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Nutella stuffed chocolate raspberry cupcakes are a sweet treat that combines rich chocolate and tart raspberries. Each bite reveals a gooey center of Nutella, making them unique. The cupcake base is soft and moist, thanks to the buttermilk. The raspberries add a burst of flavor that balances the sweetness of the chocolate.

Nutella Stuffed Chocolate Raspberry Cupcakes

Indulge in the deliciousness of Nutella stuffed chocolate raspberry cupcakes! This easy recipe combines rich chocolate, tart raspberries, and a gooey Nutella center for a truly gourmet dessert experience. Perfect for impressing friends and family, these cupcakes are simple to make and sure to please any sweet tooth.
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Ingredients
  

1 cup 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, melted

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1 cup fresh raspberries

1/2 cup Nutella

Optional: powdered sugar for dusting

Instructions
 

Preheat Your Oven: Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; a few lumps are okay.

          Add Raspberries: Gently fold in the fresh raspberries, being careful not to break them too much.

            Prepare for Baking: Fill each cupcake liner about halfway with the batter. Next, add about 1 teaspoon of Nutella in the center of each filled liner, then top with more batter until the liners are three-quarters full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center (not touching the Nutella) comes out clean.

                Cool Down: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Dust and Serve: Once cooled, dust with powdered sugar if desired, and serve.

                    Prep Time, Total Time, Servings: 30 min | 40 min | 12 servings