These cupcakes are exactly what they say on the tin: chocolate cupcakes with a molten Nutella center and a bright, tangy raspberry buttercream. I tested the batter and frosting until they balanced — deep chocolate, a hit of hazelnut, and a frosting that isn’t too sweet. The result holds up for parties, birthdays, or a weeknight treat when you want something a little elevated but uncomplicated.

The technique is straightforward: make a rich, fudgy batter, bake until just set, cool completely, hollow and fill with Nutella, then top with a raspberry-swirled buttercream. There are small timing details that matter — cooling, puree temperature, butter temperature — and I call those out below so you skip the mistakes I made the first time.

I write this with practical tips, clear timing, and options for swaps that the recipe already allows (like coconut vs canola oil, or coffee vs water). Follow the steps exactly for dependable results; tweak the garnish or presentation to suit your mood.

Ingredient List

3 tablespoons coconut OR canola oil — adds moisture and keeps the crumb tender; use whichever you prefer.
1 stick unsalted butter, melted and slightly cooled — contributes flavor and richness; cool a bit so it doesn’t scramble the eggs.
1/2 cup semi-sweet chocolate chips — melts into the chocolate base for depth and shine.
1 cup granulated sugar — primary sweetener for the cupcakes; helps with structure and browning.
2 large eggs + 1 large egg yolk, at room temperature — eggs provide structure and lift; room temperature blends more evenly.
1 teaspoon vanilla — rounds the chocolate notes and enhances flavor.
3/4 cup + 2 tablespoons all-purpose flour, not packed — the dry structure; spoon into the cup and level for accuracy.
1/2 teaspoon baking soda — helps gentle rise and texture.
1 teaspoon baking powder — combines with baking soda for balanced lift.
1/2 cup unsweetened cocoa powder — the backbone of the chocolate flavor; sift if lumpy.
1/2 teaspoon salt — rounds and balances sweetness in the batter.
1/2 cup full fat sour cream — adds moisture and a slight tang to the crumb.
1/2 cup hot coffee OR hot water — intensifies chocolate flavor (coffee) or simply thins and activates cocoa (water).
1/4 cup Nutella — the filling; measure and divide for even centers.
1 1/4 cups frozen raspberries (I think fresh would also work just fine) — cooks down into the puree for the frosting.
2 tablespoons lemon juice — brightens the raspberry puree and keeps the color fresh.
2 sticks (8 ounces) unsalted butter, VERY soft — base for the frosting; should be soft enough to beat easily but not melted.
1/2 teaspoon salt — for the frosting; balances sweetness and boosts flavor.
3 1/2 cups confectioners sugar (more if needed), sifted — builds the frosting’s structure and sweetness; sifted for smoothness.
1 tablespoon heavy cream (more if needed) — adjusts frosting texture to the right spreadable consistency.
1/4 cup fresh raspberries, for decorating (optional) — pretty garnish and a fresh burst against the Nutella center.

Build Nutella Stuffed Chocolate Cupcakes with Raspberry Frosting Step by Step

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray the liners with non-stick spray (optional).
In a microwave-safe bowl, combine 3 tablespoons coconut or canola oil, 1 stick (8 tablespoons) unsalted butter (melted and slightly cooled), and 1/2 cup semi-sweet chocolate chips. Microwave in 30-second increments, stirring between each increment, until fully melted and smooth. Alternatively, melt over very low heat on the stovetop. Set aside to cool slightly.
In a medium bowl, whisk together 3/4 cup plus 2 tablespoons all-purpose flour (not packed), 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt until evenly combined. Set aside.
In a large bowl, whisk 2 large eggs plus 1 large egg yolk, 1 cup granulated sugar, and 1 teaspoon vanilla until smooth.
Add the cooled chocolate mixture to the egg mixture and whisk until smooth.
Add half of the dry ingredient mixture to the wet mixture and stir until just combined. Add half of the 1/2 cup full-fat sour cream and stir until just combined. Repeat with the remaining dry mixture and the remaining sour cream, stirring only until just combined each time.
Quickly stir in 1/2 cup hot coffee or hot water until evenly combined. Do not overmix.
Divide the batter among the 12 prepared liners, filling each about 3/4 full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack and cool completely before stuffing and frosting.
While the cupcakes cool, make the raspberry puree: in a small saucepan combine 1 1/4 cups frozen (or fresh) raspberries and 2 tablespoons lemon juice. Bring to a simmer over medium heat, stirring and breaking up the berries, until the mixture thickens and can coat a spoon (it will resemble jam). You should end up with about 1/4 cup raspberry puree. Remove from heat and cool completely.
When cupcakes are completely cool, use a small sharp knife to cut a small cavity from the center of each cupcake and reserve the removed pieces. Divide 1/4 cup Nutella evenly among the 12 cupcakes and spoon or pipe about 1 teaspoon Nutella into each cavity. Replace each reserved cake piece to cover the filling.
Make the raspberry frosting: place 2 sticks (8 ounces) very soft unsalted butter in a large bowl or the bowl of a stand mixer. Beat on medium-high until smooth, about 2 minutes. Add the cooled raspberry puree and beat until combined, about 1 minute.
With the mixer on low speed, add 3 1/2 cups sifted confectioners’ sugar one cup at a time, incorporating between additions. Add 1 tablespoon heavy cream and 1/2 teaspoon salt. Increase mixer speed to high and beat for 2 minutes, until the frosting is thick and fluffy. (If needed, you may adjust texture very slightly using the parenthetical options listed with the ingredients.)
Frost the filled cupcakes as desired and top with up to 1/4 cup fresh raspberries for decoration, if using.

