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    Home » Desserts

    Nutella Tiramisu Cakes

    This post may contain affiliate links

    These Nutella Tiramisu Cakes are a twist on the traditional tiramisu. These are flavored with chocolate hazelnut, espresso and hazelnut and coffee liqueurs.

    Nutella tiramisu cakes
    Jump to Recipe Print Recipe

    Nutella tiramisu cakes

    Nutella Tiramisu Cakes

    These lovely Nutella Tiramisu Cakes are a modern variation of the very popular traditional Italian Tiramisu. Instead of lady fingers I opted for a chocolate hazelnut cake that is a little bit on the dry side. I purposely created a dry cupcake recipe so it will absorb the espresso soak. Any other time, I would consider this cake recipe a failure. However, it is necessary and perfect for this recipe.

    The marscapone cream in this recipe is slightly sweet. We only used a ¼ cup of powdered sugar to sweeten the cream. I think it complements the sweet chocolate Nutella filling perfectly. If you prefer a sweeter cream, you can add more powdered sugar and adjust the sweetness.

    Ingredients For this Recipe

    For the Cakes

    1 cup flour

    ¼ cup sugar

    6 tablespoons Nutella hazelnut spread

    2 eggs

    3 tablespoons whole milk

    1 tablespoon cocoa powder

    2 teaspoon baking powder

    1 teaspoon pure vanilla extract

    For the Filling

    1 ½ cups Nutella hazelnut spread

    8 ounces of marscapone cheese

    8 ounces whipped heavy cream

    ¼ cup powdered sugar

    For the Espresso Soak

    ⅓ cup espresso or strong coffee

    2 tablespoons hazelnut liqueur

    2 tablespoons coffee liqueur

    Topping

    1-2 tablespoons shaved chocolate or cocoa powder

    How to Make These Chocolate Hazelnut Tiramisu Cakes

    For the Cakes

    Preheat oven to 350°.

    Place six cupcake liners into a cupcake pan. Set aside.

    Whisk flour, cocoa powder, and baking soda together in mixing bowl and set aside.

    In a separate bowl whisk eggs, milk and vanilla extract together and set aside.

    Place the Nutella hazelnut spread and sugar into the bowl of a high-speed electric mixer. Whip together until smooth with the whisk attachment.

    Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.

    Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.

    Place the batter into the lined cupcake pan.

    Bake for 20-22 minutes. Until toothpick comes out clean.

    Let cool completely before assembling.

    For the Filling

    Place Nutella into a pastry bag.

    Whip the heavy cream, marscapone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag.

    For the Espresso Soak

    Mix together the espresso, hazelnut and coffee liqueurs.

    To Assemble the Nutella Tiramisu Cakes

    Cut each cake into three slices.

    Brush each slice generously with the espresso soak.

    Pipe equal amounts of Nutella and marscapone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with marscapone cream and sprinkle with shaved chocolate or dust with cocoa powder.

    Nutella tiramisu cakes

    Nutella Tiramisu Cakes

    These Nutella Tiramisu Cakes are a twist on the traditional tiramisu. These are flavored with chocolate hazelnut, espresso and hazelnut and coffee liqueurs.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Course Dessert
    Cuisine Italian
    Servings 6 cakes
    Calories 400 kcal
    Equipment
    • high speed mixer
    Ingredients
      

    For the Cakes

    • 1 cup all-purpose flour
    • ¼ cup sugar
    • 6 tablespoons Nutella hazelnut spread
    • 2 eggs
    • 3 tablespoons whole milk
    • 1 tablespoon cocoa powder
    • 2 teaspoon baking powder
    • 1 teaspoon pure vanilla extract

    For the Filling

    • 1 ½ cups Nutella hazelnut spread
    • 8 ounces of marscapone cheese
    • 8 ounces whipped heavy cream
    • ¼ cup powdered sugar

    For the Espresso Soak

    • ⅓ cup espresso or strong coffee
    • 2 tablespoons hazelnut liqueur
    • 2 tablespoons coffee liqueur

    Topping

    • 1-2 tablespoons shaved chocolate or cocoa powder
    Instructions
     

    For the Cakes

    • Preheat oven to 350°.
    • Place six cupcake liners into a cupcake pan. Set aside.
    • Whisk flour, cocoa powder, and baking soda together in mixing bowl and set aside.
    • In a separate bowl whisk eggs, milk and vanilla extract together and set aside.
    • Place the Nutella hazelnut spread and sugar into the bowl of a high speed electric mixer. Whip together until smooth with the whisk attachment.
    • Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.
    • Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.
    • Transfer the batter into the lined cupcake pan.
    • Bake for 20-22 minutes. Until toothpick comes out clean.
    • Let cool completely before assembling.

    For the Filling

    • Place Nutella into a pastry bag.
    • Whip the heavy cream, marscapone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag.

    For the Espresso Soak

    • Mix together the espresso, hazelnut and coffee liqueurs.

    To Assemble the Nutella Tiramisu Cakes

    • Cut each cake into three slices.
    • Brush each slice generously with the espresso soak.
    • Pipe equal amounts of Nutella and marscapone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with marscapone cream and sprinkle with shaved chocolate or dust with cocoa powder.
    Notes
    Note: This recipe makes SIX cakes. The recipe can easily be doubled to make a dozen cakes. The assembled cakes can be refrigerated for 3-4 days.
    Keyword chocolate, cupcakes, hazelnut, nutella, tiramisu

    More Desserts

    • Banana Nutella Bundt Cake
    • Lemon Ricotta Cookies
    • Cherry Chocolate Chip Cookies
    • Sunflower Butter Cookies

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