Chocolate Cupcakes with Creamy Nutella Frosting.

Super moist and rich homemade chocolate cupcakes topped with creamy Nutella buttercream frosting. 

Homemade Chocolate Cupcakes with Nutella Frosting. Unbelievably good! Recipe at sallysbakingaddiction.com

Well well well. What do we have here? Did a huge scoop of Nutella fall into my buttercream? Oh yes it did.

And well, the result is far better than “tasty.”  In fact, the word “delicious” won’t even do this Nutella frosting justice.  It is, by far, the best frosting in the entire world.  The creamiest, Nutellaiest (I invented a new word today), and the softest frosting ever.

You are in for a REAL treat today.

Chocolate Cupcakes with Creamy Nutella Frosting by sallysbakingaddiction.com

I’ve already introduced you to my homemade chocolate cupcake recipe. If you’re new around these parts, you don’t want to miss that post. The cupcakes are very simple to make with easy, convenient ingredients. They are moist with an intense chocolate flavor.  Be careful not to overbake them; I described the cupcakes in great detail here and the drying effects of overbaking.

I used the same chocolate cupcake recipe for today’s cupcakes.  Chocolate cupcake + Nutella frosting. Oh my heavens. And you know what I am going to try next?  My homemade peanut butter cupcakes with today’s Nutella frosting.

But today, you’re getting chocolate on top of chocolate. Sorry, but I’m not sorry.

Homemade Chocolate Cupcakes with Nutella Frosting. Unbelievably good! Recipe at sallysbakingaddiction.com

Homemade Chocolate Cupcakes with Nutella Frosting. Unbelievably good! Recipe at sallysbakingaddiction.com

Doesn’t the frosting look like fluffy chocolate mousse?  Well, that’s what it tastes like too.  Let’s see how this incredibly easy frosting is made.

I basically took my homemade fluffy vanilla frosting and worked off of that.  Start with 2 sticks of softened (room temperature) unsalted butter. I simply took the butter out of the refrigerator before I began making the cupcakes. By the time they were ready to frost, my butter was the correct temperature and consistency. You do NOT want the butter melted in the slightest.

Using a hand or stand mixer (I prefer a hand mixer for more control when I make frosting), beat the butter on medium speed for a few minutes (2-3 minutes). You want it extra creamy before you add anything else. This is a fabulous trick I’ve learned – beating the butter before adding anything else creates a creamy, thick base for frosting. Once the butter is creamed and smooth, add 2 cups of powdered sugar and beat it on medium speed. The mixture will be somewhat thick.  Add 3/4 cup of Nutella.  Continue to beat, beat, beat it on medium speed.

The next ingredient is heavily recommended for exceptional creaminess/fluffiness/softness.  Use heavy cream as the liquid.  Not milk or half-and-half. Heavy cream will truly take your frosting to the next level.  Mix in 3 Tablespoons of heavy cream and 2 teaspoons of vanilla extract. Continue to beat at medium speed until everything is combined and creamy.

Homemade Chocolate Cupcakes with Nutella Frosting. Unbelievably good! Recipe at sallysbakingaddiction.com

 At this point, you’ll want to taste the frosting. Is it too sweet? Add a pinch of salt. I swear by adding a touch of salt to frosting recipes. Sometimes it is just too sweet for me because I like to add a lot of powdered sugar to make it thicker.   Speaking of, if your frosting seems to be too thin, add more powdered sugar to thicken it up.  Is it too thick? Add more heavy cream. Not Nutella-y enough? Add more Nutella.

This frosting is highly customizable to fit your taste.

Homemade Chocolate Cupcakes with Nutella Frosting. Unbelievably good! Recipe at sallysbakingaddiction.com

What’s next? Frosting your cooled cupcakes of course! When I pipe my frosting onto cupcakes, I typically use a Wilton frosting tip #12.  However, sometimes, I just plop it right on top of the cupcake. Case in point.

Frost the cupcakes however you’d like.  I like to pile the frosting nice and high. I’ll take my frosting with a side of cupcake, not the other way around.  And I think many of you agree with me. ;)

Decorate with all sorts of goodies!  I used M&Ms, but I have a feeling Reese’s Pieces, chopped hazelnuts, coconut, or peanut butter chips would be fabulous accessories for the cupcakes.  I’m a sucker for fashionable cupcakes.

Homemade Chocolate Cupcakes with Nutella Frosting. Unbelievably good! Recipe at sallysbakingaddiction.com

What is not to love here?

Easy-to-make, moist chocolate cupcakes piled high with creamy, fluffy Nutella frosting.  You truly can’t go wrong! It is love at first bite, people.  If you need a chocolate break (and don’t we all?),  make these cupcakes- you will NOT be disappointed. ;)

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Chocolate Cupcakes with Creamy Nutella Frosting

Super moist and rich homemade chocolate cupcakes topped with creamy Nutella buttercream frosting.

Yield: 14 cupcakes

Ingredients:

Chocolate Cupcakes

  • 1 cup (240ml) water
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Creamy Nutella Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 3/4 cup (222g) Nutella
  • 3-4 Tablespoons (45-60ml) heavy cream*
  • 2 teaspoons vanilla extract
  • salt to taste
  • decorative candies (optional)

Directions:

Make the cupcakes: Preheat oven to 375F degrees. Line 14 muffin cups with liners.

Over high heat, boil the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.

Make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else. See my extensive notes about this in the post above. Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract. If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.

Frost cooled cupcakes with frosting and decorate with candies as desired. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.

*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.

Recipe source: cupcakes by Joy of Cooking, Frosting by sallysbakingaddiction.com

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Ever since I had my first spoonful of Nutella in Italy 7 years ago, I haven’t stopped devouring it.  My favorite way to eat it is… with a spoon.  But here are a few other ways I enjoy it:

 

Banana Nutella Granola

Banana Nutella Granola

 

Nutella Swirled Peanut Butter Banana Bread

Peanut Butter Nutella Banana Bread

 

Salted Peanut Nutella Puppy Chow (I make this all the time – made it just last weekend!)

Salted Peanut Nutella Puppy Chow

 

Nutella Swirl Cheesecake Bars 

Nutella Swirl Cheesecake Bars

 

Nutella-Stuffed Cinnamon Sugar Muffins

Nutella-Stuffed Cinnamon Sugar Muffins

 

See all Nutella recipes.

See all cupcake recipes.

Super moist and rich homemade chocolate cupcakes topped with creamy Nutella buttercream frosting!

 

 

   

230 Responses to “Chocolate Cupcakes with Creamy Nutella Frosting.”

  1. #
    1
    Kateposted March 14, 2013 at 5:09 pm

    Your frosting looks heavenly and reminiscent of bakeries visited in my childhood! I am totally with you on the frosting with a side of cupcake!

    Reply

    • Sallyreplied on March 14th, 2013 at 5:38 pm

      Hey Kate! Thanks so much. And yes – the frosting is always the best part!

      Reply

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    Avery @ Southern Belle Living Wellposted March 14, 2013 at 5:20 pm

    Yum! If you dont mind my asking, what do you do with all the treats you make? I feel like there’s a new recipe everyday, and am just curious as to what happens after the pictures are taken. Do y’all get to enjoy cupcakes every night? If so, gosh I’m jealous! :)

    Reply

    • Sallyreplied on March 14th, 2013 at 5:32 pm

      Hey Avery! I bake 3 or 4 items on the weekends and after we’ve had our share, I bring them to get togethers, to work, to Kevin’s work, my family, my friends, and looking into donating any extras. I answer this in my FAQ section too. Thank you! :) http://sallysbakingaddiction.com/faq/

      Reply

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    Ikhlasposted March 14, 2013 at 5:31 pm

    Oh my, this frosting looks like a dream come true, Sally! So fluffy and thick. I’ve never bought Nutella before, but I think I might have to just for this recipe. ;)

    Reply

    • Sallyreplied on March 14th, 2013 at 8:27 pm

      Never bought Nutella before? You are in for a real treat!

