All-the-Way Nutella Cupcakes

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Nutella is my favorite thing in the world.
I mean… there is my daughter.
And my husband.
Nutella is my third favorite thing in the world.
(on a good day, anyway) 
But anytime I’ve ever gone to look for a Nutella Cupcake recipe, my search has left me unsatisfied.
I can usually find chocolate cupcakes with Nutella buttercream.
Or chocolate cupcakes with chocolate frosting– and a little bit of Nutella filling.
Sometimes even just a chocolate cupcake frosted with Nutella.
And while I love anything with Nutella in it, no matter the amount– more is always better.
And I want more Nutella in my Nutella Cupcakes.
These are “All-the-Way” Nutella Cupcakes.
Nutella in the cake.
Nutella filling.
Nutella buttercream.
All-the-Way Nutella Cupcakes
Slightly modified from:


    Nutella Cupcakes:

    • 2 cups brown sugar
    • 1/2 cup shortening
    • 1 cup nutella
    • 2 eggs
    • 1 1/2 cups milk
    • 1 teaspoon vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 2 teaspoons cream of tartar
    • 1 pinch salt

    Nutella Buttercream:

    • 3/4 c. Nutella
    • 1/4 c. shortening
    • 3-4 c. powdered sugar
    • 3 tbsp. milk
    • 1 tsp. vanilla


    • 1 small jar of Nutella

    For the Cupcakes:

    1. Preheat the oven to 350 degrees. Line or grease cupcake tins.
    2. In a large bowl, whisk together the brown sugar, shortening and Nutella until light and fluffy. Beat in the eggs one at a time, then add in the vanilla.
    3. Add the flour, milk, cream of tartar, baking soda and salt.
    4. Spoon into the prepared muffin cups.
    5. Bake for 19 minutes, let cool on rack.

    For the Buttercream:

    1. Whisk together the nutella and the shortening.
    2. Whisk in the powdered sugar, and milk. Alternate the additions of powdered sugar and milk until smooth and your desired consistency.
    3. Whisk in the vanilla.


    1. Hollow out the top of each cupcake with a knife.
    2. Fill with 1 tbsp. of Nutella.
    3. Pipe on Nutella buttercream.
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    32 thoughts on “All-the-Way Nutella Cupcakes”

    1. These do look tasty! So. I am that person. The one person left on the planet (maybe?) who has not had Nutella. I see it in the store. I think about buying it. But I’m afraid of getting addicted!
      Maybe I need to go completely nuts and try this recipe! Your pictures make everything look so darn good…

    2. You and Nutella, man. A love affair I could never break up but I would try really darn hard just to taste this. I mean, a little smidgen of a taste… you may turn me onto Nutella, after all.

    3. My husband just licked the screen…seriously. He has the same Nutella addiction. I am being “forced” to make these this weekend!

      Thanks for creating these little cups of happiness!

    4. These look just wonderful!
      I don’t eat Nutella (due to kosher problem) but something else which is very similar – and we all just looooooooooove it
      Your cupcakes are just for my taste, and I’d love to try this recipe

      BTW – love the new look of you blog!!

    5. I’ve just tried to make these the milk was left out of the instructions and they are just puddles in my tin and haven’t cooked properly

    6. I was very excited about making these for World Nutella Day, but they spread out all over my muffin pans and I had to remove the crusty tops to get them out. I wasn’t left with much to frost. The only thing I did differently was to use butter instead of shortening. Could that have caused the problem? I use butter all the time in cupcakes, normally. They tasted good but didn’t look too great.

      • Hi there! So sorry– but yes, I think the butter is the problem. I always use shortening when dealing with Nutella, simply because the added sugar from the nutella makes just about anything baked (cookies, cupcakes, etc) spread.The higher melting temp for the shortening sort of evens that out.


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