Nutella Bomb Cupcakes

Nutella Cupcakes

Nutella Cupcakes

The original title of this post was One Bowl Cupcakes with Nutella Swiss Meringue Buttercream Frosting, but per my fiancé’s request, I went with a more interesting title. Actually, his exact words were, “These are my favorite cupcakes you’ve ever made. Can you please not name them something boring?” Other reactions included, “Holy @#%! these are good,” and “It’s like a Nutella bomb went off in my mouth!” Hence, Nutella Bomb Cupcakes were born.

You may be thinking that there is entirely too much frosting on these cupcakes. That’s where you’re wrong. Swiss Meringue Buttercream is a magical concoction of which there can never be too much. Unlike American Buttercream, it’s not super sweet, and there’s no powdered sugar involved. Personally, I think a one to one ratio of frosting to cake is perfect.

Nutella Cupcakes

Why did I choose Swiss Buttercream for these cupcakes? If you remember my Dark Chocolate Speculoos Truffle Cake post, Nutella, like cookie butter, is rather sweet. If you make buttercream by whipping butter with loads of powdered sugar, there’s only so much Nutella you can add before it becomes sickeningly sweet. Making a Swiss buttercream allowed me to add the better part of a jar of Nutella to the frosting- I have no shame.

This cupcake recipe is adapted from one of my favorite layer cake recipes that I used here and here. It makes a baker’s dozen- about 13 cupcakes. That’s enough for you to sneak one and still act innocent.

Nutella Cupcakes-3

The frosting recipe makes quite a lot- enough to pile it high on each cupcake. If you’d rather go easy on the frosting (but why would you?) you’ll have some left over. I don’t really understand how leftover frosting is ever a problem, but if you’re one of those practical folks, Swiss Meringue Buttercream freezes really well.

One Bowl Chocolate Cupcakes with Nutella Swiss Buttercream Frosting

Yield: about 13 cupcakes


    For the Cake:
  • 1 cup (125 grams) all purpose flour
  • 1 1/4 cups (250 grams) granulated sugar
  • 1/4 cup plus 2 tablespoons (45 grams) Dutch process cocoa powder (I used Valrhona)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (113 grams) sour cream
  • 3/4 cups (175 ml) room temperature water
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • For the Frosting:
  • 4 large egg whites (4 ounces, 113 grams)
  • 4 ounces (113 grams) granulated sugar
  • pinch of salt
  • 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature and cut into 2 inch chunks
  • 1/2 cup (130 grams) Nutella


    For the Cake:
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Line 2 muffin pans with 13 paper liners.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  4. Add the oil and sour cream and whisk until blended.
  5. Add the water in 1/4 cup at a time and whisk until combined.
  6. Whisk in vinegar and vanilla to blend.
  7. Add the egg and whisk until combined.
  8. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined.
  9. Divide the batter equally among the cupcake liners.
  10. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny).
  11. Cool completely on wire racks.
  12. For the Frosting:
  13. Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer).
  14. Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs.
  15. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs.
  16. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.
  17. Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes).
  18. Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.
  19. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.
  20. Once the buttercream has become smooth, and the Nutella and beat until incorporated.
  21. Transfer the buttercream into an 18 inch piping bag and pipe onto the cooled cupcakes.

Cake recipe adapted from Sky High: Irresistible Triple-Layer Cakes


  1. These look amazing — I’ve already pinned them!! Your husband’s reaction is so cute, and probably completely deserved too. I haven’t tried Swiss buttercream, but it sounds lots better than regular American. I always spill the powdered sugar all over the counter, and I don’t really like the aftertaste it leaves in the frosting. Plus any excuse for using more Nutella is perfect in my book! :)

    P.S. It’s totally true about a baker’s dozen… I need that excuse to “taste test” one!
    Amy recently posted…Lemon Poppy Seed Loaf CakeMy Profile

    1. Thanks, Amy! I agree, more Nutella is always better!

  2. Oh my gosh!! These really do look like Nutella bomb went off. I’m so glad you listened to your man on the name. So so beautiful! And I agree with you, Swiss Meringue buttercream is just perfect when you want to make something so sweet.
    Zainab @ Blahnik Baker recently posted…No-Bake Peanut Butter Chocolate PieMy Profile

