Remember a couple of months ago when I told you I tried Nutella for the first time? And how I wasn’t THAT crazy about it because I hadn’t figured out how to use it and like it? Well, those days are OVER. This Nutella buttercream is good. Stupid good. Eat it with a spoon like you don’t care how many calories are in it good. Yea, that good.


I made these for a friend’s birthday and snapped an Instagram pic to post to SBC’s facebook page, let me tell you people LOVE their Nutella I got some pretty excited comments on it. Since I’m sure you’re either not reading anymore, or drooling on your keyboard if you are.. enjoy!


Nutella Cupcakes   (Print Me)

Yield: 24 Cupcakes

½ cup plus 1 Tbsp Dutch-process cocoa powder
½ cup plus 1 Tbsp hot coffee
2 ¼ cups all-purpose flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
2 sticks plus 1 Tbsp unsalted butter, room temperature
1 ⅔ cups sugar
3 large eggs, room temperature
1 Tbsp vanilla extract
¾ cup sour cream

2 sticks unsalted butter, room temperature
1 13 oz jar Nutella
pinch of fine grain sea salt
1 Tbsp vanilla extract
1½ pounds confectioners’ sugar, sifted
6-8 Tbsp heavy cream or milk

For the cupcakes, preheat your oven to 350˚. Line cupcake pans with and set aside. In a small bowl, combine the cocoa powder and hot coffee whisking until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, whisk until blended.

In a saucepan over medium heat, combine the butter and sugar, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool (about 4-5 minutes). Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla and then the cocoa mixture, blending until smooth. With the mixer on low speed, add the flour in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated

Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean (about 18-20 minutes). Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes cool, make the icing by creaming the butter and Nutella until well combined and thick and fluffy (about 5 minutes). Slowly add in the confectioner’s sugar, and continue mixing until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy (about 3 minutes).

Source: Cupcakes from Annie’s Eats, Icing from My Baking Addiction

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