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Pumpkin cupcake stuffed with Nutella and topped with Nutella frosting with a bite taken out
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Nutella Pumpkin Cupcakes

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
Prep Time30 minutes
Cook Time18 minutes
Cooling45 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cupcakes, Pumpkin Nutella Cupcakes
Servings: 14 cupcakes
Author: Fiona Dowling

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

  1. 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.
  2. 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. 
  3. 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). 
  4. 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.
  5. 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.
  6. 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. 

Nutrition

Calories: 499kcal | Carbohydrates: 62g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 130mg | Potassium: 194mg | Fiber: 2g | Sugar: 50g | Vitamin A: 2544IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg