Nutella Cupcakes

Today is World Nutella Day, so you knew there was no way I’d forgo posting something that utilizes this delicious Chocolate Hazlenut spread. As I have stated once or twice, I love Nutella and I’m pretty certain you could smear the stuff on a piece of cardboard and I’d be completely content!

Taking a simple chocolate cupcake recipe and filling the middle with that awesome Nutella lusciousness, definitely quenches that hazelnut craving that I get more frequently than I’d like to admit.  Top off with Nutella buttercream, and these are truly irresistible to those Nutella fanatics that I know are plentiful! Just a word of caution…these babies are rich, so have a glass of milk near by and don’t be tempted to eat more than one in a single sitting.

This post is not your typical MBA post; meaning it’s not a complete recipe. This is more like a framework which will help you to build your Nutella masterpiece. Essentially, you’ll bake 24 chocolate cupcakes using your fave recipe and I’ll walk you through the rest! Sound like a plan? Alright, let’s get to it.

The Method:

I made one of my favorite chocolate cupcake recipes according to the recipe directions (you’ll see my fave in an upcoming fundamentals post). Use whatever recipe floats your boat. Cool them completely.

  • Hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. You can also use this piping tip from Wilton which allows you to inject things into cupcakes.
  • Fill a piping bag with one 13-ounce jar of nutella. This sounds like a lot, but trust me, you’ll need to fill all of the cupcakes.
  • Pipe the nutella into each hollowed center of the cupcake or if you’re using the tip method, simply push the tip down into the center of the cupcake, pipe in the filling until the cupcake swells slightly on the top.
  • Prepare the Nutella Buttercream Recipe below and pipe it on your cupcakes.
  • Top each frosted cupcake with a piece of chocolate hazelnut candy bar.

A Few Notes:

Looking for more Nutella Deliciousness? Check out these posts:

Mocha Shortbread with Nutella from My Baking Addiction
Nutella Crepes from Dine & Dish
Nutella Fudge Brownies from Wenderly

Recipe edited 7/1/12: Due to several readers have issues with the thickness of the frosting, we have adjusted the amount of confectioners’ sugar to 1.5 pounds. The thickness of the Nutella Buttercream will depend on the amount of heavy cream that is added.

Nutella Buttercream Frosting

Yield: enough buttercream to frost 24 cupcakes

Ingredients:

  • 2 sticks unsalted butter, softened
  • 1 13-ounce jar of Nutella
  • pinch of fine grain sea salt
  • 1 tablespoon clear vanilla extract
  • 1.5 pounds confectioners’ sugar, sifted
  • 6-8 tablespoons heavy cream or milk

Directions:

  1. In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5 minutes.
  2. Slowly add in confectioner’s sugar, and continue mixing until well blended.
  3. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.
  4. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.
  5. Beat at high speed until frosting is smooth and fluffy, about 3 minutes.

Notes:

  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • Recipe edited 7/1/12: Due to several readers having issues with the thickness of the frosting, we have adjusted the amount of confectioners' sugar to 1.5 pounds. The thickness of the Nutella Buttercream will also depend on the amount of heavy cream that is added.

127 Responses to “Nutella Cupcakes”

  1. HeatherS — February 5, 2011 at 7:54 pm

    You are a great woman. This recipe is so simple, so necessary. Love the Nutella!

    Reply

  2. Robynski — February 5, 2011 at 7:58 pm

    Jamie, the simplicity of these is fabulous. Your pictures just jump off the page. I especially love that baking pan in the last photo. serious pan envy here!

    Reply

  3. Courtney — February 5, 2011 at 8:03 pm

    Oh how I miss Nutella, and I’m sure these taste amazing! I love that cupcake pan, so retro :)

    Reply

  4. Becca — February 5, 2011 at 8:07 pm

    Just discovered you on the web… searching for chocolate cupcakes and I’ve spent the last 4 hours browsing your site. Amazing. I’m convinced that you and I should be friends.

    Reply

  5. Shawna H — February 5, 2011 at 8:14 pm

    What size of tip do you use for the icing? They look delicious:)

    Reply

  6. Mary — February 5, 2011 at 8:56 pm

    I love the marshmellow apron…very beautiful…great post.

    Reply

  7. Francis Robles — February 5, 2011 at 9:15 pm

    Thanks, for this recipe.
    I can’t wait to make cupcakes and taste this frosting… yummy!!!

    Reply

  8. Sandra Lira — February 5, 2011 at 9:48 pm

    Looks fantastic! I will definitely be making this, my daughter is absolutely crazy about Nutella too :)

    Reply

  9. katreece — February 5, 2011 at 10:25 pm

    wow! these look so awesome, can’t wait to try :)
    Thank-you !!!!

