Go Back

Nutella Brownie Cupcakes

These fudgy Nutella Brownie Cupcakes are the perfect sweet comfort, topped with silky Nutella buttercream and ganache, making them a delightful treat for sharing or indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup Nutella (or hazelnut spread)
  • ¾ cup all-purpose flour (plain flour)
  • 2 large eggs Use room-temperature eggs.
For the decoration
  • ½ batch No-Grit Nutella Buttercream Freeze leftovers for future use.
  • ½ batch Nutella Ganache Freeze leftovers for future use.
  • 1 tbsp Nutella (warmed 10 seconds in microwave) For drizzling over cupcakes.
  • ½ tbsp powdered sugar For dusting on top.

Method
 

Brownies
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, stir the Nutella until smooth. Add the eggs and whisk gently until shiny.
  3. Fold in the all-purpose flour just until combined. Do not overwork; you want it fudgy.
  4. Scoop the batter into the liners, filling each about two-thirds full.
  5. Bake for 12–15 minutes, or until the edges are set and a toothpick comes out with a few moist crumbs.
  6. Let them cool in the tin for 5 minutes, then move to a wire rack to finish cooling.
Decorating
  1. If your buttercream and ganache are chilled, let them come to room temp so they’re pipeable.
  2. Pipe a generous swirl of Nutella Buttercream on each cooled cupcake.
  3. Drizzle a spoonful of warm Nutella over each frosted cupcake.
  4. Add a small dollop of Nutella Ganache in the center of each swirl, then dust a little powdered sugar on top.
  5. Store any leftover buttercream or ganache in airtight containers in the freezer.

Notes

Keep iced cupcakes in an airtight container at room temperature for up to 2 days. In the fridge, they last up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.