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New and Improved: Self-frosting Nutella Cupcakes!

By JulieVR |

Last summer, on the eve of a 12 hour drive home from Tofino, I made a batch of cupcakes. Self-frosting Nutella cupcakes, to use up the last of the jar, and to provide a car treat that wouldn’t make a sticky mess. Frosting can be a nightmare to transport, and can slide/melt/knock about/wind up not as pretty as when you put it on. Swirling some Nutella into the batter before baking creates a sort of self-frosted cake – or at least one that requires no further adornment. Perfect for parties, lunch boxes, after-school snacks, or any occasion that might call for a Nutella cupcake.

The cupcakes were a hit, but dense and heavy, and readers here were experiencing disappointing, dry results. The batter was thick – presumably to make it possible to swirl the Nutella on top – but there’s a way around that… giving the Nutella a quick zap in the microwave softens it, making it easy to swirl into a lighter batter. The concept of these cupcakes is so fab, it was worthwhile to take another run at them. So I did.

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Nutella cupcake recipe

It's a simple batter...

made with half vegetable oil, half butter for a moist cake with less saturated fat. The addition of milk loosened it up a bit.

Self-frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or half & half
1/2 cup(ish) Nutella

Preheat the oven to 350F.

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.

Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

Makes a dozen cupcakes.

More on Babble: 20 addictive Nutella recipes


More on Babble

About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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23 thoughts on “New and Improved: Self-frosting Nutella Cupcakes!

  1. Faith says:

    Love Nutella. can’t wait to try these

  2. Alicia says:

    I want to make these in a mini miffin pan… Can I bake them at the same temp and modify the time?

  3. dara says:

    why do you torture me with these beautiful photos? good thing computer screens aren’t scratch and sniff ;)

  4. JennKurth says:

    I made these today for a friend whos in love with Nutella as much as I am.. These are excellent, next time I’d like to try adding hazelnut liquor instead of vanilla !

  5. Nicki says:

    Awww, now I’m going to have to go out for Nutella now! And I don’t have grocery money :( (((

  6. Katie says:

    Just made these for small group…YUM!

  7. jenna nguyen says:

    The first time I made these, they turned out dry. I used less flour the 2nd time around and it was a lot better. Be careful to not let the nutella go to the bottom bc it leaves a burnt taste at the bottom.

  8. Jessica says:

    Still a bit dry. I substituted heavy cream for milk and may have over baked them. The top of my cupcakes never did rise so I left them in the oven for 27.5 minutes and am left with a dense, semi-dry nutella muffin. I think they’ll make an excellent alternative to coffee cake.

  9. Lena says:

    I had the same problem the first time I made them. My 4-year old ate the top (with the nutella) then said “mommy, these are yucky”. I reduced the flour and added one cup of vanilla Greek yogurt. They turned out fantastic! I didn’t think to try half/half…maybe the next time around. Thanks for the tip!

  10. Emily says:

    I made these for my boyfriend and some friends last weekend after finding this recipe on Pinterest and they were a HUGE hit! Followed the recipe exactly, and they weren’t dry at all. Thank you so much, I will definitely be making these again :)

  11. Matmedmera says:

    Very nice recipes. I want tried bake those my self

  12. Sheila says:

    I think I added too much Nutella to the top because it sank to the bottom while baking. Going to try Greek yogurt and less Nutella next time.

  13. Karen says:

    I followed the recipe exactly except I only cooked them for 23 minutes. They were still a little too brown, a bit dry, and all the nutella sank to the bottom and kind of hardened.

  14. Bree says:

    I made these tonight with some alterations. FANTASTIC!

    I substituted dark chocolate almond milk for the regular milk
    I substituted apple sauce for the butter

    The big change- I baked for 15 minutes NOT 25. They are delicious!

  15. Nannette says:

    Made this on my first day back at the office after maternity leave and they were a hit! My only recommendation is serve with a taaall glass of milk. :)

  16. Cathy says:

    I used almond milk instead of regular milk
    I accidently made a mistake when baking this recipe i found out i added another 1/4 c of flour cause i was using a 1/2 c
    i added a cup of vanilla yogurt
    it baked about 10 minutes it turned out rly moist and my brother seems to love them

  17. Cathy says:

    I forgot to mention y it was baked for about 10 minutes I made mini cupcakes although I also might add mine came out sweet instead of regular white sugar I did use brown sugar and a very small amount of splenda I also forgot to microwave the nutella

  18. Erica says:

    This were delicious. I added a few dollops of fat free plain Greek yogurt (I also used skim milk because it’s all I had). I cooked for 20 minutes and they were delicious!!! Not dry at all.

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  23. Suhana says:

    Made this for my son’s year end party. The first batch had a very hard and crunchy top! Turned out 25 mins is way too long. Second batch was better when baked at 15 mins. Now I am unsure if I should still slip in a few not-so-burnt ones. :p

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