Easy Nutella Cupcakes

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

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A tray with six Nutella cupcakes topped with 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.

A plain Nutella cupcake on a cooling rack with some iced cupcakes in the background.

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!).

A Nutella cupcake topped with Nutella buttercream on a small silver dish next to a vase of white carnations. There's a tray of Nutella cupcakes in the background.

5 from 1 vote

Nutella Cupcakes

Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.
Course Dessert
Cuisine American
Active Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 cupcakes
Calories 229 kcal


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


  • 12 cupcake cases


  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.

Recipe Notes

Serve by themselves or topped with Nutella buttercream.

Nutrition Facts
Nutella Cupcakes
Amount Per Serving
Calories 229 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 28mg 1%
Potassium 154mg 4%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 16g
Protein 4g 8%
Vitamin A 1.2%
Calcium 4.2%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

Watch a video of this recipe…

Nutella cupcakes topped with Nutella buttercream on a cooling rack.

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.


  1. This recipe is amazing i can say that it changed my life i made this as a proof when i applied for a job. As a baker and boom they hired me.. Thanks miss Charlotte

  2. Ridiculously easy, I wasn’t sure they would work but they taste fantastic. My two boys have given them a thumbs up which is the quality test passed!

  3. We have decided to make tis cake and cooked it in one large cake tin ( due to lack of muffin tins!) Its been in nearly an hr so far, looks nice but not ready yet!

    • Hi Sarah, what size of tin did you use? I’m surprised it’s taken so long to cook. I have tried this as a large cake once and found that it was easy to overcook and dry it out, but I hope it works OK for you. I’m planning to adapt the recipe soon to make it more suitable for a large tin.

  4. I made these last night for a friend’s baby shower this morning.They turned out superbly and I topped them with peanut butter buttercream (also your recipe). Everyone loved them and I personally can’t get over their delicious smell!! 😀
    – love from Oz!

  5. I made these cupcakes for my assignment at school the teacher loved them and she even asked for the recipe I actually got 91% for the assignment thanks very much 😀

  6. How do i convert the ingredients to cups?

    • Charlotte Oates


      1 cup + 3 tbsp nutella
      5/6 cup (1/2 cup + 1/3/ cup) self raising flour

      3/4 cup butter
      3/4 cup icing sugar
      1 cup nutella

      For the dry ingredients make sure they’re packed into the cup as much as possible to get the right measurements.

  7. Just made a test batch of these and everybody loved them. I didn’t do the frosting, but I added small pieces of chocolate in the middle. That turned out great. Thank you so much for this recipe. They are going to be perfect for my girlfriend’s birthday.

  8. I tried baking the cupcakes but I find my mixture very dry. I added in half cup milk but still dry. It’s baking in the oven now.

  9. Hi ..can I know if I can substitute the icing sugar with castor sugar”

  10. I work in a cafe and decided to try this out. Theyre amazing when still warm but when they cool down they become rock hard. Had to throw them away this morning

    • Charlotte Oates

      That’s a shame. I find they don’t last as long as some of my other cakes but I’ve always been able to enjoy them for a few days after they’ve been baked when I’ve made them.

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

  12. 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.

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

  14. 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.

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

  16. 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!

  17. R. F. Melendez

    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.

  18. 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….

  19. 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.

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

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