    Reply

  10. Prerna@IndianSimmer — February 5, 2011 at 11:25 pm

    This is the kind of holiday I can celebrate all year long and specially if something like this is put in from of me! Lovely recipe!

    Reply

  11. Hannah at FleurDeLicious — February 6, 2011 at 12:11 am

    a whole jar of Nutella in the frosting?? this is my kind of recipe!!!

    Reply

  12. merlot — February 6, 2011 at 2:07 am

    I love nutella! These are going on my baking bucket list asap! Thanks for the recipe!

    Reply

  13. I seriously need to get one of those piping tips from Wilton, I would never stop filling stuff with Nutella or even better Nutella Buttercream frosting. Now why did it never occur to me to put Nutella in buttercream frosting before?!

    Reply

  14. Katrina — February 6, 2011 at 7:26 am

    No flour?! I’ve never made a cupcake without it before! These sound heavenly.

    Reply

    • Nicole H. — February 6, 2011 at 8:09 am

      This is just the ingredients for the frosting…use any chocolate cupcake recipe you have, fill em with nutella and make this frosting. mmmmmmm :)

    • geneva — June 14, 2012 at 2:23 pm

      I made these yesterday but the icing was to thick maybe it should be 1# of powdered sugar instead of two/ I even added extra milk

  15. Nicole H. — February 6, 2011 at 8:06 am

    Yay! I cannot wait to make these!

    Reply

  16. Lisa — February 6, 2011 at 8:07 am

    Can’t wait to make these–I am a Nutella freak, too. I just had a crepe with Nutella, strawberries, bananas and whipped cream at a nearby Market District yesterday…totally delicious. My mom called last week to tell me that she cut a recipe out of her newspaper for a krispy treat made with Nutella. Yikes!

    Reply

  17. Kenni — February 6, 2011 at 8:09 am

    Oh my goodness! I simply must have these in my life!!! I can’t even breathe properly right now.

    Reply

  18. alison — February 6, 2011 at 9:57 am

    Wow! That’s all I can say. Wow!

    Reply

  19. Sharlene — February 6, 2011 at 10:01 am

    Nutella in any shape or form makes me happy. Nutella in chocolate cupcakes makes me really really happy!

    Reply

  20. heather — February 6, 2011 at 1:10 pm

    My fiancée might faint if these were put in front of him. Faint from happiness, of course. Where did you find that wonderful straight-sided cupcake tin?

    Cheers,

    *Heather*

    Reply

  21. Jill — February 6, 2011 at 1:55 pm

    LOVE the idea of Nutella buttercream!

    Reply

  22. Lauren at KeepItSweet — February 6, 2011 at 4:20 pm

    You did such an amazing piping job!

    Reply

  23. Wenderly — February 6, 2011 at 4:57 pm

    These are just gorgeous Jamie! I can smell the hazelnut chocolaty goodness through the screen! Thanks so much for including mine! :)

    Reply

  24. Sukaina — February 7, 2011 at 4:37 am

    Those cuppies look like they’re almost jumping out of the screen and calling my name. And why oh why didn’t I think of putting Nutella in frosting before? Beautiful. BTW where is your muffin tray from? Looks very vintage!

    Reply

  25. Amanda — February 7, 2011 at 8:27 am

    Your pictures are stunning!! Well done!

    Reply

  26. Happy When Not Hungry — February 7, 2011 at 9:11 am

    These look awesome! Love the Nutella buttercream too!

    Reply

  27. Syrah — February 7, 2011 at 9:57 am

    What an amazing post! Those photos are mouthwatering and I believe provide a perfect salute to the choco-nut-spread we all know and love. I only wish I had seen this before Feb 5th so I could have attempted and shared with only my truly indulgent friends (which will still be done ;) just not on the special day.)
    Merci for sharing!

    Reply

  28. Heather — February 7, 2011 at 11:01 am

    I’m definitely making the “Homer Simpson drooling over food” noise over here. :)

    Reply

  29. Paula — February 7, 2011 at 12:10 pm

    I think I could eat this all day long, because I love such delicious looking things :)

    Reply

  30. Emily — February 7, 2011 at 1:00 pm

    This nutella butter cream sounds a lot more promising! Other recipes I’ve seen have maybe a quarter of the nutella that you added. Makes me want to run out to the store and buy some right now!

    Reply

  31. Kelli @ The Corner Kitchen — February 7, 2011 at 2:46 pm

    Oh my, these look absolutely divine!!

    Reply

  32. maggie — February 7, 2011 at 3:41 pm

    Your photos look delish. I wish I could have them right now. That frosting really got me.
    Looks like super chocolate!

    Reply

  33. wissuta — February 7, 2011 at 4:55 pm

    I like muffing pan. where did you get it?

