookie butter buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip).
- Pipe a generous amount of cookie butter buttercream on top of each cupcake.
- Drizzle each with Nutella and sprinkle chopped hazelnuts on top if you desire.
- Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
By hot coffee do you just mean a cup of coffee?
Yes, brewed hot coffee 🙂
Do you have the weight measurement for this recipe?
Really tasty cupcakes. Thank you for the recipe. It's a great flavour combination and the sponge isn't too sweet so it carries the filling and frosting really well. Will make again.