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  • Writer's pictureSonalika Singhania

Nutella Chocolate Cupcakes🧁

These are eggless cupcakes with a rich chocolate flavour and topped with nutella flavoured frosting😍

We all love nutella. Definitely one of the guilty pleasures in life😁



For cake sponge-

  1. Butter - 100gms

  2. Castor sugar or powdered sugar- 150gms or 1/2 cup+3 tbsp

  3. Milk - 2 Tbsp

  4. Baking soda - 1/2 tsp

  5. Baking powder - 1 tsp

  6. Cocoa powder - 25gms or 1/4 cup

  7. All purpose flour/Maida - 200gms or 1 cup+3 tbsp

  8. Nutella - 2 Tbsp

  9. Yogurt / curd - 200gms or 3/4 cup+2 tbsp

  10. Coffee powder - 1 tsp (optional)

I have used hersheys cocoa powder and amul butter stick. Also it is better if you have a weighing scale. I have tried to convert the measurements as close as possible.
Link for weighing scale-Generic Electronic Kitchen Digital Weighing Scale, Multipurpose (White, 10 Kg)

For the frosting -

  1. Whipping cream - 1 cup

  2. Nutella - 1/4 cup or more according to choice

I have used tropolite non dairy whipping cream.


For the cake sponge-

Preheat the oven at 180 degrees C for 10 mins.

Cream butter and sugar in a large mixing bowl until nice and fluffy.

Now add in the milk and beat again with a beater.

Now in another bowl sift all your dry ingredients - maida, cocoa powder, baking soda and baking powder.

Add the dry ingredients in batches to the butter sugar mixture and keep folding it. It might be difficult to mix the batter.

Now add coffee powder and yogurt to the batter. Fold it well.

Now add nutella to the batter and give it a good mix.

If you feel the batter is extremely thick add 2 tbsp milk but not more than that. The batter is supposed to be thick, so do not worry.

Now take cupcake liners. Fill it 70-80 percent with batter.

Do not fill it to the top, chances of batter spilling will be higher.

Bake it at 180 degrees C for 25 mins or until done.

Take them out and let them cool down for an hour or so.

For the nutella frosting-

Take 1 cup whipping cream in a mixing bowl. Beat it till stiff peaks. Add nutella to the whipped cream and beat again. Give it a taste and if required add more nutella.

Another way of making this frosting is to bring the cream to a boil only till bubbles appearing. Now add this hot cream to nutella and whisk well. Now refrigerate this cream mix for two hours. After two hours beat the cream to stiff peaks. Your frosting is ready.

Fill the whipped cream into a piping bag with your choice of nozzle. Pipe it on the cupcakes. If available top it with hazelnut. Refrigerate it for 1 hour and serve it cool🤩


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