Small Batch Espresso Cupcakes with Nutella Buttercream

Yes. All of those words you read up there are true.

nutella cupcakes 1

This is seriously delicious. My friends from college (saying that makes me feel old) came to visit this past weekend for a visit and a birthday celebration. All four of us have birthdays in September and October, so it was perfect timing. And obviously birthday celebrations call for cupcakes.

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They had been eyeing the cupcakes all night and finally asked if we could eat them. Psh. We could’ve eaten them the moment they walked in because I know my lack of self control had been drooling over them all night, too.

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The espresso in these cupcakes is slight but decipherable, and the Nutella buttercream is a melt-in-your-mouth-soft-and-fluffy topper to these decadent cupcakes. Did I mention they only make FOUR?? Aka: perfect for girls’ weekend.

nutella cupcakes 3

PS: Hi, October. So glad you’re here. October = fall and scarves and cocoa AND today is one week until my BIRTHDAY.

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Small Batch Espresso Cupcakes with Nutella Buttercream
Cupcakes adapted slightly from Dessert for Two and buttercream adapted from Gastronomica


1/4 c flour
4 tsp cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
Heaping 1/4 tsp instant espresso powder
4 tsp canola oil
1/4 tsp vanilla
1/4 c packed light brown sugar
1/3 c plain Greek yogurt (or vanilla!)
1 tbsp water


4 tbsp butter, softened
3/4 c powdered sugar
2 tsp milk
1/4 tsp vanilla extract
2-3 tbsp Nutella

1. Preheat oven to 350°F.
2. Combine flour, cocoa powder, baking powder, baking soda, and espresso powder in a small bowl.
3. Whisk together canola oil, vanilla, and brown sugar.
4. Add wet ingredients into dry ingredients, alternating wet and yogurt. Stir, then add the tbsp water the provide a bit more thinness to the batter.
5. Fill 4 cupcake liners or just grease a muff tin, and bake for 13-15 minutes, or until a toothpick comes out clean, at 350°F.
6. Allow to completely cool on a wire rack, then prepare frosting. To prepare frosting, simply mix butter, powdered sugar, milk, and vanilla extract in a mixer until a frosting consistency is created (pretty thick), then add in Nutella and combine until integrated. Frost cupcakes!


2 thoughts on “Small Batch Espresso Cupcakes with Nutella Buttercream

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