Nutella Filled Cupcakes

These moist Nutella Filled Cupcakes are filled with a homemade Nutella, topped with a homemade chocolate drizzle and 100’s and 1000’s. They are dairy-free, wholegrain and refined sugar-free yet so so delicious.

Nutella Filled Muffins

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If I haven’t caught your attention already with the naming of these Nutella Filled Cupcakes then these delicious chocolatey muffins probably aren’t for you!

It dawned on me that I really love cake (duhh) and particularly muffins and cupckaes because they are individual, easier to make and they look cute right. It also dawned on me that I haven’t actually made any in some time and I most definitely haven’t made or at least posted a recipe for chocolate ones! This is crazy for someone who is a serious chocolate addict, and I probably eat some kind of chocolate treat 5 times a week at least! I had to do a bit of reading of the different between muffins and cupcakes because quite honestly I wasn’t really sure if there was a difference and in the past, I’ve used the wording quite interchangeably without giving it a second thought! I always considered a muffin to be a cake-type treat that I would bake in my muffin tin which is larger than my cupcake tin, so therefore, these were muffins, and anything baked in my cupcake tin/cases were therefore cute little cupcakes.

It turns out there is a history behind cupcakes (of course!) they were originally baked in small pottery cups called ramekins before muffin pans were widely available. Cupcakes are referred to as small or regular sized cakes where the ingredients were measured in cups, teaspoons etc. instead of weight measurements. Whereas, muffins were originally baked at home and were small bread-like additions to a meal, but as time has gone on, this history has diminished and muffins are now both sweet and savoury and often laden with sugar, chocolate etc. and are no longer the healthy and more prestigious substitute for other treats.

My research has led me to believe this Nutella Filled cake recipe is definitely a cupcake recipe, as they have the attributes of a cake, whereas muffins, should have the attributes of a bread recipe and are considered a breakfast food or a food to enjoy with a cup of coffee. So there we go, I hope we all learnt something today!

Now out of the classroom and onto these deliciously moist, Nutella filled cupcakes. The best part about these is without a doubt, the Nutella filling. I used a homemade Nutella which I would always recommend making instead of store-bought Nutella because homemade is so much better for you, its really simple and requires only a few ingredients (roasted hazelnuts, cacoa powder, maple syrup and water!). They also really benefit from a frosting or glazing, and I went with my classic go-to combination for a chocolate sauce type glaze and sprinkled it with some 100’s and 1000’s and some silver balls for a touch of sparkle…because, why not!

Here are some of my other cupcake recipes to try:

Apple Almond Oat 

Lemon and Poppy Seed 

or perhaps I can interest you in a muffin recipe:

Apple and Raisin Muffin

Sweet Potato and Peanut Butter 

Peanut Butter Banana

I hope you enjoy these recipes and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Nutella Filled Cupcakes
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Dessert, Cupcakes
Serves: 8 Cupcakes
  • ½ cup wholemeal flour
  • ½ cup oat flour
  • 1 cup spelt flour
  • 1½ tsp baking powder
  • ½ tsp soda
  • ½ tsp fine sea salt
  • 1 tsp cinnamon
  • 3 tbsp coconut oil, melted
  • ½ mashed ripe banana
  • 1 flax egg (1 tbsp ground flaxseeds + 2½ tbsp water)
  • 1 tsp vanilla extract
  • ⅓ cup maple syrup
  • ¾ cup unsweetened almond milk
  • ¼ cup dairy-free natural or greek yogurt
  • 4 tbsp homemade nutella
Chocolate drizzle sauce
  • ¼ cup cacoa powder
  • ¼ cup maple syrup
  • 3 tbsp coconut oil, melted
  • ½ tsp vanilla extract
  • Hundreds and thousands, optional for topping
  1. Pre-heat your oven to 350F/180C/Gas Mark 4. Grease a cupcake tin with a little oil in each case.
  2. In a mixing bowl, combine the first 7 dry ingredients. In a separate mixing bowl, combine the remaining wet ingredients
  3. except the nutella. Add the wet ingredients to the dry ingredients and use a spoon to carefully combine the ingredients but do not over mix. Once combined, take a tbsp. of the mixture and place it into the bottom of the cupcake case top it with ½ tbsp homemade nutella and then top with another tbsp. of the cupcake batter. Repeat this process until all of your mixture has been used up (this should make 8 cupcakes).
  4. Place in the oven, and bake for approximately 20 minutes, or until firm. Place a toothpick in the centre and check it comes out clean, if not place back in the oven for a few minutes more.
  5. Once cooked, place on a cooling rack and leave to cool completely.
  6. Whilst the cupcakes are cooling, make the chocolate drizzle by combing the maple syrup, coconut oil and vanilla and then whisk in the cacoa powder until smooth.
  7. Pipe/drizzle the sauce over the cooked cupcakes and top with hundreds and thousands.
  8. Best served immedietely or keep at room temperature in an air-tight container for up to two days or in the refrigerator for 3-4 days. Eat at room temperature.

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