• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Cupcakes

    Nutella Cupcakes

    Published: Jun 17, 2022 · Modified: Jan 9, 2023 by Shiran · This post may contain affiliate links · 31 Comments

    Jump to Recipe

    These Nutella cupcakes are ultra moist, rich and topped with a creamy, dreamy Nutella frosting. This recipe is perfect for birthday parties or whenever you have a craving for amazing chocolatey cupcakes.

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

    When it comes chocolate and Nutella, I simply have no self control. Chocolate in all forms is my true weakness, and leave a jar of Nutella around and you’ll find it half empty very quickly.

    It’s no secret I’m a huge Nutella fan. I have many Nutella recipes on the blog, like this amazing one-bowl Nutella chocolate cake and Nutella stuffed sugar cookies, so I thought one more couldn’t hurt. These Nutella cupcakes are made with my favorite chocolate cupcake recipe and topped with rich and creamy Nutella frosting. They aren’t overly sweet and taste like a dream!

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

    How to make Nutella cupcakes

    This recipe is made with my favorite chocolate cupcake recipe topped with a smooth and creamy Nutella frosting.

    Make the cupcakes

    1. Cream the butter and sugar. 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 with a rubber spatula.
    2. Add the eggs. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
    3. Alternate adding the dry and wet ingredients. 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 liquidy, and that’s okay.
    4. Fold in the hazelnuts, if using.
    5. Bake. Divide batter evenly between cupcake liners, filling them about ¾ full. Bake at 350°F/180°C 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.

    Make the Nutella frosting

    1.  Cream the butter until light and fluffy. In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes.
    2. Add powdered sugar in 2 additions and beat until completely smooth.
    3. Add Nutella, vanilla extract, and heavy cream, and beat until combined and creamy (Note: If the frosting appears too thin, feel free to add a bit more powdered sugar to thicken it up).
    4. Frost cupcakes once they’ve cooled, then top with toasted hazelnuts.

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

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

    Tips for making Nutella cupcakes

    • Don’t overmix the cupcake batter. Overmixing will make the cupcakes less fluffy and more dense.
    • Use a good quality cocoa powder. I always prefer using Dutch-processed cocoa powder because it has a darker, richer chocolate flavor. The better quality your cocoa powder, the better your cupcakes will taste.
    • Wait for the cupcakes to cool completely before frosting. If you frost the cupcakes while still warm, the frosting will melt.
    • 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.
    • Toast the hazelnuts for the best flavor. Toasting the hazelnuts brings out their flavor, so do this beforehand and let them cool completely before sprinkling on top of the frosting.
    Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com

    More of my favorite cupcake recipes

    • Snickers Cupcakes: Just like the candy bar in decadent cupcake form.
    • Chai Cupcakes: Made with chai spices and topped with the creamiest cinnamon frosting.
    • Coconut Cupcakes: Moist and fluffy coconut cupcakes topped with velvety-smooth cream cheese frosting and shredded coconut.
    • Lemon Cupcakes: These cupcakes are bursting with fresh lemon flavor.
    • Banoffee Cupcakes: With lots of caramel and banana flavor, these banoffee cupcakes are like a dream.
    Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com
    4.67 from 3 votes
    Print

    Nutella Cupcakes

    Rich and moist chocolate cupcakes topped with a creamy, dreamy Nutella frosting and toasted hazelnuts.

    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    YIELD 16 cupcakes

    Ingredients

    Chocolate Cupcakes:

    • 1 ⅓ cups (185g) all-purpose flour
    • ½ cup (50g) natural unsweetened cocoa powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (1 stick/113g) butter, softened
    • 1 cup (200g) granulated sugar
    • 2 large eggs , room temperature
    • 1 teaspoon pure vanilla extract
    • ½ cup (120 ml) whole milk
    • ½ cup (120 ml) hot water
    • ½ cup (50g) hazelnuts, toasted* and chopped, optional

    Nutella Frosting:

    • 1 cup (2 sticks/227g) unsalted butter, room temperature
    • 2 ¼ cups (270g) powdered sugar, sifted (plus more as necessary)
    • ⅔ cup (200g) 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 350°F/180°C. 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 toasted 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.

