Nutella Bueno Cupcakes

Author

Alaina

15 June 2026

50 total time
12 servings
4.4 (7)
Nutella Bueno Cupcakes
jump to recipe

Introduction

Hey friend, I'm so glad you're here — these cupcakes are one of my go-to feel-good bakes. I make them whenever I want to impress without sweating it. They're chocolatey, a little naughty with hazelnut spread tucked into the middle, and finished with a silky hazelnut buttercream that people fight over. You don't need fancy skills to get bakery-style results. You'll find little moments that make you smile as you bake. Like the first warm whiff when they come out of the oven. Or the way kids crowd the counter to sneak a crunchy wafer as you pipe frosting. I love that these cupcakes are both comforting and a tiny show-off moment. They're perfect for casual weekend tea, a birthday treat, or just when you need something that tastes like a hug. A few simple techniques make all the difference — nothing intimidating, just friendly tricks. I'll walk you through smart swaps, what to watch for, and how to make them look charming without spending hours. If you bake while chatting on speakerphone with a friend, this recipe plays nicely with interruptions. It forgives the little pauses and always comes back together. So grab your mixer or a sturdy wooden spoon, and let's get cozy with chocolate and hazelnut goodness.

Gathering Ingredients

Gathering Ingredients
You're about to gather a few pantry basics and a couple of special treats. Don't worry if your pantry isn't perfectly stocked. There are easy swaps that keep the flavor close. Start by choosing the most important star: the chocolate-hazelnut spread. A good one gives the cupcakes that unmistakable creamy, nutty lift. If you're in a pinch, homemade blends can work, but store-bought spreads save time and keep the texture predictable. For the crunchy top, reach for a familiar chocolate wafer candy — that contrast makes every bite sing. When it comes to butter and sugar, room-temperature butter gives a creamier batter and smoother frosting. If your butter's cold, cut it into chunks and let it sit for a short while; you'll still get there. For milk, any dairy or unsweetened plant milk works; they just change the richness a bit. Cocoa for the base is optional — choose it if you want a deeper chocolate note. And for garnish, toasted hazelnuts or crushed wafers add that rustic, irresistible look. If you like extras, a little real melted chocolate or extra hazelnut spread for a finishing drizzle makes them pop. Shopping tip: pick quality where you want the flavor to shine — that hazelnut spread and the wafer candy. Cheap substitutes can flatten the taste. A slow roast of hazelnuts adds aroma, but it's optional. Finally, lay everything out before you start. A tidy counter makes the whole bake feel calmer.
  • Choose a reliable hazelnut spread for the main flavor.
  • Grab a crunchy chocolate wafer candy for topping.
  • Use room-temperature butter for smoother texture.

Why You'll Love This Recipe

You'll fall for these cupcakes for a few simple reasons. First, they're comfort food with a clever heartbeat — the creamy hazelnut core surprises every bite. That little center gives the cupcakes a grown-up twist without turning the recipe into a project. Second, textures are balanced. Soft cake, smooth buttercream, and crunchy wafer make eating them fun. Third, they're forgiving. They're the kind of bake that survives short distractions, like answering the door or helping someone with math homework, and still turns out well. Fourth, they're instantly crowd-pleasing. Bring them to a casual get-together and they'll disappear fast. Now a few real-talk notes from my kitchen. Sometimes batter seems a touch thick or thin depending on your butter softness or flour brand. That's normal. Trust the feel more than the look. If your frosting looks a bit stiff, a small splash of cream loosens it. If it's too soft, a few minutes in the fridge firms it up for piping. Also, if you love bold chocolate, try swapping in a richer cocoa, but don't overdo it — you want balance with the hazelnut center. Finally, these cupcakes are fantastic for batch baking. You can make and freeze the un-frosted cakes, or make the frosting ahead and keep it chilled. Pulling everything together later is super satisfying. Real-life tip: I once brought these to a potluck and someone guessed I’d bought them. They were that easy to love.

