Let’s talk about cupcakes for a minute. Not the box-mix, store-bought kind, but the kind that fills your kitchen with the scent of rich cocoa and makes you close your eyes with that first warm, chocolatey bite. Now, imagine that same cupcake topped with a swirl of smooth, creamy Nutella frosting that melts into the sponge with every bite. Sounds like something out of a dream, right? Well, that’s exactly what we’re baking today: Chocolate Cupcakes with Nutella Frosting. They’re decadent, moist, easy to make, and pretty much guaranteed to be the highlight of any dessert table.
What makes this recipe truly stand out is the perfect balance between deep cocoa flavor and the nutty sweetness of Nutella. It’s the kind of dessert that turns casual get-togethers into memorable moments and makes people ask, “Can I get this recipe?” And here’s the thing: you don’t need to be a professional baker to make them. With just a few everyday ingredients and a little guidance, you’ll be churning out bakery-style cupcakes that look as good as they taste. Whether you’re whipping them up for a birthday bash, a weekend treat, or just because your sweet tooth won’t quit, this recipe is here to deliver pure chocolatey joy.
So grab your apron, preheat that oven, and let’s get this sweet celebration started. You’re about to make chocolate cupcakes that might just ruin you for all others.
Why You’ll Love These Chocolate Cupcakes with Nutella Frosting
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Rich, Moist Chocolate Base: These cupcakes don’t just look good, they feel good. We’re talking tender crumb, rich cocoa flavor, and that just-sweet-enough balance that doesn’t overwhelm the Nutella topping. The secret? Buttermilk and a touch of hot water to bloom the cocoa, intensifying every bite.
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Creamy Nutella Frosting: Silky, dreamy, and spoon-licking good, the frosting brings together butter, powdered sugar, a little cream, and of course, that glorious Nutella. It pipes beautifully and holds its shape, so whether you’re using a star tip or just slathering it on with a spoon, it’ll look and taste amazing.
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Easy to Make, Hard to Mess Up: You don’t need fancy ingredients or equipment here. If you’ve got a couple of bowls, a whisk, and a muffin pan, you’re golden. The steps are straightforward, beginner-friendly, and totally forgiving.
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Crowd-Pleaser Alert: From kids’ parties to adult dinner gatherings, these cupcakes hit every note. They’re cute enough for a party platter, but elegant enough to finish off a dinner party on a high note.
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Perfect for Make-Ahead Bakers: These cupcakes store well, and the frosting can be made in advance. You can prep the whole batch a day ahead and they’ll still taste freshly baked.
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Customizable Toppings: Want to sprinkle some crushed hazelnuts on top? Go for it. Add a drizzle of melted chocolate or a tiny Ferrero Rocher for garnish? You just turned dessert into art.
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Nutella Lovers’ Dream: If you’re the type who eats Nutella by the spoon (no judgment here), this frosting is going to be your new favorite thing. It’s fluffy, rich, and hits that sweet spot between chocolate and hazelnut just right.
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Perfect Texture Contrast: The slight crisp on the cupcake top gives way to a soft, cakey center that perfectly complements the light, whipped texture of the frosting. Every bite is balanced and satisfying.
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Not Overly Sweet: Despite the chocolate and Nutella combo, the sweetness is surprisingly mellow. It’s indulgent without being cloying, meaning you can eat more than one without feeling like you’ve overdone it.
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Instagram-Worthy: Let’s be honest, these cupcakes photograph like a dream. Pipe the frosting high, add a drizzle or a sprinkle, and you’ve got a dessert worthy of your social feed.
Preparation Time and Yield
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Prep Time: 20 minutes
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Cook Time: 18–20 minutes
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Total Time: 40 minutes
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Yield: 12 cupcakes
Nutritional Information (Per Serving)
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Calories: 340
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Carbohydrates: 38g
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Protein: 4g
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Fat: 20g
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Fiber: 2g
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Sugar: 26g
Ingredients for Chocolate Cupcakes with Nutella Frosting
For the Chocolate Cupcakes:
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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¾ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs
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1 cup granulated sugar
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½ cup vegetable oil
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½ cup buttermilk
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1 teaspoon vanilla extract
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½ cup hot water (just below boiling)
For the Nutella Frosting:
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½ cup unsalted butter, softened
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¾ cup Nutella
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2 cups powdered sugar
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2 tablespoons heavy cream (or milk, if preferred)
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½ teaspoon vanilla extract
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Pinch of salt
Step-by-Step Instructions for Chocolate Cupcakes with Nutella Frosting
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This is your foundation, so don’t skip this step. It also helps the cupcakes release cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution and removes any clumps, giving your cupcakes a lighter texture.
