• Skip to main content
  • Skip to primary sidebar

Charlotte's Lively Kitchen logo

  • Home
  • Recipes
    • Baking & Desserts
      • Biscuits & Bars
      • Cakes
      • Cheesecakes
      • Chocolates
      • Cupcakes
      • Icing
      • Ingredients
      • Jams, Curds & Spreads
      • Meringues
      • Savoury Baking
      • Scones
      • Sweet Sauces
      • Vegan Baking
    • Lunch & Dinner
    • Side Dishes & Sauces
    • Breakfast
    • Drinks
  • Conversions
    • Grams to Cups Conversions
    • Oven Temperature Conversions
    • All Baking Tools
  • The Food Calendar
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • – BAKING & DESSERTS
  • – LUNCH & DINNER
  • – SIDE DISHES & SAUCES
  • – BREAKFAST
  • – DRINKS
  • CONVERSIONS
  • CALENDAR
  • ABOUT
  • CONTACT
  • PRIVACY
×
Home » Baking & Desserts » Cupcakes » Easy Nutella Cupcakes

20 May 2016

Easy Nutella Cupcakes

12.4K shares

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

Skip to the recipe

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.

FREE GRAMS TO CUPS CONVERSION CHARTS

Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients

Nutella-Cupcake-8

Nutella Cupcakes

Incredibly simple 3-ingredient Nutella cupcakes topped with delicious Nutella buttercream.
5 from 3 votes
Print Rate Save Go to Collections
Active Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 cupcakes
Prevent your screen from going dark

INGREDIENTS

Metric - US Cups/Ounces
  • 3 large eggs
  • 375 g Nutella
  • 150 g self-raising flour

Extras

  • 12 cupcake cases

RECIPE VIDEO

INSTRUCTIONS

  • Pre-heat your oven to 160ºC/140ºC fan.
  • Line a 12-hole muffin tin with cupcake cases.
  • Put all of your ingredients into a large bowl (3 large eggs, 375g Nutella, 150g self-raising flour) and mix until fully combined.
  • Divide the mixture evenly between the cupcake cases (about 60g in each if you feel like measuring).
  • 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.
  • Once cooked, take them out of the tray and pop them onto a wire rack to cool.

NOTES

Serve by themselves or topped with Nutella buttercream.
WANT TO HEAR ABOUT NEW RECIPES FIRST?SUBSCRIBE to the Charlotte's Lively Kitchen Mailing List

NUTRITIONAL INFORMATION

Calories: 229kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 28mg | Potassium: 154mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Calcium: 42mg | Iron: 1.7mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


Course: Dessert
Cuisine: American

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.

12.4K shares

Reader Interactions

Comments

  1. Erin says

    June 22, 2021 at 2:44 pm

    Is it possible to not use a muffin tin? I need to bake them tomorrow and recently they are all sold out and I can’t get any at such a short notice.

    Reply
    • Charlotte Oates says

      June 23, 2021 at 10:35 am

      The only other way is to use firm cupcake cases made from cardboard or silicone. If you use paper cases without a tin the cupcakes will spread very wide and flat.

  2. shannon says

    March 07, 2021 at 4:59 am

    5 stars
    yum

    Reply
  3. Melissa says

    December 13, 2020 at 10:25 am

    What do I do if I don’t have (can’t find) self-rising flour?

    Reply
    • Charlotte Oates says

      December 13, 2020 at 12:28 pm

      You can make your own 🙂

      How To Make Self-Raising Flour From Plain Flour

  4. Jemima says

    November 29, 2020 at 5:51 pm

    5 stars
    Incredible yet so easy to make, highly recommend

    Reply
  5. chơi bài cào says

    September 29, 2020 at 7:33 am

    Me during quarantine learn a new skill in baking

    Reply
  6. Daashini Selvarajah says

    June 16, 2020 at 2:56 pm

    Hi there. Can I lessen the amount of batter to make smaller amounts of cupcakes? btw love your recipes! 🙂

    Reply
    • Charlotte Oates says

      June 16, 2020 at 7:07 pm

      Yes!

  7. Kerri says

    April 28, 2020 at 2:29 pm

    Could this be done as a birthday cake my daughter has requested a nutella birthday cake this year? Thanks

    Reply
    • Charlotte Oates says

      April 28, 2020 at 4:51 pm

      Unfortunately it doesn’t work brilliantly as a larger cake. You could try just my chocolate cake and cover it in Nutella buttercream. That would still have a decent level of Nutella flavour to it.

  8. Nicola says

    April 08, 2020 at 4:17 pm

    5 stars
    Fantastic and such a simple recipe

    Reply
  9. Dory says

    May 24, 2019 at 10:07 am

    Heya, has anyone tried doubling the recipe? I know some recipes don’t like that.

    Reply
    • Charlotte Oates says

      May 30, 2019 at 6:33 pm

      This recipe should be fine to double (although if you have to split the cupcakes onto two shelves in the oven you may find that the won’t cook as evenly as it’s more crowded.

  10. Rose Pipicella says

    March 31, 2019 at 12:37 am

    Hi Charlotte! Just wanted to ask, can these cupcakes be frozen and then thawed out? I want to make them this weekend and freeze until next weekend. Thanks! Rose

    Reply
    • Charlotte Oates says

      March 31, 2019 at 6:14 pm

      Due to the slightly gimicky nature of this recipe, they’re best eaten within a day or so of baking. If you really want Nutella cupcakes that you can freeze and then deforst later, I’d recommend making my regular chocolate cupcakes and then topping them with Nutella buttercream. You’ll get a lot of Nutella flavour from the buttercream but they’ll keep better.

  11. Zuri says

    September 13, 2018 at 2:47 am

    Hi just wanted to ask substitute for self taising flour? I am here in japan and self raising flour isn’t availble in stores. I want to try these next week for my baby shower hope you can help me… thanks

    Reply
    • Charlotte Oates says

      September 13, 2018 at 11:10 am

      There’s a guide here from Nigella on how to make self-raising flour from plain flour and baking powder.

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Primary Sidebar

Charlotte Oates about me

Hi, I'm Charlotte Oates. Welcome to my lively kitchen where I share delicious, simple baking recipes, baking tools and calculators, and lots of tips and tricks.

Find out more
Facebook logo - when clicked this will open the Charlotte's Lively Kitchen Facebook page Pinterest logo - when clicked this will open the Charlotte's Lively Kitchen - Pinterest page Instagram logo - when clicked this will open the Charlotte's Lively Kitchen Instagram page Twitter logo - when clicked this will open the Charlotte's Lively Kitchen twitter page

Latest Post

  • The Food Calendar 2023 – International & UK Food Days, Weeks and Months

Featured Recipes

  • Lemon Drizzle Loaf Cake
  • Biscoff Cake
  • Oreo Cheesecake (No-Bake)
  • Chocolate Orange Cake
  • Easy Lemon Cake (All-In-One Lemon Sponge)
  • Easy Lemon Cheesecake (No Bake)
  • Lemon Buttercream
  • Easy Coffee Cake
  • White Chocolate Buttercream
  • Coffee Buttercream

Footer

About

Contact

Privacy Policy

↑ back to top

Copyright © 2022 CLK Digital Limited