Easy Nutella Cupcakes



Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.

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Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.

Following on from my Nutella buttercream a few days ago, here’s my recipe for those Nutella cupcakes that the buttercream was piped all over the top of…

This recipe is born out of the fact that I can’t resist a bit of a recipe challenge. A couple of month’s ago was world Nutella day and Ros from The More Than Occasional Baker shared her recipe for 3-ingredient Nutella brownies in my Food Year Linkup. The idea behind the brownies is that due to the fat and sugar content of Nutella it could be used as a substitute for both the butter and sugar in the brownie recipe. It got me wondering whether the same principle would hold true for cupcakes too.

As with many of my ideas it got popped on the back-burner while I got sidetracked by other things, and then a month or so ago I decided to have a go and see what I could make. It took a few attempts to get the ratio of ingredients right (I couldn’t simply substitute the weight of Nutella for the weight of butter and sugar in my cupcake recipe as the fat content wasn’t high enough leading to the cupcakes being too dry). After a bit of playing around and lots of tasting (it’s a tough job you know!), I found just the right combination.

Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.

If you’re a novice in the kitchen, then this is definitely the recipe for you. Simply weigh the three ingredients, mix them together, spoon the mixture into cupcake cases and bake. Even my 3-year old could do it (although he’s more interesting in eating the cakes than making them!).

Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.

Easy Nutella Cupcakes

This recipe is for the cupcakes only. You can find the recipe for the Nutella buttercream topping here.

Active Time: 5 minutes

Total Time: 25 minutes

Makes 12 cupcakes

Ingredients

  • 3 large eggs
  • 375g Nutella
  • 150g self-raising flour
  • 12 cupcake cases

Method

  1. Pre-heat your oven to 160ºC/140ºC fan.
  2. Line a 12-hole muffin tin with cupcake cases.
  3. Put all of your ingredients into a large bowl (3 large eggs, 375g Nutella, 150g self-raising flour) and mix until fully combined.
  4. Divide the mixture evenly between the cupcake cases (about 60g in each if you feel like measuring).
  5. Pop them into the oven and cook for 20 minutes. Check if they’re done by inserting a skewer, if it comes out clean they’re done, if not pop them back in for a couple more minutes.
  6. Once cooked, take them out of the tray and pop them onto a wire rack to cool.


Serve by themselves or topped with Nutella buttercream.

Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.

Nutritional Information

Cupcakes only

Calories: 232 kcal (12%), Fat: 11.3g (16%), Saturated Fat: 3.9g (19%), Carbohydrates: 26.8g (10%), Sugar: 18.1g (20%), Fibre: 0.4g (2%), Protein: 4.6g (9%), Salt: 0.2g (3%)

Cupcakes and buttercream

Calories: 512 kcal (26%), Fat: 29.5g (42%), Saturated Fat: 13.1g (66%), Carbohydrates: 53.9g (21%), Sugar: 44.9g (50%), Fibre: 0.4g (2%), Protein: 6.2g (12%), Salt: 0.2g (3%)

This is the estimated nutritional information per cupcake. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Corn-Free

The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.

25 Comments:

  1. Love anything nutella related. These cupcakes look wonderful and I just love that perfect frosting!

  2. Oh my goodness – this is just genius!! What a brilliant idea. And so easy (peasy)! I’m definitely going to have to have a go at these – my kids would love them – especially my daughter who is a total nutella addict!! Thanks for sharing. Eb x

    • Charlotte Oates

      If she’s a Nutella addict you definitely need to make the buttercream to go on the top too, it’s like a lighter fluffier version of Nutella.

  3. Very clever! I wonder if they would work gluten free?!x

    • Charlotte Oates

      Can’t see why they wouldn’t. Let me know if you give it a try.

    • Charlotte Oates

      I’ve had a another person comment to say that they’ve tried these with the Doves Farm self-raising flour and they worked well.

      • Thanks for letting me know Charlotte. I will try with my own flour blend that I mix at home. I am not a huge fan of most commercial blends (including Doves) as I find them quite gritty and ricey!). Still if they work with Doves, they will work with other GF blends….

  4. Hello Charlotte Oates, thank you for providing us with one of the best lively kitchen online. The amazing recipe of the nutella cupcakes is a great treat to the taste buds for all the nutella lovers. It has never been so easy to make the cupcakes with a great taste.

  5. Oooh these look so pretty and tempting! I’m definitely baking these cupcakes as they look much better than brownies and I love, love, love the nutella buttercream. Glad you found the time to bake these!

  6. Hi there, I made your cupcakes and buttercream yesterday, AMAZING, so tasty. Thank you for sharing

  7. Dominique Guatieri

    Hi Charlotte, I have now made the cupcakes and the gorgeous buttercream and they are amazing. Also did a batch of gluten free which came out lovely just need a slightly longer cooking time. Really impressed with these recipes. Xx

    • Charlotte Oates

      Thanks Dominique, I’m so glad you enjoyed them. Which flour did you use for your gluten-free version? I’ve been asked before about whether they could be made GF so it would be great to know what to recommend.

      • I used Doves Farm Self Raising flour. I did not change the measurements just replaced one flour for another. Might need a little tweaking as not made many gluten free cakes before.
        But my tasters at work could not tell the difference between the non gluten free/gluten free cupcakes which was great. Due to them being so simple to make will probably use the gluten free receipe going forward for taking into school, parties etc.

  8. Very easy to make and very yummy…thanks for the recipe 🙂

  9. Would regular flour work??

    • Yes, but you’ll also need to add 2 tsp of baking powder to ensure they rise.

      • Thanks son much for replying, I really want to try this recipe but I live in Costa Rica and I don’t think they have that type of flour and if they do it’s only in the big cities supermarkets.. thanks again

        • If you’re in Costa Rica then it’s probably a good idea to go for the plain + baking powder option as I believe that the recipe for self-raising flour can vary around the world so it may not be the same as what I’ve used anyway. I hope you enjoy them.

  10. My sister doubted this and said she’s 90% sure it wont work but it actually did and it tastes amazing! Thank you!

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