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Nutella Cupcakes

Published: Updated:

68 Reviews

Total Time
Prep Time
Bake Time
Makes 14
Makes 14

About the bake

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. 

12 ingredients10 steps


    1. Step 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. Step 2

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

      Ingredients for this step

      • Unsalted butter (softened) (175g)
      • Billington's Unrefined Golden Caster Sugar (165g)
    3. Step 3

      Add the eggs one by one, mixing in a tablespoon of the flour with each egg to avoid the mixture from curdling.

      Ingredients for this step

      • Large free range eggs (3)
      • Allinson's Self-Raising White Flour (115g)
    4. Step 4

      In a separate bowl mix together the cocoa powder and boiling water to make a smooth paste.

      Ingredients for this step

      • Cocoa powder (40g)
      • Boiling water (4 tbsp)
    5. Step 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. Step 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. Step 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.

      Ingredients for this step

      • Unsalted butter (softened) (175g)
      • Milk (2 tbsp)
      • Silver Spoon Icing Sugar (350g)
    8. Step 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.

      Ingredients for this step

      • Silver Spoon Icing Sugar (350g)
      • Nutella (200g)
    9. Step 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.  

      Ingredients for this step

      • Nutella (200g)
    10. Step 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.


    • For the Cupcakes

      • 4 tbspBoiling water 
      • 40gCocoa powder 
      • 3Large free range eggs 
      • 175gUnsalted butter (softened) 
      • 165gBillington's Unrefined Golden Caster Sugar 
      • 115gAllinson's Self-Raising White Flour 
      • 1 tspBaking powder 
    • For the Filling

      • 200gNutella 
    • For the Buttercream

      • 175gUnsalted butter (softened) 
      • 350gSilver Spoon Icing Sugar 
      • 2 tbspMilk 
      • 200gNutella 


    • 12 hole cupcake tin
    • Cupcake case
    • Large bowl
    • Sieve
    • Cooling rack
    • Sharp knife or apple corer
    • Piping bag

    Nutritional information per 103g serving

    • Energy 552cal
    • Fat 32g
    • of which Saturates 16g
    • Carbohydrates 60g
    • of which Sugars 53g
    • Protein 5.1g
    • Salt 0.26g

    68 Baker Ratings

    Best cupcakes ever had, had so many compliments.
    Would recommend halving the icing recipe.

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    You could halve the amount of icing used. Far too much.

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