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Nutella Fudge Cupcakes

Nutella Fudge Cupcakes with Nutella Icing

  • Author: foodneerd4life
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x


Adapted from Julie Le Clerc – Little Cafe Cakes


  • 1 cup Water
  • 250g Unsalted Butter
  • 250g Dark Chocolate
  • 2 cups Caster Sugar
  • 1 1/2 cup Self-Raising Flour
  • 1/4 cup Cocoa Powder
  • 2 Large Free-Range Eggs (beaten)
  • 1 tsp Vanilla Extract
  • 100g Nutella

For Frosting

  • 75g Nutella
  • 125g Unsalted Butter
  • 150g Icing Sugar
  • 50g Cocoa Powder

For Decorating

  • 75g Butterscotch Nuggets
  • 75g Raspberry Fudge Nuggets
  • Gold Edible Glitter


  1. Oven to 160C. Line 12 muffin hole tin with paper cases, and set aside. Combine the water, butter, chocolate and sugar in a saucepan and melt together over low heat until the sugar has dissolved. Cool slightly.
  2. Sift the flour and cocoa and mix into the butter mixture and whisk in the eggs and vanilla. Pour two-thirds of the mixture into the paper cases. Using teaspoons spoon in nuggets of Nutella into the middle of the batter in each case. Top with the remaining batter. Bake for 25 minutes until a skewer comes out clean. Cool completely.
  3. In a stand mixer, beat the Nutella and butter until smooth, beat in the icing sugar and cocoa powder in stages until the frosting is light and fluffy. Add a splash of milk to loosen the mixture if too firm. Spoon into a piping bag, snip the tip and pipe a cloud of frosting on top of each cake.
  4. Decorate with nuggets of butterscotch and raspberry fudge pieces. Like a fairy sprinkle over the gold edible glitter until they sparkle.
  • Category: Cakes, Cupcake, Chocolate
  • Method: Baking
  • Cuisine: British

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