Chocolate Nutella cupcakes

Who doesn’t love the taste of Nutella? And who doesn’t love a cupcake? It has been said that ‘Nutella is like happiness in a jar’. Then our chocolate Nutella cupcakes are like heaven in patty pans.

  • Prep Time

    20 Minutes
  • Cook Time

    15 Minutes
  • Makes

    12 Cupcakes


  • 1 & 1/3 cups self-raising flour
  •  ¾ cup unsweetened cocoa
  • 1 pinch salt
  • 50g butter, softened
  • 1½ cups white caster sugar
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup Nutella

for the topping

  • 1 cup Nutella
  • ¼ cup hazelnuts chopped in slices
  • a pack of white chocolate buttons

You'll Need

  • Multix Patty Pans
  • Multix Bake
  • Multix Piping bag


  1. Preheat the oven to 180°C
  2. Take the butter out of the fridge so that it can come to room temperature. Line a muffin pan with Multix patty cases. In a food mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat well. Add tablespoons of the flour and a little of the milk alternately and process until you have a smooth, thick batter. Fill each patty case about 2/3 of the way up the case. Use either a piping bag or Multix bake paper rolled to make a piping bag filled with Nutella to pipe a small amount into the heart of each little cake (so each chocolate sponge cup cake has a soft Nutella centre) Bake for about 12-15 minutes or until a thin skewer (stuck in the cake part) comes out clean. Remove the cup cakes, from the oven and allow to cool totally.
  3. Once the cakes are cool, top each one with a dollop of Nutella, a couple of hazel nuts slices and a button of white chocolate. Store in the fridge until ready to serve.