Nutella Cupcakes

You only need four ingredients and one bowl to make these Nutella cupcakes. They’re topped with chopped dark chocolate and bake up in about ten minutes!

overhead photo of a plate of Nutella cupcakes

Four ingredients, one bowl, no mixer.  It doesn’t get much easier than these Nutella cupcakes. This is BF’s new favorite dessert and he has been hoarding them to himself. Luckily, they are so easy to whip up we can make a batch whenever we get a craving.

photo of cupcakes in a pan

Ingredients

Because Nutella spread already contains several ingredients you would normally need to make a cake, you only need two other ingredients for the batter. Add some chopped chocolate for decoration and you get cute mini Nutella cakes that are made with a total of four ingredients.

  • ½ cup Nutella
  • 1 large egg
  • 5 tablespoons all-purpose flour
  • 1-ounce bittersweet chocolate, chopped

Mix all of the ingredients in a bowl (no mixer required!) and then pour the batter into a prepared muffin pan. Top the cupcakes with the chopped chocolate and bake them for about 10 minutes at 350°F.

photo of nutella cupcakes lined up on a baking rack

Tips for Making Nutella Cupcakes

  • Be careful not to overmix the batter. Once you add the flour stir just until it’s incorporated. This will ensure your Nutella cupcakes have a tender crumb.
  • Don’t skip the chopped chocolate on top! I love how the chocolate looks sprinkled over the top, but it also gives the cupcakes a more intense flavor. As the cupcakes bake, most of the chocolate stays on top, but some will sink into the cupcake giving it a rich and fudgy texture when you bite into it.
  • Keep an eye on the cupcakes as they bake because all ovens are different, so the bake time may vary. I recommend checking on them a couple of minutes before the 10 minutes. As soon as they look baked and an inserted toothpick comes out clean take them out the oven so they don’t overbake.

overhead photo of cupcakes on a plate

Love Nutella like we do? You have to try my Flourless Nutella Muffins, 3 Ingredient Flourless Nutella Brownie Mug Cake, and 4 Ingredient Instant Pot Nutella Lava Cakes.

Nutella Cupcakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
This decadent little Nutella cakes are so easy to make and will disappear fast!

Ingredients:

  • 1/2 cup Nutella spread
  • 1 large egg
  • 5 tbsp all purpose flour
  • 1 oz bittersweet chocolate finely chopped

Directions:

  1. Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.

  2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
  3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped chocolate.
  4. Bake about 10 minutes. Set on a rack to cool completely.

Notes:

Recipe adapted and found on Savory Sweet Life, who reprinted it from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients

All images and content are © Kirbie's Cravings.

32 comments on “Nutella Cupcakes”

  1. haha that us open was a nail biter!!! so intense and i still have to make these 🙂

  2. These are so easy to make and so fast. I should time myself next time to see how fast. You should make them soon. Yes, after watching the US open I don’t think I could ever be family member/significant other of a tennis star. I was so nervous I could barely watch.

  3. These are amazing!! I made them for my office, doubled the receipe and they were gone in under an hour. Thank you for sharing!

  4. This is a great blog! Loving the photography and insightful reviews. 🙂

  5. I’m glad you are enjoying my blog =)

  6. I’m glad you and your office enjoyed them. I’ve never had leftovers with these or having to plead for someone to eat one. Hehe. They are gone quickly at my house too.

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  19. Oh my goodness!! So fabulous! I added about a tablespoon of oil and ant 2 teaspoons of milk and instead of chic chips, added sliced almonds. So moist and wonderful. I have to admit, my nutella had gotten a bit hard in the jar so I was going to add some oil anyways. Great recipe. Kudos!

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  21. Nice post having excellent contents.This is exactly what I’ve been looking for.Thank you very good.

  22. Thanks for posting. I tried this. To add moisture, I doubled the recipe, then used the entire jar of Nutella instead of stopping at a cup. That way I could finish it off (I hate nearly empty containers), and add moisture too. However…

    I did overcook them. 🙁 I have another jar to get rid of, so I’ll try this again. Meanwhile, I make the best of my mistake by soaking them in ice cream or coffee.

    I also topped the cakes with whole pistachios.

    • Aw, that’s too bad you burned them. I actually found that the best way to keep them moist is to put a dollop of pure Nutella in the center of each cake before baking. You should definitely try that next time.

  23. Well, I didn’t “burn” them exactly, lol. I just overcooked them a bit, but they still worked out.

    I’ll try the filling idea, thanks. 🙂

  24. how big is half a cup cuz i’ve got different sized cups can you give me it in miillilitres?

    cheers

  25. Hi Kirbie! I tried one of your other recipes and altered it slightly to make a 3 ingredient nutella cake and after moving house, I can’t find it! 🙁
    Do you think I can make the brownie recipe as a cake? If so, how long do you think it would bake for?

    • I’ve never tried this as a cake before. I’m worried that it might be too dry as a whole cake. Hmm, i’m trying to figure out which recipe you altered to make a 3 ingredient nutella cake!

  26. Forgot to say, I love your blog!

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