Step 3: Beat the Eggs and Sugar
In a separate large mixing bowl, beat the eggs and granulated sugar together until light and slightly fluffy. This step helps incorporate air into the batter, which makes the cupcakes nice and tender.
Step 4: Add Oil, Buttermilk, and Vanilla
Slowly mix in the vegetable oil, buttermilk, and vanilla extract to the egg mixture. Stir until everything is smooth and well combined. The buttermilk gives the cupcakes their moist, velvety crumb.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Stir gently until you don’t see any streaks of flour. Don’t overmix, or the cupcakes can turn out dense.
Step 6: Add Hot Water
Pour in the hot water and gently mix until the batter is fully combined. It will look slightly thin, but don’t worry. This step helps to “bloom” the cocoa powder and intensify the chocolate flavor.
Step 7: Fill the Liners
Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full. This gives them room to rise without overflowing.
Step 8: Bake
Place the tin in the center of the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Don’t overbake or they’ll dry out.
Step 9: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. Warm cupcakes will melt your frosting, so patience is key here.
Step 10: Make the Frosting
In a large bowl, beat the softened butter until light and fluffy, about 2 to 3 minutes. Add in the Nutella and beat until well combined. Gradually add the powdered sugar, one cup at a time, mixing on low. Add the heavy cream, vanilla, and a pinch of salt, and beat until the frosting is light and fluffy.
Step 11: Frost Your Cupcakes
Once the cupcakes are completely cool, use a piping bag with your favorite tip or a spatula to frost each cupcake generously. Swirl it high or smooth it out—your choice!
Ingredient Background
When it comes to making a memorable dessert, knowing your ingredients isn’t just for show—it’s the secret behind texture, flavor, and even presentation. Let’s dive into some of the stars of this cupcake recipe.
Cocoa powder is the real MVP in any chocolate-based dessert. But we’re not just tossing in any cocoa—we’re using unsweetened, natural cocoa powder. This type is more acidic and works perfectly with baking soda to give your cupcakes a better rise. It’s the reason the chocolate flavor in these cupcakes is deep and pronounced rather than flat or overly sweet. Cocoa has been used in baking for centuries, with its roots tracing back to ancient Mesoamerican cultures where cacao beans were considered so precious, they were used as currency. Today, it’s still a prized ingredient, offering antioxidants and mood-boosting compounds along with its delicious taste.
Nutella needs little introduction. Created in Italy during a time when cocoa was scarce, Nutella was born from hazelnuts and ingenuity. Its creamy texture and unique balance of sweetness and nuttiness make it more than just a spread. When whipped into frosting, it adds richness and depth, turning ordinary buttercream into a silky, nutty dream. Hazelnuts, the backbone of Nutella, are packed with healthy fats and antioxidants, so even while indulging, you’re not entirely off-track.
Buttermilk might seem like an old-school ingredient, but it’s absolutely essential here. It’s not just about moisture (though it adds plenty of that). Buttermilk’s acidity tenderizes gluten, giving your cupcakes that soft, melt-in-your-mouth crumb. It also reacts with baking soda to add lift, helping your cupcakes rise into perfect domes. Originally the liquid left after churning butter, today’s buttermilk is cultured, which gives it a tangy taste and baking superpowers.
Together, these ingredients aren’t just part of a recipe—they’re part of a legacy of baking that spans cultures and generations. Understanding their roles helps you become a more confident baker, ready to experiment and adjust with knowledge on your side.
Technique Tips for Chocolate Cupcakes with Nutella Frosting
Perfect cupcakes aren’t just about ingredients—they’re about how you use them. Let’s talk technique, because even small changes can make a big difference.
Start with room temperature ingredients. Seriously, this one tip alone can save you from a baking disaster. When your eggs, buttermilk, and butter (for the frosting) are all at room temperature, they emulsify better. That means smoother batter, more even baking, and fluffier texture. Cold ingredients don’t blend as well, often leading to dense or uneven cupcakes.
Next, don’t skip sifting your dry ingredients. It may feel like a fussy extra step, but it’s worth it. Sifting breaks up clumps in cocoa powder and flour, distributes your leavening agents evenly, and adds a bit of air into the mix. All of this contributes to a lighter cupcake that rises evenly without weird peaks or craters.