      Reply

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    Anne @The Cooking Campaignposted March 14, 2013 at 5:56 pm

    Is there anything better than Nutella, I think not!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:29 pm

      agreed :)

      Reply

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    Katrina @ Warm Vanilla Sugarposted March 14, 2013 at 5:58 pm

    GORGEOUS cupcakes! And that frosting is screaming my name!

    Reply

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    Alexaposted March 14, 2013 at 6:00 pm

    Hi, Sally! Your blog makes me miss having an oven!
    I am currently studying abroad in Italy, and once I saw that you were here and discovered Nutella here, I just had to get some pointers of good places to eat in Rome from my favorite blogger! Perhaps a fun gelato flavor I have to find?!
    Thank you so much for the time and effort you put into your blog. It’s really inspirational!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:30 pm

      Hey Alexa! I can’t remember any specific places I went to, but I studied in Rome, Venice, and Florence. My favorite gelato flavor is mango! SO good. I think I ate it every single day – not kidding. Enjoy your time there and take a TON of pictures!

      Reply

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    Erin @ The Spiffy Cookieposted March 14, 2013 at 6:01 pm

    Oh darn, Nutella in your frosting that is a serious problem. Serious delicious!

    Reply

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    Teresa Youngposted March 14, 2013 at 6:26 pm

    these look beautiful and delicious! I’ve tried to make Nutella frosting once before, but it didn’t turn out nearly as picturesque. do you have any tips on keeping the Nutella from sticking to measuring spoons/cups?

    Reply

    • Sallyreplied on March 14th, 2013 at 8:31 pm

      Hey Teresa! I have the same problem – unfortunately, I just have to scrape it all out with a small spatula. I’ve tried spraying the measuring cup lightly with nonstick spray and that still doesn’t help!

      Reply

    • Rana Chreplied on October 1st, 2013 at 6:51 pm

      spray the cups/spoons with non stick cooking spray, or a little vegetable oil … use this method if you’re using any kind of sticky ingredient such as honey, molasses.. very helpful :)

      Reply

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    tanyaposted March 14, 2013 at 6:48 pm

    Wow Sally, I’m not sure I’d have any frosting left for the cupcakes if I made this! I’d just eat it with a spoon! I can’t wait to see it with a peanut butter cupcake!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:32 pm

      Let’s just say I could’ve frosted a couple cupcakes with more frosting, but ran out… unfortunately I “tasted” it too much!

      Reply

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    Jennifer @ Peanut Butter and Peppersposted March 14, 2013 at 7:19 pm

    Oh boy these cupcakes look amazing! I just love the flavor of Nutella. Your photos look simply scrumptious!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:33 pm

      Hey Jennifer! Scrumptious… I haven’t used that word in ages. :) Thank you!

      Reply

  11. #
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    angela @ another bite pleaseposted March 14, 2013 at 7:29 pm

    ooooo don’t be sorry for chocolate on chocolate…and i have to laugh my boys take their cupcakes the same way….more frosting less cupcake!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:33 pm

      Your boys and I have similar sweet teeth ;)

      Reply

  12. #
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    Dorothy @ Crazy for Crustposted March 14, 2013 at 7:34 pm

    Sally. That frosting! OMGoodness. I want to swim in it.

    Reply

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    Averie @ Averie Cooksposted March 14, 2013 at 7:55 pm

    Dang they look good! I am not even a huge choc cupcake fan b/c most of the time they get so dried out! But you pulled off moist looking little chocolate bundles! And I KNOW that is some THICK frosting when it’s thick and strong enough to support the weight of like 15 M & Ms pushed into it, and doesn’t even look like it’s going to fall in the least. I really actually could skip the cupcakes and just eat that frosting. I love Nutella! And buttercream! Frosting w/ 2 sticks butter and 3/4 c Nutella is called…perfection!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:34 pm

      Uhhhh yes… thick and fluffy frosting to the extreme Averie! Thanks to all that butter, heavy cream, sugar, and Nutella. Health food.

      Reply

  14. #
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    Courtneyposted March 14, 2013 at 7:56 pm

    Holy COW!! That frosting looks amazing!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:34 pm

      Hey Courtney! Thank you =)

      Reply

  15. #
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    Meredithposted March 14, 2013 at 8:13 pm

    I think it’s time I tried Nutella! I love your recipes and your posts!! Keep up the fantastic work! Have a great weekend!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:35 pm

      Hope YOU have a great weekend Meredith! Let me know if you bake anything. And yes – try Nutella. It will change your life ;)

      Reply

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    Elizabeth @ Confessions of a Baking Queenposted March 14, 2013 at 8:37 pm

    Well I am not going to lie, this would be love at first bite for me! That frosting looks SOOO thick and delightful!

    Reply

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    Tricieposted March 14, 2013 at 8:41 pm

    Where do you buy your cupcake papers? They are soo cute!

    Reply

    • Sallyreplied on March 14th, 2013 at 8:58 pm

      Hey Tricie! I bought these at Michael’s craft store

      Reply

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    Caleyposted March 14, 2013 at 8:44 pm

    I love your beautiful frosting mountains! I think they are bigger than the cupcakes themselves…perfect! ;) I think these would look really cute with crushed or whole Ferrero Rocher on top. Oh, also, way to be a baking blog rebel and post neither a St. Patrick’s Day nor a Pi Day recipe. ;)

    Reply

  19. #
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    Monicaposted March 14, 2013 at 9:03 pm

    You had me at “Nutella”! I love it!! And I like that you use a generous amount of it so that the Nutella flavor will really come through in the frosting. Looks so luscious!

    Reply

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    Baking Serendipityposted March 14, 2013 at 9:33 pm

    I love chocolate cupcakes…and would still happily eat this frosting straight off a spoon and skip the cake altogether!

    Reply

    • Sallyreplied on March 15th, 2013 at 8:55 am

      Is it bad that I sort of did that with some of the frosting?! ;)

      Reply

  21. #
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    Eva @ Eva Bakesposted March 14, 2013 at 9:35 pm

    I first had Nutella in Europe too and have been hooked ever since. I have one of those giant Nutella containers for cupcake and frosting emergencies such as this one I am about to have. I might just make a batch of the frosting because it looks incredible. The cupcake part can wait. :)

    Reply

    • Sallyreplied on March 15th, 2013 at 8:55 am

      I just bought the HUGEST Nutella container ever. I’m in trouble!

      Reply

  22. #
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    Marcie @ FlavortheMomentsposted March 14, 2013 at 9:35 pm

    That frosting looks phenomenal! Light, fluffy, and mousse-y, just like you said. I’d like to take to it with a spoon!

    Reply

  23. #
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    Miss @ Miss in the Kitchenposted March 14, 2013 at 10:45 pm

    I am not usually crazy about the frosting but I am a Nutella fanatic and I know I’d be eating this straight from the bowl!

    Reply

  24. #
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    Colleen @ What's Baking in the Barbershop?!posted March 14, 2013 at 11:28 pm

    These pictures are amazing, Sally! My hubby is looking at this post with me, and he says OMG. :-D

    Reply

  25. #
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    Julianne @ Beyond Frostingposted March 14, 2013 at 11:36 pm

    Piled high frosting is my favorite! This looks so light and fluffy, I must try it!!

    Reply

    • Sallyreplied on March 15th, 2013 at 8:53 am

      Hey Julianne! It’s VERY fluffy. I know you’d love it!

      Reply

  26. #
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    Anna @ Hidden Poniesposted March 14, 2013 at 11:48 pm

    The more frosting the better! Love the m+m ones :)

    Reply

  27. #
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    Lindsay @ Pinch of Yumposted March 15, 2013 at 3:23 am

    Looks great Sally! :) And I do agree with you. Frosting > cake.

    Reply

    • Sallyreplied on March 15th, 2013 at 8:50 am

      ahhh thanks Lindsay!

