Easy Nutella cupcakes

I promise I’m not addicted to or obsessed by Nutella! I’m saying this as I only recently posted this Nutella and peanut butter cornflake cake recipe. The reason for my numerous Nutella recipes in a short period is that I accidentally ordered an embarrassingly large jar (like, 1KG!!) from Ocado.


I seem to do that a lot – ending up with tiny bags of peas or ginormous sacks of spinach. It’s definitely a hazard of online shopping, but doing it online sure beats a trip to the supermarket with a 2 and 4 year old in tow!

You know I love healthy food, but you also probably know I appreciate the heart warming, soul snuggling worth of a homemade treat too – especially if it’s chocolatey! My son was at a playdate (I hate that word – has anyone got a suggestion for an alternative?) last week so I had some extra time with my daughter. We decided to bake cupcakes! These are basically Mary Berry’s cupcake recipe with Nutella – in the sponge and the icing. So easy – great for baking with kids. And really quite delish too.

As you can see, I am as far from a piping bag wielding cupcake expert as you could get – I just smother the icing on using a teaspoon. Also don’t do as I did and remove the paper case; it’s a bloody nightmare to get a grip on them for icing. Lesson learned!

Makes: 12 cupcakes
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients: 

100g butter, softened
150g self-raising flour
150g caster sugar
2 eggs
3 tablespoons milk
1/2 teaspoon vanilla extract
4 tablespoons of Nutella

For the icing:
100g butter, softened
225g icing sugar, sifted
3 tablespoons of Nutella
A splash of milk may be required, to loosen

Blitzed chocolate to decorate (optional)

Instructions: 

  1. Preheat oven to 180C. 
  2. Beat the ingredients together until smooth. I use an electric whisk to do this. 
  3. Bake for 20 minutes. Leave to cool, then ice. 
  4. To make icing, whip up the butter and icing sugar until they form a thick paste – it will happen, don’t worry, just keep beating! Then fold in the Nutella – add a splash of milk if it needs loosening. 
  5. When the cakes are cool, smother icing on with a teaspoon and sprinkle blitzed up chocolate (or whatever you fancy) on top). 
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2 Comments

  1. February 25, 2015 / 9:32 am

    These do look lovely but sadly we're having to give up on Nutella because my son has recently been diagnosed with a nut allergy. Why does Nutella have to have hazelnuts in? The swines!!!!

  2. February 25, 2015 / 9:33 am

    Oh no – a world without Nutella! Gasp! I'm sure you could find a chocolate spread with no nuts in? That would work just fine I reckon?? Let me know if it does! Rachel x

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