Finally, respect the frosting. When beating butter for your Nutella frosting, take your time. The goal is to whip it until it’s nearly white before you even add the Nutella. This introduces air, giving your frosting that light, mousse-like texture. Adding powdered sugar gradually is also key to preventing a gritty or overly dense finish. And remember, don’t skip the pinch of salt—it balances the sweetness and lets the Nutella shine.
These little techniques are the difference between good cupcakes and incredible ones. They give your baking that professional edge while keeping the process fun and approachable.
Alternative Presentation Ideas
Sure, a classic cupcake swirl is always a hit, but let’s think outside the muffin tin for a second. Chocolate cupcakes with Nutella frosting are more versatile than you might imagine.
Try baking them in mini cupcake pans for bite-sized treats that are perfect for kids’ parties or dessert buffets. You’ll get around 24 minis from this recipe, and they’re ideal for easy, mess-free snacking. Pipe a small rosette of frosting on each and top with a single hazelnut or chocolate sprinkle for a tiny, elegant finish.
Another creative twist? Make cupcake jars. Layer crumbled cupcakes with Nutella frosting in small mason jars, alternating layers like a trifle. These are fantastic for picnics, party favors, or gifting. Add a ribbon and a spoon, and you’ve got an Instagrammable dessert ready to travel.
Finally, if you’re looking for a slightly fancier presentation, bake the cupcakes without liners and serve them upside down on a dessert plate. Frost the flat bottom and garnish with a drizzle of warm chocolate ganache or a chocolate shard. It’s an easy way to turn your homemade cupcakes into plated desserts that wouldn’t look out of place in a restaurant.
Freezing and Storing Chocolate Cupcakes with Nutella Frosting
Let’s be honest—desserts this good don’t usually last long. But if you’re planning ahead, or trying to ration your indulgence (no judgment!), proper storage is key to preserving taste and texture.
For short-term storage, unfrosted cupcakes can be kept in an airtight container at room temperature for up to three days. Make sure they’re completely cool before storing to avoid condensation, which can make the tops sticky. Once frosted, store them in the fridge to keep that creamy Nutella topping firm. Let them come to room temperature before serving for the best texture and flavor.
If you’re thinking longer term, freezing is a fantastic option. Freeze unfrosted cupcakes first by placing them on a baking sheet until solid, then transferring them to a freezer-safe bag or container. They’ll keep well for up to two months. When ready to use, thaw at room temperature, then frost once they’ve fully defrosted.
The Nutella frosting can also be made in advance and frozen separately. Store it in an airtight container with a layer of plastic wrap pressed against the surface to avoid freezer burn. When ready to use, thaw in the fridge overnight, then whip it again to restore its airy texture before piping or spreading.
Healthier Twist Ideas
If you’re craving these cupcakes but looking for a lighter touch, you don’t have to sacrifice flavor for health. With a few smart swaps, you can enjoy a more balanced version that still hits the sweet spot.
First up, the flour. Swapping half the all-purpose flour for whole wheat pastry flour adds fiber and a slightly nutty flavor without making the cupcakes dense. It’s a subtle change, but one that your body will thank you for. Whole wheat pastry flour is softer than regular whole wheat, so it won’t weigh down your cupcakes.
Next, cut back on the oil by substituting half with unsweetened applesauce. This not only reduces fat content, but adds natural sweetness and moisture, helping the cupcakes stay soft and tender. Applesauce works beautifully in chocolate baked goods where its flavor is barely noticeable.
Finally, lighten up the frosting by replacing half the butter with Greek yogurt or whipped cream cheese. While it changes the texture slightly, you’ll still get that rich Nutella flavor with fewer calories and more protein. Just be sure to whip it thoroughly so it’s smooth and spreadable.
Serving Suggestions for Events
Chocolate cupcakes with Nutella frosting are incredibly adaptable, making them a top-tier choice for all sorts of events. Think of them as the little black dress of desserts—they fit every occasion.
For birthdays, top each cupcake with a mini candle or a colorful topper that matches your party theme. You can even color the frosting slightly using gel food coloring to create a rainbow of Nutella-topped treats. Arrange them on a tiered cupcake stand and watch the dessert table become the party hotspot.
At weddings or baby showers, consider going the extra mile with matching liners, edible gold dust, or piped initials in melted chocolate. The Nutella frosting makes an elegant base for decorations like chocolate curls, edible flowers, or even a dusting of cocoa powder for that minimalist chic look.
