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

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

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

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

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

 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

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

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. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chocolate Cupcakes with Creamy Nutella Frosting

Print Recipe

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

Yield: 14 cupcakes


Chocolate Cupcakes

  • 1 cup (240ml) water
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour (measured correctly)
  • 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)


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.

Additional Notes:

*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

© 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!




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

  1. #
    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! 😀 time to grab a spoon! lol… Thnx for sharing!


  2. #
    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 😉


  3. #
    aleemaposted July 3, 2014 at 7:06 am

    Thank you! !


  4. #
    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 :)


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

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


  5. #
    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.


    • 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.


      • Cyndyreplied on March 4th, 2015 at 1:43 pm

        Thank you so much for responding to this person. Chocolate=death for a dog. Hopefully she just made a typo while taking care of her baby.

  6. #
    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!


  7. #
    Cadyposted August 19, 2014 at 3:44 pm


    Do you think could I sub buttermilk into the icing?


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

      I’m sure you could


  8. #
    Sarahposted August 21, 2014 at 11:25 am

    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


    • 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.


      • 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.

  9. #
    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!! :)


  10. #
    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 😉


  11. #
    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..


  12. #
    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?


    • 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.


  13. #
    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 :)


    • 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.


  14. #
    Minaposted November 20, 2014 at 7:37 pm

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


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



  15. #
    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!!


  16. #
    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


  17. #
    Julieposted December 11, 2014 at 12:27 am

    Is heavy cream ad Thickening cream the same?


  18. #
    Paola Medinaposted January 13, 2015 at 1:38 pm

    I’m from Mexico and I love that I found every ingredient here! My sister and I love these cupcakes! Thanks for sharing!


  19. #
    clioposted February 21, 2015 at 7:49 pm

    For how many cupcakes is the frosting


  20. #
    Afreenposted February 22, 2015 at 7:24 am

    My cup cakes turned out salty inspite of me nt adding salt. Was it because I used the normal butter?


  21. #
    Monicaposted March 1, 2015 at 7:08 pm

    These are absolutely amazing. LOVE them. The frosting is to. die. for. Huge thanks!


  22. #
    melissaposted March 4, 2015 at 9:18 pm

    I’m really disappointed. Followed it to a T and came out dry. Maybe I can cook less?? I’m trying for my sons 2nd birthday :(


    • Sallyreplied on March 5th, 2015 at 5:47 pm

      Sounds like they could have been overbaked, yes. Spoon and level when measuring your flour and cocoa as well. These cupcakes should not taste dry.


      • Melissareplied on March 5th, 2015 at 7:00 pm

        Yes I believe they were overbaked! im trying a new recipe of yours tonight! Im praying i do better this time 😉 i did get rave about how delicious the icing was 😉

  23. #
    Jennaposted March 6, 2015 at 11:03 am

    Thank you for the great recipe & detailed instructions! To be honest, I used cake mix for the cupcake part, but I used your frosting recipe yum! That was the first time I ever made frosting & it turned out deliciously! =)


  24. #
    Annaposted March 7, 2015 at 11:02 am

    Hi, does anyone know how many cupcakes this recipe makes? I can’t seem to find it anywhere. Thanks! Can’t wait to make them!


    • Kellyreplied on April 19th, 2015 at 4:15 pm

      14 cupcakes


  25. #
    Kellyposted April 19, 2015 at 4:14 pm

    Hi! For the frosting can I use one stick of butter instead of 2 sticks of butter for the Nutella frosting? Will it change anything?


    • Sallyreplied on April 19th, 2015 at 8:30 pm

      No, you need the two sticks of butter unless you want half of the frosting (and if so, halve the rest of the ingredients).


  26. #
    Tayyabaposted April 26, 2015 at 10:08 am

    I tried the nutella frosting with plain vanilla cupcakes. I centrefilled the cupcakes with nutella and topped it off with this frosting. I slightly altered it though, only used the sugar, butter, nutella and salt.
    I have to say, It was DELICIOUS. Everyone enjoyed the cupcakes and the salt cuts out the over sweetness of the frosting. Just perfect! HIGHLY recommended.


  27. #
    Laciposted June 12, 2015 at 7:18 pm

    These were AMAZING! I added chocolate chips on top of mine and put them in the fridge(I love cold cupcake cakes during the summer). I was a little worried because it started out like a cookie recipe but once the chocolate water mixture was added, oh em gee the batter was amazing!! They baked nicely and the frosting was amazing. I cute the frosting in half because I only needed enough icing for twelve. Thank you so much for sharing this recipe, it’ll be the only one I use! :)

    P.S. This is college student approved LOL


  28. #
    Michelleposted July 4, 2015 at 1:22 am

    Hi Sally! I have a question about the frosting. Since it uses heavy cream, does the frosting need to be refrigerated? Would it be able to sit out on the counter for 24hrs? 


    • Sallyreplied on July 4th, 2015 at 8:39 am

      Michelle, it will be just fine on the counter for a day.


  29. #
    Danposted July 5, 2015 at 10:12 am

    If I’m using 24 cup mini muffin pan, do I stick with your recipe or cut in half? And the cooking  time? What should I do? Thank you.


    • Sallyreplied on July 5th, 2015 at 10:39 am

      You can stick to the recipe. The bake time will be 10-12 minutes.


  30. #
    Syadposted July 15, 2015 at 12:57 am

    Hi Sally! I was wondering if using milk instead of water will provide a richer more decadent cupcake? Thank you!


    • Sallyreplied on July 15th, 2015 at 11:59 am

      Milk works in the cupcakes, yes!


  31. #
    ammarahposted July 29, 2015 at 8:32 am

    Hi sally, can I use the nutella filling fr these cup cakes


  32. #
    Beccaposted August 5, 2015 at 11:16 am

    Do i have to use heavy cream or can i use just plain whipping cream ? help asap


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