Nutella Cupcakes

Name: Nutella Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/3 cups (185g) all-purpose flour; 1/2 cup (50g) natural unsweetened cocoa powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick/113g) butter, softened; 1 cup (200g) granulated sugar; 2 large eggs (, room temperature); 1 teaspoon pure vanilla extract; 1/2 cup (120 ml) whole milk; 1/2 cup (120 ml) hot water; 1/2 cup (50g) hazelnuts, toasted* and chopped, optional; 1 cup (2 sticks/227g) unsalted butter, room temperature; 2 1/4 cups (270g) powdered sugar, sifted (plus more as necessary); 2/3 cup (200g) Nutella; 1 teaspoon pure vanilla extract; 2-3 tablespoons heavy cream ((or whole milk)); Chopped candied hazelnuts (, to sprinkle, optional)

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

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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!

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

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.
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.
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.
Fold in the hazelnuts, if using.
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

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.
Add powdered sugar in 2 additions and beat until completely smooth.
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).
Frost cupcakes once they’ve cooled, then top with toasted hazelnuts.

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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.

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.

4.67 from 3 votes

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

Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
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.
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.
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.
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.

Nutella Cupcakes