Nutella Cupcakes

Last weekend I went to London with a few of the girls for food, drinks, more food, and even more drinks. We went to a lovely little cake shop called Crumbs and Doilies (review will be up next week). From just stepping into the shop and admiring all the beautifully decorate cupcakes I had a little bit of inspiration to do cupcakes. Once I took home the cakes from the shop and tried them by inspiration grew! The Nutella Cupcakes I had from there was amazing. So good that I wanted more. So I decided that would be this weeks bake.

I love Nutella. I remember when I was really small when I used to make just plain victoria sponge cake I would use Nutella on the top or the middle. A cheat way out, but I was only small. I’m surprised I haven’t even incorporated it yet into my baking! I’m a massive fan, so much so that my Mum and Dad bought me back a Kg pot from France….and it was gone with 2 months…oops.

The Nutella is in the buttercream within the recipe which gives it a gorgeous colour, one that is quite different to usual chocolate buttercream. There are hazelnuts within the cakes too, which incorporated myself as I thought it would give it a little something extra. If you want to go even more extra, add a Freoro Roche on to the top of the icing, or a Kinder Bueno square. Personally, I wanted to keep it simple but as always, it’s all down to you and your own creativity.

Apologies as well, I completely forgot to take pictures whilst baking! The recipe was adapted from Crumbs and Doilies as well as What Jessica Baked Next.



  • 120g Plain Flour
  • 225g Caster or Granulated Sugar
  • 35g Cocoa Powder
  • 1/2 Teaspoon Bicarbonate Soda
  • 2 Large Eggs
  • 120g Margarine or Butter
  • 1 Teaspoon Vanilla Extract
  • 120ml Freshly Brewed Coffee
  • 75g Hazelnuts


  • 150g Margarine
  • 300g Icing Sugar
  • 200g Nutella or Hazelnut Spread of your choice
  • 4 Tablespoons Milk

Your choice of decoration


  1. Preheat the oven 180 degrees and place 12 cupcakes cases into a muffin tray
  2. In a large bowl mix flour, sugar, bicarbonate of soda, and sift the cocoa in
  3. Melt the butter in a jug
  4. Whisk the eggs into the melted butter
  5. Pour the egg  mixture into the dry ingredients and beat using an electric mixer
  6. Add half of your brewed coffee and beat in well. Then add the other half.
  7. Pulse the hazelnuts in a food processor til they are very finely chopped
  8. Add these in and stir
  9. Bake in the oven for 18-20 mins
  10. Whilst the cakes are baking use a hand-held mixer beat the sugar and butter together until fluffy. Make sure you sift the icing sugar in!
  11. Add in the Nutella and milk and beat again.
  12. Put the icing in the fridge until ready to use.
  13. Once the cakes are fully cooled pipe or spoon your icing onto your cakes and top with your decoration.

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