Nutella Gingerbread Cupcakes

Today, I bring the most special and delicious cupcake recipe: Nutella Gingerbread Cupcakes! They are gingerbread cupcakes, filled with Nutella, topped with a Gingerbread Swiss Meringue Buttercream! Topped with a super cute Nutella Gingerbread Cookie Sandwich.

Nutella Gingerbread Cupcakes

We start with these Nutella Gingerbread Cookie Sandwich.

Nutella Gingerbread Cookies

I got these super cute acorn cookie cutters on amazon. And thought I’d put them to good use.

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After baking, just place some nutella in a piping bag.

Nutella Gingerbread Cookies

And fill your cookies, with as much nutella as your heart tells you to.

Nutella Gingerbread Cookies

Then place another cookie right on top.

Nutella Gingerbread Cookies

Ta-dam! That’s it. Doesn’t get any easier.

These are awesome treats on their own, but I really wanted to use them to top my Nutella Gingerbread Cupcakes, so they could take my cupcakes way over the top.

And I you know me, you know I like over the top cupcakes!

Nutella Gingerbread Cupcakes

So, have I told you that these Nutella Gingerbread Cupcakes feature a gingerbread cupcake with a nutella filling?

Check out this nutella goodness.

Nutella Gingerbread Cupcakes

Lately, I’ve been preferring homemade nutella, made vegan or paleo, out of wholesome ingredients like hazelnuts, maple syrup, etc.

However, for these Nutella Gingerbread Cupcakes, I decided to go out all and get the nutella jar from the store.

Because having store-bought nutella once a year really won’t kill anybody.

If you want to ask me about the piping on top of the cupcakes, here’s a quick guide to what I did.

I used a Ateco 829 tip.

First, I piped a single star on top of the cupcake. Place the bag at a 90 degree angle over the cupcake. Gently press down, with low-medium pressure, for about 3 seconds, and release. You are looking to just pipe one single star like you see below.

Nutella Gingerbread Cupcakes

Now, place your piping bag again at a 90 degree angle on top of the first star you piped. And do the same thing. Press down for about 3 seconds, with low-medium pressure without moving the bag whatsoever.

Nutella Gingerbread Cupcakes

And then, you will do it on more time. And you will end up with 3 stars piped one on top of the other.

Nutella Gingerbread Cupcakes

Anyway, it’s really easy, try for yourself!

And right after piping the frosting on top of the cupcakes, I topped them with a Nutella Gingerbread Cookie Sandwich.

Nutella Gingerbread Cupcakes

It was great that I got to share these Nutella Gingerbread cupcakes with my co-workers because if I kept them home, I would have devoured one or two more than I should. They were tempting and delicious.

I hope you liked today’s recipe for my precious Nutella Gingerbread Cupcakes. And hopefully I could inspire you to do some holiday baking along with my friend’s and their recipes.

Nutella Gingerbread Cupcakes

If you want to check out some more cupcake recipes, please visit my Cupcakes recipe collection.

Trending right now: Creme Brûlée Pie, Chocolate and Dulce de Leche Cheesecake Pie, Lemon Macarons.

Have a great day everyone, and thanks for stopping by!

Nutella Gingerbread Cupcakes

Nutella Gingerbread Cupcakes

Gingerbread Cupcakes filled with nutella, frosted with Gingerbread Swiss Meringue Buttercream, and topped with a Nutella Gingerbread Cookie Sandwich
5 from 5 votes
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 280 kcal


Gingerbread Cupcakes
  • 6 tablespoons unsalted butter room temperature (85 grams, 3 oz)
  • 1/2 cup brown sugar 100 grams, 3.5 oz
  • 1/2 cup molasses
  • 1 egg
  • 1 1/4 cups all-purpose flour 159 grams, 5.62 oz
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon fine sea salt
  • 1/2 cup buttermilk
  • 1/4 cup nutella
Gingerbread Swiss Meringue Buttercream
  • 3 egg whites
  • 1 cup brown sugar 200 grams, 7 oz
  • 3/4 teaspoon molasses
  • 18 tablespoons unsalted butter 255 grams, 9 oz
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
Nutella Gingerbread Cookie Sandwich
  • 1/3 cup unsalted butter room temperature (73 grams, 2.6 oz)
  • 1/2 cup brown sugar 100 grams, 3.5 oz
  • 1/4 cup molasses
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup nutella


