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Nutella Cupcakes With Nutella & Cream Cheese Frosting

Nutella Cupcakes

Today is Nutella Day. And that, folks, makes me very very happy. That means I can dig my spoon with reckless abandon in the jar of Nutella. Oh wait…I think I have had Nutella day for 2 weeks straight now. Oops..

Nutella Cupcakes

It’s been years since I have participated to a Nutella Day, an event created by my good friend Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso but given the amount of Nutella I have consumed to keep the writing and shooting going lately, I felt I needed to honor the delicious chocolate hazelnut spread.

Early Morning Baking

These cupcakes hit the spot. I wanted nothing more than to share a couple of these right away with B. but he was already gone for work. I waited patiently. Then I waited anxiously. My resistance was fading. And when he got home that afternoon, a couple were already gone. I had a cupcake with frosting. Then a cupcake without frosting. Then just frosting. One week from manuscript deadline, I think I am allowed a little lot of Nutella. And coffee.

Ok, so I got a bit carried away with the frosting. But that’s ok. It reminded B. of the bakery cupcakes he’s always lusting after. Good! Gluten free Nutella Cupcakes and Nutella cream cheese frosting or plain cream cheese frosting. Who can blame me? For once the ratio of cake to frosting satisfied me completely!

Nutella Cupcakes

Have a great Nutella Day and a wonderful weekend!

Nutella Cupcakes (adapted from this recipe) and Nutella Cream Cheese Frosting:

Note: I double lined the cupcakes just to be on the safe side but you don’t have to.
The colored liners are from Bake It Pretty by the way.
Use 200gr all purpose flour to replace the sweet rice and millet flours and the corn starch if desired.

Makes 12

For the cupcakes:
For the cupcakes:

125g unsalted butter, at room temperature
1/3 cup (110gr)honey or light brown sugar
1 tablespoon ground coffee
2 tablespoons milk
1/4 cup Nutella
2 large eggs
1/2 cup plus 2 tablespoons (100 gr) superfine sweet rice flour
1/4 cup (50 gr) millet flour
1/4 cup (50 gr) cornstarch (or use tapioca flour)
1 teaspoon baking soda
pinch of salt

Prepare the cupcakes:
Preheat the oven to 350F. Place 12 muffin liners inside a muffin pan and lightly brush with melted butter (or cooking spray).
In an electric mixer, whip the butter and honey until fluffy at medium speed, 2-3 minutes. Reduce the speed to low and add the coffee, milk and Nutella. Still on low, add the eggs, one at time and scraping the bowl after each addition. In a separate bowl, mix together the flours, cornstarch, baking soda and salt and slowly fold this in with the butter – Nutella mixture until the mixture is smooth. Divide evenly among the muffin liners and bake 20-25 minutes. Let cool completely before frosting or enjoy warm without.

Nutella Cream Cheese Frosting:
8 oz cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
1/4 cup powdered sugar
2 oz Nutella

In the bowl of an electric mixer, whisk together the cream cheese and butter until smooth. Sift the powdered sugar over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated. That is plenty for 12 cupcakes by the way. Halve the recipe if you plan to do some Nutella and some plain.

For plain cream cheese frosting:
remove the Nutella and add 2 tablespoons butter to make it 1/4 cup total and 1/4 cup powdered sugar to make it 1/2 cup total. Same process.

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{ aggie } February 5, 2011 um 7:33 am

Oh, it looks so yummy! I can't really bake to save my life, but this looks simple enough.

Shall try it out as soon as I can ๐Ÿ˜€

Ashlae February 5, 2011 um 8:03 am

Your frosting looks absolutely beautiful. And I think I just might have to make these for my significant other – he love, love, LOVES Nutella. Thank you!

Three-Cookies February 5, 2011 um 8:19 am

Looks very pretty!

Cristina February 5, 2011 um 8:36 am

mm they're really great! your recipe goes directly to my notebook, now I'm learning to cook cupcakes and it's delicious ๐Ÿ™‚
kisses from Barcelona

Jessica February 5, 2011 um 9:05 am

This looks so delicious!

Do you know what the substitute for your superfine sweet rice flour and millet flour (and/or tapioca flour/cornstarch) would be?

I really am eager to try this out!

Tina February 5, 2011 um 9:41 am

those look amazing! i love nutella. it's really good with peanut butter ๐Ÿ™‚

L'รฉtudiante February 5, 2011 um 9:50 am

Oh my god ! It seems to be soooo good !! In Norway, there is no Nutella, i'm sooo desesperate. For me, it will be the "pรขte de speculoos" day !

