Salted Nutella Cupcakes

In the run-up to Easter, chocolate treats and desserts pretty much tend to take over the blogosphere. I, for one, am certainly not complaining — I can’t get enough of all these luscious snaps! This weekend, I made my own contribution to the craze in the form of salted Nutella cupcakes.


These cupcakes are fun to make and even more fun to eat! They have Nutella in the filling and topping so to ensure they didn’t turn out overly sweet, I added in a good pinch of salt. Fine sea salt, to be more specific, and it was the perfect touch. If you’re going to make these, please don’t omit the salt; it really makes these cupcakes extra special.

Use your usual vanilla cupcake recipe and when it comes to spooning the batter in to the cases, add a little dollop of Nutella in to the middle of each one (I may have been too generous here with mine as I found all the Nutella sank to the bottom!). Allow them to bake for the usual time at the usual settings and leave them to cool completely before you frost them. Oh and try to resist eating them warm from the oven…it’s almost impossible ;-).


The frosting is definitely the best bit and it’s so easy to make too — just whip together 3 ounces of butter, 6 ounces of sieved icing sugar, a few tablespoons of Nutella and a teaspoon of salt. I always use a hand-held mixer which will do the job in a minute. Also, I whip the butter on its own first as I find that makes the frosting extra smooth and creamy!


These are rich and delicious and so perfect for Easter. You can make them even more indulgent by playing around with the measurements. I used three to four tablespoons of Nutella in my frosting and it resulted in a lovely light chocolate-hazelnut flavour. If you’re looking for something more intense, however, just add extra Nutella — you and the buttercream will be well able for it! 🙂


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