Baking · Candy and Sweets · Chocolate

Nutella Cupcakes

What Jessica Baked Next

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. 

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!

(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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Published by What Jessica Baked Next

Trained chef, food blogger and travel lover behind What Jessica Baked Next sharing recipes perfect for every occasion.

85 thoughts on “Nutella Cupcakes”

  4. I just started following your blog and it’s clear I made the right decision! Love Nutella on anything! Can’t wait to make that frosting!

    Reply

  5. 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. 🙂

    Reply

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

    Reply

  18. Thanks for the tip on frosting! I am seriously a sucker at making frosting, sothat will sure ome in handy next time 🙂
    Stunning cupcakes!

    Reply

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

    Reply

  21. 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

    Reply

  23. You’re the ferrero queen. And I love you for it. Now pass me a cupcake!

    Reply

  25. Holy Moly this looks so decadent and INCREDIBLE! I seriously want to stuff my face with these and I don’t care who sees 😉

    Reply

  26. 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!

    Reply

  27. This is irresistible !! Love Nutella and Ferrero Rocher, this is my cupcake dream ! Love it 🙂

    Reply

  28. 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!!

    Reply

  29. I’ve always wanted to make Nutella cupcakes, but did not have the right recipe! Love these, pinned!

    Reply

  30. 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

    Reply

    1. 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

      Reply

  31. 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.

    Reply

  32. Is it wrong that I’m craving cupcakes for breakfast now?! These look so good!

    Reply

  35. 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 🙂

    Reply

  37. 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 <3

    Reply

    1. Hi 🙂 i was wondering if u have tried making these into a cake?
      Im thinking doubling the recipe into 2 round 8 or 9 inch cake tins… 🙂 checking if u have any experience in this? Xx

      Reply

  38. 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!

    Reply

    1. 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!

      Reply

  39. 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?

    Reply

  41. Hai Jessy, I have a chocolate cupcake recipe which I feel that it doesn’t have intense chocolate flavour and wanna try something new. And so I didn’t add that in my cook book. Your’s is simply just a hit 🎯 lots of love from India

    Reply

  43. Hi Jess, just want to know, does the chopped chocolate not go totally hard when the water is poured over it ?

    Reply

    1. Hi Safiyya – the boiling water/coffee mixture will melt the chocolate. You then need to chill the chocolate mixture in the fridge for 20 minutes before preparing the cupcake batter. I hope you enjoy the recipe!

      Reply

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