Self-Frosting Nutella Cupcakes

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 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins

Yield: 12 1x


  • 2/3 cup salted butter, softened but not melty
  • 3/4 cup granulated sugar
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp table salt
  • 1/2 cup original Nutella
  • Optional: your choice of sprinkles for topping


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Category: dessert