    1. Thanks, Zainab!

  3. Oh my gosh…. These cupcakes look AMAZING! And I LOVE this name. 😀 I can totally see why you name it. Your piping is so beautiful too… love the tall frosting (extra!). :)
    Nami | Just One Cookbook recently posted…Blueberry Cheesecake ブルーベリーチーズケーキMy Profile

    1. Thanks, Nami! Aaron will be happy to know that people like the name.

  4. These cupcakes sound amazing! And the photos, wow, Natasha… the light off that silky buttercream is positively luminous! You’ve captured it so beautifully. Pinned!
    Allie | Baking a Moment recently posted…English Teatime Pudding CakesMy Profile

    1. Thanks for pinning these, Allie!

  5. Love the name! And love a beautiful cupcake, especially if it involves Nutella!
    Ashley | Spoonful of Flavor recently posted…20 of the best Truffle RecipesMy Profile

    1. Thanks, Ashley!

  6. haha your fiance’s reaction is amazing. Totally something I could see my husband saying. These cupcakes do sound super awesome – all that chocolate and that frosting (I love swiss meringue buttercream)!!
    Ashley recently posted…Strawberry Brown Sugar Buttermilk Ice CreamMy Profile

    1. Thanks, Ashley! I love Swiss buttercream too. It’s getting harder to back to the powdered sugar stuff.

  7. Lol I think your finace is onto something. Nutella bomb cupcakes definitely caught my eye! Short, sweet, and VIVID! The frosting on these is just gorgeous. Droolinggg.
    Erika recently posted…Apple Pie Bundt CakeMy Profile

    1. Thanks, Erica! Aaron is always coming up with funny names for my desserts, but I hardly ever use them. He’ll be happy to know this one was appreciated.

    1. Thanks, Dina!

  8. They look amazing! Are these standard sized cupcakes or did you use a muffin pan they look huge!

    1. Thanks! These are standard sized cupcakes, but some of the liners just got filled a little too much :)

  9. Ummmm these are amazing! I already made a tired “bomb” joke on Instagram, so I’ll spare you, but you should know that I’m thinking it in my head. :) Swiss meringue buttercream is my favorite, I use it for almost everything–and yet I’ve never added Nutella to it! Pastry chef fail. Off to the kitchen!

    PS. Your fiance is hilarious, my husband hates my boring recipe names too. I should probably be less descriptive and shake things up a little more!
    Elizabeth @ recently posted…Chocolate Rose CupcakesMy Profile

    1. I almost ended this post with, “These cupcakes are the bomb!” Great minds think alike. I’m always reluctant to shake things up with titles because I’m thinking about SEO, but I’m glad I did this time.

  10. Your husband is a smart man, these cupcakes deserved name like Bomb! They look amazing. Can’t wait to try, I’m a big fan of SMBC & IMBC, hate the usual American buttercream with a passion
    Avanika {Yumsilicious Bakes} recently posted…DIY : Homemade Granola BarsMy Profile

  11. […] Find the recipe at : […]

  12. Natasha what tip have you used for frosting the cupcakes? Love it!
    Asmita recently posted…Bake Party-Cookies And DessertsMy Profile

    1. Thanks, Asmita! I used a Witon 1M tip.

  13. […] For recipe visit the source: […]

  14. […] it’s not really dessert unless chocolate is involved. Originally, she had requested these Nutella Bomb Cupcakes, but a birthday just isn’t a birthday without a layer cake, so I ended up reworking the […]

  15. Hi, can I noe how many cupcake can I frost with the frosting receipe

    1. The frosting makes enough to generously frost 13 cupcakes.

  16. […] Nutella Bomb Cupcakes from Cake Merchant […]

  17. Do you think I can replace sour cream with greek yoghurt? Thank you! These do look impeccable.

    1. Yes, that will work just fine. I’ve actually done this myself several times.

  18. […] Of course, there was one problem with this dessert.  It has a decided lack of chocolate in it.  Not that it needed chocolate.  You wouldn’t want it in there.  But you wouldn’t want to host Bunco without some chocolate on the menu either.  So I made a second dessert.  I made brownie bites, and I was going to frost them with this amazing nutella buttercream.  This is, honest to goodness the best frosting on the planet.  I got the recipe from the cake merchant… […]

