Gg’s Simple Chocolate Cupcake With Nutella Butter Cream (1)

An easy dump everything in a bowl and mix chocolate cupcake recipe paired with a luscious, sinful Nutella butter cream frosting simply spread on and decorated with mini chocolate chips and little heart sprinkles.

Simple Chocolate Cupcake (1) Recipe:

(yields 20-24 cupcakes)


  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon coffee powder/ granules
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 2 tablespoons of Nutella
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract


  1. Pre-heat oven to 175 degrees Celsius. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, baking soda and baking powder into a large bowl. Add coffee, sugar and salt. Stir to mix.
  3. Combine buttermilk, eggs, oil, warm water and vanilla in a bowl or measuring cup, stir to combine.
  4. Add wet mixture to dry mixture. Using handheld electric mixer on the lowest setting, mix until smooth, 1 – 2 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. You should get a rather liquid mixture.
  5. Divide batter evenly among muffin cups, filling each 2/3 full (transfer batter into a measuring cup with spout to make this easier). Bake until tops spring back when touched, about 20 minutes. Do not open oven door while cupcakes are cooking. Transfer to a wire rack; let cool completely.

Nutella Butter Cream Recipe:


  • 1 /2 stick salted butter 
  • 1/2 cup icing sugar
  • 1 teaspoon of pure vanilla extract
  • As much Nutella as you like


  1. In the bowl of your electric mixer, or with a hand mixer, cream the butter , icing sugar, pure vanilla extract and Nutella until light and fluffy using the lowest setting to begin, gradually moving it up to the highest setting. About 5 minutes.
  2. For a stiffer frosting, add more icing sugar.

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