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. 😉

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

Ingredients:

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)

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.

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 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!

 

 

   

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

  1. #
    151
    ammarahposted July 29, 2015 at 8:32 am

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

    Reply

  2. #
    152
    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

    Reply

  3. #
    153
    Temiposted September 10, 2015 at 5:01 pm

    The moistest and tastiest ever chocolate cupcake I have ever made AND the frosting is nothing short of heavenly. My girls couldn’t get enough of them. So easy to make too.  Thank you for sharing. 

    Reply

  4. #
    154
    Temiposted September 10, 2015 at 5:11 pm

    Sally, how long can the frosting keep for?

    Reply

    • Sallyreplied on September 10th, 2015 at 7:06 pm

      A few days (3ish)– tightly covered in the fridge.

      Reply

  5. #
    155
    gabrielle marraroposted September 21, 2015 at 4:11 am

    can you substitute the heavy cream for half and half? 

    Reply

  6. #
    156
    Nishaposted November 3, 2015 at 7:18 am

    Undoubtedly, hands down the BEST cupcakes I have ever had. I added white and dark chocolate chips and it was chocolate heaven! My 7 & 6 year old declared it as the best I have ever baked. It’s so moist and easy! 
    Thank you! 

    Reply

  7. #
    157
    Aishaposted November 20, 2015 at 6:00 am

    Hey! Ive tried your recipe several times now and its been the best! I’d like to ask two things though for i’ll be making them for a charity event at school.
    1. Can i easily double the recipe? If not can you give me measurments to make atleast 50 
    2.As they cool down they get a little chewy and start getting stuck on your teeth. What to do about that? 

    Reply

  8. #
    158
    Sunshinebakerposted December 13, 2015 at 11:09 pm

    I made these tonight.  I dried them out even though I baked them at 350 for only 14 min.  Mine made 15 cupcakes.  Despite them being on the dry side, the icing was good.  When I had my back turned my son licked serval of the cupcakes.  So I would say he approved!  

    Reply

  9. #
    159
    Hafsatposted December 20, 2015 at 10:12 am

    Awwwn!..this is lovely!,discovered ur blog just recenlty n am loving everything about it!..more grease to ur elbow sally 😉

    Reply

  10. #
    160
    Irsyadposted December 28, 2015 at 10:08 pm

    Hi Sally! This has been my go to chocolate recipe for ages! But recently, when I make it, my batter becomes very loose and liquidy, and when it bakes up, it is fudgy and not fluffy and cake like. Do you know how I can resolve it? Thank you! 

    Reply

    • Sallyreplied on December 29th, 2015 at 1:07 pm

      That’s strange– are you doing anything different from how you used to bake them? Are you using enough all-purpose flour?

      Reply

      • Irsyadreplied on January 1st, 2016 at 4:51 am

        I have been using a different method of mixing, called the 2 stage mixing method. Do you think it might be the cause? Thank you and Happy New Years!

  11. #
    161
    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.

    Reply

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