Previous Post Next Post


Brought to you by

Self-frosting Nutella Cupcakes

By JulieVR |

Self-frosting Nutella Cupcakes

Cupcakes are an easy sell. Add Nutella, and they’re a hit. Best of all, swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting – saving you a step. And if you have kids who like to lick the frosting off their cupcakes and leave a sticky stump, the Nutella is baked right in.

The batter is thick – it needs to be about the same consistency as the Nutella so that you can swirl the two together easily. The resulting cupcakes are dense and moist, and easy to take on picnics or to other events that call for transporting them – without frosting, it’s easier to bring them with you without risk of an icing mess.

NOTE: In response to the comments below that the cupcakes were coming out dry, I’ve reworked this recipe. You can find it here!

Self-frosting Nutella Cupcakes

adapted from these ones.

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

Preheat the oven to 325F.

In a medium 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 to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. 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:

10 Tasty Mug Cakes You Can Make in Just Minutes
Out of the Campfire into the Oven: S’mores Pie
Chocolate Chip Cookie Dough Dip
Two Minute Mug Brownie
2 Minute Chocolate and Salted Caramel Mug Cake

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 →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

36 thoughts on “Self-frosting Nutella Cupcakes

  1. Edible Rose says:

    I’m drooling.

    These are already saved in my ‘to bake’ folder, thank you!

  2. Fareen says:


  3. Julie says:

    Is it really just a quarter cup of butter? In the adapted from recipe, there is over a half cup! These look fantastic though, and I’m looking forward to trying them.

  4. Angie says:

    These were yummy – but REALLY dry and crumbly. I will definitely try them again but will cook them for far less time!

  5. JulieVR says:

    Weird, they were wonderfully moist (if dense!) for me. The original (which was adapted from elsewhere…) said to cook them for EXACTLY 20 minutes, but mine were nowhere done at 20 minutes!

  6. sara says:

    Gorgeous! These cupcakes look super delicious. :)

  7. Heather says:

    if you use just regular cake batter will this get the same effect?

  8. Lisa says:

    These were awesome but our swirls looked like poo

  9. Mindy W says:

    I made these for my son’s birthday. He’s a Nutella freak and everyone loved them! Thanks for the recipe.

  10. Jenifer says:

    Yum! Just out of curiosity, why did you switch the ingredients of 2/3 cup butter in the original for 1/4 cup butter and 1/4 cup canola oil? Thanks!

  11. Sabrina says:

    My second batch received more Nutella, more swirling, and less baking time (about 20 minutes)… all of which helped! But, how did you get these to be more upright instead of spilling over the edges during baking?? These are so pretty. Mine were not so pretty…

  12. JulieVR says:

    Sabrina – hmm.. not sure, I just made them like this! Perhaps your oven is too cool? is your baking powder fresh?

  13. lvlo says:

    these were good when fresh out of the oven, but as they cooled were very very dry. I only cooked for the minimum 25mins. will try again but with a diff cake mix

  14. Sandy says:

    I tried the recipe twice and the cupcakes are really dry. I’ve never had that problem with any other cupcakes. It’s a good idea, but I’ll have to use another batter recipe.

  15. C. Koenig says:

    They looked BEAUTIFUL, I would go so far as to say stunning. Too bad they were dryer than a 5 day old biscuit. What gives? I followed the recipe to a T.

  16. Lily says:

    Sorry to say but I followed the recipe exactly and they were not good. They we very dry and hard. Even the kids refused to eat it.

  17. Tina says:

    Made these last night. Followed directions and these turned out very dry. The amount of Nutella should be increased. It doesnt have too much Nutella taste after they dry out, either. Batter should be made with buttermilk or something that would give it moisture. Would not make these again using this recipe.

  18. No Sarah says:

    I also had a problem with very, very dry cake. Too bad, the picture looked scrumptious.

  19. kathalyn malone says:

    Very dry and crumbly. The taste leaves alot to be desired. I’m an experienced baker. I would advise everyone to pass on this recipe.

  20. nikki says:

    I was really excited about this recipe but was nervous about it being to dry with all the comments about it. I cheated and used the super moist cake with pudding in it. To thicken it to be able to marble the nutella I added about a quarter cup of flour. If you atoll want to go by the scratch recipe but are unsure about dryness, maybe add a box of pudding mix. Always moistens really well. Turned out fantastic and we will be making this often. I also baked for 15min

  21. Kelly says:

    Nutella wouldn’t swirl and the cakes turned out poorly with a hard glob of it in the middle. Had to trash all of them.

  22. Rebecca says:

    Two words…DE-LISH!!! Used whole wheat flour so they were a tad bit dry, but now I know for next time to add a little more liquid :)

  23. kathy says:

    Too dry, didn’t swirl well, and could hardly taste the chocolate.

  24. De-Ann says:

    I also cheated and used Betty crockery French vanilla cake mix. The combination of the hazelnuts and the vanilla was phenomenal. I did have a slight problem with swirling due to consistency differences but I will try the addition of flour for my next batch. The cake was otherwise moist and delicious. Thank you for sharing!

  25. penny livingston says:

    I’m going to try these. Yum!

  26. Samantha says:

    I tried making these today and it was like a biscuit with nutella. Not quite the spongy deliciousness I was looking for. Definitely trying this with plain old cake mix and Nutella. Thanks though!

  27. liz says:

    Should’ve read the reviews before attempting these. Bad recipe. Outside of the nutella, the cupcake tastes like nothing and is dry as a biscuit, as others have said. We cooked them only 20 minutes and they were “done” but inedible. Guess we’ll be “losing” this recipe. Bummer, because they sounded so good.

  28. JulieVR says:

    Liz – sorry yours didn’t turn out! It’s strange how varied the results are with this one. Ours were denser than regular cupcakes, but definitely moist and delicious, and the kids loved them!

  29. SilentViolet says:

    How many calories?

  30. Jen says:

    Mine turned out awful….how do u get the nutella to not end up at the bottom

  31. Ansh says:

    Tried these out for a b’day party and then was inspired to make the reverse of it – chocolate cupcakes with peanut-butter swirls. Came out really well. Here’s a link:

  32. Frustrated Printer says:

    Why on earth does your “Print” button print all the comments too? I don’t want 8 pages of printouts!

  33. yvonne bullinger says:

    Looks delish!

  34. Dolores Kern says:

    I can’t wait to try this receipt , however, I have never used “Nutella” in cup cakes. Where in the grocery do I fine it? Is it among the icings?

  35. wordpress themes business affiliate money says:

    It’s in point of fact a nice and helpful piece of information. I’m glad that you just shared this helpful info with us. Please stay us informed like this. Thank you for sharing.

  36. Kesslan says:

    I think they would have been really good if they hadn’t cooked for so long. When I brought them out before 25 min was up, they were dry and hard. I would suggest checking on them after 15 and 20 min to be sure!

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post