Self-frosting Nutella cupcakes Self-frosting Nutella cupcakes

You like cupcakes and you like them with frosting but you feel you don’t have the time, the patience or the skill to create beautifully frosted cupcakes. The answer? Self-frosting cupcakes. The ones I made, based on a recipe from Baking Bites, were frosted with Nutella. But I bet you can make an equally delicious batch using local peanut butter.

What is Nutella? It’s a hazelnut and chocolate spread. Kinda pricey because it’s imported and that’s why I mentioned peanut butter. If you want to make these babies using peanut butter, choose the kind that gets really soft and almost pourable at room temperature.

Can the same technique be used using melted chocolate? I did that once (see the photo) but the chocolate hardened as it cooled. The cupcakes were great while warm but not after they had cooled.

Now, how to make these self-frosting Nutella cupcakes.

The following ingredients will yield 9 large or 12 medium-sized cupcakes. It all depends on the size of you pan.

Ingredients for self-frosting Nutella cupcakes:

140 g. of butter (that’s a little less than 2/3 cup), softened to room temperature
3/4 c. white sugar
3 eggs
1/2 tsp. of vanilla
1-3/4 c. of all purpose flour
1/4 tsp. salt
2 tsp. baking powder
9-12 (depending on the size of your cupcake pan) heaping tsps. of Nutella

Preheat the oven to 325oF.

First, you need to have all your ingredients at room temperature, including the eggs and the Nutella.

Sift together the flour, baking powder and salt. Set aside. Self-frosting Nutella cupcakes

Place the sugar and butter in a large mixing bowl. With a wire whisk or a mixer, beat the butter and sugar together. Just keep beating until the mixture is light and creamy. Self-frosting Nutella cupcakes

Add the eggs, one at a time, beating after each addition. Self-frosting Nutella cupcakes

Add the flour mixture and mix. The mixture may appear lumpy at first… Self-frosting Nutella cupcakes

… but keep right on mixing until you have a smooth batter. Note that the batter will be heavy and hardly pourable. Stir in the vanilla. Self-frosting Nutella cupcakes

Meanwhile, line the muffin pan with paper cups. Use an ice cream scoop (very practical) to fill the pans until about 3/4 full. Self-frosting Nutella cupcakes

Top with a heaping teaspoonful of Nutella. Take a toothpick, dip into the unbaked cupcake until the tip hits the bottom of the pan. Self-frosting Nutella cupcakes

Using a scooping motion, swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella.

Bake in a preheated 325oF oven for exactly 20 minutes.

Serve warm or cooled.

Edited on April 21, 2010.


  1. says

    my pogiBoy would love this!

    Puno na yung binder ko nang kapi-print nang recipes mo. When is the book coming out? Or is out already and I missed it? waahhh

    • says

      Meron na sa Tastebook. But I’m not so happy about it because the shipping costs more than the book if you’re ordering from the Philippines. :sad:

      • says

        I googled and went to their site but I can’t seem to find your book? Pa-send naman nang link to it. May friend ako sa US pabili na lang ako when she comes over this year.

        Sayang I thought you’d publish locally. I was already planning a trip to National Bookstore hehe

        • says

          Auee, try this link. Someone told me it was out of print and I found that weird kasi nga print on demand yan. That’s the reason why I removed the banner link on the sidebar.

          • says


            Tama ka, mahal nga shipping. Pagdating dito nyan may added tax pa ko.
            I will send it to my friend hehe

  2. says

    Hi Ate Connie,
    I had to give up using Nutella due to it’s partially hydrogenated oil content. It’s addictive and too yummy to keep around the house. I will try the peanut butter version.

    • says

      I get the Trader Joe’s or off-brands that don’t have hydrogenated oils, but taste the same or better! They’re out there. Just check the labels :)

  3. cookiemom says

    bonjour connnie ! i have recently tried your nutella cupcakes and they were very good. though my cupcakes were less prettier than yours ha ha ha ! i had visited also the site where you got this nutella cupcake recipe and honestly your cupcakes are more gorgeous than hers ! one of these days , will try the custard cake.

    • says

      Oh, that is so heartwarming. Two years ago, I was such a bad baker that I rarely posted cake and cookie recipes. You inspire me to learn more. Thanks.

      • bebi says

        hi connie,
        it’s my first time to post here but i always visit your site. it’s a big help for me who always go by the book when it comes to cooking or anything to do with the kitchen.
        i just tried this nutella cupcake recipe of yours, and it turned out pretty good.
        sorry if this is an idiot question… for left overs, how do we maintain the crusty outside, soft inside texture/taste.. do we store it inside the ref then reheat when it’s time to eat again?

        • says

          You can’t reheat them because they will dry up. They really are best eaten within a day in which case no refrigeration is necessary. Best to bake a small batch that can consumed quickly.