Chocolate Cupcakes with Nutella Frosting

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

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

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 because they will quickly dry out.

I used the same chocolate cupcake recipe for today’s cupcakes. Chocolate cupcake + Nutella frosting. Chocolate on top of chocolate!

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. I love it so much that I have a completely separate post for it. Use this nutella frosting on anything and everything including vanilla cupcakes and coconut cake, too!

Nutella Buttercream Frosting Ingredients

  1. Unsalted Butter: Start with room temperature butter here. Remember that room temperature butter is cooler than you think. If the butter is too warm, the Nutella frosting will taste greasy.
  2. Confectioners’ Sugar: Confectioner’s sugar is the bulk of this frosting, sweetening it and binding the ingredients together.
  3. Nutella: Chocolate hazelnut spread is the real money maker here! Tip: if you’re not using a fresh jar, the Nutella can get a little thick and clumpy. Give it a good stir before measuring and using in this recipe.
  4. Heavy Cream or Milk: Liquid thins out and adds creaminess to the frosting. You can use heavy cream or milk, dairy or nondairy. I prefer heavy cream for an extra creamy texture.
  5. Vanilla Extract & Salt: Both add incredible flavor.

chocolate cupcake with nutella frosting

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.

What’s not to love here?

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Chocolate Cupcakes with Creamy Nutella Frosting

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

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
  • 4 cups (460g) confectioners’ sugar
  • 3/4 cup (225g) Nutella
  • 1/3 cup (80ml) heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • pinch salt
  • optional: decorative candies

Instructions

  1. Make the cupcakes: Preheat oven to 375°F (191°C). Line 14 muffin cups with liners.
  2. 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.
  3. Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
  4. 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.
  5. 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.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
  7. Frost cooled cupcakes with a piping tip, knife, or icing spatula. I used Wilton #12 round tip. Decorate with candies, if desired.
  8. Serve immediately. Store leftover cupcakes in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered and stored in the refrigerator overnight. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Bring cupcakes and buttercream to room temperature before frosting. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
  2. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: chocolate nutella cupcakes

See all Nutella recipes.

See all cupcake recipes.

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

295 Comments

  1. 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. 

  2. 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! 

  3. 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? 

  4. 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!  

  5. 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! 

      1. 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!

  6. 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.

  7. 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. 

    1. 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! 

    2. I know you asked this a while back but you’re not supposed to use granulated sugar-use powdered sugar. If you sift it before adding it to your recipe, you’ll have the smoothest buttercream

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

    1. 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! 

  9. 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? 

    1. 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.

  10. Hi Sally,
    All your recipes looks very tempting, but i just look at them and drool over them 🙂 as they all require eggs and I cannot have eggs. So i just wanted to ask you is there a way i can replace eggs in the recipe?
    Thanks

  11. Hi Sally 

    Was making this with the kids and they added two cups water instead of one with the cocoa powder now the cake looks too watery is there anything we can do to make it better not much of a baker I am afraid

  12. I have children with egg allergies. Is there anything you would recommend to use as substitutes in the chocolate cupcake recipe? 

    1. Hi

      I have some cousins who are allergic to eggs so my mum would always make this cake for birthdays and things like that, I’m sure that if you bake them for as long as you would a regular cupcake they should turn out great

      http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html

  13. Was able to time the chocolate cake with nutella frosting, since I just made it. It took 25 minutes in the  11 x 7 inch glass pan. Smells great!!!!  Thanks!

  14. Hi Sally!

    I LOVE your site and recipes<3 This question may have been asked, but if I wanted to convert this recipe into a three layered cake, should I double it or X1.5 it? Thanks!

  15. OMG You got me into soooooo much trouble today!!!! I used your recipe and I made a Swiss Roll out of it!!! My very pregnant Niece was here to visit (she craves Nutella) and she ate so much of it, that my husband didn’t get any!!! Now I have to head off to the kitchen in the morning to make him one…….LOL. I did alter the cake recipe a bit so I could roll the cake up, but I just added a bit of hot coffee for extra moistness and to intensify the chocolate notes

  16. Hola del Ecuador !

    I ran across your site during a search for chocolate cupcake, and nutella, recipes. This looks great. If you have any suggestions for baking differences at 8400 feet altitude they will be greatly appreciated. My Cuencano friends enjoy my cooking and baking, these will be something new for them.

    Saludos,

    Bill Riordan
    Cuenca, Ecuador

  17. Hi Sally,

    This recipe looks delish! I will definitely try it and let you know how it turned out. 

    Question for you: You said that if you whip the butter into creamy deliciousness, it will be the best base for a fluffy buttercream. 
    When we make swiss meringue buttercream, we don’t whip the butter before adding. Why is that? Does the buttercream become too fluffy?
    If I didn’t have new baby twins, I’d test this myself,but you are the pro and who better to ask than an expert like you!

    Thank you for all your hard work.
    Cheers!

    1. Hi Irma! I don’t make swiss buttercream too often so I’m not the best person to ask. Congrats on the new additions in your life!

  18. Hi Sally!

    Your site is my go-to for all treats, breads, brunch food and more. I have loved everything I have made! I am making these cupcakes for a baby shower this weekend… would you bake the cupcakes the day before and frost them the day of? I won’t have time to do both the day of the shower but wasnt sure if I should wait to frost them until just before, or if I do it the day before will they taste ok the next day? Thanks again for all your amazing recipes!

    Krista
    Minneapolis, MN

    1. Hi Krista, Cupcakes taste best the day of or 1 day after they are made. So you can bake them the day before and then frost them the day of the shower. Enjoy!

  19. These cupcakes are FABULOUS! So moist and fluffy, and the cupcakes are not too sweet which is great with the sweet frosting! We filled them with Nutella and did add a little more Nutella to the frosting. This recipe is a keeper! It will definitely have a permanent spot in my recipe file! Thanks, Sally! Would love to see some more cupcake recipes…all the ones I have made from your blog have been perfect!

  20. This is probably my favourite recipe so far! Used the same quantity to make a birthday cake and it was really appreciated. Very moist and super tasty. Thanks Sally!

  21. Sally, I love love looooove this frosting! I doubled the recipe to fill snd frost a three-layer nutella chocolate cake, and I actually ended up with enough frosting to lightly frost a dozen cupcakes. Of course, the cake was for my mom’s birthday, and she doesn’t really like frosting at all, so I did a pretty thin layer. I added around 1/2-3/4 cup additional nutella, as well as around 1/2 cup cocoa powder because the frosting tasted overly buttery to me (maybe my butter was too soft? It was very soft when I added it in). But overall, love the taste and texture of this frosting!

  22. I heard it best to leave the frosted cupcakes out of the fridge for awhile before eating, how long is it safe to leave them (frosted) out of the fridge?

  23. Hi Sally!
    I’ve tried out quite a few of your recipes and they’re a hit with all my friends. I was hoping to make these to give a friend, but want to make them into mini cupcakes.
    How long would they take to bake if I make them in a mini cupcake tin?

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