...and also cupcakes

Nutella cupcakes, that is.

I made this recipe this summer (Emily knows) and they were soooo goooooood. Of course, I had to try them again. Cause... Centennial.

Cupcake batter! Has both Nutella and cocoa powder for delicious chocolatey amazingness.

I always like to bake them just a little bit short. Just so that the fork (or toothpick) comes out with a few crumbs. They stay very dense that way.

Nutella buttercream frosting. Basically Nutella + sugar.

This is definitely my favorite cupcake recipe (not that I've made all that many...) but they are so sweet, your teeth might literally hurt after eating one.

So I got the recipe from Leanne bakes (ugh hers are so pretty!) and I pretty much followed it to the letter, except for where noted.


Nutella Cupcakes

1 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup unsweetened cocoa powder
½ cup butter, room temperature (I usually just pull it straight out of the fridge and microwave for 30 seconds, shhh)
1 cup sugar
½ cup Nutella
2 eggs
½ cup whole milk
2 tsp. vanilla

Preheat oven to 350 degrees.

Beat the butter with an electric mixer until it is soft, then add sugar. Add Nutella and mix until smooth.  Add the eggs, one at a time beating until they are well combined. Combine vanilla and milk. Add dry ingredients alternately with the milk, beginning and ending with dry.  Beat just to combine. Add vanilla and milk, mix until combined. Add dry ingredients all at one, mix until combined. (This is the lazy/I-only-have-one-bowl way to do things.) Divide batter among the muffin tins, filling each no more and 2/3--I used the 1/3 cup measuring cup to dole it out. Bake 20-22 minutes, until a toothpick/fork inserted in the center comes out clean. Allow to cool completely before frosting--sticking them in the fridge/freezer speeds that up pretty well. Makes 14-18 cupcakes.

Nutella Buttercream Frosting


1/2 cup butter, room temperature
1/2 cup Nutella
3 cups icing sugar
1 - 2 tbsp cream (if needed)

In the bowl of a large mixer, whip butter and Nutella until creamy. Gradually add in icing sugar until desired consistency is reached. Add cream if needed. (Or you could just throw the first three ingredients into the bowl simultaneously and mix away... That is a bit more difficult.)

I found that I did need the extra cream (though I just used whole milk) and I also had tons of icing leftover after icing all of the cupcakes liberally. There's a whole Nutella jar of frosting in my fridge right now...darn.

Enjoy!