Nutella Cupcakes

  • Yield : 24 cupcakes
  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 14m
  • Ready In : 24m

If you’re a nutella-lover like me, I don’t think you need any inspiration to try these AMAZING cupcakes. In the first bite into the chocolate cupcake, there is even a little surprise of pure nutella in the middle. There’s nothing like taking two desserts that were amazing by itself, and marrying them together. It’s just… perfect <3 thanks to


  • Cupcakes:
  • 1 box Devil's Food Cake Mix
  • 3 eggs
  • 1/2 cup oil
  • 1/4 cup milk
  • 1/2 cup water
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 24 tsp Nutella (1 per cupcake)
  • Nutella Buttercream
  • 3/4 cup Nutella
  • 1/4 cup of softened butter
  • 1 1/2-2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3-4 tbsp heavy whipping cream


Step 1

Preheat the oven to 350*F and line 24 muffin tins.

Step 2

In a large bowl, whisk eggs, oil, milk, water, and vanilla. Sift in the cake mix and stir in sour cream.

Step 3

*optional* fill cupcake liners 3/4 full of batter and place a teaspoon of nutella in each one and swirl with a toothpick. (I made these cupcakes with and without nutella- and just in case you run out of nutella while baking, it's still good)

Step 4

Bake for 14-18 minutes.

Step 5

*Depending on how much buttercream you want on each cupcake, doubling the amount of buttercream is a good idea* Beat nutella and butter for 5 minutes in an electric mixer and add vanilla. Alternate adding powdered sugar and whipping cream. Taste and frost cupcakes.


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Nutritional Info

This information is per serving.

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