Nutella Cupcakes: Cupcakes with Triple Cream Cheese Frosting
Chocolate Nutella Cupcakes made with three flavors of cream cheese frosting! Don’t worry, it’s an easy recipe with just a few extra steps required!
Creating This Nutella Cupcake Recipe
Remember those Cupcakes with Nutella, Almond Butter, and Vanilla Cream Cheese Frosting I teased you with in this week’s kitchen tip (related Kitchen Tip: Two Tone Frosting for Cupcakes)? Here they are!
I’m so sorry you had to wait, but you needed to know about piping with multiple frosting flavors onto cupcakes before you could make this recipe. And all good things are worth the wait. The recipe wouldn’t be the same without all three cream cheese flavors swirled together on top.
I have been thinking about this flavor combination ever since making sandwiches for the kids when I decided to double dip my knife because I was in a hurry. Then afterward I remember looking at the almond butter and Nutella together on the knife and thinking how good those two must taste together.
So I did what any self respecting person would do. I licked it right off the butter knife. BOY was it good!
After that lick I knew that I had to come up with a recipe to feature these two delicious nut butters together. So I thought, and thought, and then one day while contemplating Logan’s Birthday Cupcakes it came to me. And I realized that if I could so easily swirl two different colors of frosting together, why the heck not two (or more) flavors of frosting?
Originally I had planned to make batches of Nutella and almond butter buttercream frosting, but I decided that it would look more interesting with white swirled in with the two shades of brown. Not to mention that I had this gigantic Costco sized thing of cream cheese sitting in the fridge that I thought I better use.
I can’t even begin to describe how amazing these Nutella cupcakes tasted. If it sounds overwhelming, please know that it’s really not very hard at all once you get the different frosting flavors made.
The actual piping is actually quite simple using the tutorial I wrote on piping multicolored (or flavored) frosting, just head over to that Kitchen Tip for the instructions.
Ingredients for Nutella Cupcakes
As I mentioned above, I topped the Nutella cupcakes with three types of cream cheese frosting. A Nutella cream cheese frosting (duh!), an almond butter cream cheese frosting, and a classic cream cheese frosting.
These are the ingredients you’ll need to make the Nutella cupcake recipe, plus all the frostings:
- Nutella
- All-purpose flour and cake flour
- Unsweetened cocoa powder
- Baking soda and baking powder
- Salt
- Eggs
- Granulated sugar
- Butter
- Buttermilk
- Cream cheese (lots of it!)
- Powdered sugar
- Vanilla extract
- Almond butter (or peanut butter)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Nutella Cupcakes
This Nutella dessert recipe does have extra steps to it, but I promise it’s easy to make!
- For the cupcakes: Sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar until is pale and thick. Add in the butter, followed by the Nutella and buttermilk. Beat until well incorporated.
- Add the flour mixture in three increments and beat until smooth.
- Divide batter amongst 36 cupcake tins. Bake until a toothpick comes out clean.
- For the frostings: They all come together in the same way. The cream cheese and butter is beaten until smooth, then the remaining ingredients are added and mixed until fluffy.
- To pipe on the frosting: Please reference this blog post for detailed instructions on how to pipe three types of frosting onto cupcakes.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Ingredient Substitutions to Try
- Don’t have cake flour? Make your own instead!
- Don’t have buttermilk? You can make a quick DIY substitute in a pinch.
- Don’t have clear vanilla extract? It’s used to maintain a purer white frosting color. If this doesn’t matter to you, then you may use regular vanilla extract.
Typically I don’t recommend making a bunch of substitutions when preparing a new recipe. When making substitutes, you won’t know if you don’t like the recipe or if the recipe didn’t turn out due to a preparation mistake, an ill effect from the substitute, or something else.
However, if you do choose to make substitutions in a recipe, I recommend only making one substitute at a time so you don’t have a building effect of multiple poor substitutions.
How to Store Nutella Cupcakes
Once frosted, the chocolate Nutella cupcakes must be stored in the fridge in an airtight container because the frosting contains dairy. Keep them in an airtight container, they should last about four days.
Can I Freeze These Cupcakes?
Yes! You can freeze the unfrosted cupcakes for up to three months. The individual cream cheese frostings can also be frozen for up to three months. When ready to use, thaw overnight in the fridge.
