Go Back
Cupcakes have taken the dessert world by storm, offering a delightful blend of flavor, texture, and presentation all in one small package. Among the myriad of flavors available, the chocolate raspberry combination stands out as a beloved choice for many dessert enthusiasts. The pairing of rich, decadent chocolate with the tartness of fresh raspberries creates a balanced profile that tantalizes the taste buds. When you add a luscious filling of Nutella, a favorite hazelnut spread known for its creamy texture and chocolatey goodness, the result is a cupcake that is not just a treat but a true indulgence.

Nutella Stuffed Chocolate Raspberry Cupcakes Delight

Indulge in the ultimate dessert experience with Nutella Stuffed Chocolate Raspberry Cupcakes! These moist chocolate cupcakes are filled with rich Nutella and topped with a creamy raspberry frosting, creating a delightful blend of flavors and textures. Perfect for celebrations or cozy gatherings, this step-by-step guide will have you baking like a pro in no time. Get ready to impress your friends and family with these irresistible treats! #Cupcakes #Baking #Nutella #ChocolateRaspberry #Desserts #SweetTreats
Pin Recipe Print Recipe

Ingredients
  

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup vegetable oil

1/2 cup buttermilk (or milk with 1 tsp vinegar)

2 large eggs

1 teaspoon vanilla extract

1/2 cup hot water

1 cup fresh raspberries

For the Nutella Filling:

1/2 cup Nutella

For the Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/4 cup unsweetened cocoa powder

1/4 cup heavy cream

1 teaspoon vanilla extract

Fresh raspberries for decoration

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until smooth.

        Combine Wet and Dry Mixtures: Add the wet mixture to the dry ingredients and stir until just combined. Slowly mix in the hot water until the batter is smooth (it will be thin).

          Add Raspberries: Gently fold in the fresh raspberries, being careful not to break them too much.

            Fill Cupcake Liners: Pour the batter into the lined cupcake tin, filling each liner about two-thirds full.

              Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                Create Nutella Center: Once the cupcakes are cool, using a small knife or a cupcake corer, cut a small hole in the center of each cupcake, about 1 inch deep. Spoon or pipe a generous amount of Nutella into the hole.

                  Make the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream. Beat until the mixture is fluffy and smooth. Stir in the vanilla extract.

                    Frost the Cupcakes: Using a piping bag or a knife, frost the tops of each cupcake with the chocolate frosting.

                      Garnish: Top each cupcake with a fresh raspberry for an elegant finish.

                        Serve and Enjoy: Enjoy your Nutella Stuffed Chocolate Raspberry Cupcakes Delight with family and friends!

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes