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Nutella stuffed chocolate raspberry cupcakes blend rich flavors and textures. The soft chocolate cake wraps around a creamy Nutella center. Each bite bursts with fresh raspberry goodness. This mix of flavors makes them a favorite for many.

Nutella Stuffed Chocolate Raspberry Cupcakes

Indulge in the ultimate dessert experience with Nutella stuffed chocolate raspberry cupcakes! These luscious treats combine rich chocolate cake with a creamy Nutella center and bursts of fresh raspberries. Perfect for parties or special occasions, they are sure to impress. Explore this easy recipe and learn baking tips to ensure your cupcakes are moist and fluffy. Click to discover the full recipe and start baking these mouthwatering delights today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup fresh raspberries (plus extra for garnish)

1/2 cup Nutella (for filling)

Optional: Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

        Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

          Gradually mix in the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

            Gently fold in the fresh raspberries, being careful not to mush them too much.

              Fill each cupcake liner about halfway with the chocolate batter.

                Using a small spoon, add about a teaspoon of Nutella into the center of each cupcake batter.

                  Top with more batter until each liner is three-quarters full.

                    Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine).

                      Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                        Once cooled, dust with powdered sugar and garnish with extra fresh raspberries, if desired.

                          Prep Time: 20 min | Total Time: 40 min | Servings: 12 cupcakes