I wanted a treat just for me, so I baked a batch of Nutella chocolate cupcakes and they vanished faster than I could plate them. Rich cocoa cake with a silky hazelnut frosting turned a quiet afternoon into a tiny celebration. Read on for an easy, reliable recipe that delivers moist cupcakes and a decadent Nutella buttercream every time.
Why these Nutella chocolate cupcakes work every time
The base is a classic chocolate batter boosted with hot water to deepen the chocolate flavor. The result is tender crumbs that stay moist for days. The frosting blends cream cheese, butter, and Nutella into a spreadable cloud that pipes beautifully. Together, they create a familiar, irresistible profile: chocolate and hazelnut.
Quick recipe facts for search and planning
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 18 cupcakes
- Oven: 350°F (175°C)
- Category: Dessert / American-style cupcakes
Ingredients: chocolate cupcakes and Nutella frosting
For the chocolate cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/8 cup (about 6 tablespoons) unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup buttermilk (or milk + 1 tsp vinegar, rested 5 minutes)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Nutella buttercream
- 4 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, plus more to taste
Step-by-step baking method
- Preheat the oven to 350°F. Line two cupcake pans with liners.
- In a large bowl, whisk together flour, sugar, cocoa, and baking powder until even.
- Add oil, buttermilk, egg, and vanilla. Beat on medium for 2–3 minutes.
- Carefully stir in the boiling water until the batter is smooth and thin.
- Spoon the batter into liners, filling each about two-thirds full.
- Bake 15–20 minutes. A toothpick should come out clean or with a few moist crumbs.
- Remove pans and cool cupcakes completely on a rack before frosting.
- Make the frosting: beat cream cheese and butter until fluffy.
- Add Nutella and vanilla. Mix until combined.
- Gradually add powdered sugar and beat on high until silky and spreadable.
- Pipe or spread the Nutella buttercream onto cooled cupcakes.
Baking tips, substitutions, and serving ideas for better results
- Buttermilk swap: Mix 1 cup milk with 1 tsp vinegar and wait 5 minutes.
- Mixing: The batter will be thin after adding hot water. That’s normal.
- Doneness: Start checking at 15 minutes to avoid overbaking.
- Frosting texture: If frosting is too soft, chill briefly and re-whip.
- Piping: Use a wide star tip for tall swirls, or a round tip for a smooth dome.
- Make-ahead: Cupcakes keep 2 days at room temp, 4 days refrigerated.
- Flavor twists: Fold chopped toasted hazelnuts into frosting, or sprinkle sea salt on top.
- Portion control: This recipe yields about 18 cupcakes; halve it for nine or double for a crowd.
Troubleshooting common problems
- Dry cupcakes: reduce baking time slightly and be careful not to overmix the batter.
- Runny frosting: chill the bowl for 10–15 minutes and then beat again.
- Dense crumb: ensure baking powder is fresh and measure flour by spooning it into the cup, not scooping.
- Too sweet: cut powdered sugar by 1/2 cup and add a pinch of salt to the frosting.
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