Nutella Brownie Cupcakes

Why You’ll Love This Recipe

• Only 3 ingredients for the brownie base
• No mixer required - just mix, scoop, and bake
• Small batch - makes just six brownie cupcakes
• Uses up leftover buttercream and ganache
• Super fudgy texture with Nutella flavor in every bite of these brownie cupcakes

Ingredients Needed for Brownie Cupcakes

• Nutella or Hazelnut Spread (1 Cup): Nutella is the main ingredient, providing sweetness, structure, and a rich chocolate-hazelnut flavor. Its natural oils keep the brownie cupcakes soft and moist, eliminating the need for extra butter or sugar in these brownie cupcakes.
• All-Purpose/Plain Flour (¾ Cup): Flour gives structure to the brownies, ensuring they hold their shape. With no leavening agents, these brownies are dense and fudgy rather than cake-like, perfect for brownie cupcakes.
• Large Eggs (2): Eggs bind the ingredients together, creating a stable texture while adding richness and chewiness. Without eggs, the batter wouldn't set properly, resulting in dry or crumbly cupcakes.
• No-Grit Nutella Buttercream (½ Batch): This No-Grit Nutella Buttercream, adds a smooth, creamy contrast to the dense brownies. It balances richness while enhancing the Nutella flavor. Any leftover buttercream can be frozen for future batches of brownie cupcakes.
• Nutella Ganache (½ Batch): A combination of Nutella and heavy cream, this Nutella Ganache creates a glossy, chocolatey layer. It deepens the Nutella flavor and adds an extra level of indulgence. Leftovers can also be frozen for later.
• Warmed Nutella (1 Tbsp): Drizzled Nutella intensifies the chocolate-hazelnut flavor. Warming it slightly makes it easier to drizzle, adding a rich touch to your brownie cupcakes.
• Confectioners' Sugar (½ Tbsp): A light dusting of powdered sugar provides a finishing touch, complementing the Nutella flavors without overpowering them.

How To Make Nutella Brownie Cupcakes

1: Prepare the Oven and Pan. Preheat the oven to 180°C (356°F). Grease six holes of a cupcake tray or line them with cupcake liners for easy removal.

2: Mix the Brownie Batter. In a mixing bowl, add Nutella, flour, and eggs. Use a silicone spatula or wooden spoon to mix until no visible flour remains. Avoid overmixing-this keeps the brownies soft and fudgy for delicious brownie cupcakes.

3: Fill the Cupcake Tray. Scoop the brownie batter evenly into the six greased cupcake pan holes. Tap the tray on the counter to settle the batter and remove air bubbles.

4: Bake. Bake in the preheated oven for 20-25 minutes. Check at 20 minutes by inserting a toothpick in the center-moist crumbs are fine, but if it's wet, bake for a few more minutes. Do not overbake, or the brownies will dry out.

5: Cool Completely. Remove the tray from the oven and place it on a wire rack. Let the brownies cool completely before enjoying your brownie cupcakes.

6: Pipe the Buttercream and Ganache. Fill piping bags with Nutella buttercream and Nutella ganache. Use a plain round piping tip and pipe small blobs of each onto the brownies. If you don't want to pipe, you can spoon or scoop the toppings on.

7: Drizzle with Warmed Nutella. Warm 1 tablespoon of Nutella until it's smooth and drizzle it over the cupcakes using a spoon.

8: Dust with Powdered Sugar. For a finishing touch, lightly dust the cupcakes with confectioners' sugar before serving.

Pro Tips

• Mix Gently - Overmixing makes brownies dense instead of fudgy. Stir until just combined.
• Watch the Bake Time - Brownies should be soft in the middle but set. Check at 20 minutes.
• Cool in the Pan - Removing them too soon can cause them to break apart.
• Use Leftover Buttercream - Freeze any extra Nutella buttercream and ganache for later.
• Add a Pinch of Salt - A small amount of salt enhances the chocolate flavor in these brownie cupcakes.

Recipe Variations for Brownie Cupcakes

These Nutella Brownie Cupcakes are easy to customize with different flavors and textures. Try one of these fun variations to switch things up.

Crunchy Hazelnut Brownie Cupcakes: add ¼ cup (40g) chopped hazelnuts to the batter before baking. Sprinkle toasted hazelnuts over the buttercream for extra crunch and a stronger nutty flavor.

Peanut Butter Swirl Brownie Cupcakes: swirl 1 tablespoon peanut butter into each brownie before baking. Swap the Nutella in the buttercream for peanut butter to create a rich Nutella-peanut butter combo.

Espresso Nutella Brownie Cupcakes: stir 1 teaspoon instant espresso powder into the brownie batter. Adding a shot of espresso to the ganache will enhance the mocha notes, making it perfect for coffee lovers.

Double Chocolate Brownie Cupcakes: fold in ¼ cup (45g) chocolate chips before baking. Top with grated dark chocolate instead of powdered sugar for a double-chocolate boost.

Salted Caramel Nutella Brownie Cupcakes: drizzle salted caramel sauce over the buttercream. Sprinkle a pinch of flaky sea salt on top to enhance the Nutella's rich flavors.

Raspberry Nutella Brownie Cupcakes: mix freeze-dried raspberries into the buttercream or swirl raspberry jam into the brownie batter. The tartness pairs well with the creamy Nutella.

Oreo Nutella Brownie Cupcakes: crush 4 Oreos and mix them into the brownie batter before baking. Finish with a sprinkle of crushed Oreos over the buttercream for a crunchy topping.

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