Nutella Stuffed Brownie Cupcakes with Baileys Buttercream Frosting is an unapologetic dessert you’ll love well beyond St. Paddy’s Day.
Some how this is only my second cupcake recipe. Yeah, I know. What’s up with that?! But when it comes down to it I reach for savory over sweet. A buffet of appetizers will catch my attention over desserts. However, I’m human and ready to indulge in something decadent every now and then. Plus whenever I bake, it makes the kids quite happy.?
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Nutella Stuffed Brownie Cupcakes
If you like cake and brownies, you’ll get the best of both worlds with these cupcakes. The deep, dark chocolate batter becomes a moist, cakey brownie when baked.
Be sure to fill the muffin cups a good three-quarters full to get that irresistible rounded dome. It will take all your might not to pull off that warm brownie crust on top.
You’ll want to let the brownie cupcakes to cool completely before cutting out the wells for the Nutella filling. And try not to eat what you cut out! The tops of those little cones will serve as a plug for the Nutella. I found it easy to simply scoop the Nutella into a plastic sandwich bag and pipe into the wells.
When it comes to the frosting, it’s a simple buttercream recipe flavored with a bit of cocoa and a good splash of one of my favorites, Baileys Irish Cream. I obviously wanted to give these Nutella Stuffed Brownie Cupcakes a St. Patricks’s Day spin but you can use whatever liqueur you prefer.
Once your cupcakes are filled have fun piping away. Admittedly my piping skills can use improvement but it tastes just as good, and no cupcake got shortchanged.? Enjoy!
Here are more mouthwatering desserts to satisfy any sweet tooth!
- Fall Spiced Mocha Lava Cakes
- Soft Dark Chocolate Chunk Cookies
- Dark Chocolate Fondue Bar
- Boston Cream Pie Cupcakes
- Mocha Midnight Crackles
- Orange French Macarons w/ Chocolate Raspberry Buttercream
- Raspberry Chocolate Chip Crumb Bars
- Nutty Irishman Cheesecake Swirled Brownies
Essential Tools used in this Recipe
- Standard muffin tin
- 3-quart saucepan
- 7-inch Santoku knife
- BPA-free cutting boards
- Stand mixer
- Ice cream scoop
- Cooling racks
If you make these Nutella Stuffed Brownie Cupcakes with Baileys Buttercream Frosting, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys! And of course, if you make this recipe, don’t forget to snap a pic and tag me on Instagram!
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Nutella Stuffed Brownie Cupcakes with Baileys Buttercream Frosting
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ sticks (¾ cup) unsalted butter, cut into small cubes
- 6 ounces semisweet chocolate, coarsely chopped
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup Nutella, used when assembling
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 pound (4 cups) powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 4-5 tablespoons Baileys Irish Cream Liqueur
- Preheat oven to 350°F. Line a standard muffin pan with paper liners.
- Whisk together flour, baking powder and salt. Set aside.
- Place butter and chocolates in a large heatproof bowl set over a pot of simmering water to create a double boiler. Don’t let the water hit the bottome of the bowl. Stir mixture until melted. Remove from heat. Let cool slightly.
- Whisk granulated sugar into chocolate mixture.
- Add eggs to the mixture and whisk until smooth. Whisk in vanilla.
- Add flour mixture and slowly stir in until well incorporated.
- Fill each lined cup ¾ full with batter using an ice cream scoop or a large spoon.
- Bake 22-25 minutes, rotating tin halfway through. An inserted toothpick or cake tester should come out with just a few moist crumbs attached.
- Transfer tin to a wire rack to cool 15 minutes before removing the cupcakes. Place on wire rack to cool completely.
- Using a stand mixer with the paddle attachment, whip butter until light and fluffy.
- Add 2 cups powdered sugar and mix until smooth.
- Mix in cocoa, vanilla and 4 tablespoons Baileys.
- Add remaining 2 cups powdered sugar and mix until smooth.
- Mix in remaining Baileys if frosting seems thick, but you don’t want it too thin.
- Use a small sharp knife to cut a 1-inch wide and deep well into each cupcake. Reserve the removed cake.
- Spoon or pipe about 2 teaspoons of Nutella into each well.
- Trim the top portion from the removed cake pieces and place on top of the Nutella like a plug.
- Pipe or spread Baileys Buttercream Frosting on cupcakes as high as desired. Garnish with green and white sprinkles. Enjoy!