      Reply

  28. #
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    Kelly @ Hidden Fruits and Veggiesposted March 15, 2013 at 7:58 am

    Lady, this sounds amazing! I need to stop reading these posts right when I get to work. I’m going to be dreaming about creamy nutella all day :)

    Reply

  29. #
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    Kayle (The Cooking Actress)posted March 15, 2013 at 8:37 am

    Ummmm….I think I wanna marry this frosting.

    It’s…so…pretty…and Nutella-y…..*faint*

    Reply

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    Jennie @themessybakerblogposted March 15, 2013 at 8:58 am

    Oh my gosh, Sally, that frosting looks so inviting. I want to swim in a pool of this frosting. Yum!

    Reply

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    Anna @ Crunchy Creamy Sweetposted March 15, 2013 at 10:34 am

    Forget the cupcakes – I want this frosting! Yummers!

    Reply

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    Rachel @ Baked by Rachelposted March 15, 2013 at 10:46 am

    While I’ve never had nutella *gasp* I do adore super moist chocolate cupcakes and the m&m addition is just perfect!

    Reply

    • Sallyreplied on March 15th, 2013 at 10:51 am

      Rachel! Promise me you’ll try it sometime. :) And these cupcakes are perfection. I love the pretty M&Ms paired with it all too!

      Reply

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    Hansiposted March 15, 2013 at 10:48 am

    These look so amazing! I plan on making these immediately after my exams are done (apparently i spend too much time baking instead of studying). Love your blog Sally!

    Reply

    • Sallyreplied on March 15th, 2013 at 10:51 am

      Hi Hansi! How sweet of you to drop in and say hi. Good luck on exams and let me know how you like these!

      Reply

  34. #
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    Gloria @ Simply Gloriaposted March 15, 2013 at 11:02 am

    Thank you for making me smile today! Have you ever heard of frosting shots? Well, this frosting of yours looks like I’d dangerously eat the whole mixing bowl full…and call it my “frosting shot”! I am a frosting LOVER…and this just tops the cake for me! (Well, CUPCAKE, speaking.) (=

    Reply

    • Sallyreplied on March 15th, 2013 at 11:16 am

      frosting shots! I have to try that Gloria ;)

      Reply

  35. #
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    Jess @ On Sugar Mountainposted March 15, 2013 at 1:05 pm

    omg why did I just eat all of my nutella?!? I could’ve saved it and transformed it into this frosting and then eaten THAT with a spoon all day :( Guess that means I need to go buy even more nutella next week ;) I want to spread this frosting on EVERYTHING.

    Reply

    • Sallyreplied on March 15th, 2013 at 1:47 pm

      I’m pretty sure this frosting goes with just about anything.

      Reply

  36. #
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    Danaposted March 15, 2013 at 2:45 pm

    So…I cannot WAIT for the peanut butter cake version of this. With the Nutella frosting they’ll be amazing I’m sure.

    I made your Salted Caramel Dark Chocolate Cookies today to take to church on Sunday and they totally rock. Yum. They’ll be a huge hit. And now I have to go run 2 miles to burn the one I ate off…

    Reply

    • Sallyreplied on March 15th, 2013 at 2:50 pm

      Hey Dana! Peanut butter cake, nutella frosting = how can you go wrong?! I love those salted caramel chocolate cookies. Amazing, right?! You showed restraint – I ate more than one when I baked them!

      Reply

      • Danareplied on March 15th, 2013 at 3:51 pm

        One, and some dough. And a Rolo that stuck to the pan. And… :)

  37. #
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    Meagan @ Managing Meaganposted March 15, 2013 at 2:46 pm

    I am legit drooling just looking at those cupcakse. Yuuuuuuuum.

    Reply

  38. #
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    Nancy P.@thebittersideofsweetposted March 15, 2013 at 3:07 pm

    Nutella is about the only word that literally makes me drool! We bring it home with us every time we visit my in-laws In Italy. love it! Once again nice job!

    Reply

  39. #
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    Ashley @ Wishes and Dishesposted March 15, 2013 at 4:50 pm

    NOTHING beats Nutella in my book :) Love this frosting recipe of yours. You always get it to look so perfect on your cupcakes! Teach me your ways! :)

    Reply

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    Sarah K. @ The Pajama Chefposted March 15, 2013 at 5:35 pm

    impressive as always, sally!!

    Reply

  41. #
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    Ari @ Ari's Menuposted March 15, 2013 at 5:36 pm

    Sally, you are, like, a frosting ARTIST! How do you always make them so perfect? That first picture, the cupcake focus is razor sharp, and the frosting comes to the most perfect, beautiful point on top. Ugghhh, teach me your ways!

    Reply

    • Sallyreplied on March 17th, 2013 at 9:29 am

      Awww Ari! Thank you :) I just use the Wilton #12 tip and it does the rest ;)

      Reply

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    Simply Tiaposted March 15, 2013 at 6:00 pm

    These are sooooo tempting. I want like 5 of them right now.

    Reply

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    ashley - baker by natureposted March 15, 2013 at 7:03 pm

    Oh mama! These look like all kinds of amazing, Sally!!! Nutella definitely holds the key to my heart.

    Reply

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    Daniela @ FoodrecipesHQposted March 15, 2013 at 8:37 pm

    Creamy Nutella frosting… these are celestial words. The name of this recipe is magnificent. I can’t imagine how great is the taste!

    Reply

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    Anna {Herbivore Triathlete}posted March 15, 2013 at 8:42 pm

    Beautiful cupcakes Sally! Nutella is life changing, so good! I don’t eat it anymore since becoming vegan, thankfully Biscoff fills that void quite nicely!

    Reply

    • Sallyreplied on March 17th, 2013 at 9:31 am

      Biscoff frosting – ok, now that sounds wonderful!

      Reply

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    Mercedesposted March 16, 2013 at 10:52 am

    What a great, luscious frosting to have in your back pocket to put on ANYTHING! I wish I could sink my teeth into one of these cupcakes now Sally! And by the way, your cookbook news is very deserved and so exciting! I have thought about how great your cookbook would be for awhile now! Congratulations!

    Reply

    • Sallyreplied on March 17th, 2013 at 9:46 am

      Mercedes, you are SO supportive. Thank you VERY much for the congrats. It means the WORLD to me. I am so glad we’ve become blogging buddies.

      Reply

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    Kristyposted March 16, 2013 at 1:09 pm

    This frosting. I DIE! It looks so perfectly creamy and soft. Fabulous Sally!

    Reply

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    Jodye @ Chocolate and Chou Fleurposted March 16, 2013 at 5:54 pm

    That frosting looks too good for words! I don’t think I’d even get to the cupcakes!

    Reply

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    Nicole @ Young, Broke and Hungryposted March 17, 2013 at 1:47 pm

    I love when Nutella falls into my frosting!

    Reply

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    Chung-Ah | Damn Deliciousposted March 18, 2013 at 3:42 am

    Oh wow – just look at that gorgeous, mountain-high frosting! I’ll be right over, Sally!

    Reply

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    Jocelyn @BruCrew Lifeposted March 18, 2013 at 8:21 am

    I’m sure the chocolate cupcake is amazing, but girl I just want a huge bowl of that Nutella frosting sitting in front of me! It looks so creamy and delicious!!! Love the shot of the cupcake with the M&M’s…so fun and cheery!!!

    Reply

  52. #
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    Ella-Home Cooking Adventureposted March 18, 2013 at 9:33 am

    Love these cupcakes:) I love Nutella, my daughter too so these will be the WINNER for her birthday:)

    Reply

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    Katrina @ In Katrina's Kitchenposted March 20, 2013 at 1:25 pm

    I am so freaktastically excited for you! Need a taste tester? :) I cannot wait to get YOUR cookbook!

    Reply

    • Sallyreplied on March 20th, 2013 at 1:32 pm

      oh my gosh Katrina, you are SO SWEET! :)

      Reply

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    Alexandra @ Confessions of a Bright-Eyed Bakerposted March 20, 2013 at 9:11 pm

    That Nutella frosting looks so creamy and smooth and insanely good. I adore Nutella and as much as I love using it in recipes, spooning it straight from the jar is definitely best for maximum flavor. I have a feeling that with a frosting like this, it would be just as good as spooning from the jar, but you get to pile it up on your cupcake and have tons more!