Cooking / Assembly Process

Cooking / Assembly Process
Let's talk about how to get the best results without turning the kitchen into a stress zone. I won't repeat the recipe step-for-step here. Instead, I'll give you practical pointers that make each stage easier and more reliable. When you're creaming butter and sugar, take your time until it's light and airy — that traps tiny air bubbles and helps the cake feel tender. If you're using an electric mixer, scrape the bowl often so everything blends evenly. When combining wet and dry components, fold gently. Overmixing develops gluten in the flour and can make cakes tougher. Folding means using a spatula in a gentle, sweeping motion to incorporate ingredients without beating them. If you're adding a chocolate-hazelnut dollop into the batter, get comfortable with a light swirl. You want the swirl to look pretty, not to fully disappear. That keeps a distinct creamy pocket inside. For the batter in tins, aim for similar fill levels so all cakes bake evenly. If your batter spreads a bit, that's okay — the cupcakes will still be fine. Cooling is important. Don't salt the moment by frosting warm cakes. Let them cool completely so the buttercream doesn't melt. For piping, fit your bag with a wide round or star tip depending on the look you want. If your frosting seems too soft for piping, chill it briefly; if it's too firm, a touch of cream will smooth it out. When you top with crunchy wafers and hazelnuts, press gently so they stick without sinking in. Troubleshooting quick-list:
  • Dense cake? Likely overmixing — fold gently.
  • Frosting too soft? Chill briefly.
  • Uneven tops? Check oven rack placement and fill levels.
These small fixes keep your baking relaxed and joyful.

Flavor & Texture Profile

You're going to notice layers of flavor and a pleasing texture contrast in every bite. The base has a gentle chocolate note that anchors the whole cupcake without overpowering the hazelnut. The hazelnut spread brings a smooth, nutty sweetness that feels indulgent but familiar. The buttercream adds a rich, creamy top layer that lifts the experience — it's silky rather than overly heavy if you get the consistency right. The crushed wafer candy or toasted hazelnuts on top give a crunchy counterpoint that keeps each bite interesting. Think of it like a small journey: soft crumb, molten hazelnut center, pillowy frosting, and crunchy topping. If you like texture drama, don't skip the wafer bits. For balance, the frosting shouldn't be so sweet that it hides the hazelnut nuance. That's why I usually adjust the cream or powdered sugar a touch to reach a fluffy but stable consistency. Temperature matters here too. Slightly warm frosting feels looser, cold frosting feels firmer. Serving at room temperature allows the flavors to open up and makes the texture feel more tender. If you want more chocolate intensity, a drizzle of melted dark chocolate adds a slight bitterness that plays nicely with the nutty sweetness. Texture checklist:
  • Soft, tender crumb in the cake base.
  • Creamy, slightly gooey hazelnut center.
  • Light, spreadable buttercream for mouthfeel.
  • Crisp wafer or hazelnut crunch on top.
These contrasts are what make the cupcakes memorable.

Serving Suggestions

You'll want to serve these in ways that highlight the texture contrast. They pair wonderfully with simple drinks — nothing too overpowering. A milky tea or a gentle espresso brings out the hazelnut notes. If you're serving to kids, a cold glass of milk is always a hit. For grown-up gatherings, add a small scoop of vanilla or hazelnut ice cream on the side for an indulgent duo. Presentation doesn't have to be complicated. A paper liner that matches your event palette and a few scattered wafer crumbs on the serving platter look charming and effortless. If you're taking them to a picnic, set them in a shallow box with parchment and keep them cool until serving. If you're hosting, arrange them on a tiered stand and sprinkle a few toasted hazelnuts around the base for a rustic look. For gifting, stack a few in a box with wax paper between the layers and a ribbon. They travel well for short journeys, but avoid long car trips in hot weather unless they're chilled. For celebrations, top a few cupcakes with a small decorative candy or an edible gold flake to make them feel extra special. Serving cues:
  • Serve at room temperature for best flavor.
  • Pair with coffee, tea, or a mild milk-based drink.
  • Dress them up with simple garnishes like extra wafer crumbs or toasted hazelnuts.
These small touches make them feel like a treat, whether it's a casual snack or a party dessert.

Storage & Make-Ahead Tips

You're going to love how forgiving these cupcakes are for prepping ahead. If you want to save time on the day, make the cakes in advance and keep the frosting separate. Unfrosted cakes freeze well; thaw them on the counter and then finish with fresh buttercream. Frosting can be made a day or two ahead and kept chilled in the fridge — bring it to room temperature and re-whip briefly before piping. When storing assembled cupcakes, keep them in an airtight container in the fridge if your kitchen is warm. Before serving, let them sit at room temperature to let the buttercream relax and for the flavors to bloom. If you're traveling with them, pack them upright in a shallow container and keep them cool; a small ice pack under the container can help. For longer storage of baked but unfrosted cakes, wrap them well and freeze; they keep their texture nicely. If you find the frosting lost a bit of its pipe-worthiness after chilling, a quick whisk with a tiny splash of cream brings it back to life. Also, gently re-toast hazelnut garnish if you want that freshly roasted aroma just before serving. Quick care list:
  • Make frosting ahead and re-whip as needed.
  • Freeze unfrosted cakes for easy storage.
  • Store finished cupcakes chilled in warm climates and rest at room temperature before serving.
These tricks save time and keep the cupcakes tasting their best.

