Saturday, September 4, 2010

Nutella Cupcakes

I baked some nutella cupcakes for my church breakfast sale for this Sunday.

What I Used:

140g butter, soften at room temperature
150g caster sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons plain yoghurt

120g plain flour
80g cake flour
2 teaspoons baking powder


What I Did:

1. Cream butter and sugar till light and fluffy.

2. Add vanilla extract, salt and yoghurt and cream to mix well.

3. Add one egg at a time, beating well to mix. If mixture curdles, add some flour to mix.

4. Then add sifted flour and baking powder. When flour is thoroughly mixed, beat on high for a couple of minutes.

5. Fill cupcake cases halfway and put in half a teaspoon Nutella. Top up with cake mixture leaving 1/4 space from brim. Add another 1/2 teaspoon Nutella on top. Use a toothpick to swirl the nutella.

6. Bake in pre-heated oven 150 degrees C for 15 to 18 minutes depending on the size of cupcake.


  1. Those look absolutely divine! I love Nutella ;o)


  2. Beautiful cupcakes! That's a lot you made....can open a bakery lor.

  3. I love nutella (well, who doesn't, right? ;-)) Your muffins look so professionally baked with beautiful swirls atop.

  4. Your nutella cupcakes look very delicious! I am sure they were sold out in no time :)

  5. Beautiful cupcakes especially the swirl of the nutella.

  6. Thank you all you beautiful ladies for dropping by and for your encouraging words. Yes, nutella makes a difference to the cake. The cupcakes were sold out within 2 hours.

  7. Hey Busygran,

    what a good idea using nutella to swirl. Next time can do it for my cupcakes and marble cakes =]. I bet these were a hit at the sale


  8. Nutella cupcakes!!! I love it! Nice cupcake holders :)

  9. Awesome! Sounds like something my nephews would love...

  10. Nice pretty swirls on the cupcakes :)

  11. Very nice nutella swirls. I saw this somewhere and have booked mark it but have yet to try it out. Must be very very nice.

  12. Hi - Is Cake flour the same as self-raising flour?

  13. Bakertan,
    They were sold out within 2 hours.

    They are 'sweetheart' cupcake cases.

    They are yummier with more nutella.

    I couldn't get all my swirls done properly.

    Yummy Koh,
    You try it!. Just don't overbake.

    The Sudden Cook,
    If you use cake flour, you need raising agent like baking powder. Cake flour is good for chiffon cakes and cakes with butter.
    Self-raising flour has baking powder in it.
    You can use all self-raising flour, just omit the baking powder.
    Hope that helps.

  14. Hi Judy,

    I just baked a batch of these Nutella cupcakes, omg it's so yummy! It's so fragrant, light and fluffy! You are right, more nutella is nicer! I'm going to add more the next time. Thanks for sharing this wonderful recipe! Definitely a keeper!

  15. Hi Wen,
    Glad you like the cupcakes. Nutella is 'shiok'.

  16. Hi,

    Thanks for sharing this recipe. Tried baking these cupcakes today. The texture was dense and hard instead of fluffy (but still delicious though ^^) Your advise on what went wrong will be greatly appreciated. Don't really know why but I don't seem to be able to bake anything that deals with creaming method. Tks.

  17. Hi Mel,
    If you had followed the recipe, it shouldn't be dense. Perhaps I should have been more precise, I used large eggs. I made sure that I beat the eggs
    into the butter till it's fluffy before adding the flour. Hope this helps

  18. Hi Busygran,

    No worries, yr recipe is very precise, its just that I really don't have much luck with creaming method. I used A grade eggs for this recipe. Upon adding the 2nd egg the mixture starts to curdle (whenever this happen = dense tough cake for me) and adding the flour doesn't really helps. I have often wonder if I have used the wrong size egg. Btw, how should the batter look like after adding the flour? Is the mixture thick and kinda sticky and won't drip that much when you hold it up with the spatula? TIA


  19. Hi Mel,
    The consistency of the batter should not be runny and it doesn't drip easily. It's okay if the mixture curdles after the adding the egg, just add a tablespoon of flour from the recipe amount not extra flour. Hope this helps further.

  20. Hi Busygran

    Thanks for taking the time to reply my questions^^ Yes, it does helps alot.


  21. If i use self-raising flour. Do i omit away the cake flour as well as Plain flour?
    what's the measurement for self raising flour?

  22. Hi Cin Babes,
    You can use all 200g of self-raising flour in place of plain and cake flour. Omit the baking powder.

  23. Thanks for sharing your recipe, very easy to bake as long as I followed your steps
    Everyone loves it! Cheers!


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