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. ;)

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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


Chocolate Cupcakes

  • 1 cup (240ml) water
  • 1/2 cup (64g) 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) 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, bowl 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

© 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.


Today’s easy chocolate cupcake recipe is the same cupcake recipe I used for my Chocolate Cupcakes with Mint Chocolate Chip Frosting.

Chocolate Cupcakes with Mint Chocolate Chip Frosting


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.




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

  1. #
    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!


    • 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!


  2. #
    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.


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

      Nutella is totally calorie free… ;) Thanks Rania!


      • 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 :)

  3. #
    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!


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

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


  4. #
    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?


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

      Yep, I would keep it chilled.


  5. #
    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! ;)


    • 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.


  6. #
    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.


    • 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!


  7. #
    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


    • 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!


  8. #
    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???


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

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


  9. #
    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!


    • 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!


  10. #
    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 :)


  11. #
    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


  12. #
    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!


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

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


  13. #
    Sheerposted June 27, 2013 at 7:14 am

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


  14. #
    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!


  15. #
    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?


    • 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.


  16. #
    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!


    • 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.


  17. #
    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!



  18. #
    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?



    • 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!


  19. #
    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!


    • 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!!


  20. #
    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 ,


    • 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 :)


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

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

  21. #
    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!!


  22. #
    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.
    Thanks for the recipe!


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

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


  23. #
    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!!!!!


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

      Glad you enjoy it, Machi!


  24. #
    Louposted October 14, 2013 at 11:48 pm


    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


    • 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.


  25. #
    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.


  26. #
    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!


    • 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.


  27. #
    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!


  28. #
    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


    • 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.


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

        Thank you for the reply! Great blog too :)

  29. #
    danielleposted November 23, 2013 at 9:16 pm

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


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

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


  30. #
    Mandaposted November 28, 2013 at 7:43 am

    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)


    • 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.


  31. #
    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!!


    • 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!


  32. #
    mizraposted December 14, 2013 at 9:46 am

    I love thechocolate cupcake with nuttela frosting.


  33. #
    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


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

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


  34. #
    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 :)


    • 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!


  35. #
    Jackieposted January 9, 2014 at 10:05 pm

    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.


    • 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.


  36. #
    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!


    • 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…


  37. #
    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! :)


  38. #
    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


  39. #
    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


    • 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.


  40. #
    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!


    • 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.


  41. #
    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.


  42. #
    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!


    • 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!


  43. #
    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!


    • 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.


  44. #
    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!


  45. #
    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!


  46. #
    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!


    • 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.


  47. #
    Bekaposted March 28, 2014 at 3:07 pm


    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!


  48. #
    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!)


    • 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!


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

        Thank you so much!!!

  49. #
    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… 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: )


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