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Nutella Stuffed Chocolate Raspberry Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook: 1 hour 30 minutes

Tessa Arias

Nutella Stuffed Chocolate Raspberry Cupcakes feature a perfect chocolate cupcake stuffed with Nutella and topped with a delightful raspberry buttercream.

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Nutella Stuffed Chocolate Raspberry Cupcakes - these are PERFECT!

Nutella Stuffed Chocolate Raspberry Cupcakes

Isn’t it funny how the mind works? Whenever you are working on a new project, learning about a specific subject, or shopping for a big purchase, it seems like everything and anything related suddenly starts appearing by the dozen in your life. I recently started reading Outlander and it seems like the subjects surrounding the book are infiltrating my life and the world as a whole. I have to admit that I’ve become a bit obsessed and have spent the last few nights up late reading, I can’t put this one down!

If you aren’t familiar, the book follows an English woman who time travels to 18th century Scotland which sounds a bit cheesy but it’s so good – promise! She is throttled through time while visiting standing stones in the Scottish highlands. Since beginning the book the news has reported stories on new revelations about Stonehenge and increasing coverage on the Scottish independence referendum, both distinctly related to the book’s plot. Strange. Stranger, still, is the fact that I am reading an historical fiction about the people who were my ancestors. My mom was born in Scotland and although I’ve visited before and can appreciate the descriptions of the land, I can’t imagine my ancient ancestors wearing kilts and fighting with dirks and muskets!! It seems so completely foreign.

Nutella Stuffed Chocolate Raspberry Cupcakes Recipe

Have you read any of the Outlander series or watched the TV adaption? As I read the book I can’t help but think how poorly I’d do if I were sent back to the 1700s. I am too accustomed to modern amenities. Plus I would miss all my favorite foods such as cupcakes! I’m certain the 1700s had nothing like these Nutella Stuffed Chocolate Raspberry Cupcakes, which makes me very happy to live in modern times. These cupcakes are ridiculously good and will satisfy any chocolate craving. You are going to die over this recipe! It’s my new go-to cupcake for entertaining.

Nutella Stuffed Chocolate Cupcakes with Raspberry Buttercream

Nutella Stuffed Chocolate Raspberry Cupcakes

If you make these Nutella Stuffed Chocolate Raspberry Cupcakes, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Nutella Stuffed Chocolate Raspberry Cupcakes

Recipe Rundown....

Taste: I just adore the combination of chocolate and raspberry, especially when a heaping of nutty Nutella is mixed in. Chocolate lover’s dream!
Texture: These chocolate cupcakes are perfection – wonderfully tender and moist while sturdy enough to be filled and frosted generously.
Ease: Very easy yet impressive!
Appearance: Cupcakes are so easy to make beautiful. I credit the Wilton 1M decorating tip for these beauties.
Pros: Perfect homemade cupcakes.
Cons: Sinful.
Would I make this again? 100% yes!

How to make Nutella Stuffed Chocolate Raspberry Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook: 1 hour 30 minutes


For the cupcakes:

4 ounces semisweet chocolate, finely chopped
1/3 cup (1 ounce) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (3.38 oz) bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/3 cup Nutella

For the buttercream:

2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
1/3 cup seedless raspberry preserves

Red food coloring, if desired


For the cupcakes:

Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

In a small bowl, whisk the flour, sugar, salt, and baking soda together.

Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.

Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.

For the buttercream:

In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.

Transfer the buttercream to a piping bag fit with a decorating piping tip, such as the Wilton 1M tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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37 Responses to “Nutella Stuffed Chocolate Raspberry Cupcakes”

  1. #
    Taylor @ Food Faith Fitness — September 17, 2014 at 3:52 am

    I have never watched outlander..or even heard of it! BUT, I would definitely miss these cupcakes too. Nutella and raspberry? My life is compl-EAT! Pinned!

  2. #
    Baby June — September 17, 2014 at 4:53 am

    Woah those look amazing! Nutella + raspberry is just a classic. You can’t go wrong with that. 🙂

  3. #
    Erika S. — September 17, 2014 at 6:19 am

    I’m having a Cupcakes & Cocktails housewarming and these would be perfect. I’m definitely going to try them out!

  4. #
    Janet H — September 17, 2014 at 7:40 am

    I’ve read the Outlander books. I wasn’t a huge fan of her writing style however she created these characters that I loved and hated (as appropriate) to the point the books took over my life while reading. I often found myself furious at the writer because of all the horrible things she put “my friends” and I through! 😉 I have only watched the first episode of the Outlander series and I am hooked and can’t wait for enough personal time to be able to watch the rest…

    Can’t wait to try and make these cupcakes! Perhaps I will enjoy them while watching Outlander. Thanks for the great idea!!

    • #
      Tessa — September 19, 2014 at 1:41 pm

      Awesome Janet! Looking forward to watching the show. I can totally see where you frustration with the author comes!! Hope you make the cupcakes soon 🙂

  5. #
    Liz @ Floating Kitchen — September 17, 2014 at 3:17 pm

    Oh my these look killer. I’m a sucker for anything with Nutella! Your piping is gorgeous!

    • #
      Tessa — September 19, 2014 at 1:35 pm

      Thank you!

  6. #
    Denise — September 18, 2014 at 1:46 am

    I would love to see how you did this recipe on video! Frosting level: Awesome!

  7. #
    Gaby — September 18, 2014 at 5:13 pm

    These cupcakes are almost too gorgeous to eat!

  8. #
    Denisse @ Le Petit Chef — September 19, 2014 at 1:57 pm

    Oh, what a perfectly frosted, irresistible little treat! I am seriously craving one of these cupcakes now…I wish I wasn’t trapped at work so I could run home and make them!

