Self-Frosting Nutella Cupcakes

Self-Frosting Nutella Cupcakes

Made  times
Liliana 2

"Easy cupcakes. Swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting"
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45 1 servings yields dozen
Serving size has been adjusted!

Original recipe yields 1 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325F.
  2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
  3. The batter is thick – it needs to be about the same consistency as the Nutella so that you can swirl the two together easily.
  4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!
  5. Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.