Cupcake Recipe with Nutella – Delicious Cupcakes quickly and easily baked

Find here my recipe Cupcakes with Nutella. Delicious cupcakes that always succeed and taste good to everyone.

Nutella is a popular, nutty creamy spread. Nutella was developed in 1940 by the confectioner Pietro Ferrero in Italy. The name “Nutella” is an artificial word from the English nut and the Italian female diminutive -ella.

This time we want to use Nutella in topping. The topping/frosting delivers the well-known delicious taste this time as cupcake with Nutella.

My cupcakes are definitely something for children, of course all the other goodies. The cupcakes with their Nutella topping are guaranteed to sell like hot cakes. 

Let’s bake now, the kids are waiting… I’ll show you my Nutella cupcakes recipe.

I wish you all the best and would be happy if you share it on Facebook.

1. Cupcakes with Nutella, the Dough Preparation

The Cupcake bottoms are also called Sponge. I bake the cupcake cake bases mostly in paper moulds. This is the only way the cupcakes can be eaten easily later and the fluffy base migrates easily into the mouth.

I recommend the cupcakes trays and the paper moulds for the cupcakes that are sure to succeed!

I use the cupcakes trays in addition to the paper cups to give the cakes their beautiful round shape.  So put the paper cups in the cups.

Silicone moulds are my second choice… greased muffin sheets without paper are a risk that I do not take.

For cupcakes there are many colourful paper moulds or also silicone moulds. © Thomas Sixt Foodfotograf

The Cupcake dough needs a uniformly high baking temperature. That’s why I preheat the oven so that the dough rises nicely.

The cakes get a light brown caramel crust during baking and are beautifully juicy and fluffy baked inside.

The perfect baking temperature for my cupcakes is 180° C hot air, the baking time about 22 minutes.

I take my time for the sponge mixture and always whip the eggs foamy with sugar, so that an airy volume comes into the dough. I sieve the flour and slowly stir it in.

Creamy cupcakes dough when filling the paper moulds. The dough should flow easily, so it can be distributed nicely in the tin. © Thomas Sixt Foodfotograf

After baking, I let my sponges cool in the muffin trays for 5-10 minutes and then remove them from the mould.

2. The Topping for Cupcake with Nutella

I apply the topping with Nutella on the cupcakes with a piping bag with star nozzle. © Thomas Sixt Foodfotograf

Das Topping was auch Frosting genannt wird, bereite ich immer frisch zu. Ich trage das Topping erst kurz vor dem Servieren auf, damit es schön in Form bleibt.

I always prepare the topping, which is also called frosting, freshly. I apply the topping just before serving so that it stays in shape.

I prepare the cream for my cupcake topping or freezing with hardened coconut fat, icing sugar, cream cheese, whipped cream and Nutella.

3. Decoration of the Cupcakes

I like to decorate the cupcakes with chocolate sprinkles. Grated chocolate or brittle also look top as alternatives. For children you can also sprinkle small coloured chocolate lentils over the cupcakes.

I apply the final decoration to the topping of the cupcakes just before serving.

Delicious Nutella cupcakes for children, mums, dads and the whole family. Decorate the small cakes with chocolate sprinkles or chocolate flakes.

4. Recipe Cupcakes with Nutella

Print Recipe
5 from 26 votes
5 from 26 votes
Cupcakes with Nutella
Cupcakes with Nutella recipe with Nutella and cream in topping. Ingenious simple cupcake recipe to make yourself with all the chef tips from professional chef Thomas Sixt.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: Baking
Cuisine: American Recipes
Keyword: Cake, Chocolate, Cupcakes, Gluten Free Recipes
Servings: 12
Calories: 398kcal
Author: Thomas Sixt
Cupcakes Böden - Sponge
  • 2 pc eggs
  • 130 g Butter
  • 130 g brown sugar
  • 2 packet vanilla sugar I use the mark 1 vanilla pod
  • 130 g flour
  • 1 tsp baking powder I use gluten-free flour
  • 1 pinch salt
Topping - Frosting
  • 130 g hardened coconut oil I use coconut fat room warm.
  • 50 g powder sugar/iced sugar
  • 150 g Nutella I prefer to use Nutella, you can also use another nut chocolate cream
  • 100 g whipped cream
Cupcakes Bases
  • Beat the eggs with the sugar and vanilla sugar for 3 minutes.
  • Add soft butter, flour, baking powder and salt and stir for another 2 minutes.
  • Cover muffin tray with paper moulds, fill cupcake mixture up to max. 1 cm under the rim. Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Topping - Frosting
  • Stir warm coconut fat with icing sugar for 2 minutes until smooth, add soft Nutella, beat for another 2 minutes, gradually stir in whipped cream. Pour the mixture into a piping bag and chill for 15 minutes.
  • Before serving, sprinkle the Nutella Cupcakes with cocoa or chocolate pieces according to your own ideas.

5. Calorien and nutritional values

Nutrition Facts
Cupcakes with Nutella
Amount Per Serving
Calories 398 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 23g144%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 44mg15%
Sodium 72mg3%
Potassium 47mg1%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 25g28%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recipes for Cupcakes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!