Total Time
Prep 20 mins
Cook 20 mins

Adapted from

Ingredients Nutrition


  1. Preheat oven to 160°C.
  2. Line 12 muffin tins with cupcake or muffin liners.
  3. Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
  4. Cream together the butter and sugar in a mixing bowl till texture is light.
  5. Add in the eggs, one at a time till fully incorporated.
  6. Add in the vanilla extract.
  7. Gradually add in the dry ingredients into the wet mix till well-mixed.
  8. Fill up each liner with batter till about 3/4 full.
  9. Top up each cupcake with approximately 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
  10. Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
  11. Remove individual cupcakes to cool completely on a wire rack before storing.
Most Helpful

This a fast and very delicious cupcake all the kids would love it - we did add just under 3/4 cup of milk

megskyle March 11, 2013

These cupcakes are delicious, however, recipe needs revision. cupcakes were not as moist as they should be. most cupcakes recipes call for 1/2 cup of milk or some sort of liquid, this one is missing the liquid ingredient!!! I added 1/3 cup of milk as advised by others and still they weren't moist enough. I will make some additions and will post results.

NYNUTMOM April 02, 2011

Very delicious and unusual cupcake! I wanted to use the entire Nutella jar up so I decided to frost these after baking. Because that would have hidden the swirl on top, I got past that by putting the Nutella in a pastry bag and piped a good bit of it onto 1/2 the batter in each well, and then covered it with remaining batter. This worked out excellently; it was like a Nutella-filled cupcake with Nutella frosting. Just delicious with milk or a steaming cup of coffee.

The_Swedish_Chef March 29, 2010