  9. #
    Jackie — September 20, 2014 at 8:08 pm

    Hi Tessa

    What brand of seedless raspberry preserves did you use in this recipe.

    • #
      Tessa — September 21, 2014 at 2:51 pm

      I used a brand only local to the Phoenix area.

  10. #
    Cecile — October 7, 2014 at 2:01 am

    What hot coffee do u use ? If I have coffee powder how could I dilute it to ur recipe ?

  11. #
    Lisa Jones — October 9, 2014 at 8:48 am

    Hi Tessa, just catching up on my emails and discovered your post – these look delish! I first read Outlander, or Cross Stitch as it’s called in Australia, about 20 years ago and have read all of Diana’s books several times since then, waiting feverishly for the next instalment. Enjoy! xx

  12. #
    Cindy — October 21, 2014 at 3:28 am

    going to make these DELISH cupcakes today. Enjoy the outlander books. I’ve read them 6 times over the years and they never disappoint. Try to read the books before the TV series. Way better, not the the TV series isn’t good, it’s great just missing small details. And Jamie….Yummm

  13. #
    Ekatherina Vega — November 29, 2014 at 10:36 am

    Can I use buttermilk?

  14. #
    Marcia Michalitsianou — January 21, 2015 at 5:57 am

    I notice the recipe calls for Bread Flour which I cannot buy on the Greek island where we live. Will All Purpose Flour be in order ? I know my response is very late, but I only just found the recipe.xx

  15. #
    Amy — February 9, 2015 at 9:07 pm

    I made these for a baby shower and they were a HUGE hit! I had some people say it’s the best cupcake they ever had. They were beautiful and the carved out center allowed room for me to put a little plastic “baby” in one for someone to find and win a prize. Just be sure to tell guests in advance if you plan to do this! I wish I could share a pic, but don’t know how. Thanks for this great recipe!

  16. #
    Sonja Tzambourakis — February 20, 2015 at 4:20 pm

    Just wondering if the all purpose flour worked as a substitute for the bread flour – I’m worried that the cupcakes will be really dense.

    • #
      Tessa — February 20, 2015 at 4:43 pm

      They won’t be! These cupcakes are SO moist that the extra protein in the bread flour helps them set up a firm enough shape to be filled. You can trying substituting with all-purpose flour but as I have never done so in this recipe I can’t guarantee it’ll work as well.

  17. #
    plasterer bristol — March 19, 2015 at 12:35 am

    Wow now these look good, thanks for sharing.


  18. #
    Tania Hoyos — March 23, 2015 at 4:45 pm

    I made these and they’re excellent.Thanks so much for a great recipe!! I was wondering if you have a version for a cake? I want to make it for my daughters birthday.

  19. #
    Barbara Bormes — April 28, 2015 at 11:06 am

    This cupcake is perfect. I have rather picky culinarians in the family and everyone agreed. Best cupcake ever. Am hosting a small reception after the wedding vows on our deck and wondered if I could freeze the cupcakes a week before and then put the nutella and frosting on the day of the event?

    • #
      Tessa — April 28, 2015 at 1:37 pm

      So happy to hear that! I believe these should freeze fine, though I’ve never frozen a stuffed cupcake before so I can’t say with certainty. Good luck with the reception!

  20. #
    Charlie — May 5, 2015 at 3:20 am

    I absolutely ADORE Outlander – especially Sam Heughan

    These looks absolutely delishhh – I was wondering if you could convert all the cups into grams if that’s possible? I have a hard time working with cups for some reason..

    Can’t wait to try them!

  21. #
    alexa — January 25, 2016 at 9:04 pm

    why oil? can I use butter instead?

  22. #
    April — February 15, 2016 at 6:21 pm

    This is my first attempt at truly homemade cupcakes and I think I have a small problem, I don’t want to share any because they’re so good! I took these to work and everyone loved them, I will be making these many more times & can’t wait to try more of your recipes!

    • #
      Tessa — February 16, 2016 at 4:45 pm

      Haha! Thrilled to hear that 🙂

  23. #
    Alexis — February 26, 2016 at 7:14 am

    I made these last night for my father’s birthday. In full disclosure though, I didn’t have much time, so I cheated by using a Betty Crocker chocolate fudge cake mix. That made 18 cupcakes. I still did the Nutella part, as well as whipped up the raspberry buttercream frosting following your directions. I only had 1-1/2 sticks of unsalted butter, so I used half a stick of salted. I also couldn’t find seedless raspberry preserves with the time I had, so I used Smucker’s sugar free raspberry preserves, and the frosting covered all 18 cupcakes perfectly, though in hindsight I could certainly have put even more on, but they were pretty loaded with frosting! I will definitely be making these again. These are by far the most “gourmet” cupcakes I have ever made, and I still used Betty Crocker, so next time I’ll be making these 100% homemade, because I just feel like I owe it to the recipe to do so! Thank you so much for this great recipe, it is amazing! Everyone loved them.

  24. #
    Alexis — February 26, 2016 at 7:18 am

    You know, come to think of it, and looking through my browsing history, I have literally no idea how I stumbled upon this recipe! But I’m so glad I did.

  25. #
    Megan — March 23, 2016 at 10:11 pm

    Could this be made into a cake instead? If so how?

    • #
      Tessa — March 24, 2016 at 3:34 pm

      Hi Megan, I’ve never tried! If you give it a go let us know how it turns out 🙂

  26. #
    Liliet — May 14, 2016 at 9:47 am

    Can I use strawberry jam instead raspberry preserve?

  27. #
    Alexis — August 8, 2016 at 7:41 am

    I made these and they. are. to. die. for.

  28. #
    Patricia Deck — December 9, 2016 at 6:09 pm

    I am planning to make these tomorrow for my daughters 27th birthday an I LOVE Outlander!!!

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