Nutella Cupcakes
My Nutella cupcakes feature rich and moist chocolate cupcakes topped with a decadent Nutella buttercream. If you like Nutella, you'll love these cupcakes!
I love cupcakes and have previously shared fun varieties like cannoli cupcakes, tiramisu cupcakes, Reese's Cupcakes, chocolate caramel cupcakes, and unicorn cupcakes. I'm always late to jump on the bandwagon. Nutella was super trendy a few years back. Now, I am making up for lost time with these nutella cupcakes. They have nutella in both the cupcake batter and the frosting! Love Nutella like we do? You've got to try my Nutella Cheesecake Cake and my 3 ingredient Nutella brownies too! These would be perfect for birthdays, showers, even world Nutella day on Februrary 5th of each year.
❤️Why I Love These Nutella Cupcakes❤️
- Super Moist Cake: The sour cream makes these cupcakes stay moist for days.
- Nutella In Every Bite: Using Nutella in the cake and frosting leads to that delicious chocolate hazelnut flavor you love in every bite.
- No Fancy Equipment: These are made without a mixer.
Ingredient Notes and Shopping Tips
- Flour: Measure your flour by spooning it into your measuring cup. Avoid dipping the cup into the flour, as you'll likely use too much.
- Butter: I like butter instead of oil in my cakes as the flavor just cannot be beat. Make sure the butter is softened but not melted. If it's soft enough that your finger makes an indent in it when touched, you're good to go.
- Egg Whites: I use just egg whites because it makes the crumb so light and fluffy.
- You can easily separate yolks and whites by pouring the yolk back and forth and allowing the white to drip into the bowl below.
- If you do get any egg yolk mixed with your whites it's just a huge deal like it would be with a meringue. But you can remove it using a piece of eggshell.
- Sour Cream: You can also use full-fat Greek yogurt.
- Milk: Use full fat milk for the best results.
- Cocoa Powder: I like Dutch processed cocoa powder as it s darker in color, and tends to be milder in flavor. Since this recipe uses both baking powder and baking soda, you could also use natural cocoa powder if desired.
How To Make Nutella Cupcakes
- Prep Work: Preheat oven and line cupcake tin with liners.
- Dry Ingredients: Whisk dry ingredients together.
- Stir in butter, Nuella, egg whites, milk, sour cream, and vanilla.
- Bake: Bake for 19-21 minutes.
- Frosting: Cream frosting ingredients. Add powdered sugar. Pipe or spread onto cupcakes.
️Krystle's Tips️
- Use Room Temperature Ingredients: This helps everything come together easily and leads to a smoother batter.
- Don't Overmix: Overmixing leads to tough, dense cupcake as the gluten can overdevelop. Mix until the ingredients are just combined.
- Don't Overbake: Bake just until a tooth pick inserted in the center comes out clean. Overbaking leads to a dry crumbly crumb.
- Don't Overfill: Use an ice cream scoop to fill the cupcake papers just about ⅔ of the way full. Overfilling can create a mess and uneven tops.
- Cool completely before adding frosting so it doesn't melt off.
Rice Trick
Put Rice In The Muffin Tin Before Your Liners:
This will absorb any grease and keep your lines looking pretty.
❓FAQs❓
Why Did My Cupcakes Sink?
1. Avoid over mixing the batter which can add too much air.
2. Also, be sure not to open the door to peek as the sudden temperature change can cause them to deflate.
3. Finally, we sure to replace your baking powder/soda every 6-12 months as it does lose its potency over time.
Craving more cupcakes?
📖 Recipe
Ultimate Nutella Cupcakes
Rich chocolate cupcakes topped a creamy dreamy Nutella buttercream. If you like Nutella you'll love these cupcakes!