Michelle | Bleeding Espresso February 5, 2011 um 9:59 am

Just lovely ๐Ÿ™‚ Happy World Nutella Day, and many productive, creative, positive vibes on the manuscript as well!

muppy February 5, 2011 um 10:03 am

Mmmmmm these look delicious. Beautiful photography.

coya February 5, 2011 um 1:10 pm

Can I change rice flour and millet flour for all porpuse flour? How much all porpuse flour do I have to use in this case?

Unknown February 5, 2011 um 1:44 pm

I'm seriously drooling! How delicious these cupcakes sound! Yum!

BAKING COLOURS February 5, 2011 um 1:52 pm

I love Nutella almost as I love Dulce de leche. Eating them with a big spoon is all what we need. I love the recipe. thanks and kisses!

bunkycooks February 5, 2011 um 1:53 pm

This must be the best cupcake combination ever…Nutella and cream cheese frosting…topped with sprinkles…oh, my!

Raluca February 5, 2011 um 2:05 pm

Your cupcakes look absolutely delish. I will have to try them once as my husband loves Nuttela :).

scandilicious February 5, 2011 um 2:16 pm

Lovely cupcakes, keep meaning to bake more with my jar of Nutella languishing in the kitchen cupboard. Can imagine these went down very well with a steaming cup of coffee…

Kelly-Jane February 5, 2011 um 3:38 pm


Anonymous February 5, 2011 um 3:42 pm

This look so amazing!

flowers on my table February 5, 2011 um 3:54 pm

Helene these cupcakes look scrummy. I have no ink in my printer, but I'll be back. Many thanks, Linda

Nanasniftynitch February 5, 2011 um 3:58 pm

Wow Thanks so much for this recipe. I am starting to make treats for the grand kids as I will have them for 5 days (Yeah!) Our youngest loves Nutella. He calls it chocolate peanut butter lol
These will be a nice surprise for him.
Thanks again, April

[email protected] February 5, 2011 um 4:06 pm

Estas cupcakes las tengo que hacer ya! me encanta la nutella! te quedaron preciosas, enhorabuena!
Un besito

The Duo Dishes February 5, 2011 um 4:46 pm

They're gorgeous. Pass a dozen this way please.

marla February 5, 2011 um 4:48 pm

Gorgeous cupcakes today Helen! You and B are lucky to have these around. Missed the boat on Nutella day – thank goodness I can turn to you guys for inspiration! Love the coffee in the batter.

RecipeGirl February 5, 2011 um 4:49 pm

These look delicious! Happy Nutella Day!

LyB February 5, 2011 um 5:03 pm

Absolutely gorgeous cupcakes! And can I just say "Bravo!" to the cupcake/frosting ratio, it looks perfect to me. ๐Ÿ˜‰

Sara, Ms Adventures in Italy February 5, 2011 um 5:21 pm

Happy World Nutella Day!!

One day, when we finally meet, I am just going to sit and watch you work for a while, is that ok? I'll hold your reflectors ๐Ÿ™‚

Good luck with your last week before the manuscript is due – push on through, and I can't wait to see your book!

Storybook Woods February 5, 2011 um 6:36 pm

These sound soo good. Thank you. Clarice

Karen Baking Soda February 5, 2011 um 6:47 pm

According to my sons (and I tend to agree as I go back and forth to get them new supplies) every day is Nutella day!
I think I'll make them yours just to be extra sweet.

Joanne at Frutto della Passione February 5, 2011 um 7:06 pm

Fabulous as always! I think I'll be trying these soon, I love the idea of incorporating the Nutella in the frosting as well.

Rachael Hutchings February 5, 2011 um 8:13 pm

Yes, you DEFINITELY deserve a lot of Nutella right now! Hang in there! And wow, what a way to get your Nutella! These look like perfection!

Marie (Food Nouveau) February 5, 2011 um 8:41 pm

Comme d'habitude Hรฉlรจne, une rรฉussite. The cupcakes look amazing and I'm very intrigued by the combination of cream cheese and Nutella in the frosting! What a great way to celebrate Nutella Day!

I was wondering, maybe you posted about this before, but can we replace the total of gluten-free flours you use by all-purpose flour in your recipes? In the cupcakes, for example, could I just use 1/2 cup all-purpose flour? I've been wondering about this for a while since I'm not gluten-intolerant.

Thanks for your great post – and your help!

Helene February 5, 2011 um 9:01 pm

Jessica and Marie: it's in the notes before the recipe.

Y February 5, 2011 um 10:02 pm

YUM. Happy Nutella Day!

