jess’s nutella cupcakes

On Tuesday nights, Jess Maloney hosts open hours in her RD apartment, and each week she tries out a new cupcake recipe to share with anyone who stops by. Below she shares her recipe for a favorite: Nutella cupcakes.

(Picture from My Baking Addiction)

Nutella Cupcakes:
(Makes twenty-four cupcakes)

  • Box of chocolate cake mix (and eggs/oil)
  • Box of chocolate instant pudding
  • 13 oz. jar of Nutella

I just use a normal box cake for the recipe. My secret is that I add a large box of instant pudding.  So for chocolate cake, I use chocolate pudding.  You make the cake as directed on the box and just dump the powder straight into the batter.  It makes a more dense, moist cake.

After the cupcakes are baked, I pipe Nutella in the middle of the cupcake as filling. Then I frost them using the recipe below, which I found on My Baking Addiction and adapted to use less sugar:


  • 2 sticks unsalted butter, softened
  • 1 13-ounce jar of Nutella
  • Pinch of fine grain sea salt
  • 1 Tbs vanilla extract
  • 1-2 cups powdered sugar (make it to your taste)
  • 6-8 Tbs heavy cream or milk

In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in the sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.


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