Chocolate Nutella Crunch Cupcakes

Irresistible chocolate Nutella crunch cupcakes are a chocoholics dream! Recipe inspired by Ferro Rocher chocolate hazelnut candy transformed into a personal sized dessert.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Italian
Servings: 12 cupcakes
Calories: 300kcal
Author: Jessica Gavin


Chocolate Cake-

  • 1 cup granulated sugar or Lite and Sweet sweetener blend
  • 3/4 cup all-purpose flour plus 2 tablespoons
  • 1/4 cup unsweetened cocoa powder plus 2 tablespoons
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt fine-grain, or kosher salt
  • 1 large egg at room temperature
  • 1/2 cup sour cream at room temperature
  • 1/4 cup sunflower oil or vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 cup boiling water

Chocolate Hazelnut Filling-

  • 3/4 cup dark chocolate chopped, 60 to 70% cacao, (4 ounces)
  • 3 tablespoons whipping cream heated
  • 4 tablespoons hazelnuts chopped roasted

Nutella Buttercream-

  • 12 ounces unsalted butter room temp
  • 6 cups powdered sugar
  • 1/3 cup whole milk
  • 1 cup nutella


Chocolate Cake-

  • Position a rack in the center of the oven. Pre-heat the oven to 375°F. Line two standard muffin tins with 12 paper liners.
  • Boil ¾ cup water (stove or microwave), set aside.
  • In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until no visible lumps.
  • Add in egg, sour cream, oil, and vanilla. Mix until just smooth and combined.
  • Pour in the boiling water and slowly mix, starting from the center and working your way outward. The batter will be quite liquid like brownies, but this is normal.
  • Divide the batter evenly among the lined cups. Fill each lined cup about halfway with ¼ cup batter.
  • Bake 15 to 16 minutes, until a cake tester or a wooden toothpick inserted into the center of a cupcake, comes out clean.
  • Transfer the tins to wire racks for about 5 minutes until the tins are cool to the touch. Remove and transfer them to the racks. Let the cupcakes cool completely before frosting them and decorating. The cupcakes will keep in an airtight container at room temperature for up to 2 days.

Chocolate Filling-

  • Warm milk until just boiling and pour over chocolate, stir, then add nuts. You can microwave the cream and chocolate mixture in a microwave safe bowl for a few seconds if needed to melt the chocolate further. Cool in refrigerator and then transfer to a piping bag. Cut off the tip of the bag right before filling.

Nutella Buttercream-

  • In a stand mixer whip 12 ounces butter on medium-high speed until light and fluffy, 2 minutes.
  • Gradually add 6 cups sugar one cup at a time (low speed, then medium-high to smooth out). Add milk, mix on medium high until combined.
  • Add 1 cup Nutella, mix on medium-high until smooth. Transfer to a piping bag with a large star tip.

Cupcake Assembly-

  • One the cupcakes are cooled, use a large melon baller or spoon to remove 1 teaspoon of cake from the center. Pipe in 1 teaspoon chocolate ganache and hazelnut filling. Pipe the nutella buttercream in a swirl pattern on top of the filled cupcake. Decorate with desired toppings.


Calories: 300kcal | Carbohydrates: 26g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 133mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 450IU | Calcium: 50mg | Iron: 0.9mg
Tried this recipe?Mention @jessica_gavin or tag #jessicagavin!