Nutella Cupcakes

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Ahhh….Nutella.  That wonderful combination of chocolate and hazelnut.  Sort of like peanut butter for grownups.  I’ve been trying to find a relatively easy recipe to make Nutella from scratch with not much luck.  I already make my own peanut butter so you would think making a hazelnut spread with some chocolate would not be all that complicated.  If you have a recipe, please share!  You can thank your cup of cake for this recipe.

Cake Ingredients

Devil’s Food Cake Mix
3 eggs
½ cup oil
¼ cup milk
½ cup water
1 teaspoon vanilla
1 cup sour cream
24 teaspoons Nutella (1 per cupcake)


Nutella Buttercream Frosting

¾ cup Nutella
¼ cup butter, softened
1 ½ -2 ½ cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons heavy whipping cream


1. Preheat oven to 350 degrees and line 24 muffins tins.
2. In a large bowl, whisk eggs, oil, milk, water and vanilla.
3. Sift in cake mix and stir in sour cream.
4. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter.
5. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.)
6. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
7. Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cupcakes.

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