Nutella Cloud Cupcakes Redux

Day 640: Redux.

Brought back.  Revived.

As defined by a Google search.  Because I’ll be honest, I’ve seen that word several times on blogs but never actually knew what the fancy word meant.  Which I embarrassingly admitted in one of my posts awhile back and was kindly educated via a comment on said blog post.  Oy vey.

So here we are.  Redemption.  I’m using the word correctly and with one of the best recipes I’ve ever made.  Needless to say these cupcakes are a staple in my repertoire and always called upon when I need a “for sure” treat.  I’ve made these cupcakes more times than I can count, I even made them for a wedding!

But looking back at my original post, I’m more than underwhelmed.  With the pictures, that is.  Photography has never been my forte and now with a baby in one arm, it hasn’t gotten any better.  But I’m working on it guys.  So, I realize these pictures aren’t much better [I really need one of a cupcake cut in half] , but hopefully these pictures from earlier this summer are a tad more enticing and bring needed justice to these cupcakes from heaven.  Although I’m convinced no picture could actually do justice to these baby cakes.

Cheers to all things scrumptious!

Recipe Review

Baking Level:  Intermediate.  The cakes are made like a typical cupcake [WARNING: the batter is very liquidy, so take care mixing!].  The frosting [and the star of the show, IMO], whips up easily if you have a stand mixer.  For those of you without, a hand mixer will do just fine but will take a little longer.

Flavor:  super chocolate, chocolate cupcake.  The deep flavor brought out by a touch of coffee.  Topped with a mound of milk chocolate and Nutella whipped frosting.  The dark and light chocolates mixing together in this recipe are divine.

Texture:  The chocolate cake is dense yet moist.  Strong enough to hold it’s own against the also dense, yet fluffy whipped Nutella frosting.  The cake and frosting are easily the best of each that I’ve made thus far!

Would I Make It Again?:  Seeing as this post is a redux, this question is rather redundant.  But, in short…hell yes!

Helpful Tips:

  • I always double the original recipe, so those are the measurements I’ve listed below.  I don’t recommend cutting the recipe in half [because these suckers go quick], but if you must…cut the ingredient list in half.
  • For the brewed coffee, I always use instant packets.  Easy and fast!
  • The frosting is the easiest pipe-able frosting I have yet to make.  I can’t rave enough how ah-mazing this frosting is!

Nutella Cloud Cupcakes



1-1/2 c. all purpose flour

1-1/2 c. sugar

1/2 c. dark cocoa powder

1-1/2 tsp. baking soda

1-1/2 tsp. baking powder

1-1/2 tsp. cornstarch

1 tsp. salt

2/3 c. buttermilk

1/2 c. brewed coffee, hot

6 tbsp. vegetable oil

2 eggs, lightly beaten

3 tsp. vanilla extract

Nutella Frosting:

2 c. unsalted butter, softened

3 c. powdered sugar

4 tsp. vanilla extract

1-1/2 c. bittersweet chocolate, chopped, melted and slightly cooled

2/3 c. Nutella

2 tbsp. milk

Pinch of salt


  1. Heat oven to 350° F and line a standard cupcake pan with cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a small bowl, whisk together buttermilk, coffee, vegetable oil, eggs and vanilla extract.  Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (batter will be very liquid).  Divide batter among  liners, about 2/3 full.
  4. Bake 15 to 17 minutes, or until toothpick inserted in center of cupcakes comes out with a few crumbs (do not over bake).  Carefully remove cupcakes from the pan immediately and place them on a wire rack until completely cool.
  5. Meanwhile, for frosting, in a bowl of stand mixer fitted with paddle attachment, combine the butter and powdered sugar and beat on low speed for about 1 minute.
  6. Add vanilla extract and beat on low speed until well combined.  Add melted chocolate and beat on medium speed until smooth (about 2 minutes).
  7. Add Nutella, milk, and salt, and beat on medium-high speed for another minute until smooth.
  8. Frost cooled cupcakes as desired.

Yield: 24 servings

Recipe adapted from Sweetapolita