Introduction

Nutella Stuffed Chocolate Raspberry Cupcakes are an indulgent treat that brings together rich chocolate, tangy raspberries, and creamy Nutella in one irresistible bite. These moist chocolate cupcakes are filled with a luscious Nutella center and topped with raspberry buttercream frosting. The combination of flavors and textures makes them a show-stopping dessert for any occasion.

I remember making these for a friend’s birthday, and they were an instant hit. The surprise Nutella center paired with the fruity, tangy frosting had everyone reaching for seconds. What’s great about these cupcakes is how easily you can customize them—add fresh raspberries on top for an extra pop of flavor or drizzle with chocolate ganache for a decadent finish.

Despite how fancy they look, these cupcakes are simple to make. With basic pantry ingredients and a little creativity, you can whip up a batch that’s bakery-worthy. Whether you’re baking for a special celebration or just want to treat yourself, these cupcakes are sure to impress!

Perfect for:

Birthdays and celebrations
Valentine’s Day treats
Afternoon coffee breaks
Gifting to friends and family
Chocolate and berry lovers

Why You’ll Love This Nutella Stuffed Chocolate Raspberry Cupcakes

Here’s why Nutella Stuffed Chocolate Raspberry Cupcakes will be your new favorite dessert:

Rich and Moist: The chocolate cupcakes are soft, moist, and perfectly rich, thanks to cocoa powder and a touch of buttermilk.
Luscious Nutella Center: Each cupcake is filled with creamy Nutella for a surprise in every bite.
Fresh Raspberry Flavor: The raspberry buttercream frosting adds a tart and fruity note that balances the sweetness of the chocolate.
Beautiful and Elegant: These cupcakes are not only delicious but also visually stunning, perfect for parties or gifts.
Customizable: Easily adapt the recipe with different fillings or frostings to suit your taste.

Preparation and Cooking Time

Total Time: 1 hour 15 minutes
Preparation Time: 25 minutes
Cooking Time: 20-22 minutes
Servings: 12 cupcakes
Calories per serving: Approximately 300-350 calories
Key Nutrients: Protein: 4g, Carbs: 40g, Fat: 18g

Ingredients

Gather these ingredients to make your Nutella Stuffed Chocolate Raspberry Cupcakes:

For the Cupcakes:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
½ cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup hot water or freshly brewed coffee (for enhanced chocolate flavor)

Filling:

¾ cup Nutella (or other chocolate-hazelnut spread)

Raspberry Buttercream:

½ cup unsalted butter, softened
2 cups powdered sugar
¼ cup raspberry puree (strained to remove seeds)
½ teaspoon vanilla extract
Pinch of salt
Fresh raspberries (for garnish)

Ingredient Highlights

Nutella: The creamy hazelnut-chocolate spread is the perfect filling, adding richness and an element of surprise.
Raspberry Puree: Fresh raspberries bring a tangy, fruity balance to the sweet buttercream, creating a refreshing contrast to the rich chocolate.
Buttermilk: Buttermilk helps keep the cupcakes tender and moist while enhancing the chocolate flavor.
Hot Coffee: Using hot coffee instead of water deepens the chocolate flavor without making the cupcakes taste like coffee.

Step-by-Step Instructions

Here’s how to make Nutella Stuffed Chocolate Raspberry Cupcakes:

Prepare the Cupcakes:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add Hot Liquid: Stir in the hot water or coffee until the batter is smooth. The batter will be thin—this is normal.
Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Fill and Frost the Cupcakes:

Core and Fill: Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill each with about a teaspoon of Nutella.
Make the Buttercream: Beat the softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, followed by the raspberry puree, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your favorite tip and frost the filled cupcakes. Garnish with fresh raspberries if desired.

How to Serve Nutella Stuffed Chocolate Raspberry Cupcakes

Nutella Stuffed Chocolate Raspberry Cupcakes can be served in many ways:

Elegant Dessert: Serve on a dessert platter at parties or celebrations for a sophisticated touch.
With Coffee or Tea: Pair with a hot beverage for a delightful afternoon treat.
Gift-Giving: Place the cupcakes in a decorative box for a thoughtful homemade gift.
Birthday Celebrations: These cupcakes are a beautiful alternative to a traditional birthday cake.
Romantic Dessert: Perfect for Valentine’s Day or anniversaries, especially with the combination of chocolate and raspberries.