    Recipe Notes

    *To toast the hazelnuts, place them in an even layer on a pan lined with parchment paper. Bake in a preheated oven at 350°F/180°C for 5-8 minutes.

    More Cupcakes

    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      Orange Cupcakes with Orange Cream Cheese Frosting
    • Cookies and cream cupcake split in half, topped with black cocoa cream cheese frosting and an oreo garnish.
      Cookies and Cream Cupcakes with Oreos
    • Gorgeous blue spirulina cream cupcakes with cream cheese frosting and sanding sugar.
      Blue Spirulina Cupcakes (artificial dye-free)
    • The most delicious Black bottom cupcakes cut in half to reveal the cheesecake centers with mini chocolate chips.
      Black Bottom Cupcakes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Del's cooking twist says

      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 says

        May 29, 2015 at 6:58 am

        Thank you so much Del!

        Reply
    2. Jackie @ supermancooks says

      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 says

        May 29, 2015 at 6:57 am

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

        Reply
    3. Raquel @ My California Roots says

      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 says

        May 29, 2015 at 6:55 am

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

        Reply
    4. Heather @ The Owl with the Goblet says

      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 says

        May 29, 2015 at 6:54 am

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

        Reply
    5. Thalia @ butter and brioche says

      May 28, 2015 at 11:17 pm

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

      Reply
    6. Lauren @ Lauren Caris Cooks says

      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 says

        May 29, 2015 at 7:00 am

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

        Reply
    7. Winnie says

      May 30, 2015 at 2:14 pm

      שירן – הקאפקייקס ניראים פשוט מעולים!! והתמונות שלך נהדרותתתתתתתתתתתתת

      Reply
      • Shiran says

        May 31, 2015 at 3:33 am

        Thank you so much Winnie 🙂

        Reply
    8. Jess @ Sweetest Menu says

      May 31, 2015 at 6:52 am

      I love ANYTHING with Nutella! These cupcakes are GORGEOUS!

      Reply
      • Shiran says

        May 31, 2015 at 12:40 pm

        Thank you so much, Jess!

        Reply
    9. Monica says

      June 03, 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 says

        June 03, 2015 at 9:31 am

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

        Reply
    10. doc rock says

      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 says

        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
    11. Janelis says

      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 says

        February 15, 2016 at 6:23 am

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

        Reply
    12. Zara says

      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 says

        March 22, 2016 at 7:59 am

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

        Reply
        • Zara says

          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 says

            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
    13. Zara says

      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.

      Reply
    14. Susan says

      March 03, 2019 at 3:59 pm

      I just made these for my husband’s secretary who loves the Rocher chocolates. I froze the candies and put them in the center of the cup and covered with batter. They came out beautifully and tasted even better! Thanks for such a keeper of a recipe!

      Reply
    15. Liz says

      June 08, 2020 at 7:18 pm

      I love your blog, this is the second recipe from it that I followed and also I will add that it was my first attempt to do cupcakes not from a box and the result is amazing, thank you for your work putting this recipes for us to follow.

      Reply
      • Shiran says

        June 10, 2020 at 1:58 am

        Thank you, Liz! I’m glad you enjoy the recipes 🙂

        Reply
    16. Anna Accorsi says

      October 08, 2023 at 4:38 pm

      Easy and very tasty! I only made the batter and then did vanilla buttercream, just a suggestion if you do mini cupcakes, like I did, I did 10-11 min and this recipe made 48 mini cupcakes! So it was great!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        October 09, 2023 at 9:07 pm

        Thanks, Anna!

        Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • Creamy orange curd in a jar with a spoonful of curd being removed, flanked by fresh oranges.
      How To Make Orange Curd
    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      10 Orange Flavored Desserts You’ll Love
    • Shaved asparagus salad with chive blossom vinaigrette dressing.
      Shaved Asparagus Salad with Chive Blossom Vinaigrette
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.