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the chocolate nutella cupcake with a bite taken out of it.

Nutella Chocolate Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Frosting 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes


  • 1 cup Flour
  • 1 cup Sugar
  • 6 tablespoons Cocoa Powder
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Egg
  • 1/2 cup Buttermilk
  • 1/4 cup Oil
  • 1/2 cup Hot Water


  • 1 tub Store-Bought Frosting
  • 1/4 cup Nutella
  • 1 teaspoon Vanilla Extract


  • Preheat the oven to 350 degrees.
  • Combine the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon in a bowl. Whisk together to fully combine the ingredients and break up any lumps.
  • Add in eggs, oil, and buttermilk. Stir until almost combined. There should still be some clumps of flour throughout.
  • Then stir in the cup of boiling water. Gently, stir in the water. Be careful! Some water may splash out on you while stirring!
  • Line a cupcake dish with liners and fill about 2/3’s of the way full.
  • Bake for about 18-20 minutes, until a toothpick inserted comes out clean.


  • Add Nutella, frosting, and vanilla extract to a bowl
  • Whip on high speed for about 2 minutes.
  • Place a closed star tip into a piping bag and add in the frosting.
  • I think this works best by holding the piping back more vertical versus at a 45-degree angle. Squeeze enough pressure to make a star in the center of the cupcake. Then using the same amount of pressure continue to pull the frosting around the center part swirling upwards to make a mountain.
  • Add a pinch of flakey salt and serve!
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