    Reply

    • Sallyreplied on March 21st, 2013 at 5:57 am

      spooning from the jar for maximum flavor = yes!

      Reply

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    shelbyposted March 26, 2013 at 9:17 am

    Hey Sally! I was wondering if this recipe could be made as a cake? The Nutella frosting looks out of this would by the way! :)

    Reply

    • Sallyreplied on March 26th, 2013 at 9:31 am

      Hi Shelby – I am not sure of the baking time because I have never tried it before. I suggest making the cake in a 9×9 baking pan (no smaller). Thank you!

      Reply

      • shelbyreplied on March 26th, 2013 at 3:47 pm

        Ok thanks! I’ll just start at a really low time and watch it to make sure it doesn’t burn. :)

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    Jenniferposted March 26, 2013 at 1:14 pm

    Definitely making these soon! First on my list is your Nutella Swirl Pound Cake though, I discovered that yesterday and I have all the ingredients. My husband will come home to a yummy surprise tonight!

    Reply

    • Sallyreplied on March 26th, 2013 at 1:28 pm

      Both such great options. I hope you love each recipe! Thanks Jennifer.

      Reply

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    Mandyposted March 30, 2013 at 4:51 pm

    I made the Nutella frosting with your funfetti cupcakes. First time to make cupcakes and frosting from scratch. Everyone loves them I’ve made a few batches now. The frosting is absolutely gorgeous. I’m not really a frosting lover but this is divine. Thank you :)

    Reply

    • Sallyreplied on April 1st, 2013 at 8:53 pm

      nutella frosting WITh funfetti cupcakes – I love that idea! So happy you love this Mandy. Thanks for reporting back and giving me a new cupcake idea!

      Reply

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    marlaposted April 9, 2013 at 9:30 pm

    Girl, you are amazing. When I was pregnant I would have taken down at least 4 of these a day….

    Reply

    • Sallyreplied on April 9th, 2013 at 9:40 pm

      Haha! I don’t blame you. Thanks Marla!

      Reply

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    Bethposted April 12, 2013 at 11:20 pm

    Oh yum, these sound way good! I just recently discovered how much I love Nutella (I’ve been missing out for so long). Saw that you’re a Marylander too – I’m in Annapolis! Love your blog.

    Reply

    • Sallyreplied on April 14th, 2013 at 5:33 pm

      Fellow Maryland-er! So nice to “meet” you. I love Nutella. Slightly addicted to it. :) Must go check out your nutella sandwich cookies on your blog!

      Reply

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    Vittoriaposted April 25, 2013 at 3:55 pm

    This frosting is delicious surely I will try him it, I adore the nutella.
    Regards from the italia

    Reply

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    Jeny Hausladenposted April 26, 2013 at 9:37 pm

    Hi Sally! Love your blog! I was wondering how long these should be in the oven if I am making mini cupcakes? Everyone goes nuts for these, just want to make them bite size! Thanks!

    Reply

    • Sallyreplied on April 27th, 2013 at 9:40 am

      Hi Jeny! I’d say 11-12 minutes for mini cupcakes. Keep your eye on them. Enjoy!

      Reply

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    Raniaposted April 28, 2013 at 3:14 pm

    Ok Sally, I will bake these beauties for my friend and her boyfriend tomorrow, thing is they are both dieting!! These cupcakes dont have SO many calories right? We all know that nutella is calorie free lol.

    Reply

    • Sallyreplied on April 28th, 2013 at 9:42 pm

      Nutella is totally calorie free… ;) Thanks Rania!

      Reply

      • Raniareplied on April 29th, 2013 at 9:25 am

        I bake a lot, but I avoid baking with cocoa powder, I do throw chocolate chips into everything (like in your amazing banana bread!) not cocoa.. Reason is simple, no matter how good they taste they always lack the softness that comes with out-of-box mixes. Even bakeries cant mimic that softness, regardless of the flavour. I tried so many recipes trust me, but none came out as soft and as moist as your recipe here! Sally thank you! Thank youuuu!!! Finally I made delicious chocolate cupcakes that are as soft as boxed mixes with more flavour!!! Thanks to you :)
        Now sadly my friend knowing me well, made me promise not to add frosting :( she said why add more butter and sugar over baked butter and sugar?! Seriously!!! Next time I will be frosting these for my family :)

        • Sallyreplied on April 29th, 2013 at 10:54 am

          Hi Rania – I’m with you. Sometimes cocoa powder truly dries out my baked products. But it really depends on the other ingredients in the recipe. I am so happy you loved these cupcakes! That means a lot to me. And there is always room for frosting :)

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    Ailbheposted April 29, 2013 at 4:44 pm

    Made these cupcakes tonight for the first time! Cupcakes were lovely but the Nutella icing was absolutely sinfully good! Thanks for the great recipe that I will be using in the future!

    Reply

    • Sallyreplied on April 29th, 2013 at 6:54 pm

      I’m glad to hear it. I love this frosting too!

      Reply

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    Mahjabeenposted May 3, 2013 at 11:29 am

    Okay so I was wondering whether I could store by refrigerating that amazing nutella frosting for a day or two before plopping it all on a batch of cupcakes?

    Reply

    • Sallyreplied on May 3rd, 2013 at 11:34 am

      Yep, I would keep it chilled.

      Reply

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    ThessaCposted May 6, 2013 at 6:04 pm

    Hi again Sally!

    It must have been because we cored that one cupcake that we tried too big :) We already finished all the cupcakes and they were all great! I think this recipe of yours will be my go-to for chocolate cupcake :) I had one before and it uses the same ingredients but different measurements and they’re moist as well, but I think too moist because it sticks on the teeth. Although the taste is really good, my mom would always complain about the stickiness.

    Oh and my cream cheese nutella frosting and mint frosting with choco drizzle turned out great as well! I think the chocolate cupcake with nutella and cream cheese altogether is so rich in taste while chocolate cupcake with mint simply is a perfect combination. I used the milk and flour roux recipe for frosting with mint since my family don’t like me using the confectioners sugar.. hahahaha! i tried once and it’s just too sweet for everybody. I think I was traumatized with using powdered sugar after that.

    here’s a photo of the cupcakes that I made :) Oh and I just followed you in instagram as well! ;)

    http://instagram.com/p/Y6acXYu8XX/

    Reply

    • Sallyreplied on May 6th, 2013 at 8:21 pm

      That’s great to hear, Thessa – thank you for coming back and answering! Your cupcakes on instagram look SO good. I love the pretty piped frosting. I just made a new cupcake recipe yesterday. It will be published on my website in the next few weeks! Just as good as these, too.

      Reply

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    Elsjeposted May 14, 2013 at 2:19 am

    Greetings from South Africa!!

    Oh my gosh! I just discovered your website with all this AWESOME goodies!!
    I’m seriously going to try this Nutella icing…yum! Maybe make an extra batch to eat in bed later haha don’t think my husband would approve!
    I love this site and all the recipes, thank you for making my day!!
    Its great to see that so many people love your recipes, it made me smile.

    Just wanted to to say great job and keep on showing us fabulous recipes!!
    Can’t wait to bake.

    Reply

    • Sallyreplied on May 14th, 2013 at 9:02 am

      Hi Elsje! Thank you so much. What a sweet comment to read this morning. I love this Nutella frosting and it sounds like a wonderful bedtime snack to me! I’m glad to have made your day. :) Thank you!

      Reply

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    Catherine Bposted May 19, 2013 at 1:51 pm

    I made these cupcakes today and they are heavenly!
    Honestly I can’t wait to be invited so many dinner parties this summer so I can bake them again and again. They are truly delicious

    Reply

    • Sallyreplied on May 19th, 2013 at 5:58 pm

      I am hoping for lots of BBQ and party invites too, Catherine! I need somewhere to take all my sweets. So happy you enjoyed these!