And for casual gatherings like potlucks, brunches, or game nights, these cupcakes are easy to transport and always a welcome treat. Bring a batch in a clear carrier so everyone can see the swirls of frosting peeking out of the lid, and you’re sure to be everyone’s favorite guest.
Frequently Asked Questions (FAQs)
1. Can I make these cupcakes without buttermilk?
Yes! You can substitute with a mix of regular milk and lemon juice or vinegar. Just stir 1 teaspoon of acid into ½ cup of milk and let it sit for 5 minutes before using.
2. Can I use a different type of frosting?
Absolutely. While Nutella frosting is amazing, you can switch it up with chocolate buttercream, cream cheese frosting, or even a whipped ganache for a richer finish.
3. Are these cupcakes freezer-friendly?
Yes. Freeze the unfrosted cupcakes and frosting separately for best results, then thaw and frost before serving.
4. Can I make these cupcakes gluten-free?
You can! Use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or add a bit separately to help with structure.
5. How do I prevent my cupcakes from sinking in the middle?
Make sure not to overmix your batter and don’t open the oven door while baking. Underbaking is also a common cause, so check doneness with a toothpick.
6. Can I double the recipe?
Yes, doubling works great. Just be sure to divide the batter evenly and don’t overcrowd the oven.
7. What if I don’t have a piping bag?
No problem! Use a plastic sandwich bag with the corner snipped off, or just spread the frosting with a knife or spatula.
8. How long do these cupcakes stay fresh?
They’re best within 2–3 days when stored in an airtight container, though they can be refrigerated for up to 5 days.
9. Can I add fillings to the cupcakes?
Definitely. A dollop of Nutella or hazelnut spread in the center before baking adds an extra surprise!
10. Are these cupcakes suitable for nut allergies?
Not as-is due to Nutella, but you can substitute with a nut-free chocolate spread or simply use another frosting altogether.
Conclusion
There’s something undeniably special about homemade cupcakes, and when you bring Nutella into the picture, it’s a whole new level of delicious. These chocolate cupcakes with Nutella frosting aren’t just a dessert, they’re an experience. From the first whiff of cocoa as they bake to that final swirl of creamy frosting, they offer comfort, indulgence, and joy in every bite.
What makes them even better is their versatility. Whether you’re baking for a holiday, a birthday, or just a Wednesday night treat, they never feel out of place. They’re easy enough for beginners but impressive enough for seasoned bakers to show off a bit. And with endless ways to tweak, decorate, and serve, you’ll never get bored making them.
So the next time you’re looking for a dessert that hits all the right notes, give these cupcakes a spot in your oven. Share them with friends, bring them to a potluck, or enjoy them with a glass of milk all to yourself. However you eat them, one thing’s for sure—these cupcakes are more than just a recipe. They’re a reason to smile.
Print
Chocolate Cupcakes with Nutella Frosting
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup hot water (just below boiling)
For the Nutella Frosting:
- ½ cup unsalted butter, softened
- ¾ cup Nutella
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or milk, if preferred)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This is your foundation, so don’t skip this step. It also helps the cupcakes release cleanly after baking.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures an even distribution and removes any clumps, giving your cupcakes a lighter texture.
In a separate large mixing bowl, beat the eggs and granulated sugar together until light and slightly fluffy. This step helps incorporate air into the batter, which makes the cupcakes nice and tender.
Slowly mix in the vegetable oil, buttermilk, and vanilla extract to the egg mixture. Stir until everything is smooth and well combined. The buttermilk gives the cupcakes their moist, velvety crumb.
Gradually add the dry ingredients into the wet mixture. Stir gently until you don’t see any streaks of flour. Don’t overmix, or the cupcakes can turn out dense.
Pour in the hot water and gently mix until the batter is fully combined. It will look slightly thin, but don’t worry. This step helps to “bloom” the cocoa powder and intensify the chocolate flavor.
Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full. This gives them room to rise without overflowing.
Place the tin in the center of the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Don’t overbake or they’ll dry out.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. Warm cupcakes will melt your frosting, so patience is key here.
In a large bowl, beat the softened butter until light and fluffy, about 2 to 3 minutes. Add in the Nutella and beat until well combined. Gradually add the powdered sugar, one cup at a time, mixing on low. Add the heavy cream, vanilla, and a pinch of salt, and beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, use a piping bag with your favorite tip or a spatula to frost each cupcake generously. Swirl it high or smooth it out—your choice!
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
Nutrition
- Calories: 340
- Sugar: 26g
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g