Nutella Cupcakes: Cupcakes with Triple Cream Cheese Frosting

Remember those Cupcakes with Nutella, Almond Butter, and Vanilla Cream Cheese Frosting I teased you with in this week’s kitchen tip (related Kitchen Tip: Two Tone Frosting for Cupcakes)? Here they are!

nutella cupcake recipe

I’m so sorry you had to wait, but you needed to know about piping with multiple frosting flavors onto cupcakes before you could make this recipe. And all good things are worth the wait. The recipe wouldn’t be the same without all three cream cheese flavors swirled together on top.

I have been thinking about this flavor combination ever since making sandwiches for the kids when I decided to double dip my knife because I was in a hurry. Then afterward I remember looking at the almond butter and Nutella together on the knife and thinking how good those two must taste together.

So I did what any self respecting person would do. I licked it right off the butter knife. BOY was it good!

nutella cupcake with nutella cream cheese frosting

After that lick I knew that I had to come up with a recipe to feature these two delicious nut butters together. So I thought, and thought and then one day while contemplating Logan’s Birthday Cupcakes it came to me. And I realized that if I could so easily swirl two different colors of frosting together, why the heck not two (or more) flavors of frosting?

Originally I had planned to make batches of nutella and almond butter buttercream frosting, but I decided that it would look more interesting with white swirled in with the two shades of brown. Not to mention that I had this gigantic Costco sized thing of cream cheese sitting in the fridge that I thought I better use.

I can’t even begin to describe how amazing these nutella cupcakes tasted. If it sounds overwhelming, please know that it’s really not very hard at all once you get the different frosting flavors made. The actual piping is actually quite simple using the tutorial I wrote on piping multicolored (or flavored) frosting, just head over to that Kitchen Tip for the instructions.

cupcakes with chocolate and almond butter

I am glad that I made these just for fun and not for the birthday boy. While he is a huge fan of chocolate and nutella, he was so confused by the combination of the frosting. I think is poor little palate couldn’t quite figure out what he was tasting. After a half of a cupcake he gave up! Secretly, I thought: more Nutella Cupcakes for me!

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Chocolate Cupcakes with Nutella, Almond Butter, and Vanilla Cream Cheese Frosting

cupcakes adapted from Chocolate Buttermilk Cupcakes
frosting adapted from My Baking Addiction

Yield: 3 dozen cupcakes

Ingredients:

For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Vanilla Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons clear vanilla extract*

Nutella Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
black and brown food coloring, optional

Almond Butter/Peanut Butter Cream Cheese Frosting
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup Almond Butter or Peanut Butter
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract

*clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.

Directions:

For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.

Almond Butter or Peanut Butter Cream Cheese Frosting
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

To Decorate
Please see Kitchen Tip: Two Tone Frosting for Cupcakes for detailed instructions on how to pipe three different frosting flavors simultaneously.