    Reply

    • Lezli — May 23, 2013 at 4:42 pm

      I like the pan too! Did you ever find out what kind it is or where she got it?
      Would love to know :)

    • Jamie — May 23, 2013 at 5:05 pm

      Lezli-
      The pan is vintage, I picked it up at an antique store in Cleveland. Unfortunately I do not know the brand or any specific details about it. Sorry I am not more of a help. Thanks for stopping by – have a great day.
      -Jamie

  34. Cookin' Canuck — February 7, 2011 at 9:52 pm

    These are gorgeous! I would be tempted to lick that frosting right off the cupcake.

    Reply

  35. Food Frenzy — February 7, 2011 at 9:55 pm

    OMG! These look amazing, which is basically the same for everything else on your site. Fantastic baked goods and fabulous photos.

    Reply

  36. Cindy — February 7, 2011 at 11:26 pm

    I have been using this chocolate cake recipe for a handful of years now… Have never been a cupcake kinda girl, and really don’t care for frosting… go figure! BUT… the Nutella buttercream frosting intrigued me (hazelnut & chocolate, what’s not to like? Usually all I need is a spoon & I’m happy!) All I can say is WOW! I am a convert to (only this) frosting! If I knew I wouldn’t go into a come after consuming the whole bowl, it probably would never see the top of those sinfully decadent cupcakes! BRAVO, Jamie! Nicely done, and thank you for sharing!

    Reply

  37. CaSaundra — February 9, 2011 at 8:23 am

    I was looking for a Nutella cupcake–this one sounds perfect!

    Reply

  38. Rose Forever — February 12, 2011 at 2:38 am

    Nutella cupcakes sound good! Nutella is really delicious and I ma sure that these cupcakes do taste delicious too. I can’t wait to try this when my friend visit me with those nutella bottles that she usually give to me whenever she comes here.

    Reply

  39. Melanie Schoenhut — February 13, 2011 at 10:36 am

    This recipe is so simple but it makes my mouth watering. I can’t wait to try this one this coming valentines day. Thanks for sharing the recipe.

    Reply

  40. Kristen — February 15, 2011 at 12:11 pm

    Made these for my boyfriend for valentines day TOTAL WIN! They are amazing. Thanks for the post!

    Reply

  41. nicole — February 19, 2011 at 9:45 pm

    I’m glad that I found your blog.. your cupcakes make me drool! amazing

    Reply

  42. I'm Delicious... — February 23, 2011 at 10:25 am

    Thanks for sharing this great recipe! It looks decadent and absolutely delicious!

    I also run a food blog and will be featuring your recipe this afternoon.

    Reply

  43. Debra — March 2, 2011 at 6:14 pm

    So, I’m curious if you could color the frosting pink??? It looks fairly light. I might have to try it out and see. My daughters 1st birthday is next weekend and these would be WONDERFUL to make!!! Hmmmmm…

    Reply

  44. Maria — March 13, 2011 at 4:41 pm

    Was excited to try this but had to add much more cream than is called for in this recipe. I don’t recall how much I added, because I just continued pouring until the consistency was edible, perhaps an additional 1/2-3/4 C than the 6-8 T called for. Before adding the extra, my mixture was hard as a rock. I bake regularly, often from scratch, and am not new to frosting by any means. Any thoughts?

    Reply

  45. Juliet — March 30, 2011 at 3:08 pm

    I was googling caramel/choc cupcakes, which led me to “My Kitchen in the Rockies” which mentioned your blog, and now I am in heaven!

    I am making these Nutella cupcakes right now for a friend who loves the stuff and is having her birthday tomorrow. Making a 1/2 recipe, and I found a nice “Hazelnuts in milk chocolate” bar at Whole Foods (other stores are available) by Chocolove (other brands are available) for $2.75. It has 18 little squares, which is the perfect amount for 12 cupcakes and some to sample.

    Your blog will kill my diet, but I’m hardly complaining.
    P.S. If you don’t already own a bakery, you really should.

    Reply

  46. Paradai — April 29, 2011 at 1:30 am

    I have been eye balling this recipe for about a month now and after all my work craziness, I was finally able to make it tonight. I made a devil’s food cupcake, filled them with a little nutella and frosted with your nutella buttercream recipe. They are to die for. I couldn’t stop going in for a taste. So light and I love the hazelnut taste from the nutella. Thank you! The recipe provided, allowed generous frosting to frost 24 regular cupcakes.

    Reply

  47. Mel — April 30, 2011 at 10:13 pm

    These cupcakes were AMAZING!!!! I made them for my friends birthday party and they were a huge hit!!!
    Thanks for the recipe!

    Reply

  48. Alicia — June 9, 2011 at 1:11 pm

    Now I know I’ve found the holy grail of baking blogs. Can’t wait to try these.

    Reply

    • Jamie — June 9, 2011 at 1:36 pm

      Alicia–
      Thanks so much for stopping by! Happy baking!
      –Jamie

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