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.

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

I’ve already introduced you to a 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; they will quickly dry out.

I used the same chocolate cupcake recipe for today’s cupcakes. Chocolate cupcake + Nutella frosting. 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 confectioners’ 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.

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. If your frosting seems to be too thin, add more confectioners’ 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.

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.

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

What is not to love here?

Chocolate Cupcakes with Creamy Nutella Frosting

Yield: about 14 cupcakes

Print Recipe

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


Chocolate Cupcakes

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

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See all Nutella recipes.

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


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

  1. #
    Tanya Metaksaposted February 7, 2016 at 11:29 pm

    I was making cupcakes for a friend of my grandson’s birthday.  He is a nutella-aholic, so I googled nutella recipes and came across this one.  Never having visited your blog before, I checked out some of your writing and was suitably impressed.  Needless to say this recipe has gone to the top of my list.  I give it 5 stars.  It was delicious and your admonition to make sure the cupcakes do not get overbaked was followed, as well as the whipping of the room temperature butter and the addition of heavy cream.  Delish!!!!!!  Many thanks, I will be checking out more of your recipes in the future.


  2. #
    Shaneposted February 14, 2016 at 3:03 am

    Hello Sally 🙂

    I tried your Nutella buttercream and the taste was great! But like always, I have a sandy texture when making buttercream. The icing sugar doesn’t dissolve entirely and the texture is a bit sandy and not perfect. And I do sift the icing before using it :/ What can I do to prevent that from happening?

    I don’t have this problem when I’m making swiss meringue buttercream, because the granulated sugar has to be melted before using it. 


    • Shanereplied on February 16th, 2016 at 2:08 pm

      Thanks for the answer…


    • bavanireplied on May 11th, 2016 at 3:32 am

      Hi Shane!

      I used to have that problem. I ensure that my butter is really soft and at room temperature and I beat the icing sugar and butter for a good 4 to 5 minutes to ensure it is well combined. Personally i felt the icing was too sweet, so i reduced it by 1 cup and that made it better too! 


  3. #
    samantha pposted May 8, 2016 at 1:07 am

    dont have heavy cream at any markets near me, can i use heavy whipping cream or/& whipping cream? both ultra-pasteruized


    • Jennareplied on May 10th, 2016 at 3:36 pm

      If you’re in Canada, apparently there isn’t any heavy cream available. I’m in Newfoudnland and I substituted with whipping cream and it worked perfectly! 


  4. #
    bavaniposted May 11, 2016 at 3:30 am

    Hi Sally

    i love the density of the cupcake. It is rich but not too rich. Would i be able to use this as a cake recipe? 


    • Sallyreplied on May 11th, 2016 at 6:27 pm

      You can make a cake– I’d use a 9×13 or 11×7 pan. I fear there will be too much batter for a standard 9-inch round cake. Unsure of the bake time, but let me know how it goes.


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