Gingerbread Cupcakes
  • Pre-heat oven to 350F. Line a cupcake pan with paper cups.
  • Sift flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, and salt together. Set aside.
  • Cream butter with a mixer, at medium-high speed for about 1 minute. Add sugar and beat for another 2 minutes.
  • Add molasses, mix until combined
  • Add egg and mix until incorporated.
  • Scrape sides of the bowl constantly.
  • Add buttermilk to the bowl and mix until incorporated.
  • Add dry ingredients and mix with a spatula.
  • Bake for 15 to 20 minutes until done. Touch cupcake surface lightly with your finger and if it springs back, means the cupcake is done baking.
  • Remove them and let them cool.
Gingerbread Swiss Meringue Buttercream
  • Right before you start to make your buttercream, remove butter from the fridge. Cut it into thin slices, about 1/4 inch thick. Set aside.
  • Place egg whites and brown sugar in the bowl of a stand mixer. I like to use my KitchenAid bowl. Prepare a double boiler, make sure the bottom of the mixer bowl won’t be in contact with the water in the double boiler.
  • Over barely simmering water, whisk sugar and egg whites until they reach 140F, that’s a safe temperature for the egg whites to be consumed.
  • Once whites and sugar have achieved this temperature, and sugar is completely melted, not leaving any granules behind, you may turn the heat off and move the bowl to the stand mixer.
  • With the whisk attachment on, beat meringue until stiff peaks form.
  • You are going to beat the meringue until stiff peaks form. Now, this might take a while. Usually takes me about 10 minutes. The reason for that is that the egg whites have to cool down first and then they will be able to reach stiff peak.
  • Just let the mixer do its job and cool down the meringue as it whisks it.
  • Once your meringue has reached stiff peaks, add the molasses. Mix until combined.
  • Now start adding the butter, with the mixer on medium-high speed.
  • Add one slab of butter at a time. Waiting a few seconds before adding the next one.
  • At times, you will question yourself if your meringue will ever form, the answer is mostly likely: yes it will form. Just be patient. Keep whisking it.
  • Add vanilla once you’re done adding the butter.
  • Now you may also add the spices and mix until combined.
  • At this point, you should see your meringue having hardened up and formed into a smooth cream.
  • If not, there are a few troubleshooting tricks you could try.
  • Please refer to the post above for troubleshooting.
Nutella Gingerbread Cookie Sandwich
  • Whisk flour, cinnamon, ginger, allspice, cloves, and salt in a bowl. Set aside.
  • In a large bowl, cream butter for about 1 minute. Add sugar and cream for another 2 minutes.
  • Add molasses and mix until combined.
  • Add egg and vanilla and mix until incorporated.
  • Now, add all dry ingredients.
  • Mix with a spatula until incorporated.
  • Form dough into a ball, cover with plastic wrap and refrigerate for at least 3 hours.
  • Remove from the fridge. Cut into 4 pieces.
  • Roll one piece out at a time on a floured surface until about 1/8” thick. Cut into the shape of your choice.
  • Place cut out cookies in a baking tray.
  • Pre-heat oven to 350 and place tray in the freezer while the oven pre-heats.
  • This will ensure that the cookies are cold, and the butter will be in a solid state and won’t start to melt as soon as it enters the oven.
  • And it will give the gluten formation a chance to establish its structure before the fat melts.
  • Bake for about 8-10 minutes, flipping in between if necessary.
  • Let them cool before filling with the nutella. I used a piping bag filled with nutella to pipe it over the cookies as you can see on the post above.
To assemble
  • When cupcakes have cooled down, use a spoon to remove the middle of each cupcake.
  • Place Nutella (you'll need about 1/4 cup, it depends on how much you want to stuff it in your cupcakes) in a piping bag, or use a spoon to place some filling in the middle of each cupcake.
  • Place the piece of cupcake that you removed on top of the filling.
  • Pipe frosting over cupcakes and top with a cookie sandwich.
  • Cupcakes will last for about 4 days in the fridge, covered.
  • Cookies will last for about 2 days at room temperature, and 4 days in the fridge, covered.
Keyword cupcakes, gingerbread, nutella

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  1. I personally don’t like Nutella(I know I’m crazy). Do you have a recommendation for something I can use in stead? Would cooled melted chocolate work?

    1. You could use chocolate ganache. Melt the same amount of chocolate and heavy cream together and let them come to room temperature before using. Thank you Lindsay!

  2. 5 stars
    Great detailed recipe… and these cupcakes look quite scrumptious. I loved the pipping so much that I was about to ask which tip you used. I see that I have that one… I only have to pipe more them one layer up to get that effect.

  3. This looks amazing! Not clear though on when/how the Nutella is stuffed inside the cupcakes? Dolloped in before baking between layers of batter, or piped in after? Thanks!!

    1. Ooops!! Thank you so much for pointing it out to me. I missed this step! So yes, after the cupcakes have cooled down, use a spoon to remove the center of each cupcake, and then stuff it with the nutella. You can use a piping bag or a spoon. Top with the cupcake piece you removed from the middle. And then frost it with the buttercream! I will fix the recipe asap!
      Again, thank you and have a lovely day!!!

  4. I made these yesterday to take in as treats for work today, and they are delicious but take a VERY LONG TIME to make.

    Other than that, at the end of your recipe you say “will last 4 days in the fridge” so i refrigerated them against all other advice I’ve ever thought about NOT refrigerating cupcakes, and now the cupcakes are SO DRY and everyone on top (and inside) is rock solid mess.

    Why do you recommend keeping these in the fridge?

    1. You shouldn’t keep these cupcakes outside of the fridge for longer than 1 day or so. I should add in the recipe to keep them covered in the fridge. I keep mine in cardboard boxes, but I always refrigerate my cakes and cupcakes for food safety. Same with the swiss meringue buttercream for the top, it can stay out of the fridge only for up to 2 days, longer than that it needs to be refrigerated.
      thanks for your feedback! Have a great day 🙂

  5. Hi Camila, thank you for a delicious sounding recipe! I am planning to make these for my son’s first birthday this weekend, but I will need to make a double batch. For a single batch, would you use all of the buttercream or should I also double that? I do love the way you decorate your cupcakes.

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