Made With Love Chocolate Cupcakes

Rich chocolate cupcakes with a Nutella center, silky buttercream, and a soft sparkle of sugar and pearls!

Made With Love Chocolate Cupcakes make Mother’s Day feel a little more fun and a lot more chocolate-filled. You’ve got soft, rich cake, a hidden Nutella center, and a swirl of frosting that doesn’t hold back. Finish them with a little sparkle and a chocolate heart, and they look just as good as they taste.

Flavor Profile

These lean into deep chocolate flavor without feeling heavy, thanks to the pudding mix and sour cream keeping everything soft and moist. The Nutella center melts right into the cake with that creamy hazelnut finish. The buttercream is smooth and rich, and the sugar and pearl topping adds a light crunch that balances everything out.

Why You’ll Love This Recipe

• The cake mix upgrade gives you homemade flavor with a simple process.
• The Nutella center adds a creamy, bakery-style surprise.
• The texture stays soft and moist for days thanks to pudding and sour cream.
• The frosting is smooth, rich, and perfect for piping.
• The sugar and pearl topping adds a soft sparkle that adds a little fun.

The Twist

The Nutella-filled center is what takes these from classic to something a little more chocolate-y. Instead of just frosting on top, you get that creamy chocolate-hazelnut layer tucked inside, which makes every bite feel more layered and fun.

Ingredient Highlights

• Whole milk: Makes the cupcakes softer and more flavorful than using water.

• Instant chocolate pudding mix: Adds moisture and gives that rich, bakery-style texture.

• Sour cream: Keeps the cupcakes extra soft and tender.

• Espresso powder: Deepens the chocolate flavor without adding a coffee taste.

• Nutella: The creamy center that makes these stand out.

Made With Love Chocolate Cupcakes

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

Cupcakes

• 1 box chocolate cake mix
• 1 cup whole milk
• 1/2 cup oil
• 3 large eggs + 1 extra egg yolk
• 1 small box instant chocolate pudding mix
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 tsp espresso powder

Chocolate Buttercream

• 2 sticks salted butter, softened
• 3 1/2 cups powdered sugar
• 1/2 cup cocoa powder
• 4–6 tbsp heavy cream
• 1 tsp vanilla extract

Filling

• 1 jar Nutella

Topping

• White sanding sugar
• Edible pearl sprinkles
• Dove heart chocolates

Instructions

Make the Cupcakes

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, combine cake mix, pudding mix, milk, oil, eggs plus extra yolk, sour cream, vanilla, and espresso powder.
3. Mix until smooth and thick. The batter should look creamy and rich.
4. Fill liners about 2/3 full.
5. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out with a few soft crumbs.
6. Let the cupcakes cool completely.

Make the Frosting

1. Beat the butter until smooth and fluffy.
2. Add powdered sugar and cocoa powder, mixing until combined.
3. Add heavy cream and vanilla, then beat until light, creamy, and easy to pipe. Adjust cream as needed.

Assemble

1. Remove the center of each cupcake. You can use a cupcake corer if you have one. 
2. Fill with Nutella and place the top piece back on.
3. Pipe or spread chocolate buttercream onto each cupcake.
4. Finish with sanding sugar, pearl sprinkles, and a Dove heart chocolate.

FAQ

Can I skip the espresso powder?
Yes, it just deepens the chocolate flavor without making them taste like coffee.

How do I fill the cupcakes neatly?
Use a cupcake corer or small knife and keep the top piece to place back after filling.

Can I make these ahead of time?
Yes, bake the cupcakes a day ahead and fill and frost the next day.

Do they need to be refrigerated?
They can stay at room temperature for a day, but refrigerate for longer storage and bring back to room temp before serving.

Can I use a different filling?
Yes, chocolate ganache or another chocolate spread works well.

Sprinkle of Fun

Make these for a Mother’s Day tea party complete with a mix of teas, a cute tea set, and mini finger sandwiches.