Nutella Stuffed Chocolate Raspberry Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook: 1 hour 30 minutes

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

This cupcake recipe is PERFECT for Valentine's Day, Mother's Day, or any occasion! Everyone LOVES the surprise Nutella filling.

Tessa's 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. Any of these piping tips from my favorite cupcake set will do the job beautifully.
Pros: Perfect homemade cupcakes.
Cons: Sinful.
Would I make this again? 100% yes!

This cupcake recipe would be absolutely perfect for Valentine’s Day, Mother’s Day, or for any chocolate lover.

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

[This recipe was originally published 9/17/14 and has since been updated with new photos and more baking tips!]

The combination of raspberry, chocolate, and Nutella is absolutely magnificent. Any chocoholic will be in heaven! But the best part about this recipe?

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

Surprising whoever takes that first bite with the hidden Nutella filling. YUM. If you don’t like Nutella (what’s wrong with you?! just kidding… sorta) then feel free to fill with more raspberry preserves from the frosting.

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

Cupcake Baking Tips

Although this recipe is pretty straight-forward, there’s some tips I’d like to highlight.

Cocoa Powder

This chocolate cupcake recipe calls for Dutch Process cocoa powder, which can be found at some grocery stores (like Whole Foods) or most speciality or gourmet food stores (Williams-Sonoma, Sur la Table, etc.) I find the best value is this big tub of the stuff from Amazon!

If we’re talking about the science of baking (one of my favorite topics!), Dutch cocoa powder works differently in a recipe than regular cocoa powder. That’s why you want to be sure to use the right kind, because the recipe may not work properly otherwise. If you’d like to learn more, I have a full detailed post all about the differences between Dutch and regular cocoa powders.

Bread Flour?

Yes, it may seem strange that a cake recipe calls for bread flour. If you’ve ever made chocolate cupcakes or cakes that sank in the middle, then you might be able to guess why this ingredient works well here. Chocolate cakes are often so rich and moist that the structure of the cake can’t hold up. That’s where bread flour comes into play with its higher percentage of protein than AP flour. It helps to develop more gluten to create a firmer structure. Don’t worry, these cupcakes still remain perfectly tender and rich!

Hot Coffee

If you don’t have coffee on hand, feel free to substitute with plain hot water. Or, use a combination of plain hot water + 1 teaspoon instant espresso powder. The coffee simply enhances the chocolate flavor, you don’t actually taste it!

Filling with Nutella

Possibly the best part of this recipe, filling with Nutella is made quick and easy with two tools: an apple corer and a ziptop baggie. Use the corer to evenly remove the center of each cupcake (this is also a great way to sample the cake to make sure it turned out nicely…). Then spoon the Nutella into the baggie, snip a hole about the diameter of the corer, and squeeze the Nutella into each cavity.

Buttercream Tips

The raspberry buttercream in this recipe is really simple. I suggest following the recipe exactly. I’ve found that using seedless raspberry preserves gives the smoothest texture that’s sturdy enough to pipe. You can also really taste the raspberry flavor this way. Fresh raspberries can be too watery, and raspberry jam with seeds adds an undesirable texture (at least in my opinion).

The raspberry preserves give a faint pink hue to the frosting. If you want a bolder color, use a very small amount of red gel food coloring.

For more tips & tricks, be sure to download my free Buttercream guide:

Photos by Constance Higley.

How to make
Nutella Stuffed Chocolate Raspberry Cupcakes

Recipe By Tessa Arias, Handle the Heat
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook: 1 hour 30 minutes

Ingredients

For the cupcakes:

4 ounces (113 grams) semisweet chocolate, finely chopped
1/3 cup (33 grams) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (95 grams) bread flour
3/4 cup (150 grams) 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 (227 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups (375 grams) powdered sugar, sifted
1/3 cup seedless raspberry preserves

Red food coloring, if desired

Directions

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 decorative piping 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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49 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.

    Simon

  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!
    X

  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!!!

  29. #
    Red — February 1, 2017 at 9:54 am

    Hi Tessa,
    Do you have the buttercream recipe that is very very less sweet and stable on hot weather.

  30. #
    Ann — February 1, 2017 at 11:22 am

    Natural cocoa = baking soda
    Dutch process cocoa = baking powder

    Hi Tessa – you mentioned that baking powder should be used with Dutch processed cocoa powder but I noticed your recipe above calls for baking soda?

    • #
      Tessa — February 2, 2017 at 7:47 pm

      That’s why there’s vinegar in this recipe!

  31. #
    Garagegymplanner — February 1, 2017 at 11:05 pm

    My wife will love it, I ‘m going to surprise her on this valentine. Thanks for the delicious Yummy Chocolate cupcakes.

  32. #
    Hila — February 8, 2017 at 7:07 pm

    These look divine! Can this recipe be doubled or tripled?

  33. #
    Hila — February 10, 2017 at 1:26 pm

    Also, I followed your Swiss meringue buttercream video and it was delicious! I prefer it over American buttercream. Do you think that should work fine (flavorwise) for this recipe?

    • #
      Tessa — February 14, 2017 at 7:09 pm

      Absolutely! I love Swiss meringue buttercream too 🙂

  34. #
    Leah — March 2, 2017 at 9:06 am

    Have you made these with an egg substitute? I’ve made this recipe as is and it is awesome! Would love to make these cupcakes for my daughters birthday but it needs to be eggless.

    • #
      Tessa — March 7, 2017 at 11:55 am

      No, I haven’t Leah. If you experiment with a sub please let us all know how it ends up working 🙂

  35. #
    Julia Kruz — July 17, 2017 at 1:51 am

    Cupcake without cream topping plus cup of coffee is a great combo! Nutella Stuffed Chocolate Raspberry Cupcakes are high-calorie for me, but will cook them for my husband 🙂 Thanks for sharing!

  36. #
    Ralph — August 4, 2017 at 12:38 am

    Hi Tessa,

    I love these cupcakes..they turned out amazing …in case I want to make 24 cupcakes or 30 cupcakes can I just double the batter ingredients in exactly the same proportion ?

    • #
      Tessa — August 5, 2017 at 10:57 am

      Yep! Happy to hear that 🙂

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