Joy, The Herbed Kitchen February 5, 2011 um 10:10 pm

In the words of my mom, it's not worth it if there's no frosting. These are absolutely lovely. Sadly, there is no point in me baking anything with Nutella because my babies are dairy intolerant. I choose to look on the bright side, that means I can eat it by the spoonful and there is no one in the house will come and swipe it.

phoenix February 5, 2011 um 10:27 pm

So yummy indeed! Love Nutella and haven't had it in ages…this may be the perfect reason to go pick up a jar. Thanks for sharing!

Iron Chef Shellie February 5, 2011 um 10:53 pm

oh they look so amazing!…. and with nutella… extra yum! x

Ceren February 5, 2011 um 11:27 pm

This comment has been removed by the author.

Amanda February 6, 2011 um 12:12 am

Wow! These look delicious!

VU Design Studio February 6, 2011 um 1:45 am


The Prudent Homemaker February 6, 2011 um 4:39 am

My friend brought me over a GIANT jar of Nutella for Christmas. I didn't even know they CAME that big! (apparently you can get two of those jars together at Costco, though since then I found out that Target carries the giant jars individually).

I'm sure glad they come that big, since with 6 small children the Nutella seems to empty far too quickly. . . .

I first had Nutella when I was living in Lyon. I learned to make crepes there as well, and my children love crepes with Nutella for breakfast. It is a treat here that doesn't come too often.

I love your comment about having Nutella day for 2 weeks! That made me laugh!

Becky February 6, 2011 um 5:15 am

I love your photography. These cupcakes really look divine!!!!

Helene February 6, 2011 um 5:26 am

Kydoime: I appreciate your concern or sarcasm, not sure at this point, but I believe I am doing just fine. My parents who come every year can vouch for it even ๐Ÿ™‚
I have been in the US for over 12 years, I kept my weight the same during that time. No gain. I have even lowered my cholesterol too, imagine that! All that good Southern fresh cooking – just like home.
We eat three meals a day, at the dinner table, like my mama taught me and we do respect all the traditions and holidays I grew up, just as I respect my husband.

A cupcake is nothing more than a cake in small form. French people do make/eat cakes.

Helene. Not Helena.

The InTolerant Chef โ„ข February 6, 2011 um 9:47 am

Great idea with the cream cheese and nutella frosting.Mmmmm, Yummmm… Happy Nutella Day!

TeresaVittoria February 6, 2011 um 11:10 am

mi piacciono tantissimo t tuoi cupcakes..sono divini!complimenti!
Bacio!! ; P

Anonymous February 6, 2011 um 4:27 pm

Made some of these yesterday for a sick friend. Neither of us is gluten intolerant so I used regular flour, and though the cupcakes were a touch dry (maybe too much flour?) the frosting was ABSOLUTELY AMAZING! In fact, I am thinking of using the frosting recipe as a starting point for Nutella cheesecake. Think of it: chocolate cookie crust, and a thick moist wedge of Nutella cream cheese filling on top! So delicious… thanks for the recipe.

chrysta February 6, 2011 um 4:36 pm

wow!!! so incredibly beautiful. I love the elegance and beauty these pictures all have. Absolutely stunning!

Anonymous February 6, 2011 um 6:58 pm

These look absolutely amazing!

Ames Lai February 7, 2011 um 3:54 am

Those look so amazing.

How do you pipe that delicious icing on top. I can never get my icing to look pretty.

Helene February 7, 2011 um 4:26 am

Ames Lai: a star tip and piping as if my life depended on it: without restraint ๐Ÿ™‚

Unknown February 7, 2011 um 5:15 am

This looks lovely.

Unknown February 7, 2011 um 5:27 am

For an Italian foodie like me every moment is perfect for Nutella! ;D
I love your cupcakes!

shaz February 7, 2011 um 10:57 am

Oh my goodness! I'm baking these tomorrow after I replenish the Nutella supply – which I eat out of the jar with a bit of peanut butter on the side, and I don't even have a deadline ๐Ÿ™‚

Marie February 7, 2011 um 1:30 pm

Oh my god… amazing cooking!

Laura February 7, 2011 um 4:32 pm

Omg omg omg!!! I literally cannot wait to make these. You are, as always, brilliant.

Gen February 7, 2011 um 7:16 pm

Oh my God! Quelles merveilles! Au nutella, mais comment rรฉsister?

Mona February 7, 2011 um 9:52 pm

I am drooling here looking at those delicious cupcakes.

marjorie February 8, 2011 um 12:43 am

I had never tried nutrella until I was 55 years of age. Oh what I was missing all those years. Now I always have a jar in my pantry and will have to try these cupcakes they look delicious.

