Dark Chocolate Cupcake with Whipped Nutella Buttercream

Nothing says “Good Morning” better than a jumbo dark chocolate cupcake with whipped Nutella buttercream topped with some chocolate sauce and sprinkles…

Chocolate Cupcake with Nutella Buttercream with sprinkles

Indeed it is a very happy Monday….

A sporadic decision to make these cupcakes, but I’m thrilled with how beautifully it came together… and just couldn’t resist a little food porn with the chocolate sauce…

This is a definitely a chocolate lover’s dream come true. The moist softness of the cupcake paired with the whipped Nutella is like biting into a cloud of chocolate heaven….

So get to it! Why not have a chocolatey cupcake for breakfast? #dessertdiet


For Dark Chocolate Cupcakes (makes 12 cupcakes):

  • 3/4 cup cake flour
  • 3/4 cup plus 1 tablespoon granulated white sugar
  • 1/2 cup Valrhona 100% cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, at room temperature
  • 1/3 cup hot espresso (I use King Arthur Espresso Powder)
  • 3 1/2 tablespoon avocado oil
  • 1 tablespoon pure vanilla extract
  • 1 egg, at room temperature

Chocolate Cupcake with Nutella Buttercream

Whipped Nutella Buttercream:

  • 2 sticks unsalted butter, at room temperature
  • 1 1/2 cup confectioner’s sugar
  • 1 tablespoon pure vanilla extract
  • 3/4 cup Ghirardelli bittersweet chocolate chips
  • 1/3 cup Nutella
  • 1 1/2 tablespoon heavy cream
  • Pinch of salt

Chocolate Cupcake with Nutella Buttercream with chocolate


For Dark Chocolate Cupcakes:

  • Preheat oven to  360F degrees and line muffin tin with cupcake liners.
  • In a large bowl to standing mixture, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt. I like to sift the ingredients twice to ensure its well mixed together.
  • In a medium bowl, whisk the hot espresso into the buttermilk (if you don’t have buttermilk, take a scant 1/2 cup of whole milk plus 1/2 tablespoon of vinegar. Stir and allow it to sit for about 10 minutes and it will become buttermilk).
  • While whisking, add the avocado oil, egg and then vanilla.
  • Add the liquid ingredients into the bowl with dry ingredients and with a whisk attachment to standing mixer, mix the ingredients together until the batter is smooth (takes about 45 seconds to 1 minute). Do not over mix.
  • Fill the cupcake liners to about 2/3 full.
  • Bake for 18-20 minutes. Use toothpick test to ensure it comes out clean. Once the cupcakes are out of the oven, allow it to cool for about 5-10 minutes prior to moving them to a cooling rack.
  • Allow them to cool completely prior to adding the buttercream.

For Whipped Nutella Buttercream:

  • Melt the chocolate chips in a microwave safe container. I heated it about 1 1/2 minutes in the microwave and stir with a spoon once done. Set on side.
  • In a bowl to standing mixer with paddle attachment, place in butter and sift the confectioner’s sugar into the bowl.
  • On low speed (Kitchen Aid mixer speed 2), mix the butter and sugar together for about a minute.
  • While the mixer is on low, add in vanilla extract.
  • After the vanilla is combined into the mixture, add in the melted chocolate (by now, it shouldn’t be cooled down a little bit. If the chocolate is too hot, it will melt the butter). Once the chocolate is poured into the bowl, increase the mixer speed to setting 4 and beat for about two minutes.
  • Low the speed back down to setting 2 and add the Nutella, heavy cream and pinch of salt and beat on medium-high (speed setting 8).
  • The heavy cream is the key ingredient that helps the buttercream fluff up.
  • Place the buttercream into a pipping bag with closed star tip.

Chocolate Cupcake with Nutella Buttercream Chocolate Chips


  • Melt one cup of chocolate chips and place on side.
  • Decorate the cupcakes by starting the buttercream swirl from the outer edge of the cupcake and slowly move in and upwards to end with a nice tip on the top.
  • Drizzle one tablespoon of melted chocolate on top for each cupcake.
  • Decorate with sprinkles or mini chocolate chips.
  • Bonus: add some whipped cream!

Chocolate Cupcake with Nutella Buttercream with sprinkles II

**Recipe adapted from Sweetapolita


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