Close up shot nutella chocolate cupcakes

Nutella Chocolate Cupcakes





Yield 4 cupcakes

A batch of four Nutella chocolate cupcakes that you won't be able to resist. 



Nutella Frosting

Raspberry Whipped Cream

Toppings (optional)


  1. Preheat the oven to 350 degrees F. Line four wells in a cupcake tin with cupcake liners. 
  2. Heat the coffee until it is hot, but not boiling.
  3. Add the chocolate, cocoa powder, sugar, and oil. Stir until well mixed and the chocolate has melted. Allow to cool to room temperature. Beat in the egg, then the vanilla. 
  4. Mix in the flour, baking soda, and salt until just combined. 
  5. Fill the cupcake liners 2/3 full. Bake for about 16 - 18 minutes, or until a toothpick comes out clean. Remove and allow to cool to room temperature. 
  6. Make the frosting. Beat the butter and the powdered sugar together until well combined. Stir in the Nutella frosting and mix until it is fully combined. Stir in the salt and mix well. Stir in the heavy cream one teaspoon at a time until it is your preferred consistency. 
  7. Make the raspberry whipped cream. Mash the raspberries and stir into the heavy cream. Beat until it reach stiff peaks. (I tossed everything into a mason jar and shook). 
  8. Top the cupcakes with the Nutella frosting, then with the raspberry whipped cream. 
  9.  Optionally top the cupcakes with chocolate sauce and raspberries

Courses Dessert

Cuisine American

Recipe by A Cookie Named Desire at