Additional Tips for Nutella Stuffed Chocolate Raspberry Cupcakes

Use Room Temperature Ingredients: For the best results, ensure that your eggs, buttermilk, and butter are at room temperature.
Don’t Overfill the Cupcake Liners: Fill them about two-thirds full to avoid overflow during baking.
Strain the Raspberry Puree: To achieve a smooth frosting, strain the raspberry puree to remove seeds.
Adjust Sweetness: If you prefer a less sweet frosting, reduce the powdered sugar slightly.
Chill the Nutella: If your Nutella is too runny, refrigerate it for 10-15 minutes before filling the cupcakes.
Decorate Creatively: Top the cupcakes with shaved chocolate, sprinkles, or additional Nutella drizzle for an extra-special touch.

Recipe Variations for Nutella Stuffed Chocolate Raspberry Cupcakes

Here are 10 variations to customize your Nutella Stuffed Chocolate Raspberry Cupcakes:

Strawberry Nutella Cupcakes: Replace the raspberry puree with strawberry puree for a different berry twist.
Nutella and Banana Cupcakes: Add mashed banana to the cupcake batter for a Nutella-banana flavor combination.
Double Chocolate Nutella Cupcakes: Stir chocolate chips into the cupcake batter for extra chocolatey goodness.
Peanut Butter Nutella Cupcakes: Swap the raspberry buttercream for peanut butter frosting.
Caramel Nutella Cupcakes: Drizzle caramel sauce over the frosting for a rich caramel-chocolate flavor.
Nutella Swirl Cupcakes: Swirl Nutella into the cupcake batter before baking.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend.
Vegan Cupcakes: Use a plant-based egg substitute, dairy-free buttermilk, and vegan butter for a vegan version.
White Chocolate Raspberry Cupcakes: Substitute white chocolate filling for Nutella.
Nutella and Coconut Cupcakes: Add shredded coconut to the frosting for a tropical twist.

Freezing and Storage for Nutella Stuffed Chocolate Raspberry Cupcakes

Freezing: These cupcakes freeze well. Wrap them individually in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Special Equipment for Nutella Stuffed Chocolate Raspberry Cupcakes

Here’s some special equipment to make preparing your Nutella Stuffed Chocolate Raspberry Cupcakes easier:

Cupcake Pan and Liners: Essential for baking evenly sized cupcakes.
Electric Mixer: Helps achieve fluffy buttercream frosting.
Piping Bag and Tips: For decorating the cupcakes beautifully.
Cupcake Corer: Makes filling the cupcakes with Nutella easier.
Measuring Cups and Spoons: For accurate measurements.
Cooling Rack: Prevents the cupcakes from getting soggy as they cool.
Spatula: For mixing and folding the batter.
Sieve: To strain the raspberry puree for a smooth frosting.

Frequently Asked Questions for Nutella Stuffed Chocolate Raspberry Cupcakes

How do I know when the cupcakes are done baking?
Insert a toothpick into the cupcake (avoiding the Nutella center); it should come out clean or with a few crumbs.
Can I add chocolate chips or nuts to the batter?
Absolutely! Chocolate chips, chopped hazelnuts, or almonds are great additions.
Can I make these cupcakes gluten-free?
Yes, substitute with a gluten-free flour blend that works for baking.
How long do these cupcakes stay fresh?
They stay fresh for up to 3 days when stored in an airtight container at room temperature.
Can I use fresh raspberries instead of raspberry filling?
Yes, fresh raspberries work well, but the filling provides a stronger raspberry flavor.

Conclusion

Nutella Stuffed Chocolate Raspberry Cupcakes are a luscious dessert that brings together moist chocolate cake, a hidden Nutella center, and a swirl of tangy raspberry frosting. Each bite is a burst of flavor, balancing rich and fruity notes for a truly indulgent experience.

This recipe is as fun to make as it is delicious, making it perfect for birthdays, celebrations, or whenever you’re craving something extra special. Top them with fresh raspberries or chocolate shavings for an elegant touch.

I’d love to see how your Nutella Stuffed Chocolate Raspberry Cupcakes turn out! Snap a photo, share it on social media, and tag me so I can admire your beautiful creations. Happy baking!

Nutella Stuffed Chocolate Raspberry Cupcakes