Nutella stuffed chocolate raspberry cupcakes

My jar of Nutella was just sitting in my pantry staring at me so I decided to stuff it in cupcakes. I found this recipe here. I’m not usually a fan of fruity desserts, but the flavors of raspberry and chocolate work really well together!




  • 4 ounces semisweet chocolate, finely chopped
  • 1/3 cup cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella


  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar, sifted
  • 1/3 cup seedless raspberry preserves
  • Red food coloring (optional)

Place the chopped chocolate and cocoa powder in a bowl and pour the hot coffee over it. Cover and let stand for 5 minutes. Whisk until smooth and set aside. When cooled, whisk in oil, eggs, vinegar, and vanilla until smooth.

In another bowl, whisk the flour, sugar, salt, and baking soda. Combine both bowls and divide in a lined 12 cup muffin pan. Bake at 350*F for about 18 minutes. Let the cupcakes cool and then use a corer to slice a small center section. Fill each hole with Nutella.

In a bowl, beat the butter until light and fluffy. Add vanilla. Gradually add powdered sugar (one cup at a time). Add the raspberry preserves and beat. If desired, add red food coloring. Pipe onto stuffed cupcakes!