If you’re on the hunt for a show-stopping dessert that captures the hearts of both chocolate lovers and cupcake enthusiasts, the Chocolate Filled Cupcakes Recipe is calling your name. These cupcakes are a delightful marriage of rich, moist chocolate cake and a luscious, creamy chocolate filling that surprises with every bite. Beyond just another sweet treat, this recipe transforms simple pantry staples into a party-worthy dessert that feels homemade yet indulgent. Whether you’re baking for a special occasion or just because the sweet tooth strikes, these cupcakes offer a satisfying combination of textures and flavors that will have everyone asking for your secret.
Ingredients You’ll Need
Gathering these ingredients is easier than you might think, and each one plays a crucial role—whether it’s creating that tender crumb, adding deep cocoa flavor, or crafting a silky frosting that ties everything together beautifully.
- 1.5 cups all-purpose flour: The foundation of the cupcake’s structure, providing lightness without heaviness.
- 1/2 cup unsweetened cocoa powder: Offers a deep chocolate flavor and dark color that makes every bite rich.
- 1 cup granulated sugar: Gives the perfect sweetness balance and helps with cupcake moisture.
- 1 teaspoon baking powder: Lightens the batter so your cupcakes rise just right.
- 1/2 teaspoon baking soda: Adds additional lift while balancing the acidity from the cocoa.
- 1/4 teaspoon salt: Enhances all the other flavors, bringing harmony to the chocolate.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness to the cupcakes.
- 2 large eggs: Bind everything together and help with structure and moisture.
- 1 teaspoon vanilla extract: Lifts the chocolate flavor and adds a warm, aromatic touch.
- 1/2 cup milk: Provides moisture and smoothness to the batter.
- 1 cup Nutella: The star filling that brings creamy hazelnut-chocolate magic inside.
- 1 cup unsalted butter, softened (for frosting): Creates a luscious, spreadable base for the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting for perfect piping.
- 1 cup unsweetened cocoa powder (for frosting): Intensifies the chocolate experience in the frosting.
- 1/4 cup milk (for frosting): Adjusts the frosting consistency for easy spreading or piping.
- Chopped hazelnuts: Optional crunchy topping that complements Nutella’s flavor beautifully.
How to Make Chocolate Filled Cupcakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure there are no lumps and the cocoa is evenly distributed. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy, which usually takes about 3 to 5 minutes. Then, beat in the eggs one at a time, making sure each is fully incorporated, followed by the vanilla extract. Alternating, add the dry ingredients and milk to the butter mixture beginning and ending with dry ingredients. Mix everything gently until the batter is smooth and velvety without overmixing—it’s this batter’s texture that will make your cupcakes delightfully moist and tender.
Step 2: Bake the Cupcakes
Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow enough room for rising. Pop them in the oven and bake for 18 minutes, or until a toothpick inserted into the center comes out clean. The aroma of chocolate wafting through your kitchen at this point is absolutely wonderful. Once baked, allow the cupcakes to cool fully on a wire rack before moving on to the filling step. Patience now ensures clean, easy filling later.
Step 3: Core and Fill the Cupcakes
Using a small knife or a cupcake corer, gently remove the center of each cooled cupcake, creating a hollow space for that luscious Nutella filling. Spoon or pipe in about a tablespoon of Nutella into each cavity, ensuring every bite has a surprise center of ooey-gooey goodness. This step transforms an ordinary cupcake into something truly special and indulgent, making the effort well worth it.
Step 4: Make the Chocolate Frosting
For the frosting, beat together the softened butter until creamy, then gradually add powdered sugar and cocoa powder, alternating with milk to maintain a spreadable consistency. Whip it all for several minutes until the frosting is fluffy and smooth, perfect for piping or spreading generously over each filled cupcake.
Step 5: Frost and Garnish
Top each cupcake with a swirl of chocolate frosting using a piping bag fitted with your preferred tip or simply spread with a knife. Finish with a sprinkle of chopped hazelnuts for a delightful crunch and an extra nod to the Nutella filling inside. The combination of creamy, crunchy, moist, and rich is what makes this Chocolate Filled Cupcakes Recipe unforgettable.
How to Serve Chocolate Filled Cupcakes Recipe
Garnishes
While the classic chopped hazelnuts are a beautiful and tasty choice, you can also consider other garnishes to add flair. Fresh raspberries, a dusting of cocoa powder, or delicate chocolate shavings can elevate your presentation. These small touches add pops of color, texture, and complementary flavors that make serving these cupcakes even more special.
