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Super Easy Nutella Cupcakes

These Easy Nutella Cupcakes are magical; they essentially frost themselves. No need to frost-fuss over these Nutella cupcakes. These baby cakes are tender, easy to make, and even taste like magic.

self-frosting nutella cupcakes

Intriguing, weird, and wildly cool are words that also describe these Self-Frosting Nutella Cupcakes.

These baby cakes almost do all the work by themselves.

self-frosting nutella cupcakes

When else can you make cupcakes that need no frosting? No need to fuss with buttercream or any cream. No messy, smeary spatula needed.

Simply mix up an easy batter, swirl in that addiction-inducing Nutella, and let the cupcakes do their magic. It’ll happen.

What emerges is unicorn-worthy.

You’ll get a yummy, tender batch of mouthwatering cupcakes. They’re as delicious as they are pretty.

Sprinkles are optional, but highly encouraged for a happy burst of color.

Perfect for parties, family, and friends. And unicorns.

self-frosting nutella cupcakes

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Nutella Cupcakes with Sprinkle

Self-Frosting Nutella Cupcakes

5 from 2 ratings
These Self-Frosting Nutella Cupcakes are magical; they essentially frost themselves up. No need to fuss over a separate frosting for these Nutella cupcakes. These baby cakes are tender, easy to make, and even taste like magic.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Author: Amy Dong



  • Preheat oven to 325F, with rack on lower middle position. Lightly grease muffin tin (or use liners.) In the bowl of a stand mixer fitted with paddle attachment (or use electric mixer,) cream together the butter and sugar on medium-high speed until light and fluffy, 2-3 min. Scrape down sides of bowl as needed. Add eggs and vanilla, beating until smooth and combined.
  • In another bowl, gently hand-whisk together the flour, baking powder, and salt. Use wooden spatula to gently stir in the flour mixture with the butter mixture, just until mixture is combined – don’t over mix.
  • Fill each prepared muffin tin a little less than two-thirds full. (Be sure to leave some space at the tops of muffin tin, as the cupcakes will expand quite a bit.) Add 1 heaping teaspoon of Nutella on top of each cupcake and use a toothpick dip into the batter and swirl.
  • Bake 15-20 min, or just until a toothpick inserted in center comes out with a few tender crumbs attached (not fully clean.) Immediately sprinkle with your choice of sprinkles, if desired. Let cool on wire rack and serve.

Nutrition (per serving)

Calories: 280kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 221mg | Potassium: 87mg | Fiber: 1g | Sugar: 19g | Vitamin A: 375IU | Calcium: 64mg | Iron: 2mg
Course: Dessert
Cuisine: American

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Recipe Rating


    • wendy

    I’m just wondering if I can double this recipe by doubling all the ingredients? I make weekly treats for healthcare workers in bulk.

    • Befitting Style

    Nutella in a cupcake? Never heard of or tried that before. Cool!

      • chewoutloud

      You’d love it! 🙂

    • Pooja Kawatra Gupta

    This looks ao heavenly and love to give a try with my kids.

      • chewoutloud

      The kids would love it 🙂

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