      Reply

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    Kaylaposted May 31, 2013 at 1:08 am

    This recipe looks easy! I would definitely love to try for myself! :)
    Do you mix the batter with a mixer???

    Reply

    • Sallyreplied on June 3rd, 2013 at 11:05 pm

      Hi Kayla – yes, I mention in the recipe to use a handheld or stand mixer.

      Reply

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    Natalia Guajardoposted May 31, 2013 at 1:50 pm

    Hi Sally this was my first time on your website and also my first time doing this AWESOME Nutella frosting it was really good!!
    I’m from Mexico so the only problem I had was founding heavy cream, so I used chantilly cream and it came out pretty well!! Thank you so much for this easy and delicious recipe! I’m an addict now haha I’ll have to try all you other recipes!

    Reply

    • Sallyreplied on June 3rd, 2013 at 10:46 pm

      Hi Natalia! I’m glad you loved the frosting using chantilly cream! I appreciate you reporting back about it. Let me know any recipes you try next!

      Reply

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    baking teenposted June 7, 2013 at 5:40 pm

    Hey sally

    Well I’m just a normal teenager with a love for new things and baking! I’ve always wanted to make something special and easy for my friends and family to impress them do you maybe have any ideas that isn’t too expensive but also yummy and easy that can be taken to school as a treat?

    My friends and I are chocoholics!! I tried the nutella on the cupcakes its like heaven inside your mouth! Thanks for the recipe :)

    Reply

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    Kyleenposted June 11, 2013 at 11:45 am

    Oh my goodness… discovered this recipe last night and made them today for an end of college party. I’m scared the cupcakes will go to the party with no frosting… it’s so bloody tasty, I can’t stop eating it :) Big thanks from Glasgow x

    Reply

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    Kia @ A View From Hereposted June 18, 2013 at 9:59 am

    I make cakes for the little girls next door on their birthday and today I used this recipe.
    The only tweak I made was to double the recipe(!) and add 1 teaspoon of chocolate extract in place of 1 teaspoon vanilla extract.
    I may or may not have added too much Nutella (is that possible?) as I didn’t measure that – I just dolloped it out of the jar ;)
    Well written recipe that really does turn out both in taste and in quantity!

    Reply

    • Sallyreplied on June 18th, 2013 at 10:18 am

      How perfect Kia – so glad you loved these! There is never too much Nutella :)

      Reply

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    Sheerposted June 27, 2013 at 7:14 am

    Just made the Nutella frosting, and YUM! Its absolutely amazing!

    Reply

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    Lanaposted July 1, 2013 at 12:54 pm

    I made the Nutella frosting and my my my was it good! It almost made me break out into song, but not quite (however I did secretly do my happy dance since no one was looking)!

    It was very light and fluffy just as you said.

    I was wondering, do you have any denser frosting recipes. I live in a hot climate year round and the heat does not work well with light frostings. Or if anyone has any tips on making frosting in the heat, I’d appreciate them too!

    Look forward to your suggestions!

    Reply

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    SKposted July 8, 2013 at 2:01 am

    This is the 2nd recipe I’ve tried after the nutella stuffed muffins. I made these cupcakes n frosting yesterday and got them to work today for a colleague’s b’day. They turned out absolutely yum! But all my cupcakes have sticky tops, and have become slightly gooey (although that’s definitely not bad ;-)). Could you tell me why this would’ve happened?

    Reply

    • Sallyreplied on July 8th, 2013 at 6:35 am

      I’m not entirely sure, SK. It sounds like you may have underbaked them? All ovens are different. The cupcake tops will become moist underneath the frosting though.

      Reply

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    Shibaniposted July 10, 2013 at 5:10 am

    Hi Sally – am making these in bulk for an event and I was wondering whether you have ever doubled the recipe. Any other tips for bulk baking? Thanks!

    Reply

    • Sallyreplied on July 10th, 2013 at 8:31 am

      Hi Shibani! Yes, I have doubled this recipe before without any problems. Most of my recipes can easily be doubled for bulk baking.

      Reply

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    Susanposted July 10, 2013 at 5:23 pm

    This cupcake looks simply delicious. I can’t wait to go grocery shopping this week to be able to pick up some nutella and try this recipe! I’ll definitely give you a shoutout in my blogpost when I do!

    -Susan

    Reply

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    Chelseaposted August 15, 2013 at 12:05 pm

    Thanks for this recipe! I noticed that the cupcakes call for 1 cup of sugar in the recipe but you do not specify when to add the sugar into the mix. Where do I add it in?

    Thanks!

    Reply

    • Sallyreplied on August 15th, 2013 at 12:14 pm

      Hi Chelsea! Step 4 instructs: “In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy.” – I hope you enjoy!

      Reply

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    Carlaposted August 25, 2013 at 6:02 am

    I made these and took them to a get together. They were a big hit!! Everyone loved them. And 2 people said they were the best cupcakes they had ever had :). I also cut out a little bit of the top of the cupcake and hid mini m&ms inside the cake. It was like a cupcake piñata. Thanks for the recipe!

    Reply

    • Sallyreplied on August 25th, 2013 at 8:42 am

      Carla, I love the idea of hiding M&Ms inside the cupcakes! That is so creative. I can only imagine how delicious they ere. SO glad they were a huge hit!!

      Reply

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    Johannaposted September 1, 2013 at 2:46 pm

    Hey Sally,
    The baking fire just started with me. And baking your wonderful recipies made me realize that i want to make baking my profession.
    In fact i´ll start an education as a pastry chef in Berlin :)
    Thanks for making me realise that baking is the job of my dreams !!!

    Greetings from Germany ,
    Johanna

    Reply

    • Johannareplied on September 1st, 2013 at 3:26 pm

      Oh and i put little Daim pieces into the cupcake .
      That way it got more crispy :)

      Reply

      • Sallyreplied on September 2nd, 2013 at 12:23 pm

        So happy to help you discover your love for baking :)

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    Crazy Cupcake Cat (CCC)posted September 5, 2013 at 4:59 pm

    About that peanut butter cupcake and Nutella frosting thing… Already doing that!! That’s what I’m using this recipe for, along with your peanut butter cupcake recipe. Mmmm, mmmmmm. I cannot wait to try this!!

    Reply

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    Leslie McQueenposted September 5, 2013 at 6:43 pm

    Hi Sally!

    I have a cupcake blog called My Year of Cupcakes. I featured your Chocolate Cupcakes with Nutella Frosting on Day 34. Here’s the link if you wanna take a look.
    http://myyearofcupcakes.wordpress.com/2013/09/03/day-34-chocolate-cupcakes-with-nutella-frosting/
    Thanks for the recipe!

    Reply

    • Sallyreplied on September 5th, 2013 at 8:00 pm

      They look great! So glad you featured my recipe. Thanks!

      Reply

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    Machiposted September 25, 2013 at 8:57 am

    Ah, my god!!!! I just made this delicious cream for my cupcakes!!! Thank you Sally for this awesome recipe. It’s easy and yummy!!!!!

    Reply

    • Sallyreplied on September 25th, 2013 at 9:18 am

      Glad you enjoy it, Machi!

      Reply

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    Louposted October 14, 2013 at 11:48 pm

    Hi!

    Just wanted to ask the storage or room temp for the nutella cupcakes? Do i need to store in a chiller or its ok if it is room temp for display? Thanks

    Reply

    • Sallyreplied on October 15th, 2013 at 6:26 am

      Storage for the cupcakes is written in the recipe box – Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.

      Reply

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    Natalieposted October 17, 2013 at 3:02 am

    I just made your frosting and it turned out wonderful! I love the texture. The one thing that I will say, is that I thought it lost a lot of the hazelnut flavor. This is the first time I have done a Nutella frosting, so it might be that they are all that way. Either way, it tastes amazing.

    Reply

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    Aliceposted November 4, 2013 at 5:54 am

    I absolutely loved these! They were moist and not too sweet! I baked them at 350 F and added some cinnamon to give it a little kick! Instead of nutella frosting, because sadly I didn’t have nutella, I used buttercream which I added a little ginger. The flavors were great together!