Side Dishes
Pairing is key when serving this Chocolate Filled Cupcakes Recipe. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream can balance the richness wonderfully. For a drink, a glass of cold milk or a rich, bold coffee enhances that chocolate experience perfectly. If you want to create a mini dessert platter, fresh berries or a fruit compote offer a refreshing contrast.
Creative Ways to Present
Beyond the traditional cupcake stand, try presenting your cupcakes in vintage teacups or pretty dessert plates with delicate napkins for a charming tea party vibe. For a more whimsical approach, create a cupcake bouquet or arrange them in a colorful tiered tray with ribbons for celebrations. These ideas turn your Chocolate Filled Cupcakes Recipe into a centerpiece that delights both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Once your cupcakes are frosted and filled, store them in an airtight container at room temperature if you plan to enjoy them within 1 to 2 days. To keep them fresh longer, place the container in the refrigerator where they’ll last up to 5 days. Make sure to bring them to room temperature before eating to enjoy their full flavor and moist texture.
Freezing
These cupcakes freeze beautifully! Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Frozen cupcakes can be stored for up to 3 months without losing too much flavor or texture. When ready to enjoy, thaw them overnight in the fridge for the best results.
Reheating
If you want that “just-baked” warmth, gently warm cupcakes in the microwave for about 10 to 15 seconds. Be careful not to overheat, as this can melt the filling and frosting too much. Warm cupcakes slightly enhance the gooey chocolate center, making them irresistibly cozy and comforting.
FAQs
Can I use a different chocolate spread instead of Nutella?
Absolutely! While Nutella brings a delicious hazelnut flavor, you can swap it for any chocolate-hazelnut spread or even a raspberry jam for a fruity surprise. Just make sure the consistency is thick enough to hold inside the cupcake without leaking out.
Is it possible to make these cupcakes dairy-free?
Yes! You can substitute dairy butter with plant-based margarine and use a non-dairy milk such as almond or oat milk. For the filling, look for a dairy-free chocolate spread. Keep in mind that the texture might vary slightly but the taste will still be amazing.
How do I prevent the cupcakes from sinking in the middle?
Make sure not to overmix the batter once the wet and dry ingredients come together, and avoid opening the oven door during baking. Also, measuring baking powder and soda correctly is crucial for proper rise.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. It’s best to pick one that contains xanthan gum or add it separately to improve texture and elasticity.
What’s the best way to pipe the frosting onto the cupcakes?
Use a piping bag fitted with a large star or round tip for classic swirls. If you don’t have a piping bag, a zip-top bag with a small corner snipped off works great, too. Pipe in steady circles starting from the outside edge and moving inward for a professional finish.
Final Thoughts
I genuinely hope you give this Chocolate Filled Cupcakes Recipe a try because it’s such a joy to make and even better to eat. From the first bite revealing that creamy Nutella center to the last crumb of tender chocolate cake, these cupcakes celebrate everything wonderful about chocolate desserts in a way that’s approachable yet impressive. Whip up a batch, share them with loved ones, and watch how quickly they disappear—you’ll be asked to make them again and again!
Print
Chocolate Filled Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and moist chocolate filled cupcakes, packed with a luscious Nutella center and topped with a smooth cocoa buttercream frosting sprinkled with crunchy chopped hazelnuts. Perfect for chocolate lovers seeking a decadent treat, these cupcakes combine classic cocoa flavors with a creamy surprise inside.
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Filling
- 1 cup Nutella
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/4 cup milk
Topping
- Chopped hazelnuts
Instructions
- Preheat and Prepare the Batter: Preheat your oven to 350°F (175°C). Line a 16-cup muffin tin with paper cupcake liners. In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to form a smooth batter. Spoon the batter evenly into the cupcake liners, about halfway full.
- Add Nutella Filling and Bake: Place a teaspoon of Nutella in the center of each cupcake and cover with additional batter to fill the liners about two-thirds full. Bake in the preheated oven for 18 minutes or until a toothpick inserted near the edge (not in Nutella) comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare the Frosting: To make the cocoa buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed to prevent dust. Pour in the milk and increase speed to medium-high, beating until the frosting is light and fluffy.
- Frost and Decorate: Once cupcakes are completely cool, frost them generously with the cocoa buttercream using a piping bag or a butter knife. Sprinkle chopped hazelnuts on top of each cupcake for added texture and flavor.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- For a lighter Nutella center, swirl Nutella into the batter instead of inserting a dollop inside.
- You can substitute milk with almond or oat milk for a dairy-free option, but the texture may slightly vary.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chopped hazelnuts add crunch but can be omitted for a nut-free version.
