Simple Delicious Nutella Cupcake Recipe w. Nutella Frosting

Happy Cupcake Saturday!!! Today we are celebrating with this seriously delicious Nutella Cupcake Recipe with Nutella Frosting!

These are by far one of John’s favorite cupcakes. Pretty much anything with Nutella in it makes him happy.

Have you seen all of the Nutella recipes we have? Check these out Nutella Hot Chocolate, Nutella Mug Cake,  Nutella Banana Bread, Chocolate Nutella No Bake Cookies,  and 3 Ingredient Nutella Cookies are just a few of our Nutella Recipes!

If you need a cupcake recipe that is not 100% chocolate Nutella goodness check out this Banana Split Cupcake Recipe. It literally has a cherry on top of it!

Nutella Cupcake Recipe

Chocolate cake
1 C water
1/2 C Cocoa Powder
1 1/4 C flour
2 tea Baking powder
1/4 tea salt
1/2 C unsalted butter ( room temp )
1 C sugar
2 eggs
2 tea vanilla

FROSTING
1/2 C unsalted butter ( room temp )
4 Powdered sugar
3/4 C Nutella
3 TBSP heavy whipping cream

-Using a saucepan, boil the water and then add the cocoa powder stirring quickly, remove from heat. Pour into a med. Sized bowl and let cool for 20 minutes in the refrigerator.
-Whisk flour, baking powder, and salt in a bowl, place to the side.
-Using a large bowl mix the butter and sugar until well mixed, add 1 egg at a time.
-Add the vanilla and mix again
-Slowly add the flour mix and mix until well combined
-Begin to slowly add the chocolate stirring as your pour. Stir lightly for 1 minute.
-Fill each cupcake liner only 3/4 of the ways full
-Bake for 18-20 minutes
-Insert a toothpick in the middle of the cupcake if it comes out clean it is done
-Let cool for 30 minutes before icing

FROSTING
-Place bowl of an electric mixer in the freezer for 10 minutes prior.
-Add the confectioners’ sugar, Nutella, butter, vanilla in the bowl of an electric mixer.
-Using a paddle attachment, mix on medium speed.
-Add the heavy cream and beat on high speed for about 1 minute.

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Nutella Cupcake Recipe

Author: Tammilee

Ingredients

• Chocolate cake
• 1 C water
• 1/2 C Cocoa Powder
• 1 1/4 C flour
• 2 tea Baking powder
• 1/4 tea salt
• 1/2 C unsalted butter room temp
• 1 C sugar
• 2 eggs
• 2 tea vanilla
• FROSTING
• 1/2 C unsalted butter room temp
• 4 Powdered sugar
• 3/4 C nutella
• 3 TBSP heavy whipping cream

Instructions

1. Using a sauce pan, high heat boil the water and then add the cocoa powder stirring quickly remove from heat. Pour into a med. sized bowl and let cool for 20 minutes in the refrigerator.
2. -Whisk flour, baking powder, and salt in a bowl place to the the side
3. -Using a large bowl mix the butter and sugar until well mixed, add 1 egg at a time.
4. -Add the vanilla and mix again
5. -Slowly add the flour mix and mix until well combined
6. -Begin to slowly add the chocolate stirring as your pour. Stir lightly for 1 minute.
7. -Fill each cupcake liner only 3/4 of the ways full
8. -Bake for 18-20 minutes
9. -Insert a toothpick in the middle of the cupcake if it comes out clean it is done
10. -Let cool for 30 minutes before icing
11. FROSTING
12. -Place bowl of an electric mixer in the freezer for 10 minutes prior.
13. -Add the confectioners’ sugar, Nutella, butter, vanilla in the bowl of an electric mixer.
14. -Using a paddle attachment, mix on medium speed.
15. -Add the heavy cream and beat on high speed for about 1 minute.

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