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 3/4 cup of granulated sugar together with 4 tbsp of softened butter.

Then add in 1 whole egg, 1 egg yolk and 1/2 tsp of vanilla and combine. Next mix in 1/4 cup + 2 tbsp of Nutella and combine. Mix in 1/2 cup of buttermilk then set aside.

In a small bowl sift together 3/4 cup + 2 tbsp of all purpose flour, 1/4 cup + 2 tbsp of Dutch process cocoa powder, 3/4 tsp of baking powder, 1/8 tsp of baking soda, and 1/4 tsp of salt. Add the dry ingredients to the wet ingredients and combine.

Lastly mix in 1/4 cup of hot coffee.

Line a cupcake pan with 14 cupcake liners and fill each cup 3/4 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 1/4 cup + 2 tbsp of Nutella and 1/4 cup + 2 tbsp of cookie butter. Transfer the filling to a piping bag.

For the Cookie Butter Buttercream:

Add 1 1/4 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 3/4 cup + 2 tbsp of cookie butter and combine until the mixture is fluffy.

Then add in 1/2 tsp of vanilla and 1/2 tsp of salt.

Slowly add in 2 1/4 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

Dark Chocolate Cupcakes

Funfetti Cupcakes

Nutella Cookie Butter Stuffed Cupcakes

Chocolate Nutella cupcakes stuffed with cookie butter and Nutella and topped with cookie butter buttercream. 
4.75 from 4 ratings
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Servings 14 cupcakes

Ingredients
  

For the Chocolate Nutella Cupcakes

  • 4 tbsp softened, unsalted butter
  • 3/4 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 1/4 cup + 2 tbsp Nutella
  • 1/2 cup buttermilk
  • 3/4 cup + 2 tbsp all purpose flour
  • 1/4 cup + 2 tbsp cocoa powder Dutch process
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup hot coffee

For the Nutella Cookie Butter Filling

  • 1/4 cup + 2 tbsp Nutella
  • 1/4 cup + 2 tbsp cookie butter Lotus Biscoff

For the Cookie Butter Buttercream Frosting

  • 1 1/4 cups softened, unsalted butter
  • 3/4 cup + 2 tbsp cookie butter Lotus Biscoff
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 2 1/4 cups powdered sugar

Instructions
 

For the Chocolate Nutella Cupcakes

  • Start by creaming 3/4 cup of granulated sugar together with 4 tbsp of softened butter.
  • Then add in 1 whole egg, 1 egg yolk and 1/2 tsp of vanilla and combine.
  • Next mix in 1/4 cup + 2 tbsp of Nutella and combine.
  • Mix in 1/2 cup of buttermilk then set aside.
  • In a small bowl sift together 3/4 cup + 2 tbsp of all purpose flour, 1/4 cup + 2 tbsp of Dutch process cocoa powder, 3/4 tsp of baking powder, 1/8 tsp of baking soda, and 1/4 tsp of salt.
  • Add the dry ingredients to the wet ingredients and combine.
  • Lastly mix in 1/4 cup of hot coffee.
  • Line a cupcake pan with 14 cupcake liners and fill each cup 3/4 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 1/4 cup + 2 tbsp of Nutella and 1/4 cup + 2 tbsp of cookie butter. Transfer the filling to a piping bag.

For the Cookie Butter Buttercream Frosting

  • Add 1 1/4 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 3/4 cup + 2 tbsp of cookie butter and combine until the mixture is fluffy.
  • Then add in 1/2 tsp of vanilla and 1/2 tsp of salt.
  • Slowly add in 2 1/4 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).

Notes

*Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).
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