Nutella Cupcakes with Nutella …

Last weekend we had a baby shower for my cute sister-in-law.  I brought some yummy cupcakes to share.

Of course, like any new recipe I try, Nutella always works its way into it somehow :)  Nutella is a staple item in my pantry at all times.  Whenever I start brainstorming a recipe, I try to think of a way I can incorporate Nutella.

I used my perfect chocolate cupcake recipe and the end result was incredible.  They were definitely a hit at the shower! I also swung by my parents place on the way home and my entire family approved as well!  There you have it… by the mouth of multiple witnesses, these are DELISH!

Nutella Cupcakes with Nutella Buttercream
A delicious and moist Nutella cupcake topped with an incredible Nutella buttercream frosting! This dessert is both decadent and delicious!
Recipe type: Dessert
  • ½ cup unsweetened cocoa
  • 1 cup hot water
  • 1 cup buttermilk
  • 2 cups sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1½ tsp. vanilla
  • 2½ cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup heavy cream
  • ½ cup Nutella, melted until liquify
  • ½ cup butter, softened
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 packet Dream Whip, dry
  • ⅓ cup Nutella
  • 3 Tbsp. milk, more or less depending on desired consistency
  • 2-3 cups powdered sugar, more or less depending on desired consistency
  1. Add the sifted cocoa powder to a medium sized bowl and pour in the cup of hot liquid. Whisk until completely dissolved.
  2. Next add the buttermilk to cool down the mixture, then add the sugar and whisk until all is combined.
  3. Add the eggs, oil and vanilla and mix again.
  4. In a small bowl, stir flour, baking powder, baking soda and salt. Whisk this into the wet mixture until you no longer see any lumps.
  5. Stir in heavy cream and melted Nutella until evenly mixed in.
  6. Pour into cupcake tins and bake at 350 degrees F for 18-22 minutes or until done. Let cool and chill in fridge for at least 30 minutes.
  1. Beat butter, vanilla and salt together until lightened and fluffy. Reduce speed to low and add dry Dream Whip until combined. Next beat in Nutella, milk and powdered sugar. Mix until thoroughly combined. Once cupcakes have cooled, frost onto cupcakes.


*NOTE: I added some chopped hazelnuts to some of my cupcakes.  I think I preferred them without best.

(Cupcake recipe adapted from: Good Food Gourmet)
(Frosting recipe adapted form: Creative Chaos)

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  1. Yum! I have made one recipe with Nutella so far and I am trying to figure out how to put it in everything! LOL

    Can’t wait to try this one out :) Pinned to share!

    • LaCheshireChat

      Wait… olio vegetale and bicarbonato di sodio? Of course you have that in Italy! You can also use olio di semi di uva passa, it has a very mild flavour plus it is good for your health!

  2. Rachel

    This recipe looks delicious!! I’m from New Zealand and we don’t have Dream Whip over here, wondering if there’s anything I could substitute with? Thanks :)

  3. Julia

    I made this recipe as mini cupcakes and they were truly amazing! I will be making them for years to come. I sometimes find chocolate cupcakes too dry, but the cake was unbelievably moist! The only thing I’d tweak is to add a bit more nutella (or hazelnut extract?) to make the nutella/hazelnut flavor come out more.. My taste testers told me not to mess with the cake because it was just too good as is. But I’d be interested to hear any thoughts on how to tweak the frosting to make the nutella flavor stand out a bit more.

    • Julia

      I made these again – I did not change the cake recipe because it was so moist and delicious! However, I did up the nutella in the frosting to about 1 cup (maybe a bit more). This created a fabulous frosting that really highlighted the nutella flavor. Will be making these again and again!

  4. Cherry

    i tried out this recipe today and i find that the cupcakes are FAR TOOOOO greasy! :( and they also taste nothing like Nutella, but more just like a chocolate cupcake. was pretty upset with the outcome cause not only did i not like the cupcakes, i made 28 cupcakes… which i felt was going to waste. either way, i kept it in my fridge for the whole day and decided to give them a try again at night- and they were less greasy cause the fridge helped dry it out. overall, i still wouldnt use this recipe again as i personally prefer my cupcakes at room temperature and just the right amount of moist. not saying its a bad recipe either, as taste and preference is completely on the individual- this is just my opinion. O.o

  5. I made the buttercream but doubled the Nutella and it came out fantastic. It was the first time using Dream Whip and I was surprised how beautiful this frosting came out. It was a big hit at my luncheon.

  6. Marianne

    Does this recipe make 24 cupcakes or fewer? Just need to know whether to double the recipe or not. I am assuming 24 since the recipe mention tins (plural). Looking forward to making this recipe! Looks yummy!

  7. Audrey R.

    I made these for a friend’s birthday. Baked for 22 minutes, and they’re perfect! Super moist on the inside, with just a little bit of a crust on top. Not too chocolatey, and the hazelnut really comes through. I made a peanut butter frosting to go with. I’m having a hard time not eating them all myself!

  8. Morgan

    I made these for my brother’s birthday today. I had to add more nutella in the batter and frosting just to even taste it. But of course, it is up to you. They are delicious!

  9. Elle

    Thank you for the recipe. I’m sorry to leave a negative review – but the frosting did not turn out for me at all. The Dream Whip gave it a grainy texture that I just couldn’t get rid of – even when I added more Nutella. It even looked grainy. My butter was the correct temp and I made sure the Dream Whip was fully incorporated before I added the rest of the ingredients. I think next time I would try to add Nutella to already prepared Dream Whip (then it wouldn’t be buttercream, but it would be light and fluffy). Thanks for the starting point and I look forward to trying your other recipes.

  10. Amdanda

    I made these for the first time for my daughter’s 13th birthday party in 2012 and everyone (even non Nutella eaters) loved them! I make them all the time now and even use the icing recipe on other flavors of cookies and cupcakes. Super glad I stumbled upon this recipe.

  11. Caroline Versace

    These look AMAZING! Planning to make these to bring to school on my birthday; would anyone happen to know how many regular or mini cupcakes this recipe can make?

  12. Skye

    I was really annoyed when I tried to print out the recipe, but in order to do so it had to print out all of the comments!

    • Chef in Training

      So sorry about that. I am having to update my print buttons on each individual recipe and just got to this one. i apologize for the trouble you have and you should be able to print this particular one without all the comments now.

  13. charmaine kenhigh

    Am going to do these for my nephew’s birthday. Will bake in ice cream cones.Since he loves nutella I think he will imagine he’s died and gone to heaven.