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Nutella Cupcakes (Super Easy Recipe!)

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We’ve been making these easy Nutella Cupcakes for years, they’re so simple and just so good. Ready in just 30 minutes!

Okay, first up I only ever make rustic cakes. There’s nothing neat or fancy to do here, and yet they taste so good! I have two favourite ways of eating these… firstly they’re so delicious if you eat them still warm from the oven with a dollop of vanilla ice cream on top (a bit like a mini chocolate filled pudding)

And my second favorite is to wait until they’re cold, and then top them with a quick vanilla buttercream and some grated chocolate. Either way I’m happy.

Nutella cupcakes topped with vanilla buttercream and chocolate sprinkles on a white table top

Why You’ll Love This Recipe

⭐ Ready in just 30 Minutes!

⭐ FULL of Nutella (which bursts out like lava)

⭐ The kids LOVE them, especially still warm.

These Nutella cupcakes served as little chocolate puddings with ice-cream is the whole reason they came to exist. So quick and simple to whip up a batch, when the kids were little this was my go-to easy dessert. Be sure to wait a little while after they come out of the oven though before serving as the Nutella filling is super hot!


Nutella Cupcakes Ingredients

ingredients for Nutella cupcakes on a white table - include Nutella, butter, caster sugar, self raising flour, cocoa powder, 2 eggs, vanilla extract, milk an baking powder
  • Butter – use unsalted butter at room temperature so it’s easy to mix.
  • Caster Sugar – fine sugar that’s great for making cakes
  • Eggs – medium size is best
  • Vanilla Extract – absolute baking staple for making cupcakes
  • Self Raising Flour
  • Cocoa Powder – this makes the cupcake batter chocolate flavor, you can skip and make these plain vanilla if you like.
  • Baking Powder – helps the cakes to rise.
  • Milk – to loosen the Nutella cupcake batter
  • Nutella – half a spoonful in each little cupcake

  1. Preheat the oven to 350F/180C and put cupcake liners into the baking tray.
  2. In a large bowl mix together the butter and sugar until light and fluffy.
  3. Beat the eggs with the vanilla extract then add slowly to the butter and sugar mixture stirring in as you add each drop.
  4. Add the dry ingredients – sift in the flour, baking powder and cocoa powder and stir gently to combine, if the mixture is too stiff add a drop of milk to loosen.
  5. Put half the mixture into the cupcake cases then add half a tsp of Nutella to each one and cover with the rest of the cake batter.
  6. Bake in the oven for around 15 minutes until the sponge is risen and bouncy.

TOP TIPS FOR MAKING CUPCAKES

⭐ Make them quicker using a stand mixer.

⭐ If adding buttercream frosting be sure to let the cupcakes cool fully on a wire rack first.

How to Store Nutella Cupcakes

Once fully cool store the cakes in an airtight container for up to 3 days. They’re best eaten whilst they’re still fresh and moist.

What Can I Serve With These Nutella Cupcakes

Our favourite is still warm with ice cream but they’re also great with vanilla buttercream frosting

To make a quick Vanilla Buttercream Frosting – whisk together 400g softened unsalted butter with 200g icing sugar (powdered sugar) add a few drops of vanilla extract. Then spread onto the Nutella cupcakes using a knife or a rubber spatula, and sprinkle with grated chocolate, cake sprinkles or crushed hazelnuts. You can of course use a piping bag and be a whole lot more fancy if you like!

More Cakes and bakes To Try…

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Nutella cupcakes topped with vanilla buttercream and chocolate sprinkles on a white table top

Nutella Chocolate Cupcakes

Yield: Makes 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Easy Nutella filled chocolate cupcakes recipe

Ingredients

  • 4 oz butter
  • 4 oz caster sugar
  • 2 eggs beaten
  • 1 tsp vanilla extract
  • 4 oz self raising flour
  • 1 oz cocoa powder
  • 1 tsp baking powder
  • drop of milk to loosen batter
  • 6 tsp Nutella

Instructions

    1. Preheat the oven to 180C and put cupcake holders into the baking tray.
    2. In a large bowl mix together the butter and sugar until light and fluffy.butter and sugar being mixed together in a bowl with a wooden spoon
    3. Beat the eggs with the vanilla extract. Then add slowly to the butter and sugar mixture, stirring all the time to combine. eggs being added to mixed up butter and sugar in a bowl egg sugar and butter mixed together in a mixing bowl
    4. Sift in the flour, baking powder and cocoa powder and stir gently to combine, if the mixture is too stiff add a drop of milk to loosen. cocoa powder and flour tipped into a bowl with mixed up egg, butter and sugar Nutella cupcake batter in a mixing bowl
    5. Put half the mixture into the cupcake cases then add half a tsp of Nutella to each one and cover with the rest of the cake batter.Nutella cupcake batter and a spoonful of Nutella in cupcake cases in a red tray Nutella cupcakes in a red silicone bake tray ready to bake
    6. Bake in the oven for around 15 minutes until the sponge is risen and bouncy.

Notes

Use the milk to loosen the cupcake batter so it's easier to dollop and spread in the cupcake cases.

When adding the Nutella filling, be sure to seal the chocolate cupcake batter around the Nutella so it stays in the middle of the cakes, rather than oozing out.

If you're adding the buttercream frosting, make sure the cakes cool completely first so that the buttercream doesn't melt into them.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 237mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 3g

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