For those craving an irresistible treat that embodies pure comfort, these Moist Nutella Cupcakes are the ultimate answer. This simple yet decadent recipe delivers rich, tender cupcakes infused with the beloved taste of Nutella, perfect for any occasion. Get ready to impress yourself and your loved ones with these delightful creations.
Key Ingredients for Moist Nutella Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, at room temperature (or 1 tablespoon white vinegar + ½ cup milk, let stand for 5 minutes)
- ½ cup Nutella, plus extra for frosting and filling (if desired)
- Optional: Nutella for swirling into the batter
How to Make Moist Nutella Cupcakes
Get ready for a remarkably easy baking experience that results in intensely satisfying flavor. These Moist Nutella Cupcakes are designed for simplicity, from gathering ingredients to the final frosting. The velvety texture and rich chocolate-hazelnut taste are truly unforgettable, and the entire process takes about 45 minutes from start to delicious finish, ideal for a quick sweet fix.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This ensures your cupcakes won’t stick and makes for easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures all the leavening agents and salt are evenly distributed throughout the batter, leading to a consistent rise.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air into the batter, contributing to the cupcakes’ tender texture.
- Add Eggs and Vanilla: Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next to prevent the batter from separating.
- Incorporate Nutella: Add the ½ cup of Nutella to the butter and sugar mixture. Beat on low speed until just combined and smooth. This is where the core of that beloved flavor begins to infuse the batter.
- Alternately Add Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, adding about one-third of the dry mixture, then half the buttermilk, another third of the dry, the remaining buttermilk, and finally the last third of the dry mixture. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes.
- Optional Nutella Swirl: If you desire an extra burst of Nutella flavor in each bite, you can gently swirl about 2-3 tablespoons of extra Nutella into the batter in the mixing bowl using a skewer or spoon. Don’t overmix; just a few swirls are perfect.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Overfilling can lead to cupcakes overflowing and baking unevenly.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The exact baking time will depend on your oven.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensuring they cool thoroughly before frosting is essential to prevent the frosting from melting.
Why You’ll Love This Moist Nutella Cupcakes
You will absolutely adore these Moist Nutella Cupcakes for their intensely rich chocolate-hazelnut flavor that transports you with every bite. Unlike a simple chocolate cupcake, the distinct nutty sweetness of Nutella makes these truly special. Plus, imagine the savings compared to buying gourmet cupcakes from a bakery – making them at home is incredibly cost-effective and allows for personalization. The creamy, spreadable goodness of Nutella baked right into and swirled on top creates a texture and taste sensation that’s simply divine.
These cupcakes are a step above your average treat, offering a hug in a wrapper that’s both comforting and incredibly delicious. If you love the idea of a warm, gooey chocolate chip cookie but want something a bit more refined, these Nutella cupcakes offer a similar satisfying experience with a sophisticated flair. So ditch the pricey bakery counter and whip up a batch of these budget-friendly beauties that are guaranteed to disappear fast. Give these Moist Nutella Cupcakes a try tonight, and let their irresistible charm win you over!
Storing and Reheating Tips
To keep your Moist Nutella Cupcakes fresh and delicious, proper storage is key.
- Room Temperature Storage: Store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 2-3 days. This is ideal if you plan to enjoy them within a couple of days.
- Refrigeration: For longer storage, or if your cupcakes are frosted with a cream cheese or buttercream frosting that contains dairy, place them in an airtight container and refrigerate for up to 5 days.
- Freezing Cupcakes (Unfrosted): If you want to freeze un-frosted cupcakes for future enjoyment, wrap each completely cooled cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They will last in the freezer for up to 2-3 months.
- Reheating: To reheat frozen un-frosted cupcakes, let them thaw completely at room temperature. You can gently warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes for a fresh-baked taste. Do not reheat frosted cupcakes this way.
- Reheating Frosted Cupcakes: Frosted cupcakes are best enjoyed at room temperature or slightly chilled. If they’ve been refrigerated, allow them to sit out for about 30 minutes to an hour before serving for optimal texture and flavor.
Final Thoughts
These Moist Nutella Cupcakes are a testament to how simple ingredients can create something truly magical. Give them a try; you’ll be rewarded with an incredibly satisfying and decadent treat that’s perfect for sharing or savoring all to yourself.
Moist Nutella Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add the ½ cup of Nutella to the butter and sugar mixture. Beat on low speed until just combined and smooth.½ cup Nutella
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, adding about one-third of the dry mixture, then half the buttermilk, another third of the dry, the remaining buttermilk, and finally the last third of the dry mixture. Mix on low speed until just combined after each addition. Be careful not to overmix.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup buttermilk
- If you desire an extra burst of Nutella flavor in each bite, you can gently swirl about 2-3 tablespoons of extra Nutella into the batter in the mixing bowl using a skewer or spoon. Don’t overmix; just a few swirls are perfect.2-3 tablespoons Nutella
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.