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

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

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

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. 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?


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


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
  • 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


  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.


  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!


  1. 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 😀

  2. 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 🙂

  3. Hi:
    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.

    1. 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.

  4. 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!

  5. Yummeeeeee. I am making a Nutella and banana cake for my boyfriends birthday and I knew you would have the answer for the icing! 🙂

  6. The best chocolate cupcakes I’ve ever made. Went down a treat! Everybody loved them. Thanks for the great recipe

  7. 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

    1. 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.

  8. 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!

    1. 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.

  9. 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.

  10. 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!

    1. Happy Birthday Lacey! I’m so happy that these cupcakes were a huge hit. Thanks for taking the time to report back!

  11. 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!

    1. Hi Patricia! Do not store in the freezer. I think 5 days is a little too long. 3 days in the refrigerator, max.

  12. I made these cupcakes yesterday. So far only positive feedback on the cupcakes but everyone LOVES the frosting! I will be making them again!

  13. 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!

  14. 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!

    1. The addition of Ferrero Rocher candies on top – definitely doing that next time! Thanks for reporting back, Dawn.

  15. Hello!

    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!

  16. 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!)

    1. 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!

      1. Sally, if you use milk do you need to boil it? Or just keep it at the same temperature? I don’t think you can boil milk…

      2. The water is boiled so it may mix with the cocoa powder. 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.

  17. 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: )

  18. Hi Sally,
    I made these at home, in England, but the mixture was really watery? Any suggestions? When I made it i just left out some of the cocoa/water mix because I knew it would be too liquidy and they still tasted great! Do you know what I did wrong?

    1. Oh also I had loads of spare frosting, even though I’d piled it up high! I dipped strawberries into it and it was amazing <3 <3 <3

  19. Hi hi Sally! I’ve been asked to bake up some cupcakes for a 7yr/old’s birthday party – a cupcake decorating party! I plan to give my friend a mixture of your vanilla, funfetti and chocolate cupcakes. I personally love your death by choc cupcakes but wanted something that the lil kiddos might appreciate (I think!). Wondering if you have a suggestion for me? Your plain choc cupcake or should I turn your 3-layer cake recipe into cupcakes? I’m also planning on making your buttercream icing in three different colors to give her so the kids can pipe and decorate with. Please share any other ideas you might have. Thank you!

    1. Hey Faye! That sounds like so much fun. I would love to go to a cupcake decorating party haha. You have some great ideas. I truly love all of my chocolate cakes and cupcakes. I love the triple chocolate layer cake as cupcakes – it makes a lot and is perfect for a party. I believe the bake time for cupcakes (using that recipe) is about 18-20 minutes. I can’t remember off the top of my head. Hope you try them!

      I also love this chocolate cupcake recipe. They’re not as intensely rich as my death by chocolate cupcakes.

  20. Hi Sally! On the water part do you boil some water, THEN measure a cup in a different bowl or just boil a cup of water? And if you do measure a cup then boil it, do you use a lid? Because when you boil water, it does evaporate some right?

  21. I am so excited to try these… You have a heck of a lot of talent, Ms. Sally! My family loves your skinny chocolate chocolate chip muffins, and I was wondering if they would pair well with this Nutella frosting? I don’t want cut calorie corners if it’s a gamble on them coming out well! Thanks so much!!

    1. Definitely! I’ve actually done it before. The combination is so tasty. I love those skinny chocolate muffins too.

  22. Hey Sally!

    I’m actually in the process of making these cupcakes, but I’m kind of confused, you don’t specify which type of sugar we use in the cupcake batter? I was wondering if granulated is fine or should it be confectioners?

  23. Yummy these look sooooo nice, just about to nip out to the shop to buy the ingredients! I hope they look as good as yours do 🙂

  24. Made these for my son’s 5th birthday party this weekend using my super secret stash of Valrhona dark cocoa. They were amazing! I think I may have created some new 5 year-old Nutella lovers in the process. 🙂 The frosting has a dreamy texture and flavor and really complimented the dark chocolate cupcakes. I might try some hazelnut extract next time to add to the cupcakes.
    Thanks for making this recipe available.

    1. Thanks for reporting back Kim! I need to get my hands on some hazelnut extract. That would be great in the cupcakes!

  25. Hi Sally

    i tried this recipe for my cousins birthday (with milk instead of water, as he doesn’t like dark choc flavour) and they turned out perfect (couldn’t beleive such a simple recipe could give out such a great taste!!) i have now become a great follower of your blog 🙂
    I would like to convert this to a cake recipe instead of cupcakes, i normally use a madeira cake recipe but it comes heavier and dries out quickly due to the choc powder + mine doesn’t taste as chocolatey to me…i use an 8 inch round pan, if i double the recipe (for a high cake) would you know for how long should i bake the cake? and do you think it will be good to cover with fondant on top of frosting or is it too light & fluffy for fondant?

    1. Hi Mandy – baking as a cake would work, but fondant will surely weigh it down. Doubling the recipe will make a ton of batter, so only fill the cake pans halfway up and then bake the remaining batter as cupcakes. I’m unsure of the bake time for 8 inch cake pans.

  26. I just made these and they’re so good. I think the frosting is what makes it. I prefer your chocolate cupcake recipe with the vanilla frosting but maybe next time I’ll try that one with the nutella buttercream. Thank you for another great recipe!

  27. this frosting was great! everyone loved the cake with it! plus i have a whole batch of the frosting in the fridge! 😀 time to grab a spoon! lol… Thnx for sharing!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally