1 hr and 30 mins

Intended for

7 persons

Difficulty level

Easy | 10 Steps




  • buttermilk 1 cup
  • egg 1 large
  • vegetable oil 1/2 cup
  • vanilla extract 2 Tbsp.
  • granulated sugar 1 cup
  • cups all-purpose flour 1 1/2
  • salt 1/4 tsp.
  • baking soda 1 tsp.
  • chocolate hazelnut Piroulines 6
  • Nutella 1/4 cup
  • unsalted butter, softened to room temperature 1 cup
  • confectioners sugar 4 cups
  • heavy cream 1/4 cup
  • vanilla extract 1 Tbsp.
  • cinnamon-sugar
  • chopped chocolate
  • pirouline cookies, halved


Step 1

Preheat oven to 350-degrees and line a muffin tin with 12 cupcake liners. Set aside.

Step 2

Make cupcake batter: In a medium sized mixing bowl, combine buttermilk, egg, and oil. Add vanilla extract. Stir in sugar.

Step 3

Stir in baking soda and salt, stirring well. Add flour, stirring just till combined. (Over stirring can result in tough cupcakes so try not to overdo it.)

Step 4

Pour the cupcake batter into the cupcake liners, filling 3/4 of the way. Bake for 20 minutes. Remove from oven, but leave cupcakes in tin to cool for ten minutes before removing to a cooling rack to cool completely.

Step 5

Prepare filling: While cupcakes are baking, in a small bowl, microwave the Nutella for 15 seconds, just to make stirring easier. Crush 6 Piroulines and stir into warmed Nutella. Set aside.

Step 6

Make buttercream: While cupcakes are cooling, prepare frosting by beating the butter on high speed for 2-3 minutes until it appears light and fluffy. Add in the powdered sugar 1 cup at a time, mixing on medium speed, until all of the powdered sugar has been added.

Step 7

Stir in the heavy cream and vanilla extract, mixing until a creamy, yet sturdy texture is reached.

Step 8

Assemble cupcakes: Once cupcakes have cooled completely, core each one with a cupcake corer (or the wide end of an icing tip, or just cut out a circle in the cupcake with a knife) and pipe warmed Nutella Pirouline filling into the center of each one. Pipe vanilla buttercream over the tops of each cupcake, covering the hazelnut filling.

Step 9

Sprinkle cinnamon-sugar and chopped chocolate over frosting and insert two halves of a Pirouline cookie into cakes.

Step 10

Serve immediately, store cupcakes in airtight container at room temperature for 3 days, or in fridge for up to one week.