Nuts for Nutella!

Sunday was a dedicated day to try a recipe from the Cupcake Wish List so I could cross another one off.  I asked the great people of Facebook what kind I should try:

1. Oatmeal chocolate chip with cinnamon frosting

2. Nutella swirl with Nutella buttercream

3. German chocolate with coconut pecan frosting

It turns out that people really like Nutella, I had no idea it was going to be so popular.  It was almost a unanimous vote for Nutella except for my mom who voted German chocolate.  Sorry Mom, I’ll have to make you some of your own German chocolate cupcakes next time I’m home.

I had been wanting to try a recipe for self-icing Nutella cupcakes for a while now, so I thought I’d use this as my cupcake but can you really have a cupcake without a nice glob of frosting on top?  I can’t so I had to accompany it with a Nutella buttercream using my favorite Swiss meringue buttercream as the base.

[Recipe adapted from iheartcuppycakes]


For cupcakes:

  • 10 Tbsp. softened butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 Tsp. vanilla
  • 1 and 3/4 cup flour
  • 1/4 Tsp. salt
  • 2 Tsp. baking soda
  • 12 generous Tsp. Nutella

For frosting:

  • 5 egg whites
  • 4 sticks softened butter (cut into pieces)
  • 1 cup plus 2 Tbsp. granulated sugar
  • A pinch of salt
  • Remaining Nutella from jar (about 3/4 cup)


For cupcakes:

  1. Preheat oven to 325 degrees and prepare cupcake pan with 12 liners
  2. Cream together butter and sugar until light and smooth (about 2 minutes)
  3. Add in eggs one at a time until fully incorporated
  4. Mix in flour, salt, and baking powder until just mixed together
  5. Divide into 12 cupcakes (about 3/4 full)
  6. Top each with with a generous teaspoon of Nutella and swirl into batter with a toothpick, folding some of the batter up and over the Nutella
  7. Bake for 20-22 minutes

For frosting:

  1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch. Test by rubbing the mixture between your fingers; it should feel completely smooth.
  2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff peaks, about 10 minutes.
  3. Add the softened butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
  4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. Once the frosting is smooth, fold in Nutella until incorporated and frost cupcakes.

The verdict?  Nutella cupcakes are awesome!  They had a little crunch on the top from the Nutella swirl layer and the buttercream was not too sweet with a nice hint of chocolate and hazelnut.  Boy Cupcake said “Two thumbs up” and “scrumdiddlyumptious” (he dared me to spell it.  Take that!) and I have to agree.

It also gave me the chance to try out a new frosting technique to make it look like a pretty flower.  It was super easy and it looks really pretty.  The only downside is that you don’t get as much frosting as you do with a big swirl.  I’ll admit it, I actually put a little extra on top when I ate mine.  Yum!

So what should be the next adventure off the Cupcake Wish List?  Let me know!




5 thoughts on “Nuts for Nutella!

  1. Hello, I am new to your site these look so yummy. Can you tell me how much sugar to put in the frosting, I really want to try making these for my husbands birthday.

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