    Reply

    • Sallyreplied on November 4th, 2013 at 11:48 am

      I have no doubt that your cupcakes were delicious, Alice! I love how moist the cupcakes are too.

      Reply

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    Chocolate with nutella frostingposted November 9, 2013 at 7:34 pm

    Hi Sally! I tried your salted carmel cupcakes and people kept on ordering
    them over and over again. Will be trying this nutella thing this week, am sure
    Its a veey good one too. I’m from the Philippines and this is my small business
    which is cupcakes. Thank you so much for sharing your recipes. More blessings
    to come!

    Reply

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    Jamieposted November 23, 2013 at 1:06 pm

    Hiya Sally! Just wanted to ask, would it be okay if I just tripled the recipe to make a batch of 42 cupcakes? Or do I need to make each batch separately to make sure they don’t get ruined?
    Thanks a bunch! really need a reply as I’m gonna be needing to bake around 200 cupcakes soon! :D

    Reply

    • Sallyreplied on November 24th, 2013 at 10:55 am

      That’s a ton of cupcakes! Yes, this recipe may easily be doubled, tripled, quadrupled, whatever you need.

      Reply

      • Jamiereplied on November 26th, 2013 at 8:41 am

        Thank you for the reply! Great blog too :)

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    danielleposted November 23, 2013 at 9:16 pm

    Hi, this sounds amazing. I’d like to use this to frost a cake.is the consistency like a store bought frosting, does it harden up a little or set more once its refridgerated?

    Reply

    • Sallyreplied on November 24th, 2013 at 10:45 am

      Neither. It’s soft and fluffy, without being heavy like store-bought.

      Reply

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    Mandaposted November 28, 2013 at 7:43 am

    Hi!
    I was just wondering how I would go about in making these mini cupcakes? I’m baking for our Uni thanksgiving celebration on saturday. (making the pecan pie tarts too and red velvet brownies…. and and and… well as much as I can master I suppose! LOVE IT)

    Reply

    • Sallyreplied on November 28th, 2013 at 9:21 am

      Manda, what great recipes to choose to bake today. These would be wonderful mini cupcakes, but I’m unsure of the baking time.

      Reply

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    Lauren Griecoposted November 30, 2013 at 2:00 pm

    Hi Sally! These cupcakes look amazing just like everything else you post on your blog… I have tried a few of your recipes so far and they have been fail proof! They have all come out amazing :)

    I was planning on making you Devil’s food cake recipe soon – would you use this frosting for cakes as well or only for cupcakes? Thanks!!

    Reply

    • Sallyreplied on December 1st, 2013 at 9:52 am

      Hi Lauren! Yes, you may use this frosting for a cake. So happy you enjoy my recipes!

      Reply

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    mizraposted December 14, 2013 at 9:46 am

    I love thechocolate cupcake with nuttela frosting.

    Reply

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    Dianneposted December 20, 2013 at 7:46 am

    Hi Sally!! This cupcake recipe is delicious :) But sadly, I got a little short on cupcakes. Since this makes 14 cupcakes, can I double the amount of ingredients and make 28 cupcakes? Will it change something? Will it taste the same? Please respond. Thank you :D

    Reply

    • Sallyreplied on December 20th, 2013 at 9:01 am

      You sure can double the recipe – I’ve done it plenty of times before!

      Reply

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    Mehreenposted January 3, 2014 at 12:47 am

    Hi Sally! I recently tried these and they looked absolutely stunning. I wish could post a picture but that’s not possible. Anyways amazing recipes and your hard work is very much appreciated :)

    Reply

    • Sallyreplied on January 3rd, 2014 at 9:59 am

      Hey Mehreen! Very glad you loved them! These cupcakes are one of the most popular recipes on my blog. Love them too!

      Reply

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    Jackieposted January 9, 2014 at 10:05 pm

    Hi:
    I made your Nutella cupcakes tonight and they came out just great.

    Fyi – I tripped over your website by accident, looking for an easy, quick cupcake recipe. When I discovered I had Nutella in the cupboard, I knew I was off to the races.

    Everyone licked their plates and my nephew took a couple to go. A crowd pleaser. Of course why wouldn’t it be, everyone loves Nutella!

    I look forward to trying more of your recipes.

    Reply

    • Sallyreplied on January 10th, 2014 at 6:17 am

      Thank you Jackie – I’m certainly glad you stumbled upon my website! These cupcakes are one of the most popular recipes on my blog. They are always a crowd pleaser! Thank you so much for reporting back to me about them.

      Reply

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    Marissaposted January 18, 2014 at 12:18 am

    Hi sally, i actually did a mix and match with your recipes where I took your very vanilla cupcakes, I hid a chocolate surprise in the center and topped them off with your creamy nutella frosting. Thank you so much for these recipes! Whenever someone asks me where i got the idea, I send them here!

    Reply

    • Sallyreplied on January 18th, 2014 at 10:49 am

      Mmmm your cupcake creation sounds so good Marissa! I want a chocolate surprise cupcake for lunch now…

      Reply

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    Charlotteposted January 23, 2014 at 10:00 am

    Yummeeeeee. I am making a Nutella and banana cake for my boyfriends birthday and I knew you would have the answer for the icing! :)

    Reply

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    Helen Burroughsposted February 8, 2014 at 3:37 am

    The best chocolate cupcakes I’ve ever made. Went down a treat! Everybody loved them. Thanks for the great recipe

    Reply

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    Raquelposted February 9, 2014 at 5:15 pm

    the mini cupcake/nutella frosting look amazing. I’m going to make them tomorrow… but I have a question… HOW did you frost them? it looks beautiful… did you use your wilton 12? and another question (for both the frosting & the cupcake): I live in Europe and people tend to really prefer things MUCH LESS SWEET/MUCH LESS SUGAR… can I simply use less sugar in both recipes but just stick to everything else exactly as in the recipe??

    thanks a million
    Raquel

    Reply

    • Sallyreplied on February 10th, 2014 at 8:35 am

      Hi Raquel! Yes, I used my wilton #12 tip to frost these. You can certainly try less sugar in both the frosting and the cupcakes. The frosting won’t be as thick and sturdy with less confectioners’ sugar holding it together, though.

      Reply

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    Raquelposted February 10, 2014 at 11:00 am

    hi again — thanks for you fast response… Now that I’ve got you ;) I’d love to ask another quick question… I live in Belgium & most of the available flour here is called “farine pour patisserie” (which I presume is what you refer to as CAKE FLOUR)… however, most of your recipes say to use ALL PURPOSE flour which here is just not that easy to find! There is BREAD FLOUR but otherwise, I think they’re too into baking here and wouldn’t dare use a random flour for baking pastry/cake… Can I just use CAKE FLOUR across the board (and in the same amount) instead of AP flour for your (and other) recipes?? thanks!

    Reply

    • Sallyreplied on February 11th, 2014 at 12:06 pm

      Unfortunately, this would depend a lot on the recipe. Cake flour really shouldn’t be used for all-purpose flour in a lot of recipes because its protein content is much lower than all-purpose. I would try to see if you can find all-purpose. That’s what my recipes are tested with and I cannot say if they will work with cake or bread flours, unfortunately.

      Reply

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    Susanposted February 14, 2014 at 4:55 pm

    Thanks for the fabulous recipe! I experimented with several recipes to use for my daughter’s wedding reception and my taste tester (my husband) loved this one although he’d initially been a little skeptical about the Nutella. I used this on the cakes I made for my daughter’s wedding reception. Chilled, it cuts beautifully.

    Reply

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    Laceyposted March 2, 2014 at 10:09 am

    I just wanted to share with you that I made these yesterday for my birthday party and they were honestly the BEST cupcakes I’ve ever had. Everyone at the party absolutely loved them. The cake is the perfect mix of fluffy and moist and the whipped nature of the frosting paired perfectly. Thank you so much for sharing your recipe!

    Reply

    • Sallyreplied on March 2nd, 2014 at 1:37 pm

      Happy Birthday Lacey! I’m so happy that these cupcakes were a huge hit. Thanks for taking the time to report back!

