Nutella Cupcakes with Salted Caramel – Irresistibly Rich and Gooey Treats
Soft Nutella cupcakes filled with gooey salted caramel and topped with silky Nutella frosting — the ultimate indulgent dessert.These Nutella Cupcakes with Salted Caramel are hands-down one of the most decadent cupcake creations you’ll ever bake. Imagine biting into a moist chocolate cupcake, only to discover a hidden core of velvety salted caramel. On top? A rich swirl of Nutella buttercream frosting and a hint of dark chocolate that makes each bite utterly indulgent. The balance between the sweet Nutella and the salty caramel is pure dessert harmony. Whether you're baking for a party, a birthday, or simply treating yourself, these cupcakes deliver both elegance and comfort in every bite. And bonus — the salted caramel can be reused in other bakes, or eaten straight from the spoon (we won't judge!).
Servings 20 Cupcakes
Ingredients
🧁 Nutella Cupcakes (makes about 20)
- 275 g sugar
- 175 g all-purpose flour
- 75 g cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla sugar or extract
- 4 eggs room temperature
- 150 ml whole milk room temperature
- 150 ml cream room temperature
- 175 ml neutral oil e.g., sunflower, room temperature
🍯 Salted Caramel Filling
- 200 g caramel chocolate chopped or callets
- 200 g sugar
- 100 g butter
- 100 ml whipping cream room temperature
- 50 ml water
- 1 tsp flaky salt
🍫 Nutella Frosting
- 200 g powdered sugar
- 200 g butter room temperature
- 150 g Nutella
- 50 g dark chocolate melted and cooled
Instructions
Make the Cupcakes
- Preheat oven to 175°C (conventional). In a bowl, sift together all dry ingredients. In another bowl, whisk the eggs, milk, cream, and oil until combined. Gradually mix dry and wet together until smooth.
- Distribute the batter evenly into 20 cupcake liners placed in a muffin tray. Bake for about 23 minutes. Let them cool completely.
Prepare the Salted Caramel
- In a heavy-bottomed pan over medium heat, melt the sugar without stirring until amber. Add butter and stir until fully melted. Reduce heat to low and carefully stir in the cream and water. The mixture may seize — keep stirring until smooth.
- Pour the hot caramel over the chopped caramel chocolate, add salt, and let sit for 1–2 minutes. Then blend until silky smooth. Let cool in a bowl.
- Use a small knife to carve out a center hole in each cupcake. Fill with salted caramel. Store the rest in an airtight container in the fridge — it stays soft and spoonable!
Make the Nutella Frosting
- Beat butter and powdered sugar until fluffy. Add Nutella and melted chocolate and beat again until smooth. Transfer to a piping bag with a large tip and pipe beautiful swirls onto the cooled cupcakes.
✨ Finishing Touch
- Top with extra caramel drizzle, chocolate shards, or a pinch of flaky salt for that final wow factor.