What Readers Are Saying
“These were amazingly delicious!! I brought them to work for a coworkers birthday 2 yrs ago and now she asks for them every year! Thanks for sharing this recipe!” — Mary
“I made these with double frosting, Nutella and Vanilla. YUMMM!!!!! They were gobbled up! I think I will be bold enough to try triple frosting next time!!!” — Debra
“Made these cupcakes to bring into work yesterday, people still raving about them today.Some thought I bought them from a bakery.” — Cindy
“I made these tonight for a friend’s birthday. I’ve never swirled frosting before but your tips were super helpful and I am so excited take these to the party! ” — Wendy
More Unique Cupcake Recipes:
Decadent Dark Chocolate Cupcakes are piped with a salted caramel buttercream and drizzled in homemade bourbon caramel sauce for a delicious sweet and salty dessert.
Vanilla Cupcakes with Chocolate Buttercream and Fresh Raspberry Sauce are the perfect combo of a fluffy, light vanilla cupcake, rich chocolate buttercream, and a tangy, sweet fresh raspberry sauce.
Feed both cake and cookie cravings with these amazing Oatmeal Cookie Cupcakes. Top with brown sugar frosting for a real treat!
These Pumpkin Cupcakes were already incredibly moist and the perfect balance of sweet, pumpkin, and fall spices. The Caramel Pecan Glaze just took them over the top.
These Coconut Lime Cupcakes are topped with an incredible Coconut Lime Cream Cheese Frosting. Amazing!
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Chocolate Cupcakes with Nutella, Almond Butter, and Vanilla Cream Cheese Frosting
Chocolate Nutella cupcakes made with three flavors of cream cheese frosting! Don't worry, it's an easy recipe with just a few extra steps required!
Ingredients
For the Cupcakes:
- 2/3 cup Nutella
- 1 cup all-purpose flour
- 1 1/2 cups cake flour
- 1 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 2 1/2 cups buttermilk
Vanilla Cream Cheese Frosting:
- 8 ounces cream cheese, softened to room temperature
- 5 tablespoons butter, softened to room temperature
- 1 pound powdered sugar (about 3 3/4 cups), sifted
- 2 teaspoons clear vanilla extract*
Nutella Cream Cheese Frosting:
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons butter
- 1/2 cup Nutella
- 1 pound powdered sugar (about 3 3/4 cups), sifted
- 1 teaspoons vanilla extract
- black and brown food coloring, optional
Almond Butter/Peanut Butter Cream Cheese Frosting:
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons butter
- 1/2 cup Almond Butter or Peanut Butter
- 1 pound powdered sugar (about 3 3/4 cups), sifted
- 1 teaspoons vanilla extract
Instructions
For the Cupcakes
- Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined.
- Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
- Add the flour mixture in 3 increments and beat until smooth.
- Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake.
- Remove from oven and let cool completely before frosting.
Vanilla Cream Cheese Frosting
- Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla.
- Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl.
- Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
Nutella Cream Cheese Frosting
- Cream the butter and cream cheese in the large mixing bowl of a stand mixture.
- Add the nutella and vanilla and continue to cream.
- Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl.
- Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
- For a darker brown add 1 drop brown and 1 drop black food coloring.
Almond Butter or Peanut Butter Cream Cheese Frosting
- Cream the butter and cream cheese in the large mixing bowl of a stand mixture.
- Add the almond butter or peanut butter and vanilla and continue to cream.
- Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl.
- Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
To Decorate
- Please see Kitchen Tip: Two Tone Frosting for Cupcakes for detailed instructions on how to pipe three different frosting flavors simultaneously.
Notes
cupcakes adapted from Chocolate Buttermilk Cupcakes
frosting adapted from My Baking Addiction
*clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 421Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 281mgCarbohydrates: 62gFiber: 2gSugar: 51gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Katherine says
I wanted to make this recipe for my best friend’s birthday and I was wondering how the measuring proportions would change if I only wanted to make a dozen of cupcakes instead of 3 dozen?
Katie says
Divide the entire recipe by 3 to make 1 doz instead of 3 doz.
Maopa@Luscious Deals says
I just made these and they’re so moist and yummy:) Thanks for sharing! Taking these to work to share with my co-workers…for the icing I’m using the nutella and peanut butter cream cheese icings:):)
mommymitchell says
I just made the cupcakes (haven’t started the icing yet), but my question is the amount of cocoa correct? It just seems like a lot of cocoa and while they turned out moist and good form, they taste more like chocolate rather than Nutella. Just curious if I did something wrong or whether yours tasted the same. Thanks again for the beautiful cupcake recipe! 🙂
Katie says
It is correct. You can always try adding more nutella, mostly I just added the nutella to the cupcake because the recipe usually calls for melted chocolate and I did not have any at the time. I thought the triple cream cheese icing was the star of the dessert.
Lilly says
I tried making the nutella creamcheese frosting for my son’s birthday, but the frosting was just too soft and didn’t hold shape and it was difficult to use. There wasn’t much nutella flavor either, but it was still tasty. Any tips on how to fix this?
