Chocolate Cupcakes with Creamy Nutella Frosting

Jump to Recipe

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.

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; they will quickly dry out.

I used the same chocolate cupcake recipe for today’s cupcakes. Chocolate cupcake + Nutella frosting. 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 confectioners’ 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.

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. If your frosting seems to be too thin, add more confectioners’ 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.

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.

What is not to love here?

Chocolate Cupcakes with Creamy Nutella Frosting

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
  • 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)


  1. Make the cupcakes: Preheat oven to 375F degrees. 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: 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.
  7. 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.

Recipe 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

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

See all Nutella recipes.

See all cupcake recipes.

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


  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?

  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? 

  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.


    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.

    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!

    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!

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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