Easy Nutella Lava Cupcakes

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These Easy Nutella Lava Cupcakes are ultra-moist, loaded with rich chocolate flavor, and filled with a gooey Nutella sauce center. Topped with creamy Nutella frosting and a drizzle of chocolate, they’re a dream for any chocoholic or Nutella lover.

WHY YOU’LL LOVE THIS RECIPE

• Lava center of warm Nutella—yes, please.
• Intensely chocolatey and moist cupcake base.
• Easy to follow and no special tools needed.
• Perfect for parties, birthdays, or indulgent snacking.
• Make-ahead friendly and freezer approved.

Cupcakes are great. But cupcakes with a molten Nutella center? That’s a whole new level of decadence. These Nutella Lava Cupcakes deliver everything you love in a dessert: soft, rich, deeply flavored chocolate cake; smooth, luscious Nutella frosting; and a lava-like surprise in the middle.

The cupcake base is made from scratch with ingredients you probably already have. Cocoa powder and hot water bloom to give that deep chocolate hit, while sour cream adds moisture and tenderness. The result? A light, fluffy cake with a flavor so bold, it practically demands a glass of milk.

And then there’s the center. A quick homemade Nutella sauce—just Nutella and milk—is piped or spooned into the middle of each cupcake. It stays soft and gooey, so every bite has that “lava” moment. You’ll feel like you’ve just bitten into a warm chocolate truffle.

Frosting is where things get extra: a silky blend of Nutella, cream cheese, butter, and melted chocolate that pipes beautifully and tastes like pure dessert heaven. It’s stable enough to hold shape and soft enough to melt in your mouth.

Whether you frost with a big swirl or a rustic swoop, each cupcake ends up looking bakery-worthy. You can even finish with a drizzle of extra Nutella sauce or a Ferrero Rocher on top—because we’re not here to hold back.

If you want to save time, you can use your favorite chocolate cake mix for the base and still fill and frost like a champ. But the from-scratch version is well worth the extra few minutes.

These cupcakes keep well for a couple of days and can be made ahead. You can even freeze them (unfilled and unfrosted) for party prep.

Serve them as a birthday showstopper or cozy weekend treat—they always wow.

SERVINGS: 20–22 cupcakes

PREP TIME: 35 minutes
COOK TIME: 17 minutes
COOLING + DECORATING TIME: 1 hour
TOTAL TIME: 1 hour 52 minutes

INGREDIENTS

For the Cupcakes:

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups light brown sugar, packed
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cake flour (or substitute with 1 1/4 cups all-purpose flour + 2 tbsp cornstarch)
• 2/3 cup sour cream, room temperature
• 3/4 cup hot water (or hot coffee)

For the Nutella Sauce Filling:

• 3/4 cup Nutella
• 1/4 cup whole milk

For the Very Nutella Frosting:

• 3/4 cup unsalted butter, room temperature
• 6 tablespoons cream cheese, softened
• 1 cup + 2 tbsp Nutella
• 3 oz semisweet chocolate chips
• 3 oz milk chocolate chips

Optional Garnish:

• Extra Nutella sauce or chocolate syrup
• Ferrero Rocher, sprinkles, or chocolate curls

INSTRUCTIONS

1. Preheat oven to 350°F. Line 20–22 muffin cups with paper liners.
2. In a large bowl, beat butter until smooth. Add brown sugar and beat 3 minutes until fluffy.
3. Add eggs one at a time, then vanilla, mixing well.
4. Mix in cocoa powder, baking soda, and salt. Add flour in three additions, alternating with sour cream. Mix just until combined.
5. Slowly add hot water while mixing on low speed until smooth. Batter will be thin.
6. Fill cupcake liners 2/3 to 3/4 full. Bake for 16–17 minutes until a toothpick comes out clean. Cool for 5 minutes, then transfer to a rack.

Prepare the Filling:

1. In a bowl, whisk Nutella and milk until smooth.
2. Cut a small hole in each cooled cupcake center (use a knife or apple corer). Fill with Nutella sauce.
3. Replace the top half of the “plug” to cover the filling.

Make the Frosting:

1. Melt both chocolate chips in a bowl in the microwave, stirring every 20 seconds. Set aside.
2. In another bowl, beat butter and cream cheese until smooth. Add Nutella and beat to combine.
3. Add melted chocolate and mix until fluffy and well blended.

Decorate:

1. Frost cupcakes with piping bag or spatula.
2. Drizzle with leftover Nutella sauce or chocolate syrup. Add toppings as desired.
3. Store in an airtight container.

TIPS

• Cupcakes may deflate slightly; that’s normal. Avoid overbaking to keep them moist.
• Use room temp ingredients for smoother batter.
• Don’t skip the hot water—it enhances the cocoa flavor.
• Fill cupcakes only after fully cooled to keep the center gooey.