Katie says
Butter temperature can play a large role in the softness of the frosting. You want the butter to be just room temperature. Overmixing can be another problem. If the frosting turns out too soft accidentally, whether by overmixing or too soft butter, just refrigerate in a bowl before piping to thicken it up.
Katie says
Sorry, missed your question about the Nutella flavor. You can try experimenting with adding more Nutella to the frosting, but adding too much may increase problems with the frosting softness.
Inrz says
I tried this and I made a boo boo. instead of using unsweetened cocoa powder I used dutch processed. so the cake was extremely dark chocolate and powdery in taste. Very dry too. I assume since I used the dutch processed it overwhelmed the nutella taste. the nutella frosting was very yummy but found it lost the nutella taste when I swirled with the cream cheese frosting. has anyone else had that problem?
Pili says
Oh my goodness!! Nutella cupcakes… I know I must make these for one of my besties b-day for sure!
jen says
HI,
Great recipe only thing was I thought the nutella flavor in the cake was underwhelming. I usually add coffee to my chocolate cake recipe and less coco poweder. I was thinking about making it more nutella-y by borrowing ideas from you. Maybe I will add nutella and maybe even change the normal brewed coffee to hazelnut coffee. What do you think?
Also this frosting is unreal! love all of them!!
jen says
OH- just had an idea and carved out a bit from the middle of the cupcake and stuffed it with nutella- PERFECT.
Heldy says
I am very familiar with SunButter and use it. I have never heard of IM Soy Nut Butter, so I will have to see if I can find that one here. She is not allergic to soy, but she is to Peanuts and all Tree Nuts:( Would love to know if you’ve made any “SunButter” cupcakes (instead of pb cupcakes) with success.
Katie says
The person to ask about SunButter is Tracy from Sugarcrafter. Her site is: http://sugarcrafter.net/ She is the one who told me about SunButter because she is allergic to multiple nuts. Good luck!
Heldy says
Hi Katie, thanks so much for your amazing recipes. I love this triple colored frosting. My daughter is severely allergic to nuts and i was hoping you could suggest a substitute for the Nutella that would still give that chocolaty color?
Katie says
Hi! My son also likes this I.M. Healthy Chocolate Soy Nut Butter, Chocolate. Is she allergic to soy? It is Peanut, Nut, Gluten and Dairy Free. They have plain and chocolate. Another good product is SunButter Creamy Sunflower Seed Spread to replace Peanut or Almond Butter. Let me know if you have any other questions!
Lauren says
These were absolutely amazing! So easy to make and very tasty! I didn’t attempt the frosting swirl though; I was too intimidated! I made a nutella cream cheese frosting to go with it and went together really well.
Alisan says
I just made them today! And they are truly fabulous. I’m at a family member’s house and they happen to have a fancy kitchen maid stand-up mixer, so of course I decided to use that. It really was a lot easier and helped me make sure I didn’t overbeat them. The texture was very good, a bit dry, but thats just what I sensed. The flavor was too die for.
maria says
If you only wanted to use the nutella cream cheese frosting for a dozen cupcakes, how would you cut it? Thanks a bunch! can’t wait to make this for hubby’s b-day this week 😉
Katie says
I just want to make sure I’m understanding the question right so I don’t tell you the wrong thing:
You want to make 1 dozen cupcakes, but you only want the nutella frosting, not the other flavors?
Since the cupcake recipe makes 3 doz and the frosting is for that amount, but there are 3 types of frosting in this case, you wouldn’t need to do anything to the nutella frosting. Just use the amounts listed. You’re dividing the frosting in 1/3 but you’re only using 1/3 of the flavors, so just use the full amount for whichever flavor you want. Does that make sense? 🙂
Isabella says
Thank you so much! I just made these for my best friends birthday tomorrow and they’re incredible! They’re so fluffy! 🙂
Chung-Ah Rhee says
I was looking for recipes to use up my almond butter so this is perfect for the almond butter cream cheese frosting. I would love to do all 3 frostings but it’s a bit too high profile for me!
Michelle Robinson says
um creepy, I did this exact same cupcake right down to the sprinkles and foil liners several months back. great minds think alike? I use raw cacao powder and add spirulina to my batter. it tastes great with the nutella.
L. Danielle says
I just got hip to Nutella and came across your blog with this recipe. I tried the nutella frosting and paired it with my own cream cheese frosting but held back on the almond butter because I thought it’ll be a bit too rich with my chocolate cupcakes. But it was delicious! I couldn’t stop eating spoonfuls of it.