Chocolate/ Cupcakes/ Dessert/ Nutella

Nutella Cupcakes

May 28, 2015

Moist chocolate cupcakes topped with a creamy dreamy Nutella frosting.

Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com

If you have zero self-control when it comes to Nutella, like I do, and if you love cupcakes, which couldn’t possibly be more than I do, then you should absolutely consider these cupcakes for your next baking project!

At a recent bachelorette party I went to, we played one of those silly traditional games where you need to pick a card and answer a random question written on it. The question I got was: What is the weirdest thing you’ve ever carried with you in your bag? Weird, but not too surprising, my answer was a jar of Nutella. The larger jar of Nutella. I’ll save from you the whole story of how it got into my bag, because it didn’t stay there for that long anyway, but that’s just how much I love it.

Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com

Let’s talk about these cupcakes, although I‘m pretty sure I don’t need to convince you that these are amazing—especially with the candied hazelnuts added on top. I’m trying hard to keep myself from eating a third cupcake right now. Let’s see how well that works.

Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com

These moist, fluffy cupcakes have a deep chocolatey flavor. In fact, they’re my favorite chocolate cupcakes, and they turn out perfect every single time. I’ve been using this recipe for years now, and I tried so many before it, so you can count on my word.

And then… there’s the frosting. I’m drooling just from thinking about it. And please try to keep yourself from picturing that, because it’s not a lovely sight. I ate so much of the frosting before I even started to frost the cupcakes that I barely had enough to finish. And just in case you were wondering, there’s lots of Nutella in that frosting!

Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com

Nutella Cupcakes
Yields: 16 cupcakes
 
Moist chocolate cupcakes topped with a creamy dreamy Nutella frosting.
Ingredients
Chocolate Cupcakes:
  • 1⅓ cups (185g/6.5 oz) all-purpose flour
  • ½ cup (50g/1.7 oz) natural unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) butter, softened
  • 1 cup (200g/7 oz) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) hot water
  • ½ cup (50g/1.7 oz) hazelnuts, toasted* and chopped, optional
Nutella Frosting:
  • 1 cup (2 sticks/227g) unsalted butter, room temperature
  • 2¼ cups (270g/9.5 oz) powdered sugar, sifted (plus more as necessary)
  • ⅔ cup (200g/7 oz) Nutella
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons heavy cream (or whole milk)
  • Chopped candied hazelnuts, to sprinkle, optional
Instructions
  1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot water and beat just until combined. Do not over mix—the less you mix, the lighter the cake will be. The batter should be liquid. Fold in hazelnuts if using.
  4. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  5. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until completely smooth. Add Nutella, vanilla extract, and heavy cream, and beat until combined and creamy. Add powdered sugar as necessary until frosting is spreadable. Frost cupcakes once they’ve cooled, then top with candied hazelnuts. Use frosting immediately to frost cupcakes or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and beat or whisk by hand until smooth again, about a minute.
  6. Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
  7. * To toast the hazelnuts, place them in an even layer on a pan lined with parchment paper. Bake in a preheated oven at 350F/180C for 5-8 minutes.

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26 Comments

  • Reply
    Del's cooking twist
    May 28, 2015 at 5:17 pm

    I just stumbled upon these beauties on Foodgawker and they are perfection!! Would love to try one of them right now. Amazing recipe!

    • Reply
      Shiran
      May 29, 2015 at 6:58 am

      Thank you so much Del!

  • Reply
    Jackie @ supermancooks
    May 28, 2015 at 9:16 pm

    YUUUUMMM! I need these now! I have never thought to use nutella for cupcakes! Have I been living under a rock? Lovely pics too!

    • Reply
      Shiran
      May 29, 2015 at 6:57 am

      Well, at least you know about it now! Better late than never 🙂 Thank you so much!

  • Reply
    Raquel @ My California Roots
    May 28, 2015 at 9:57 pm

    These cupcakes look so beautiful, and your photos are just gorgeous. I need some of these right now!

    • Reply
      Shiran
      May 29, 2015 at 6:55 am

      Thank you, Raquel! I need some of these right now, too! They were gone too quickly!

