Chocolate Cupcakes with Nutella Frosting

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

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

Well well well. What do we have here?ย 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 aย 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:ย 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. ๐Ÿ˜‰ย 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 375ยฐF (191ยฐC). 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 confectionersโ€™ 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 cupcakesย before you begin!

Keywords: chocolate nutella cupcakes

See allย Nutella recipes.

See all cupcake recipes.

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

291 Comments

  1. Your frosting looks heavenly and reminiscent of bakeries visited in my childhood! I am totally with you on the frosting with a side of cupcake!

  2. Yum! If you dont mind my asking, what do you do with all the treats you make? I feel like there’s a new recipe everyday, and am just curious as to what happens after the pictures are taken. Do y’all get to enjoy cupcakes every night? If so, gosh I’m jealous! ๐Ÿ™‚

    1. Hey Avery! I bake 3 or 4 items on the weekends and after we’ve had our share, I bring them to get togethers, to work, to Kevin’s work, my family, my friends, and looking into donating any extras. I answer this in my FAQ section too. Thank you! ๐Ÿ™‚ https://sallysbakingaddiction.com/faq/

  3. Oh my, this frosting looks like a dream come true, Sally! So fluffy and thick. I’ve never bought Nutella before, but I think I might have to just for this recipe. ๐Ÿ˜‰

  4. Hi, Sally! Your blog makes me miss having an oven!
    I am currently studying abroad in Italy, and once I saw that you were here and discovered Nutella here, I just had to get some pointers of good places to eat in Rome from my favorite blogger! Perhaps a fun gelato flavor I have to find?!
    Thank you so much for the time and effort you put into your blog. It’s really inspirational!

    1. Hey Alexa! I can’t remember any specific places I went to, but I studied in Rome, Venice, and Florence. My favorite gelato flavor is mango! SO good. I think I ate it every single day – not kidding. Enjoy your time there and take a TON of pictures!

  5. these look beautiful and delicious! I’ve tried to make Nutella frosting once before, but it didn’t turn out nearly as picturesque. do you have any tips on keeping the Nutella from sticking to measuring spoons/cups?

    1. Hey Teresa! I have the same problem – unfortunately, I just have to scrape it all out with a small spatula. I’ve tried spraying the measuring cup lightly with nonstick spray and that still doesn’t help!

    2. spray the cups/spoons with non stick cooking spray, or a little vegetable oil … use this method if you’re using any kind of sticky ingredient such as honey, molasses.. very helpful ๐Ÿ™‚

  6. Wow Sally, I’m not sure I’d have any frosting left for the cupcakes if I made this! I’d just eat it with a spoon! I can’t wait to see it with a peanut butter cupcake!

    1. Let’s just say I could’ve frosted a couple cupcakes with more frosting, but ran out… unfortunately I “tasted” it too much!

  7. Oh boy these cupcakes look amazing! I just love the flavor of Nutella. Your photos look simply scrumptious!

  8. ooooo don’t be sorry for chocolate on chocolate…and i have to laugh my boys take their cupcakes the same way….more frosting less cupcake!

  9. Dang they look good! I am not even a huge choc cupcake fan b/c most of the time they get so dried out! But you pulled off moist looking little chocolate bundles! And I KNOW that is some THICK frosting when it’s thick and strong enough to support the weight of like 15 M & Ms pushed into it, and doesn’t even look like it’s going to fall in the least. I really actually could skip the cupcakes and just eat that frosting. I love Nutella! And buttercream! Frosting w/ 2 sticks butter and 3/4 c Nutella is called…perfection!

    1. Uhhhh yes… thick and fluffy frosting to the extreme Averie! Thanks to all that butter, heavy cream, sugar, and Nutella. Health food.

  10. I think it’s time I tried Nutella! I love your recipes and your posts!! Keep up the fantastic work! Have a great weekend!

    1. Hope YOU have a great weekend Meredith! Let me know if you bake anything. And yes – try Nutella. It will change your life ๐Ÿ˜‰

  11. Well I am not going to lie, this would be love at first bite for me! That frosting looks SOOO thick and delightful!

  12. I love your beautiful frosting mountains! I think they are bigger than the cupcakes themselves…perfect! ๐Ÿ˜‰ I think these would look really cute with crushed or whole Ferrero Rocher on top. Oh, also, way to be a baking blog rebel and post neither a St. Patrick’s Day nor a Pi Day recipe. ๐Ÿ˜‰

  13. You had me at “Nutella”! I love it!! And I like that you use a generous amount of it so that the Nutella flavor will really come through in the frosting. Looks so luscious!

  14. I love chocolate cupcakes…and would still happily eat this frosting straight off a spoon and skip the cake altogether!

  15. I first had Nutella in Europe too and have been hooked ever since. I have one of those giant Nutella containers for cupcake and frosting emergencies such as this one I am about to have. I might just make a batch of the frosting because it looks incredible. The cupcake part can wait. ๐Ÿ™‚

  16. That frosting looks phenomenal! Light, fluffy, and mousse-y, just like you said. I’d like to take to it with a spoon!

  17. I am not usually crazy about the frosting but I am a Nutella fanatic and I know I’d be eating this straight from the bowl!

  18. Lady, this sounds amazing! I need to stop reading these posts right when I get to work. I’m going to be dreaming about creamy nutella all day ๐Ÿ™‚

  19. Ummmm….I think I wanna marry this frosting.

    It’s…so…pretty…and Nutella-y…..*faint*

  20. Oh my gosh, Sally, that frosting looks so inviting. I want to swim in a pool of this frosting. Yum!

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