These delicious chocolate Nutella cupcakes are a Nutella lovers dream! Not only are the centers filled with this addictive spread, but the creamy Nutella frosting on top is bursting with hazelnut flavors!
Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
In a large mixing bowl or the bowl of a standing mixer, combine cake mix, instant pudding, eggs, oil, milk, espresso, and hazelnut liqueur, if using.
Beat on medium-high speed for 2 full minutes, scraping down the sides of the bowl midway through mixing.
Scoop batter into prepared muffin tins, filling each cup no more than ⅔ of the way full.
Bake for 20 minutes or until cupcakes are puffed and a toothpick inserted in the center of the cupcake comes out with just a few crumbs. Remove from oven and cool completely.
When cupcakes are cool, use a serrated spoon to carve out a small hole in the top center of each cupcake. Fill with Nutella.
Frosting Instructions:
Beat together butter, vanilla, and hazelnut liqueur (if using) until smooth and creamy.
Add powdered sugar, half at a time, and beat until fully mixed (mixture will be very thick).
Add Nutella and beat until fully combined.
While the mixer is still running on medium low speed, pour heavy cream - one tablespoon at a time - into the frosting mixture until desired consistency is achieved.
Use a piping bag and open star tip to pipe fluffy swirls of frosting over the filled cupcakes. Sprinkle with chocolate sprinkles.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.Notes:These cupcakes are packed with Nutella flavor. The cupcakes are ultra moist and fluffy and the frosting is so creamy and flavorful.Please note that the cupcakes lose their stability the larger the hole for the Nutella filling there is. If you like a lot of Nutella filling, you may want to top them with less frosting OR simply serve these delicious cupcakes with a fork and plate! You can freeze the cupcakes after filling them with Nutella to make them easier to move and decorate when adding the frosting.Freeze for 30 min-1 hour and then top with frosting. They will thaw quickly, but will also stay sturdy when removing them from the muffin tin or transferring them onto a serving platter.The hazelnut liqueur is totally optional. The cupcakes will get plenty of hazelnut flavor from the Nutella itself, but the liqueur is a fun addition. Please note that the alcohol content will not be cooked away in the frosting - though it is minimal. If you omit the hazelnut liqueur from the cupcake batter, there is no need to substitute additional liquid in the batter.