A warm hush settles in the kitchen the minute the oven clicks on — the kind of hush that remembers Sunday suppers and porch swings. These Nutella Brownie Cupcakes are the kind of small, sweet comfort that tastes like home. Pull up a stool and let me tell you how to make them with a motherly grin and a teaspoon of memory.
Why make this recipe
Because sometimes you want a little chocolate hug in cupcake form — fudgy, nutty, and topped with a silky swirl of Nutella buttercream and ganache. They’re quick to mix, easy to love, and perfect for sharing when company drops by unannounced.
How to make Nutella Brownie Cupcakes
Ingredients:
- 1 cup Nutella (or hazelnut spread)
- ¾ cup all-purpose flour (plain flour)
- 2 eggs (large)
- ½ batch No-Grit Nutella Buttercream (freeze leftovers)
- ½ batch Nutella Ganache (freeze leftovers)
- 1 tbsp Nutella (warmed 10 seconds in microwave)
- ½ tbsp powdered sugar
Directions:
Brownies
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. I like the crinkled kind that look homey and hold warmth.
- In a medium bowl, stir the 1 cup Nutella until smooth. Add the 2 large eggs and whisk gently until the mixture shines.
- Fold in the ¾ cup all-purpose flour just until combined — don’t overwork it. You want it fudgy, not cakey.
- Scoop the batter into the liners, filling each about two-thirds full. They won’t rise much; that’s the point — dense, brownie-like centers make your day.
- Bake 12–15 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs. Let them cool in the tin for 5 minutes, then move to a wire rack to finish cooling.
Decorating
- If your buttercream and ganache are chilled from making ahead, let them come to room temp so they’re pipeable. You’ll use about half a batch of each to top 12 cupcakes.
- Pipe a generous swirl of No-Grit Nutella Buttercream on each cooled cupcake. For a little rustic charm, don’t worry about perfection — a homespun swirl is lovelier than a perfect cone.
- Drizzle a spoonful of warm Nutella (that 1 tbsp warmed for 10 seconds) over each frosted cupcake. The warmth will make a glossy ribbon across the top.
- Add a small dollop of Nutella Ganache in the center of each swirl, then dust a whisper of the ½ tbsp powdered sugar over them for a snow-kissed finish.
- If you’ve any buttercream or ganache left, tuck them in the freezer in airtight containers — they thaw beautifully for another day of baking.
How to serve Nutella Brownie Cupcakes
Serve slightly chilled or at room temperature with a tall glass of milk, hot coffee, or sweet tea. These are made for small plates, warm conversation, and passing around the platter while stories spill out.
How to store Nutella Brownie Cupcakes
- At room temperature: Keep in an airtight container for up to 2 days if your kitchen is cool.
- Refrigerated: Store in an airtight container for up to 5 days. Bring to room temp before serving so the buttercream softens.
- Frozen: Freeze unfrosted cupcakes up to 3 months; thaw overnight and frost as desired. Frosted cupcakes can be frozen (flash freeze first) for up to 1 month, then thaw in the fridge.
Tips to make Nutella Brownie Cupcakes
- Use room-temperature eggs so they blend smoothly with the Nutella.
- Don’t overmix the flour — a few streaks are fine before baking.
- Warm a dab of Nutella for the drizzle in short bursts to avoid burning.
- If your buttercream seems gritty from powdered sugar, run it through a fine mesh or whisk briskly to get that “no-grit” silkiness.
- Freeze any extra buttercream or ganache in small portions — ice cube tray portions work wonders for future frosting emergencies.
Variations (if any)
- Toasted hazelnut sprinkle: Chop and toast hazelnuts for a crunchy finish.
- Boozy twist: Add a tablespoon of Irish cream to the buttercream for grown-up cupcakes.
- Peanut-butter swirl: Fold a swirl of peanut butter into the frosting for a nostalgic twist.
- Mini version: Bake in mini muffin tins for bite-sized treats at family gatherings.
FAQs
Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend for the all-purpose flour. Texture may vary slightly, but the fudgy heart remains.
Q: My cupcakes came out a little dry. What went wrong?
A: Likely overbaked. Ovens vary; start checking at 10–12 minutes. You want moist crumbs on a toothpick, not a dry center.
Q: Can I use store-bought frosting instead of homemade buttercream and ganache?
A: Absolutely. A good quality chocolate or hazelnut spread frosting works. Just aim for a balance of textures — silky on top, fudgy underneath.
Q: How do I prevent the buttercream from becoming too soft?
A: Chill the cupcakes briefly after frosting if your kitchen is warm. Stabilize buttercream with a tablespoon of powdered milk or a bit more powdered sugar if needed.
Q: Can these be made ahead for a party?
A: You can bake the brownie cupcakes a day ahead and keep them unfrosted in an airtight container; frost the morning of the event for freshest presentation.
Conclusion
Baking these Nutella Brownie Cupcakes is like tucking a little comfort into paper liners — easy, warm, and always welcome at the table. If you’re curious about a similar stuffed version with an extra-special buttercream, take a peek at this Nutella Stuffed Brownie Cupcakes with Baileys Buttercream Frosting for inspiration. For a simpler, no-fuss take on Nutella brownie cups, this Easy Nutella Brownie Cups – Butter Baking is a sweet companion to your baking day.
Come back any time you need a recipe that smells like home and feels like a hug. There’s always room at my kitchen counter for another story and a warm cupcake.
Nutella Brownie Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, stir the Nutella until smooth. Add the eggs and whisk gently until shiny.
- Fold in the all-purpose flour just until combined. Do not overwork; you want it fudgy.
- Scoop the batter into the liners, filling each about two-thirds full.
- Bake for 12–15 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
- Let them cool in the tin for 5 minutes, then move to a wire rack to finish cooling.
- If your buttercream and ganache are chilled, let them come to room temp so they’re pipeable.
- Pipe a generous swirl of Nutella Buttercream on each cooled cupcake.
- Drizzle a spoonful of warm Nutella over each frosted cupcake.
- Add a small dollop of Nutella Ganache in the center of each swirl, then dust a little powdered sugar on top.
- Store any leftover buttercream or ganache in airtight containers in the freezer.