Jeffalina February 8, 2011 um 8:19 pm

Now, the cupcakes look delicious… But I <3 your tiny enamel bowls with the handles. Where did you find them? Heaven.

Atessa Nicole February 8, 2011 um 10:42 pm

Loving the photos!! Great blog. I'm definitely going to try and bake me some cupcakes now ๐Ÿ™‚

atessa nicole

Anne February 9, 2011 um 4:30 am

Just gotta love that Nutella!


Nicolette February 9, 2011 um 5:57 am

I'm almost ashamed to say I could eat Nutella by the spoonful. These cupcakes are a much more dignified way to enjoy it ๐Ÿ™‚ Delish!

La Panoteca February 10, 2011 um 4:10 pm

Great pictures. This make me mouth-watering!

Greetings from Chile

Katie February 10, 2011 um 7:59 pm

Quel beau petits gateaux! I'm going to make these in a bit and was wondering about the recipe: it calls for ground coffee – is this correct? Or is it instant coffee? If it's plain ground coffee, does it affect the texture of the actual cake? Merci!

linda February 10, 2011 um 10:00 pm

I love your blog so much. As a celiac I can't tell you how much I appreciate your fabulour GF recipes. I don't use coffee – suggestions for a sub? Half of my family if GF and we all love nutella so I want to make these. Thanks.

Dagmarette @ The Finishing School February 10, 2011 um 10:18 pm

mmmm how scrumptous! Which did you prefer! With or without frosting?! I would have to say I liked them with the best, but then again I have such a sweet tooth ๐Ÿ™‚

oneordinaryday February 10, 2011 um 10:29 pm

Oh my gosh, these must be amazing. Nutella cream cheese frosting?? Be still my heart!

The Teacher Cooks February 10, 2011 um 11:44 pm

Beautiful photography and I am drooling over the cupcakes!

Ilke February 11, 2011 um 4:01 am

If it has Nutella in it, it is in the "good for you" category! It is amazing how much Nutella picked up in the U.S. 7-8 years ago, everybody was giving me weird looks when I talked about Nutella…but it might be because we were tucked in a small town in SC!

CINCHED AT THE WAIST February 11, 2011 um 8:00 am

im drooling over these, nutella is my favorite condiment. jaja

great blog,
Annina of

Unknown February 11, 2011 um 11:27 am

Can you sub instant espresso powder for the coffee?

Unknown February 11, 2011 um 11:29 am

Can you sub instant espresso powder for the ground coffee?

Anne @ Baking Me February 11, 2011 um 5:34 pm

I have a jar of Nutella in my cupboard and I have been wondering what to do with it, besides just eating it straight out of the jar. These look great I will have to make them before I run out of Nutella ๐Ÿ™‚

Embla February 11, 2011 um 10:04 pm


I saw you said Norway has no Nutella. But there is Nugatti, which in my opinion is a lot better tasting than Nutella.

It's made by Stabburet and you can find it in pretty much any store.. ๐Ÿ™‚ I usually bring a few boxes over to America when I go to Norway to visit my family, simply because I think the flavour is so much better ^^

ChichaJo February 13, 2011 um 1:40 pm

Oh Nutella! I definitely celebrate Nutella day too many days to count ๐Ÿ™‚ These cupcakes look sublime! I've been looking for a good Nutella frosting recipe and this looks like the one!

Rosie @ Sweetapolita February 14, 2011 um 3:49 am

These are gorgeous, and your photos, as always, are so inspiring!

Anonymous February 15, 2011 um 1:49 pm

I loved the flavor of these cupcakes and the frosting, but next time I will definitey leave out the ground coffee, or will use instant espresso powder. I did not likerunning into a coffee ground while eating it, but that didn't seem to bother my husband or son.

Erica Jackson Curran February 15, 2011 um 5:45 pm

These look incredible. I can't wait to try!

Christina_Cookie Gifts February 15, 2011 um 7:49 pm

Thanks for the recipe! I'm adapting it to make nutella cookies ๐Ÿ™‚

Lina February 16, 2011 um 6:24 am

My kids and husband love nutella!! can't wait to try this recipe!

Fong February 16, 2011 um 9:55 am

For your frosting, did you use just 1/4 cup powdered sugar (approximately 30g)? That seems very little powdered sugar for "8oz cream cheese + 2 oz Nutella + 2 tbsp butter" for the frosting to hold its shape.