  • Reply
    Heather @ The Owl with the Goblet
    May 28, 2015 at 10:42 pm

    These look DIVINE Shiran! I’m with you on Nutella… and carrying it in your purse isn’t a bad idea at all 🙂 Beautiful pictures and styling too!

    • Reply
      Shiran
      May 29, 2015 at 6:54 am

      Not such a bad idea, huh? 😉 Thanks Heather!

  • Reply
    Thalia @ butter and brioche
    May 28, 2015 at 11:17 pm

    I think I could devour that frosting by the spoonful. Yum!

  • Reply
    Lauren @ Lauren Caris Cooks
    May 29, 2015 at 2:20 am

    Wow those look AMAZING!! Such beautiful photographs as well! I agree I would totally devour that frosting before it made it to the cupcakes haha!!

    • Reply
      Shiran
      May 29, 2015 at 7:00 am

      Haha I couldn’t help it! 🙂 Thanks Lauren!

  • Reply
    Winnie
    May 30, 2015 at 2:14 pm

    שירן – הקאפקייקס ניראים פשוט מעולים!! והתמונות שלך נהדרותתתתתתתתתתתתת

    • Reply
      Shiran
      May 31, 2015 at 3:33 am

      Thank you so much Winnie 🙂

  • Reply
    Jess @ Sweetest Menu
    May 31, 2015 at 6:52 am

    I love ANYTHING with Nutella! These cupcakes are GORGEOUS!

    • Reply
      Shiran
      May 31, 2015 at 12:40 pm

      Thank you so much, Jess!

  • Reply
    Monica
    June 3, 2015 at 4:37 am

    Just about to get started on these! (my farewell gift to students i’ve have for the past 5 years who know all too well my passion for baking and Nutella) 🙂

    • Reply
      Shiran
      June 3, 2015 at 9:31 am

      That’s so exciting Monica! Good Luck! I’m sure you’ll love it 🙂

  • Reply
    doc rock
    June 28, 2015 at 1:09 pm

    My friend tried a recipe for chocolate cake from your blog and simply loved it. I love how you give the measurements by cups and weight and for how long one should exactly beat the ingredients. I have one question for you, I need 24 cupcakes. Can I increase the ingredients by half? Thanks

    • Reply
      Shiran
      June 28, 2015 at 4:17 pm

      Thank you so much for the sweet words! 🙂 Yes, you should increase the ingredient by half for 24 cupcakes. Cupcake pans are slightly different in their capacity, but when I use standard size of cupcake liners, it yields exactly 16 cupcakes for this recipe.

  • Reply
    Janelis
    February 13, 2016 at 10:59 pm

    I made these today using this recipe and it turned out so well. It tasted amazing! I am so going to make them again soon!

    • Reply
      Shiran
      February 15, 2016 at 6:23 am

      I’m so glad! Thank you so much for your comment, Janelis 🙂

  • Reply
    Zara
    March 22, 2016 at 7:19 am

    Okay I am just about to bake these and what bothers me is that there’s no baking powder in this recipe. Are you sure they will turn out fine without it?
    And thanks! Love your recipes.

    • Reply
      Shiran
      March 22, 2016 at 7:59 am

      Hi Zara! What kind of cocoa powder do you use? Natural unsweetened or Dutch-process?

      • Reply
        Zara
        March 22, 2016 at 8:16 am

        I have both but since it’s mentioned in the recipe, I’ll use hershy’s unsweetened cocoa powder. Thankyou for replying so quick.

        • Reply
          Shiran
          March 22, 2016 at 8:24 am

          The cupcakes turn out quite flat, but they’re not dense, so I like them that way. If you prefer them lighter/with more volume you can add baking powder, 3/4 – 1 teaspoon. Alternatively, you can use Dutch-process cocoa powder, omit the baking soda, and use 2 teaspoons baking powder instead. All options are great 🙂

  • Reply
    Zara
    March 22, 2016 at 8:04 am

    Hey. Thankyou for getting back to me so fast. I have both but I will use the Hershey’s natural unsweetend cocoa for this recipe.

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