      Reply

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    Patriciaposted March 4, 2014 at 6:34 pm

    Hi, these look amazing. I am wondering f he frosting will lose anything if made 5 days ahead and stored in the fridge or freezer. Thanks!

    Reply

    • Sallyreplied on March 5th, 2014 at 9:25 am

      Hi Patricia! Do not store in the freezer. I think 5 days is a little too long. 3 days in the refrigerator, max.

      Reply

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    Maggieposted March 6, 2014 at 10:28 am

    I made these cupcakes yesterday. So far only positive feedback on the cupcakes but everyone LOVES the frosting! I will be making them again!

    Reply

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    Heidi Lynchposted March 8, 2014 at 1:59 pm

    Made this today and frosted 24 cupcakes with it. I also had some to save. I think I have plenty on each cupcake also. Used French Vanilla cake mix. The frosting is wonderful, very fluffy. I used about 1 cup of Nutella!

    Reply

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    Dawn Taylorposted March 8, 2014 at 8:27 pm

    I can’t rate the cupcakes since I just used a devil’s food box mix, but I made the frosting and it was awesome! Made strictly as written, making sure to whip the butter first. I did add a teaspoon of hazelnut extract, since we really like that flavor. i chopped up some Ferrero Roche candies and sprinkled on top.
    Everyone loved it – even my son who doesn’t like frosting!

    Reply

    • Sallyreplied on March 9th, 2014 at 1:03 pm

      The addition of Ferrero Rocher candies on top – definitely doing that next time! Thanks for reporting back, Dawn.

      Reply

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    Bekaposted March 28, 2014 at 3:07 pm

    Hello!

    I’m glad I came across this recipe! the frosting is so good and the cupcakes turned out nice and I just wanted to comment to give you a thanks for posting the awesome recipe and to share my experience.

    Since I don’t have normal muffin tins I used two mini muffin tins and found that with this recipe it gave me enough to make 72+ (I had a few extras) cupcakes and lots of frosting to play around with.

    The only things I changed was the cooking time, since these are mini muffins I cooked them for 9-10 minutes and I added 3 tablespoons of vanilla extract (it was an accident since I misread teaspoon as tablespoon.) to the frosting it came out great!

    So once again, thanks for the great recipe!

    Reply

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    Lindseyposted April 9, 2014 at 5:53 am

    Can I sub milk instead of water? I want something light but chocolatey because I want something not with much intense flavor like your death by chocolate cupcakes. The reason I want to sub with milk is because I feel like milk brings out the happy, playful side of chocolate rather when without milk, it has a deep sophisticated taste. Please answer! I tried another chocolate cupcake recipe on a popular recipe website but it turned out horrible! The cupcake was way too dense, not fluffy, and I didn’t realize at the beginning that it didn’t have butter and instead had oil which gave a bland, bitter, raw taste punched into the cocoa powder. Oh and sadly I can’t make your frosting because there is no Nutella in the country where I just moved:( (PS I was thrilled to find that this recipe has baking powder and NOT baking soda cause we have none of that in this country!)

    Reply

    • Sallyreplied on April 9th, 2014 at 2:08 pm

      Hi Lindsey! Milk would be fine, yes. I usually just use water since that what the cookbook’s recipe did. And it’s delicious, so I never change it. Enjoy!

      Reply

      • Lindseyreplied on April 10th, 2014 at 7:21 am

        Thank you so much!!!

      • Laneyreplied on April 29th, 2014 at 8:26 pm

        Sally, if you use milk do you need to boil it? Or just keep it at the same temperature? I don’t think you can boil milk…

        • Sallyreplied on April 30th, 2014 at 5:05 am

          The water is boiled so it may mix with the cocoa powder. Milk would be fine, yes. I usually just use water since that what the cookbook’s recipe did. And it’s delicious, so I never change it.

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    Paruposted April 10, 2014 at 3:53 am

    Hi sally,
    A friend of mine loves adding Nutella to her cup cakes and she often tells me that those are the best cup cakes she has ever made….my husband wanted to bring some cup cakes for work but he wanted a cho chip cup cake with some nice frosting…..so i thought why not nutella frosting! And i found your blog and the cup cakes were too delicious….frosting was way beyond delicious!!!! Will definitely try out your other recipes! Thank you very much for such a great recipe: )

    Reply

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    Maddieposted April 26, 2014 at 9:29 am

    Hi Sally,
    I made these at home, in England, but the mixture was really watery? Any suggestions? When I made it i just left out some of the cocoa/water mix because I knew it would be too liquidy and they still tasted great! Do you know what I did wrong?

    Reply

    • Maddiereplied on April 26th, 2014 at 10:21 am

      Oh also I had loads of spare frosting, even though I’d piled it up high! I dipped strawberries into it and it was amazing <3 <3 <3

      Reply

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    Fayeposted April 28, 2014 at 8:03 pm

    Hi hi Sally! I’ve been asked to bake up some cupcakes for a 7yr/old’s birthday party – a cupcake decorating party! I plan to give my friend a mixture of your vanilla, funfetti and chocolate cupcakes. I personally love your death by choc cupcakes but wanted something that the lil kiddos might appreciate (I think!). Wondering if you have a suggestion for me? Your plain choc cupcake or should I turn your 3-layer cake recipe into cupcakes? I’m also planning on making your buttercream icing in three different colors to give her so the kids can pipe and decorate with. Please share any other ideas you might have. Thank you!

    Reply

    • Sallyreplied on April 28th, 2014 at 8:25 pm

      Hey Faye! That sounds like so much fun. I would love to go to a cupcake decorating party haha. You have some great ideas. I truly love all of my chocolate cakes and cupcakes. I love the triple chocolate layer cake as cupcakes – it makes a lot and is perfect for a party. I believe the bake time for cupcakes (using that recipe) is about 18-20 minutes. I can’t remember off the top of my head. Hope you try them!

      I also love this chocolate cupcake recipe. They’re not as intensely rich as my death by chocolate cupcakes.

      Reply

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    Bethposted April 29, 2014 at 1:14 pm

    Hi Sally! On the water part do you boil some water, THEN measure a cup in a different bowl or just boil a cup of water? And if you do measure a cup then boil it, do you use a lid? Because when you boil water, it does evaporate some right?

    Reply

    • Sallyreplied on April 29th, 2014 at 3:31 pm

      Boil 1 cup of water and use that. I usually do not use a lid.

      Reply

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    Kristenposted April 29, 2014 at 2:10 pm

    I am so excited to try these… You have a heck of a lot of talent, Ms. Sally! My family loves your skinny chocolate chocolate chip muffins, and I was wondering if they would pair well with this Nutella frosting? I don’t want cut calorie corners if it’s a gamble on them coming out well! Thanks so much!!

    Reply

    • Sallyreplied on April 29th, 2014 at 3:28 pm

      Definitely! I’ve actually done it before. The combination is so tasty. I love those skinny chocolate muffins too.

      Reply

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    Laneyposted April 29, 2014 at 8:18 pm

    Do have to boil the water? You’re chilling it again so why do you need to boil it?

    Reply

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    Naushiaposted May 16, 2014 at 11:00 am

    Hey Sally!

    I’m actually in the process of making these cupcakes, but I’m kind of confused, you don’t specify which type of sugar we use in the cupcake batter? I was wondering if granulated is fine or should it be confectioners?

    Reply

    • Sallyreplied on May 16th, 2014 at 1:24 pm

      Regular granulated, white sugar.

      Reply

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    Lucyposted May 24, 2014 at 10:40 am

    Yummy these look sooooo nice, just about to nip out to the shop to buy the ingredients! I hope they look as good as yours do :)

    Reply

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    Kimposted June 2, 2014 at 9:32 am

    Made these for my son’s 5th birthday party this weekend using my super secret stash of Valrhona dark cocoa. They were amazing! I think I may have created some new 5 year-old Nutella lovers in the process. :-) The frosting has a dreamy texture and flavor and really complimented the dark chocolate cupcakes. I might try some hazelnut extract next time to add to the cupcakes.
    Thanks for making this recipe available.

