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4.75 from 4 ratings

Nutella Cookie Butter Stuffed Cupcakes

Yield: 14 cupcakes
Prep: 25 minutes
Cook: 18 minutes
Total: 43 minutes
Chocolate Nutella cupcakes stuffed with cookie butter and Nutella and topped with cookie butter buttercream. 
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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).
Course: Dessert
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