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Easy Nutella Lava Cupcakes

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.
Print Recipe
Prep Time 35 minutes
Cook Time 17 minutes
Cooling + Decorating Time 1 hour
Total Time 1 hour 52 minutes
Servings 22

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
 

  • Preheat oven to 350°F. Line 20–22 muffin cups with paper liners.
  • In a large bowl, beat butter until smooth. Add brown sugar and beat 3 minutes until fluffy.
  • Add eggs one at a time, then vanilla, mixing well.
  • Mix in cocoa powder, baking soda, and salt. Add flour in three additions, alternating with sour cream. Mix just until combined.
  • Slowly add hot water while mixing on low speed until smooth. Batter will be thin.
  • 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:

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

Make the Frosting:

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

Decorate:

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

Notes

  • 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.