    Reply

    • Sallyreplied on June 2nd, 2014 at 7:24 pm

      Thanks for reporting back Kim! I need to get my hands on some hazelnut extract. That would be great in the cupcakes!

      Reply

      • Kimreplied on June 2nd, 2014 at 7:40 pm

        King Arthur Flour has it!

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    Mandy (Europe)posted June 3, 2014 at 7:47 am

    Hi Sally

    i tried this recipe for my cousins birthday (with milk instead of water, as he doesn’t like dark choc flavour) and they turned out perfect (couldn’t beleive such a simple recipe could give out such a great taste!!) i have now become a great follower of your blog :)
    I would like to convert this to a cake recipe instead of cupcakes, i normally use a madeira cake recipe but it comes heavier and dries out quickly due to the choc powder + mine doesn’t taste as chocolatey to me…i use an 8 inch round pan, if i double the recipe (for a high cake) would you know for how long should i bake the cake? and do you think it will be good to cover with fondant on top of frosting or is it too light & fluffy for fondant?
    thanks

    Reply

    • Sallyreplied on June 3rd, 2014 at 6:45 pm

      Hi Mandy – baking as a cake would work, but fondant will surely weigh it down. Doubling the recipe will make a ton of batter, so only fill the cake pans halfway up and then bake the remaining batter as cupcakes. I’m unsure of the bake time for 8 inch cake pans.

      Reply

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    Melissaposted June 15, 2014 at 5:53 pm

    I just made these and they’re so good. I think the frosting is what makes it. I prefer your chocolate cupcake recipe with the vanilla frosting but maybe next time I’ll try that one with the nutella buttercream. Thank you for another great recipe!

    Reply

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    Janineposted June 18, 2014 at 1:36 pm

    Hi Sally!

    Will the nutella frosting work with your triple chocolate layer cake?

    Thanks!

    Reply

    • Sallyreplied on June 18th, 2014 at 1:50 pm

      Definitely. Enjoy!

      Reply

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    christineposted June 21, 2014 at 12:06 am

    this frosting was great! everyone loved the cake with it! plus i have a whole batch of the frosting in the fridge! :D time to grab a spoon! lol… Thnx for sharing!

    Reply

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    aleemaposted July 3, 2014 at 5:18 am

    Not only do these recipes look amazing, they taste great too! I love how you shared your best recipes online in a really easy to understand format. Your helpful tips also make it ‘foolproof’ for baking newbies like myself! After the success of these babies last night (for my brothers birthday), I cannot WAIT to try more recipes from your blog! :)From now on an ordinary day will easily become an occasion with these gorgeous treats ;)

    Reply

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    aleemaposted July 3, 2014 at 7:06 am

    Thank you! !

    Reply

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    Saraposted July 6, 2014 at 8:05 pm

    This recipe sounds good! But i was wondering if i could replace the heavy cream with milk :)

    Reply

    • Sallyreplied on July 7th, 2014 at 6:43 am

      Milk is fine in the frosting recipe – the texture will be less rich and creamy.

      Reply

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    Dessireeposted July 12, 2014 at 2:19 am

    Hi Sally,
    I always come up with my own recipes for baking sweets. My dog loves chocolate and for her first B-day I decided to back her a peanut butter cake with chocolate frosting. My daughter LOVES Nutella so I thought I would see if anyone has used it as frosting and I stumbled upon your page here. It sounded pretty good so I just used your recipes and WOW is it good! it is PERFECT with my peanut butter cake. Everyone loves it and I have already gotten requests to make it again for more birthdays. Thank you so much for this perfect frosting.

    Reply

    • Jeschaalreplied on October 22nd, 2014 at 12:38 am

      Dessiree- I just noticed in your comment that you wrote, “My dog loves chocolate…” But later in your post you mentioned your daughter. I’m just hoping you realize that chocolate is poisonous to dogs and can kill them. Not all dogs react to it in small amounts (as a kid I have hot cocoa to our chocolate lab w/o knowing but she was fine) but in large quantities they can be fatal. I highly recommend not feeding your lovely canine any more chocolate for fear of their health.

      Reply

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    Memoriaposted July 20, 2014 at 9:10 pm

    I made just the Nutella frosting today, and although it was delicious, I thought it was too sweet and didn’t have as strong of a Nutella flavor as I’d like. I chose your recipe because you included the converted amounts on your recipes. The other recipes I found didn’t have the conversions, and I really appreciated that since I’m in Europe right now. Anyway, the next time I make this I will half the powdered sugar and add a bit more Nutella. Thanks for a good recipe and for all the work you do!

    Reply

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    Cadyposted August 19, 2014 at 3:44 pm

    Sally,

    Do you think could I sub buttermilk into the icing?

    Reply

    • Sallyreplied on August 19th, 2014 at 6:08 pm

      I’m sure you could

      Reply

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    Sarahposted August 21, 2014 at 11:25 am

    Hi
    I was just wondering is confectioners sugar mean Icing sugar or caster sugar and Heavy cream ? I’m a little lost. These sure do look YUM and can’t wait to make them. Thanks Sarah

    Reply

    • Sallyreplied on August 21st, 2014 at 2:35 pm

      Hi Sarah – confectioners’ sugar is also known as icing sugar. Heavy cream may be called double cream or whipping cream where you live.

      Reply

      • sarahreplied on August 22nd, 2014 at 1:08 pm

        Hi Sally
        Yeah they all sound familiar when say them that way, Thanks Can’t wait to try them.

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    Swayamposted September 8, 2014 at 9:44 am

    Hi Sally!! Just made your cupcakes..and they turned out absolutely mind blowing! It was my first time ever and I was soo thrilled with the easy way you had explained it..Thank you soo much!!
    Please do check out
    I am pretty new to blogging..just 2 months old..I did mention you and your link..Pls let me know if I need to do something else too ..
    A big Gigantic Thank you!! :)

    Reply

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    Ingaposted September 18, 2014 at 2:33 pm

    Just made the frosting as a topping for your cinnamon-nutella-muffins, I love it! Unlike many other american frosting recipes I tried, it didn’t turn out to be too liquid. I only used half of the frosting sugar though, I think us Germans don’t like it as sweet as you ;)

    Reply

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    sohaposted September 27, 2014 at 6:14 am

    Thank you so much for such a great recipe…. I tried this out….and it was unbelievably delicious….thanks once more..

    Reply

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    Amesposted September 27, 2014 at 3:53 pm

    Will this yield enough to frost a 9×13 cake, or will I need to make a double batch?

    Reply

    • Sallyreplied on September 28th, 2014 at 3:03 pm

      The recipe makes quite a bit of frosting as written. For a thin layer on your cake, no need to double. I would simply 1.5x the frosting recipe for a thick layer on your cake (doubling may be way too much) – so, 3 cups confectioners’ sugar, 1.5 cup butter, etc.

      Reply

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    jenaeposted October 3, 2014 at 11:55 am

    Hi Sally!,
    do you boil the water for the cocoa for the frosting? I’m going to make them for my bestfriends birthday (who loves nutella!).

    Thanks :)

    Reply

    • Sallyreplied on October 13th, 2014 at 8:53 am

      Hi Jenae. So sorry for the delay responding. I was on vacation – yes, boil the water.

      Reply

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    Minaposted November 20, 2014 at 7:37 pm

    Can you premade this fristing and use it the next day?

    Reply

    • Sallyreplied on November 20th, 2014 at 8:53 pm

      absolutely!

      Reply

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    Minaposted November 20, 2014 at 9:01 pm

    if I prepare this frosting the night prior to fristing my cupcakes, how do I store it? Room temp or store it in the fridge? Thanks for a great recipe!!

    Reply

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    Suzanneposted November 25, 2014 at 6:52 am

    Thank you fro the great recipes it looks yummy. Will try it for my son’s birthday next week. But I have a question. By thick cream, do you mean cooking cream? Thanks

    Reply

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