  19. Can i add anything else besides sour cream?

    1. You can sub greek yogurt for sour cream.

  20. […] Source Recipe : […]

  21. Thank you soooo much for this recipe!!! I just made it today and my hub has eaten almost half of them!!
    The frosting is definitely the BOMB!! I looove it!! Super easy directions!! First time ever making buttercream frosting and swiss buttercream is RiDiKilus!! It’s out of this world!! Thank u!! I’m making the spekuloos cake tomorrow. But i think the nutella is just a tinsy smidge yummier so I’m using that instead. And the cake is chocolatey good, light and fluff exactly how i like my cakes!! Thank you!!!

    1. Great! Let me know how you like the Speculoos cake.

  22. Hi, made these before and there delicious. Made again with different patty pans and they seemed to have dropped a lot after coming out of oven.? Also, noticed you use baking soda, not baking powder? Not sure if I’ve done anything wrong. Tried one and they still taste good.

    1. Hi Angela,
      Sorry to hear your cupcakes fell. They may have needed a little more time in the oven, or perhaps your oven temp was too low. Do you have an oven thermometer? I used baking soda in this recipe because it reacts with the vinegar to give the cake some lift.

  23. Very excited to try these! Looks delicious!

  24. Hi! Just wondering what the best way is to set up the the mixing bowl over the boiling water without it touching, and approx how long does it take for them to reach the correct temp? Do you know if apple sauce would sub well for the oil?

    Thanks! They look amazing!

    1. Just make sure you have a pot that’s not too wide so you can set the bowl on top and it doesn’t touch the water at the bottom. Room temp egg whites will get to the right temp faster than cold egg whites. Also, if you use pasteurized egg whites (in the carton), you really only need to take it up to 120-140 degrees, so the process goes a little faster. I haven’t tried this particular recipe with applesauce, but it will probably affect the texture. I’d recommend trying to sub 1/2 the oil with applesauce.

  25. Lovely cupcakes, thanks for sharing the recipe.

    Do you use a mixer or just a whisker?

    1. I used a whisk for the cake and a mixer for the frosting.

      1. thanks Natasha,
        I tried and this is the best choc cupcake recipe ever.
        Love it….the recipe is simple and the cake turned out to be moist and soft.
        I cannot believe that it only needs 1 egg.
        Thanks again…

        am looking forward to get a yummy moist & soft vanilla cake now. If you have another great recipe, please share…

        thanks again,

  26. Is it possible to make the Nutella Swiss Meringue Buttercream with a handheld mixer?

    1. I’ve never tried making swiss buttercream with a hand mixer before. If your hand mixer is powerful enough, you can probably so it, but it might take longer to get the meringue whipped up.

  27. Would the frosting be sturdy enough to hold a ferrero rocher as a garnish?

    1. Yes, I think so. You can chill the cupcakes in the fridge for a few minutes and the frosting will be sturdier.

  28. Once you’ve tried French buttercream, or Swiss Meringue buttercream, you won’t go back to the sickly sweet American kind.

  29. Does this frosting harden like a typical buttercream (that uses powdered sugar) would? It looks “wet” almost in the photos like it would melt easily.

    1. This doesn’t crust like a powdered sugar frosting. It holds up well at room temperature, but can start to melt if you plan to transport it on a hot day.

  30. I have made these so many times and I always get the recipie off Pinterest. This is my first time on your blog and let me just tell you, i am in love with everything here. Ive always hoped i would find a cake version of these cupcakes without having to try and make it myself and you have it! So glad i stopped by. I will definitely be making everything that you have posted. Good luck with everything and keep posting! Xx

  31. wow these cupcakes are amazing!!! My best friend calls the recipe her secret weapon & I can see why! Made these for my birthday & the double batch did not last long…. granted people kept coming back for more! excited to try some other recipes :)

    1. I’m glad you loved them, Jodie!

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