Nutella Cupcakes

Beautifully light and fluffy chocolate fudge cupcakes with decadent Nutella buttercream. Decorate these divine cupcakes with a choice of Ferrero Rocher chocolates, sprinkles or chopped toasted hazelnuts. 

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I shared a Nutella cupcake recipe in the first few months after starting my blog. I remember I spent years baking cupcakes and experimenting with buttercream recipes. This buttercream is pure heaven for any Nutella lover. It has an a gorgeous light Nutella flavour and it doesn’t distract or overpower chocolate flavour in the cupcakes, making this combo a heavenly match.

The Nutella buttercream recipe comes with a warning. You’ll probably devour it before you even get a chance to decorate the cupcakes.

After swirling each cupcake with the heavenly buttercream I decorated some of the cupcakes with rainbow sprinkles, Ferrero Rocher chocolates and with chopped toasted hazelnuts. If you want to take these cupcakes to the next level, why not scoop out the centre of each cupcake and fill with Nutella.

Decoration is totally optional, however I can never resist decorating cupcakes with sprinkles.

So here it is, my favourite chocolate fudge cupcake topped with dreamy Nutella buttercream. Now it’s time to grab your apron and get baking these amazing cupcakes!

nutella chocolate hazelnut cupcakes

(Makes 12)

Ingredients:

Dark Chocolate Cupcakes:

85g (3 ounces) dark chocolate, finely chopped

40g (1/3 cup) cocoa powder

1 teaspoon instant coffee granules or powder (optional)

180ml (3/4 cup) boiling water

105g (3/4 cup) bread flour (can be substituted with plain/all-purpose flour)

150g (3/4 cup) caster or granulated sugar

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda (baking soda)

6 tablespoons vegetable oil

2 large free-range eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

Nutella Buttercream: 

150g (1/2 cup + 2 tablespoons) salted or unsalted butter, softened – I recommend using salted butter for buttercream

250-300g (2 and 1/2 – 3 cups) icing (confectioners’) sugar, sifted

1 teaspoon vanilla extract

200g (1 cup) Nutella or other chocolate hazelnut spread

3-4 tablespoons double/heavy cream or milk

Method:

  1. To make the cupcakes: Place the chopped chocolate, cocoa powder and coffee granules/powder (if using) in a medium mixing bowl. Pour the boiling water over and whisk until smooth and all the chocolate has melted. Place in the fridge for 20 minutes.
  2. Meanwhile, preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases. In a large mixing bowl, whisk together the flour, sugar, salt and bicarbonate of soda until thoroughly combined. Whisk the oil, eggs, vinegar and vanilla into the now cooled chocolate mixture. Finally, add the dry ingredients and whisk until you have a smooth batter.
  3. Divide the batter between the paper cases – I find using an ice cream scoop best for doing this as it makes less mess. Bake for 17-19 minutes or until the cupcakes are well risen and a cake tester comes out clean when inserted into the centre. Leave to cool in the tin for 5-10 minutes then transport to a wire rack to finish cooling completely.
  4. To make the buttercream: In a stand mixer fitted with the paddle attachment. Add the softened butter, mix on a low speed to soften slightly.
  5. Add the icing sugar and vanilla extract and starting on a low speed mix until the butter and sugar are combined. Then turn the speed up to medium and beat for 2-3 minutes or until creamy and fluffy. Make sure you scrape down the sides of the mixer halfway through to ensure even mixing.
  6. Now add the Nutella and cream and beat until combined.
  7. To decorate the cupcakes: Fit a disposable piping bag with your favourite piping nozzle. Fill the bag with the buttercream. Pipe the buttercream onto each cupcake.
  8. Finish by decorating the top of each cupcake with a choice of sprinkles, Ferrero Rocher chocolates or chopped toasted hazelnuts. Store the cupcakes in an airtight container for up to 3 days.

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Enjoy!

jess

79 thoughts on “Nutella Cupcakes

  1. I love adding coffee to chocolate cake, too, Jess! But let’s stop and talk about that frosting. It looks creamy and perfect…and you decorated these cupcakes like a master cake decorator! Now I want a cupcake with my morning coffee. 🙂

  2. I’m always drooling over your cupcakes! The Ferrero Rocher on top is especially killing me today!

  3. You are really speaking right too me here! Nutella = favorite thing ever. These cupcakes are adorable!

  4. These looks so delicious Jess! Not only did I love reading your tasty recipe, your tips were super helpful too! I always have the problem of not having room temperature eggs – never again!! 😛 x

  5. Oh my goodness these are making my mouth water! I would probably have like 4 or 5 of these if they were in front of me right now!

  6. These look incredible! They are all of my favourite things rolled into one – I seriously can’t cope. I’m in total nutella heaven! WOW!!

  7. Love ur blog. Which brand of cocoa pd did u use?? Can I use instant coffee powder and mix it with hot water in this?
    Thanks
    Keep up the good work

    • Hi Kulsiq! Thanks so much for your lovely comment! Happy you like my blog! 😀

      I use just a basic supermarket own brand cocoa powder. But I do recommend cocoa powder such as Green & Black’s for the best chocolate flavour.
      Instant coffee powder will work perfectly – yes, just mix it with the hot water to dissolve the coffee fully.

      Hope that helps. If you have any other questions, don’t hesitate to ask!
      Have a brilliant weekend and enjoy the cupcakes! 😀

      Jess

  8. I made these this week and they were the most delicious, moist cupcakes I have had in a long time. I did not make the nutella based frosting as my partner has a nut allergy, instead I used a regular frosting recipe which included cream. I will be making them again.

  9. These bad boys are just about ready to come out the oven, and I can’t wait to decorate then eat them! Your recipes are always a huge hit in my house, they’re so delicious 🙂

  10. Hi jessica 🙂 i made these cupcakes today and they are AMAZING!!! So rich and moist with the perfect crumb texture 🙂 im so glad i found this recipe, thanks so much for sharing it, they really are fantastic 🙂 i didnt get a chance to take a pic and tag u with it on instagram but im definately making these again and hopefully will tag u then ❤

  11. Hello! I hope you can help me! I am dying to try this recipe but I’m not a coffee drinker and wouldn’t know what the ideal brew would be. Is there a certain brand you would recommend and is it just coffee powder and water or should milk/sugar be added? Thanks in advance!

    • Hi Amy – really happy you’re excited to try the recipe! 🙂 If you’re not a fan of coffee you can omit it in the recipe add just boiling water instead. But if you want to add coffee you will just need approx. 1 teaspoon coffee granules and 120ml (1/2 cup) boiling water – you don’t need to add any milk or sugar. Hope that answers your question. Enjoy the cupcakes!

  12. I discovered this recipe just the other day and oh my goodness! Super delicious! I’m not one to lick the bowl and spoon, but I couldn’t resist! Have you tried baking a cake version of this recipe (I apologise if someone has already asked you this question…I haven’t read any of the comments from other people)? I’m picturing three layers of chocolate fudge cake with the Nutella buttercream sandwiched between the layers…oh, and Nutella buttercream covering the whole cake…thoughts?

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