Nutella Cupcakes

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These Nutella Cupcakes are sure to be a hit - the hazelnut flavour from the Nutella adds a new dimension. Not only are these delicious cupcakes filled with Nutella but the buttercream is subtly flavoured too. For those Nutella fans out there this is the cupcake recipe for you. 


  1. Begin by preparing a 12 hole cupcake tin with cupcake cases and preheating your oven to 200°C (400°F, Gas Mark 6)

  2. In a large bowl beat together the butter and sugar until light and fluffy.

    • 175g Unsalted Butter (Softened)
    • 165g Unrefined Golden Caster Sugar (We love Billington's)
  3. Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling.

    • 3 Large Free Range Eggs
    • 115g Self-Raising White Flour (We use Allinson)
  4. In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.

    • 40g Cocoa Powder
    • 4 tbsp Boiling Water
  5. Add the flour and baking powder to the egg mixture followed by the cocoa paste and blend all the ingredients together until you reach a smooth batter.

  6. Spoon the mixture into each of the cupcake cases, filling each 2/3 full and bake in the oven for 12-15 minutes until springy to touch.

  7. Remove the cupcakes from the oven and allow to cool on a wire cooling rack. Whilst the cupcakes are cooling make your buttercream by beating together the butter, milk and half of the icing sugar.

    • 175g Unsalted Butter (Softened)
    • 2 tbsp Milk
    • 175g Icing Sugar (We use Silver Spoon)
  8. Once combined add the remaining icing sugar and Nutella and beat until light and fluffy. The longer that you beat the icing for the lighter it will be.

    • 175g Icing Sugar (We use Silver Spoon)
    • 200g Nutella
  9. When the cupcakes have cooled fully use a small sharp knife or an apple corer to carve out the centre of the sponge of each cupcake. Fill a piping bag with Nutella and pipe a small amount into the centre of each cake then top with the remaining sponge that you had removed.  

    • 200g Nutella
  10. To finish your cupcakes, fill another piping bag with a star nozzle and your Nutella buttercream and pipe swirls on to the top of each cupcake. For an extra touch add a sprinkle of chopped hazelnuts to the top of the buttercream.

Let's Bake

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  1. 5 star rating

    This is my first review of a recipe from this site and oh my goodness if this is a taste of the many recipes to try then I'll be blown away.....well perhaps not blown away so easy if I eat too many of these lol.😉

    My family are big fans of nutella so it's no surprise that these cupcakes are a hit with us. They are rich, moist, very easy to make and super yummy. I had loads of butter cream left so I made the recipe again (minus the buttercream) and made it into a chocolate sandwich cake! Thanks for sharing this awesome recipe hun.x

  2. 5 star rating

    Love these, they disappeared in minutes

  3. 5 star rating

    Lovely especially for the 'hole' school

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