Frequently Asked Questions

I get a few questions about these cupcakes all the time. Here's what I tell friends who ask. Can I use a different chocolate-hazelnut spread? Yes. Most spreads work fine, though they vary in sweetness and oil content. If your spread is very loose, the filling might be softer; if it's very thick, the center will hold its shape more. What if my buttercream is too sweet? Add a tiny pinch of salt or a splash of cream to balance it. Taste as you go. Can I skip the crunchy topping? Sure. The cupcakes are still delicious without it, though you lose that satisfying contrast. Consider toasted nuts or crisp cookie bits as alternatives. How do I keep the hazelnut center from sinking? Use a small amount and be gentle when swirling so the batter supports it. Also, fill tins evenly so cupcakes rise uniformly. Are there vegan options? Yes. Use a plant-based butter and a non-dairy milk, and choose a vegan chocolate-hazelnut spread. Texture will vary slightly, but the flavor holds up well. Can I make minis or larger cupcakes? You can. Adjust bake time and check for doneness often. Smaller ones bake faster; larger ones take longer. Be mindful of fill levels. Final real-life note: I once made these with a friend who insisted on extra drizzle and crunchy bits, and they vanished in under an hour. If you're gifting them, include a little note that they taste best at room temperature. It's a small touch that people appreciate and it keeps your bake looking and tasting its best.
Nutella Bueno Cupcakes

Nutella Bueno Cupcakes

Indulge in these Nutella Bueno Cupcakes: moist chocolate cupcakes swirled with Nutella, topped with Nutella buttercream and crunchy Kinder Bueno pieces 🍫🧁✨

Prep: 50 Cals: 420 kcal Serves: 12

ingredients

  • 12 paper cupcake liners 🧁
  • 180 g plain flour (all-purpose) 🌾
  • 30 g cocoa powder (optional for a richer base) 🍫
  • 200 g granulated sugar 🍬
  • 115 g unsalted butter, softened 🧈
  • 2 large eggs 🥚
  • 120 ml milk 🥛
  • 1 tsp vanilla extract 🌿
  • 1 tsp baking powder 🧂
  • 1/4 tsp salt 🧂
  • 150 g Nutella or chocolate-hazelnut spread 🫙
  • 3 Kinder Bueno bars, roughly chopped 🍫
  • 200 g unsalted butter for frosting, softened 🧈
  • 200 g powdered (icing) sugar 🍚
  • 100 g Nutella for frosting 🫙
  • 2-3 tbsp heavy cream (or milk) 🥛
  • Chopped hazelnuts or crushed wafer from Kinder Bueno for garnish 🌰
  • Melted chocolate or extra Nutella for drizzle 🍫

instructions

  1. 1
    Preheat your oven to 180°C (350°F) and place 12 paper liners into a muffin tin 🧁.
  2. 2
    In a large bowl, cream 115 g softened butter with 200 g sugar until light and fluffy (about 2–3 minutes) 🧈🍬.
  3. 3
    Add the eggs one at a time, mixing well after each, then stir in 1 tsp vanilla extract 🥚🌿.
  4. 4
    In a separate bowl, sift together 180 g flour, 30 g cocoa powder (if using), 1 tsp baking powder and 1/4 tsp salt 🌾🍫🧂.
  5. 5
    Add the dry ingredients to the butter mixture in two additions, alternating with 120 ml milk, mixing gently until just combined 🥛.
  6. 6
    Fold in half of the roughly chopped Kinder Bueno (reserve the rest for topping) 🍫.
  7. 7
    Spoon batter into the liners filling each about two-thirds full. Add about 1 tsp of Nutella into the center of each cupcake and use a toothpick to swirl slightly—do not overmix 🫙.
  8. 8
    Bake for 18–20 minutes, or until a toothpick inserted into the cake (not the Nutella swirl) comes out clean. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely 🔥⏲️.
  9. 9
    To make the Nutella buttercream, beat 200 g softened butter until creamy, then gradually add 200 g powdered sugar and beat until smooth 🧈🍚.
  10. 10
    Add 100 g Nutella and 2–3 tbsp heavy cream, beat until light and fluffy. Adjust cream/sugar to reach a pipeable consistency 🫙🥛.
  11. 11
    Pipe or spread the Nutella buttercream onto fully cooled cupcakes, then top with the remaining chopped Kinder Bueno and a sprinkle of chopped hazelnuts or wafer pieces 🌰🍫.
  12. 12
    Finish with a drizzle of melted chocolate or extra Nutella for added shine and flavor 🍫🫙.
  13. 13
    Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving for best flavor ❄️➡️🌡️.

related articles