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Chocolate Nutella Cupcakes

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes


Moist chocolate cupcakes topped with fluffy Nutella american buttercream and drizzled with Nutella chocolate ganache.



For Chocolate Cupcakes

  • 1 3/4 C All Purpose Flour
  • 2 C Granulated Sugar
  • 3/4 C Cocoa Powder
  • 2 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1 tsp Salt
  • 1 C Buttermilk, at room temperature
  • 3 Lg Eggs, at room temperature
  • 1/2 C Vegetable Oil
  • 1 C Hot Strong Brewed Coffee (you can substitute hot water if desired)

For the Nutella Buttercream

  • 1 1/2 C (3 Sticks) Unsalted Butter, at room temperature
  • 1 tsp. Pure Vanilla Extract
  • 1/2 tsp. Salt
  • 6 C Powdered Sugar
  • 1/2 C Nutella
  • 24 TBSP Heavy Cream, at room temperature

For Nutella Chocolate Ganache

  • 50 g Nutella
  • 50 g Semi-Sweet Chocolate Chips
  • 50 g Heavy Cream


For Chocolate Cupcakes

  • Preheat oven to 350 and line 2 cupcake pans with liners
  • In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, whisk buttermilk, oil, eggs, and vanilla.
  • Add the buttermilk mixture into the dry ingredients and whisk to combine.
  • Slowly pour in the hot coffee and whisk to combine. Do this quickly to avoid cooking the eggs.
  • Use an ice cream scoop to fill the cupcake liners about 2/3 of the way full.
  • Bake for 18-20 minutes. Allow to cool.

For the Nutella Buttercream

  • In the bowl of a stand mixer with the paddle attachment, beat butter on high for 10 minutes.
  • Add salt and vanilla, mix to combine.
  • Add powdered sugar, 1/2 at a time, mixing for 3 minutes after each addition.
  • Scrape down the sides of the bowl as necessary.
  • Add the Nutella, and mix on medium high for 5 minutes.
  • Turn the mixer down to low and mix for an additional 2 minutes to pop some of the air bubbles. 
  • If desired, add heavy cream 1 TBSP at a time to soften the buttercream to your desired consistency. I did not add any cream to mine, and found that it was perfectly soft enough.

For the Nutella Chocolate Ganache

  • Add all ingredients to a microwave safe bowl
  • Microwave in 20 second intervals, stirring after each.
  • Continue until chocolate is completely melted and ganache is smooth.
  • Allow to cool.

Keywords: chocolate cupcakes, nutella cupcakes, nutella recipes, nutella desserts