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Servings: 12 Cupcakes
Calories: 690kcal
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Ingredients
For the Easy Nutella Cupcakes
- 1 ⅔ Cups All Purpose Flour
- 1 Cup Granulated Sugar
- ¼ Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- ¾ Cup Butter Softened
- ½ Cup Nutella
- 3 Egg Whites
- 2 Teaspoons Vanilla Extract
- ½ Cup Sour Cream
- ½ Cup Whole Milk
- Pinch of Salt To Taste
For the Nutella Buttercream
- 1 Cup Butter Softened
- 4 Cups Powdered Sugar
- ½ Cup Nutella
- 2 Tablespoons Whole Milk
- 2 Teaspoons Vanilla extract
- Salt To Taste
- Additional Nutella and Strawberries If Desired To Garnish
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Instructions
For the Cupcakes
- Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
- In a large bowl whisk flour, sugar, baking soda, baking powder, and salt together.
- Stir in butter, Nutella, egg whites, milk, sour cream, and vanilla until smooth.
- Fill cupcake liners around ¾ of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 3-4 minutes. Remove to wire rack to cool completely.
For the Nutella Buttercream
- Cream butter until light and fluffy. Stir in Nutella, vanilla, and salt.
- Gradually add powdered sugar a little a time until just combined. Add milk as needed to reach your desired consistency.
- Pipe or spread Nutella buttercream onto cupcakes.
- If desired: heat Nutella in the microwave for 30-60 seconds. Drizzle over cupcakes. Top with strawberry slices.
Notes
Ingredient Notes/Shopping Tips
-
- Flour: Measure your flour by spooning it into your measuring cup. Avoid dipping the cup into the flour, as you'll likely use too much.
- Use regular or dutch process cocoa powder.
- Butter: Make sure the butter is softened but not melted. If it's soft enough that your finger makes an indent in it when touched, you're good to go.
- Egg Whites: You can easily separate yolks and whites by pouring the yolk back and forth and allowing the white to drip into the bowl below.
- Sour Cream: You can also use full-fat Greek yogurt.
- Milk: Use full-fat milk for the best results.
- Use Room Temperature Ingredients: This helps everything come together easily and leads to a smoother batter.
- Don't Overmix: Overmixing leads to tough, dense cupcake as the gluten can overdevelop. Mix until the ingredients are just combined.
- Don't Overbake: Bake just until a tooth pick inserted in the center comes out clean.
Nutrition
Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 77mg | Sodium: 296mg | Potassium: 204mg | Fiber: 1g | Sugar: 70g | Vitamin A: 905IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg
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Love the rich flavor in this Nutella cupcake recipe! So delicious!
My daughter is a nutella lover, so I surprised her with these cupcakes. She loved them! Thanks for the great recipe and for making me look like a hero! LOL ????
These cupcakes were incredible! Nothing is better than a nutella flavored dessert. The recipe was so easy to follow and will have your guests asking for more!
This nutella cupcakes is ultimate my kids loved it, I tried it.
This worked exactly as written, thanks!
I loooove Nutella - these cupcakes were fantastic and that nutella buttercream was the best frosting I've ever tasted.
Nutella is always a great treat to add to a sweet recipe! These cupcakes turned out amazing!
My kids really loved these cupcakes! They can't stop eating them!
These were crazy good, so moist and fluffy! I just can't stop eating them! Need to make another batch!
You went nuts with the Nutella, and I am so here for it! I made these for dessert, and it was absolutely the best thing we've ever eaten. I love all that Nutella goodness in every bite. They're so easy to make, too.
Definitely on my top 5 frostings! I’m not a huge hazelnut fan, but this was DELICIOUS! Will def make again!
What a high honor, thank you Suzanne!
Thank you for sharing with Delicious Dishes Recipe Party this week!
These look yummy! I love nutella its one of my favourites. ????
Excuse me while I dive headfirst into a giant bowl of this frosting. These cupcakes are SO gorgeous and look so stinking tasty. A must-try, for sure!
wonderful cup cakes ! I love nutella 🙂 Thanks for sharing 🙂