Self-frosting Nutella Cupcakes

Self-frosting Nutella Cupcakes

Course Dessert, Snack
Cuisine International
Keyword baked, easy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9
Author Connie Veneracion


  • 140 grams butter
  • 3/4 cup white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 and 3/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 9 to 12 heaping teaspoons Nutella


  • First, you need to have all your ingredients at room temperature, including the eggs and the Nutella.
  • Preheat the oven to 325F.
  • Sift together the flour, baking powder and salt. Set aside.
  • 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.
  • Add the eggs, one at a time, beating after each addition.
  • Add the flour mixture and mix. The mixture may appear lumpy at first 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.
  • 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.
  • Using a scooping motion, swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella.
  • Self-frosting Nutella Cupcakes
  • Bake in a preheated 325F oven for exactly 20 minutes.
  • Self-frosting Nutella Cupcakes
  • Serve warm or cooled.