Helene February 16, 2011 um 1:15 pm

Fong: the cream cheese and Nutella make the frosting harden enough back up in the fridge so you don't need but 1/4 cup of powdered sugar but feel free to use more if you want. It'll make it sweeter and very hard when refrigerated.

Fong February 17, 2011 um 12:49 am

Thanks Helene. I have to use more powdered sugar as our day temperature average 30C. The frosting will melt away very fast …

Adam February 17, 2011 um 2:06 pm

Love the photos and creative use of Nutella! We just purchased tickets to Orlando. Can't wait ๐Ÿ™‚

Helene February 18, 2011 um 12:00 am

Fong: I make these when our temperature is around 40C in the summer and still only use 1/4 of powdered sugar. Don't keep them out for hours though.

Saee Koranne-Khandekar February 18, 2011 um 7:00 am

I'm going to start saving money from today. So I can come and meet you and convince you to take me in as an apprentice. Seriously.

Anonymous February 18, 2011 um 1:00 pm

I just tried the nutella cream cheese frosting with vanilla cupcakes and they are SO GOOD. You're ingenious ๐Ÿ˜€

heather jacobsen February 18, 2011 um 6:23 pm

you just can't go wrong with nutella. ๐Ÿ™‚

Meagan February 26, 2011 um 6:40 am

Nutella has a day? I miss it. :/

Kay March 6, 2011 um 4:32 pm

Hi Helene,

I made these cupcakes and they're deelish! Thank you for the recipe! When I was piping the icing, my icing started 'sweating' through my cloth piping bag – it's sort of a windbreaker material, if that makes any sense – and it got in my way of piping. Do you know why or how I can avoid that? This is the same bag I use for piping macarons and when I do, my macaron batter sort of becomes very sticky against my fingers.

Many thanks,

Helene March 6, 2011 um 11:26 pm

Kay: yep..change piping bags. Those will always leek out through your hands. Plastic works best.

natsu March 7, 2011 um 11:39 am

Shit! i just made these, they are in the oven right now and i forgot one vital ingredient, no, it wasn't the eggs, it was the rice flour. They seem to be doing ok in there, who knows how they will taste. They were a edible gift for my new office, I start work tomorrow. Is it too embarrassing to take them in now? i will have to try one and see. I also used almond flour instead of millet flour. I could not get millet flour in St Kilda (Melbourne) and the health food shop said that they had millet meal. I decided to take matters into my own hands. The rice flour was just a complete oversight! bugger. I will report on their flavour and consistency tomorrow. Maybe i won't tell them and just see?

Michele March 21, 2011 um 7:06 pm

first time on your blog. in love. thank you.

Truly Smitten March 25, 2011 um 4:08 pm

omg…you had me at "nutella" =)

Sarah June 21, 2011 um 2:51 pm

Hi Helene,
your pics look fabulous and i'm sure the cuppies are just scrupmtious.. How would I convert this into a one-pan cake? anything i should add? Thanks in advance ๐Ÿ™‚

Rissa @ Hazel and Honeysuckle August 19, 2011 um 11:31 am

Helene, these are scrumptious!! This is the first time I have ever made cupcakes (embarrassing, I know..) Thanks to your recipe they're getting gobbled up very quickly ๐Ÿ˜‰

I'm going to be posting about these on my blog next Wednesday with a link to you of course ๐Ÿ˜€ Just wanted to let you know!

Sara May 5, 2012 um 12:10 pm

Oh, Lord, that looks good:)

Party Hostess Diva July 7, 2012 um 11:14 pm

Oh, I MUST try this recipe ! Some Nutella fans here. Beautiful photos, by the way.
thank you!

Manjeet September 11, 2012 um 5:05 am


Just wanted to know: Can we replace rice flour/tapioca flour with almond meal? I don't want to consume rice and tapioca flour is not available where I live. But I make almond meal at home so the substitution would be handy ๐Ÿ™‚


Helene September 12, 2012 um 2:13 am

Manjeet: I can't say. I don't see why not but I have not tried them with just almond meal so I don't know the outcome.

Mikaela Thomas March 26, 2013 um 2:24 am

Wow, this would be perfect for the upcoming baby shower I'm organizing for my sister. She is such a Nutella fanatic so I'm sure she'll love this. Thanks for sharing your recipe!

TheBakingHermit November 21, 2013 um 12:54 am

Hi Helene, these look yummy and I'm thinking of giving them a try. Can you let me know how many grams / ounces is the 1/4 Nutella used in the cake? Am not sure how I can measure 1/4 cup of Nutella using the measuring cups. Thanks.

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