What Makes This Recipe Special

There are three things that set these cupcakes apart: the molten Nutella core, the intensely chocolate batter that stays moist, and the raspberry frosting which cuts the richness with bright acidity. The recipe intentionally calls for hot coffee or water to bloom the cocoa, deepening chocolate flavor without adding a coffee taste unless you choose coffee. The raspberry puree is reduced until jammy, so the frosting has real fruit presence rather than just color.

The assembly is also forgiving. The steps separate baking, cooling, filling, and frosting into discrete stages, which makes it easy to pause between them. That means you can bake in the morning, fill mid-day, and frost right before serving.

International Equivalents

Here are practical conversions to help if you’re working in metric. These are approximate but reliable for home baking:

1 cup all-purpose flour ≈ 120–125 g.
1 cup granulated sugar ≈ 200 g.
1 cup confectioners’ sugar ≈ 120–125 g (sifted).
1 stick (8 tbsp) butter = 113 g.
1 tablespoon ≈ 15 ml; 1 teaspoon ≈ 5 ml.

If you prefer precision on sensitive items like flour, weigh them. For this recipe, close measurements are fine, but too much flour will dry the cupcakes and make them dense.

Equipment at a Glance

12-cup muffin tin and paper liners
microwave-safe bowl or small saucepan (for melting chocolate and butter)
large mixing bowl (or stand mixer)
medium bowl for dry ingredients
small saucepan for raspberry puree
wire cooling rack
small sharp knife or a cupcake corer
piping bag or spoon for Nutella and frosting

Learn from These Mistakes

Too hot butter: If your melted butter is still very hot when you add it to eggs, you risk scrambling them. Let the chocolate mixture cool slightly before mixing into the eggs.

Undercooling cupcakes: If you stuff and frost warm cupcakes, the Nutella melts into the cake and the frosting softens. Cool completely on a rack before coring and adding filling.

Overbeating the batter: Once you add the dry ingredients, stir only until just combined. Overmixing pulls gluten into the batter and produces tough cupcakes.

Raspberry puree too runny: Reduce until it coats a spoon and resembles jam. If it’s still loose when cool, your frosting will be thin and may need extra sifted sugar to hold up.

Fresh Takes Through the Year

Spring: Garnish with a light dusting of freeze-dried raspberry powder for vibrancy and a color pop.

Summer: Use fresh, ripe raspberries instead of frozen to maximize brightness. Top each cupcake with a whole fresh raspberry for a simple, elegant look.

Fall/Winter: Add a pinch of cinnamon or orange zest to the frosting for warmth. For holiday plating, scatter chopped toasted hazelnuts beside the cupcakes to echo the Nutella flavor.

Pro Tips & Notes

Room temperature ingredients: Bring eggs and butter to room temperature for even mixing. Sour cream straight from the fridge is fine; it works better than a runny substitute.

Hot liquid choice: Use hot coffee if you want to deepen chocolate notes, especially if your cocoa is not very dark. Hot water works fine and keeps the flavor neutral.

Frosting texture: If the frosting is too stiff after adding confectioners’ sugar, add the heavy cream 1/2 teaspoon at a time until spreadable. If too loose, add a few tablespoons more sifted sugar.

Nutella distribution: Warming Nutella slightly in a bowl for 10–20 seconds in the microwave makes it easier to pipe. Don’t overheat; it must be thick enough to stay inside the cupcake.

Storing Tips & Timelines

Room temperature: Unfrosted cupcakes store well at room temperature, covered, for 1–2 days.

Refrigerator: Frosted cupcakes with the buttercream can be refrigerated for up to 4 days in an airtight container. Bring to room temperature before serving to soften the buttercream and restore flavor.

Freezing: Fully baked and cooled unfrosted cupcakes freeze well for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before coring and filling. Frosted cupcakes freeze less predictably because the raspberry puree can change texture; freeze only if necessary and thaw slowly in the fridge.

Helpful Q&A

Q: Can I use a different spread instead of Nutella? A: You can, but textures vary. Thicker chocolate-hazelnut spreads work best. The recipe assumes a spread that holds shape when piped.

Q: Can I make the raspberry puree ahead? A: Yes. Make the puree, cool, and refrigerate up to 3 days. Bring to room temperature before adding to the butter.

Q: My frosting is grainy — what happened? A: This usually means the confectioners’ sugar wasn’t sifted or the butter wasn’t soft enough. Beat the frosting longer on medium speed; if graininess persists, force it through a fine sieve into a bowl while beating.

Q: Can I skip the coffee? A: Yes. The recipe allows hot water as an alternative. Coffee enhances chocolate flavor but is optional.

Serve & Enjoy

Serve these cupcakes slightly cool or at room temperature so the chocolate center and the frosting show their texture. Plate them on a simple platter with a few extra fresh raspberries and a light dusting of cocoa powder or powdered sugar for contrast. They pair beautifully with a cup of dark coffee or a glass of cold milk. If you’re bringing them to a gathering, transport unfrosted and frost onsite to avoid smudges.

These cupcakes balance indulgence and brightness. Make a batch, follow the steps, and you’ll have a dessert that looks special and tastes like you spent more time on it than you actually did.