Nutella cupcakes – only 3 ingredients!

Recently, I’ve seen nutella brownies/bites/cupcakes all over the web. They looked too good to be true – easy, quick, and potentially delicious. I don’t normally have nutella in the house (too dangerous) but decided to get a jar and give these a whirl, as a fun baking activity to do with Kipper. I translated the recipe into metric units, and we were all set.

Kipper hadn’t had nutella before, but was apparently hooked from her first lick. I’m sure there’s something addictive in there. Anyway, we rustled up a batch in next to no time, and they were everything the internet had promised – moist, chocolatey, delicious nutella cupcakes. Mmmm.

Anyway, yesterday was DH’s birthday, and at about midnight last night he asked if I might supply some cake for him to take into the office. Uuurgh. Not wanting to disappoint, once Kipper and I had got the proof of concept batch cooked and thoroughly tested, I set about making a mega-batch of nutella cupcakes for DH’s colleagues.

Tray of nutella cupcakes.

Oops. Apparently I can’t count. The mixture looked too runny. I realised I’d put too many eggs in. There wasn’t any spare nutella. I added more flour while kicking myself and gnashing my teeth. Once the mixture looked about right, I scooped it into the papers and carried on regardless. The resulting nutella cupcakes, while a bit paler than the originals, and a touch drier than the first batch, tasted absolutely fine. So we can be assured that this recipe is fairly tolerant, and accuracy is not essential when measuring out the ingredients!

A couple of DH’s colleagues are coeliac, so I made a gluten-free version of the nutella cupcakes simply by substituting Dove’s Farm gluten-free flour mix for the self-raising flour. I had intended to add some baking powder, but only realised I’d forgotten as I was scooping the last dollop into its paper case. They didn’t rise as much as the gluten-y ones, but were still yummy. I think Dove’s Farm also make a gluten-free self-raising flour. Perhaps that’s the answer…

Kipper has been angling for more nutella, and more nutella cupcakes, ever since. I daren’t leave her and the cupcakes alone in the same room. I may have to eat the rest of the boxful myself later, just to save her from them. There’s nothing I won’t do for my daughter 🙂

Box of nutella cupcakes

Nutella cupcakes – in a plastic box for ‘later’ – as if!

Bake some of these. You really won’t regret it. Makes 8.

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

Nutella cupcakes - 3 ingredients!
Yields 8
Write a review
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
138 calories
17 g
23 g
6 g
3 g
6 g
33 g
17 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 138
Calories from Fat 56
% Daily Value *
Total Fat 6g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 23mg
Sodium 17mg
Total Carbohydrates 17g
Dietary Fiber 1g
Sugars 10g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 150g nutella
  2. 1 egg
  3. 60g self-raising flour
  1. Preheat the oven to 180C.
  2. Mix the nutella, egg and flour till thoroughly combined. Divide between 8 cupcake cases - they should be about two-thirds full.
  3. Bake for around 15 minutes, until a toothpick inserted in the centre comes out clean.
  4. Cool on a wire rack.
  5. Munch!
Nutella cupcake with a mug of tea.


  1. different, need to give these a go

  2. Helen Sims-Williams

    Holy hell, they look amaze.

Leave a Reply

Your email address will not be published. Required fields are marked *