Nutella Pumpkin Cupcakes
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These Nutella pumpkin cupcakes are a delicious fall treat that combines two delicious flavors into one decadent cupcake. Super moist pumpkin cupcakes stuffed with Nutella and then topped with creamy Nutella frosting.
Every fall, my pumpkin cupcakes with cinnamon cream cheese frosting become one of the most popular recipes on Just So Tasty. They’re a classic pumpkin recipe that tastes warm and cozy. But if you’re looking for a pumpkin dessert that’s a little more out of the box and even more decadent – then these Nutella pumpkin cupcakes are definitely the way to go. For
Start with the Perfect Pumpkin Cupcakes
The pumpkin cupcakes are extremely moist with a slightly springy texture and a delicious pumpkin spice flavor. I actually reduced the spices slightly compared to my original pumpkin cupcakes, so that they don’t end up competing with the Nutella. The cupcakes are made by simply whisking together the dry ingredients, followed by the wet ingredients, and then gently mixing everything together. No mixer required!
Recipe Tip
Stop mixing as soon as everything is combined. Overmixing leads to air tunnels in the batter.
Then Add the Nutella
After the cupcakes are baked and cooled, it’s time to assemble the cupcakes – AKA stuff them with Nutella and frost with creamy Nutella frosting. While this process isn’t difficult, it does require a bit of extra work.
You’ll use a small paring knife to cut a circle in the top of each cupcake, creating a cone shape that points downwards. Do not cut all to the bottom of the cupcake – if you do this, the cupcake will fall apart because it won’t have the structure.
Then you’ll dollop a teaspoon or two of Nutella into the hole you’ve created. Slice the triangular point off of the cone shape you’ve hollowed out of the cupcake. Then put the circle disc you have left back on top – like covering a pot with its lid.
From there, you’ll frost each cupcake with creamy Nutella frosting. The frosting is simple – made with softened butter, powdered sugar, Nutella, a little salt and vanilla to balance out the flavor, and cream or milk. The recipe will make enough frosting to pipe each cupcake with a generous amount. However, if you only plan to frost each cupcake with a knife, you could divide the frosting recipe in half.
Recipe Tip
If you plan to stuff the cupcakes and frost them with the full recipe yield of frosting, you will need one 7.5 ounce or 400 gram jar of Nutella. You will not have any leftover Nutella and will likely need to scrape the sides of the jar to ensure you have enough.
While the flavor combination of Nutella and pumpkin might be unconventional – I guarantee that it’s delicious. The cupcakes are tender, flavorful and taste like fall. Then the dollop of oozing Nutella in the middle and creamy Nutella frosting really take these to the next level. Add these to your fall baking list and you’ll impress even yourself!
Looking for more pumpkin and chocolate desserts? Then be sure to try:
Nutella Pumpkin Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Pumpkin Cupcakes
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/8 teaspoon ground nutmeg, a pinch is perfect
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil, or canola oil
- 1/2 cup brown sugar, light or dark works
- 1/3 up granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup pumpkin puree, NOT canned pumpkin pie filling – the can should say pure pumpkin
- 1/3 cup whole milk
To Stuff the Cupcakes
- 14 teaspoons Nutella
Nutella Frosting
- 1 cup unsalted butter , softened but not starting to melt
- 3/4 cup Nutella
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons whipping cream, or milk
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350F (180C) and line a muffin tray with muffin papers. You will end up with about 14 or 15 cupcakes in total, so you will need 2 trays.
- In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla, pumpkin puree and milk. Keep whisking until you no longer see pieces of egg or lumps of brown sugar.
- Pour the wet ingredients into the dry ingredients and mix together until combined and you no longer see streaks or lumps of flour – I always do a few stirs with a rubber spatula and then whisk with a wire whisk. Stop mixing as soon as combined.
- Spoon the batter into the prepared muffin tins – filling each cupcake liner about 1/2 to 2/3 full. You should end up with about 14 cupcakes. If you only end up with 12 (and you've used all the batter), then your cupcake liners are too full and the cupcakes may overflow.
- Bake in the middle of the preheated oven for about 16-20 minutes or until the tops are set and an inserted toothpick comes out clean.
- Cool the cupcakes in the pan for at least 10 minutes, then carefully transfer to a cooling rack to continue cooling.
Nutella Frosting
- In a very large bowl, beat the butter until smooth and creamy. Add in the Nutella and beat together until the mixture is even.
- Add in 2 cups powdered sugar, vanilla and salt. Start mixing on a low speed and gradually increase to medium speed until incorporated.
- Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream (or milk) until the desired sweetness and thickness is reached.
Assembling the Cupcakes
- Ensure that the cupcakes are fully cooled (they shouldn't be warm to the touch).
- Use a small paring knife to cut a circle in the top of each cupcake, making a cone shape that goes about 1/2 way down into the middle of the cupcake. Remove the cone of cupcake.
- Drop a small spoonful of Nutella into the hole created. Slice off the pointed end of the cone of pumpkin cupcake, and place the remaining circle of cupcake on top of the Nutella (like you're placing a lid on top of the Nutella).
- Transfer the frosting to a piping bag (I used a 1M tip). Then frost the cupcakes with a swirl of frosting – either starting from the outside and circling upwards, or starting from the inside and circling to the outside edges of the cupcake. Alternatively, frost each cupcake with a knife.
Notes
- Pumpkin Puree: Be sure to use pure pumpkin puree and not canned pumpkin pie filling – these are not interchangeable ingredients. Be sure to measure out 3/4 cup of of pumpkin puree – do not use the entire can.
- Nutella: I recommend commercially prepared chocolate hazelnut spread, as opposed to any homemade versions. This is because homemade versions can separate, which leads to a pool of oil in your cupcakes. You will need one 7.5 ounce or 400 gram jar of Nutella for this recipe. It will use the entire jar.
- Frosting: If you plan to frost the cupcakes with a thin layer of frosting, you can make a half batch of frosting (ie divide the recipe by 2).
- Make Ahead Tips: Baked and cooled cupcakes can be stored in an airtight container at room temperature overnight. You can also stuff your cupcakes with Nutella and store in an airtight container at room temperature overnight. Then frost the next day when you plan to serve.
- Storage: Store frosted cupcakes at room temperature for up to 8 hours (assuming your kitchen isn’t warm). Store in an airtight container in the fridge for up to 4 days. Let the cupcakes sit on the counter for about 30 minutes before enjoying so that they can come to room temperature.
- Nutrition: Details provided are an estimate only and based on 1 cupcake that’s stuffed with Nutella and frosted, assuming the recipe yields 14 cupcakes and all the frosting is used.
