Nutella Chocolate Cupcakes Recipe from Scratch

These chococolate cupcakes have such a lovely flavor profile with the hazelnut flour and yummy nutella frosting cupcakes! These moist, flavorful nutella cupcakes are the best homemade cupcake! Adults and kids alike will the salty crunch of the pretzel on top of these chocolate nutella cupcakes!

Nutella Cupcakes

Indulge in a scrumptious flavor journey with this heavenly chocolate cupcake recipe! Infused with hazelnut flour and topped with a luscious Nutella frosting, these moist and flavorsome cupcakes are simply divine! Prepare to have your taste buds dancing in delight as you bite into this nutella cupcake recipe wonders! They are perfect for kids and adults who appreciate the harmony between sweet and salty. And to add an extra touch of deliciousness, we’ve added a delightful pretzel on top! The combination of the rich chocolate and creamy Nutella with the satisfying crunch of the pretzel will take your cupcake experience to a whole new level!

Nutella cupcake recipe

All you need to whip up a bath of these yummy homemade chocolate cupcakes are a few simple ingredients:

• flour
• hazelnut flour
• unsweetened cocoa powder
• expresso powder (optional)
• baking soda
• baking powder
• salt
• canola oil
• extra fine granulated sugar
• brewed coffee or hot water
• vanilla extract
• 1 cup butter, soft
• Nutella
• powdered sugar
• Pretzels

Chocolate hazelnut cupcakes

Preheat the oven to 350 F. Now line cup cake tin with 14 cupcake liners. Sift dry ingredients and set aside.

Mix together cupcake batter wet ingredients.

Nutella Cupcakes Easy

Combine dry into wet ingredients and whisk them together until incorporated only, do not overmix.

Divide cupcake batter into cupcake lined tins. Bake about 18 minutes.

Chocolate Nutella Cupcakes

They are done when you press gently with your finger and they spring back. Cool completely.

Nutella frosting cupcakes

Mix the nutella frosting by beating the softened butter with an electric mixer for 4 minutes on medium until fluffy. Add the nutella and beat 2 minutes longer. Now add in the sugar, cocoa, and mix for 1 minute until fluffy. Finally, add the vanilla extract and combine.

Pipe and pile the frosting over the cupcakes in a stacked pyramid. Top with a whole pretzel for look as well as a salty crunch. Store in refridgerator covered for up to 4 days. 

Homemade Cupcake

Repeat with te remaining cupcakes. We love that this recipe makes enough for everyone in our house to get 1-2, without leaving us with too many to go through in the week, adding to our waiste line!

chocolate cupcake recipes

These homemade cupcakes are truly deliciuos! They have a nice balanced chocolate flavor without being “too chocolatey”. The light, fluffy, and creamy frosting tops off these beauties so nicely!

Homemade Cupcake Recipe

I love how moist these individual cakes turn out! Plus the salty crunch of the pretzel on top is just the right touch to finish these off.

If you are making these for a group, simply double the recipe. THey will go quickly because they are so yummy!

Chocolate cupcakes from scratch

I love all the different types of chocolate that balance out for a lovely, satisfying blend!

Whether you are a chocolate lover looking for your new favorite dessert, planning a pot-luck, or looking for a crowd pleasing dessert for a kids party that you don’t have to cut. These nutella chocolate cupcakes are just wht you’ve been looking for and are sure to delight everyone!

HINT: Switch up the recipe by dropping a raspberry or square of white chocolate in the cupcake batter before cooking. This will give a delightful surprise in the middle of the cupcake when your guests take a bite!

Nutella Chocolate Pretzel Cupcake

Beth Gorden

These chococolate cupcakes have such a lovely flavor profile with the hazelnut flour and yummy nutella frosting cupcakes! These moist, flavorful nutella cupcakes are the best homemade cupcake! Adults and kids alike will the salty crunch of the pretzel on top of these chocolate nutella cupcakes!

Course Dessert

Cuisine cupcake, dessert

• 1 1/4 cup flour·
• 1/4 cup hzelnut flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon expresso powder optional
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 cup extra fine sugar
• 1 cup brewed coffee or hot water
• 2 teaspoons vanilla extract

Nutella Frosting

• 1 cup butter softened
• 3/4 cup Nutella
• 3 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• pretzel garnish

• Preheat the oven to 350 F. Now line 14 cupcakes with cupcake liners. Sift dry ingredients and set aside. Mix together cupcake batter wet ingredients. Combine dry into wet ingredients and whisk them together until incorporated only, do not overmix. Divide into cupcake liners. Bake about 18 minutes. They are done when you press gently with your finger and they spring back. Cool completely. Mix the nutella frosting by beating the softened butter with an electric mixer for 4 minutes on medium until fluffy. Add the nutella and beat 2 minutes longer. Now add in the sugar, cocoa, and mix for 1 minute until fluffy. Finally, add the vanilla extract and combine. Pipe and pile the frosting over the cupcakes in a stacked pyramid. Top with a whole pretzel for look as well as a salty crunch. Store in refridgerator covered for up to 4 days. 

Moist Chocolate Cupcakes

Indulge in the irresistible combination of hazelnut flour and Nutella frosting, as these homemade chocolate cupcakes with a salty pretzel crunch on top are sure to satisfy both adults and kids alike!

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Nutella Chocolate Pretzel Cupcake

Beth Gorden

These chococolate cupcakes have such a lovely flavor profile with the hazelnut flour and yummy nutella frosting cupcakes! These moist, flavorful nutella cupcakes are the best homemade cupcake! Adults and kids alike will the salty crunch of the pretzel on top of these chocolate nutella cupcakes!

Course Dessert

Cuisine cupcake, dessert

• 1 1/4 cup flour·
• 1/4 cup hzelnut flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon expresso powder optional
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 cup extra fine sugar
• 1 cup brewed coffee or hot water
• 2 teaspoons vanilla extract

Nutella Frosting

• 1 cup butter softened
• 3/4 cup Nutella
• 3 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• pretzel garnish

• Preheat the oven to 350 F. Now line 14 cupcakes with cupcake liners. Sift dry ingredients and set aside. Mix together cupcake batter wet ingredients. Combine dry into wet ingredients and whisk them together until incorporated only, do not overmix. Divide into cupcake liners. Bake about 18 minutes. They are done when you press gently with your finger and they spring back. Cool completely. Mix the nutella frosting by beating the softened butter with an electric mixer for 4 minutes on medium until fluffy. Add the nutella and beat 2 minutes longer. Now add in the sugar, cocoa, and mix for 1 minute until fluffy. Finally, add the vanilla extract and combine. Pipe and pile the frosting over the cupcakes in a stacked pyramid. Top with a whole pretzel for look as well as a salty crunch. Store in refridgerator covered for up to 4 days. 

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