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Chocolate Birthday Cupcakes with Nutella Cloud Frosting

March 6, 2012 - 160 Comments

Cupcakes galore! I think it’s safe to say that this layer-cake bakin’ girl has never before made so many cupcakes or used so many sprinkles in such a short span of time. Actually, maybe it’s not so much that I haven’t made so many in such a short time, but that I’ve never blogged about so many. The thing is that so often when I bake, I then eat, share, deliver…all with no time left to photograph or write about the recipes. This was going to be one of those times, but then after sharing a few Instagram shots of the cupcakes and receiving a flurry of requests to share what these cupcakes were all about, I thought I’d switch things up and do an all-iPhone shot post and go ahead and share!

So, a close friend of mine, Janin, was celebrating her birthday this past weekend, and we had a super-fun girls’ night on Friday night at her house (Birthday Cake Shooters, anyone?). Since she’s a relatively new friend (I just discovered how incredible it is finding such true friends at this stage in life.), I hadn’t yet met several of her hometown friends who were coming in to celebrate, so when trying to decide what birthday treats to make for the occasion, I figured if there’s anything that speaks to a gaggle of girls, it’s chocolate and sprinkles–lots of chocolate and sprinkles. You know, one thing I’ve learned over the past few years, is that sometimes keeping things classic and decadent can be as much of a crowd-pleaser as super-fancy, fondant-covered treats. You probably know by now that I am passionate about those as well, but I just feel that it totally depends on the situation. I used to feel that I had to go crazy decorating for days in order for birthday desserts to have wow-factor, but I’ve since discovered that’s not true.

So I made two types of cupcakes, the first was Janin’s all-time favourite, banana cake with chocolate frosting (I ended up making that frosting a la Nutella), and the second was classic dark chocolate cupcakes with the same chocolate frosting, sans Nutella (an amazing option for the non-Nutella fan). When one of the girls took a bite and said, “Whoa, the frosting is like a chocolate cloud!” I knew I had to put that down on paper. Chocolate clouds? What my dreams are made of. The truth is, it really does have a billowy cloud-like texture, and as a girl very concerned about texture, particularly frosting texture (not to mention enticing baked good names), “chocolate cloud” spoke to my very core. Add the rich, satiny awesomeness that is Nutella to the mix, and I’m blogging an otherwise unblogged delight.

The cupcakes themselves are a classic, one-bowl dark chocolate cupcake recipe that never disappoints. It’s only slightly different than this recipe, but I love it (love them both–I just have a thing for experimenting). The frosting is a modified version of this previous frosting I posted, but the Nutella gives it this incredible taste and adds to the already creamy texture. Even if you don’t like Nutella, you can simply omit it for a classic chocolate cloud frosting.

Such a classic birthday treat! Did I mention how well they pair with Chocolate Whipped Cake Martinis & Chocolate Banana Cake Martinis?

Oh yes, they do. Just sayin’.

Here’s the recipe:

*Product notes: The Cacao Barry Cocoa Powder – Extra Dark (my favourite) cocoa powder is what makes this chocolate cupcake recipe so incredible.

Print
Chocolate Birthday Cupcakes with Nutella Cloud Frosting
Servings: 12 standard cupcakes
Ingredients
For the Cupcakes:
  • 3/4 cup 95 g all-purpose flour
  • 3/4 cup 150 g white sugar
  • 1/4 cup 30 g dark cocoa powder (I use Cacao Barry Extra Brute)
  • 3/4 teaspoon 3.5 g baking soda
  • 3/4 teaspoon 3.5 g baking powder
  • 3/4 teaspoon 3.5 g cornstarch
  • 1/2 teaspoon 4 g salt
  • 1/3 cup 80 mL buttermilk
  • 1/4 cup 60 mL brewed coffee or espresso, hot
  • 3 tablespoons 45 ml vegetable oil
  • 1 egg room temperature, lightly beaten
  • 1-1/2 teaspoons 7.5 mL pure vanilla extract
For the Nutella Cloud Frosting:
  • 1 cup 227 g(2 sticks) unsalted butter, softened but cool
  • 1-1/2 cups 190 g icing sugar (confectioners’), sifted
  • 2 teaspoons 10 ml pure vanilla extract
  • 3/4 cup 125 g premium bittersweet chocolate, chopped, melted and slightly cooled
  • 1/3 cup 100 g Nutella
  • 1 tablespoon 15 ml milk
  • pinch of salt
Instructions
For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
For the Nutella Cloud Frosting:
  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed (I use #2 on my KitchenAid mixer) for about 1 minute.
  2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed (I use #4 on my KitchenAid mixer) until smooth, about 2 minutes).
  3. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.

Sweetapolita’s Notes on the Cupcakes:

  • For evenly-sized cupcakes, I always use a 50mm cookie scoop (it’s a bit trickier with this runnier batter, but it’s worth it).
  • You can substitute the Cacao Barry Extra Brute cocoa powder, but be sure to use a quality cocoa powder (Dutch-processed).
  • To see the baking ingredients, equipment and tools that I used for this recipe, check out my shop.
  • Even if you dislike coffee with a passion, please trust me–it simply enhances the rich chocolate flavour!
  • For tips for baking better cakes, check out this previous post.
  • This recipe is easily doubled or tripled.
  • Unlike vanilla cupcakes, these stay incredibly moist for several days, so I often bake them a day before I need them (unfrosted) and frost on the day I am serving them, but you can also frost them and keep them in an airtight container for up to 3 days, for convenience (if they last that long!).

Sweetapolita’s Notes on the Nutella Cloud Frosting:

  • For the purest at heart, you can make your own Nutella by following Stella’s Homemade Nutella recipe.
  • You can omit the Nutella and you have an incredible “classic chocolate cloud frosting.”
  • It’s ideal to make this frosting right before you need it, because you’ll find it’s an ideal consistency for piping and decorating, but once it’s on the cake or cupcakes, it stays perfectly smooth and fluffy for up to 3 days.
  • You can add small increments of more milk, if too thick, and blend until smooth.
  • If you find the frosting starts to get air bubbles while sitting (during the decorating process), use a rubber spatula to knock the air out of it, by stirring it with a back and forth paddling motion.
  • To frost the cupcakes in the photo, I inserted a large, plain round icing tip into an 18″ pastry bag and filled it with the frosting. I piped a large swirl starting from the outside of the cupcake, and, moving in a slow circular motion, worked my way to the center, and gently pulling the bag up and away from the cupcake. Then, using the underside of a small spoon (I used a baby spoon), I put slight pressure on the very top of the swirl and pull the spoon up and away. This creates a well for the sprinkles and gives the cupcake a classic but not-so-perfect look. Top with confetti quins or sprinkles for a fun birthday finish!

Good luck & enjoy!

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Filed Under: Chocolate Cupcakes, Cupcakes Tagged With: birthday, chocolate frosting, cloud, confetti, cupcakes, icing, nutella, sprinkles, whipped

« Super-Duper Vanilla {or Funfetti} Cupcakes
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Comments

  1. Joni says

    March 6, 2012 at 11:25 pm

    Hi Rosey!

    These looks sooooooo yummy!

    Can I ask where you buy the brown liners and in the campfire cupcake pictures where you got the cupcake pan pictured.

    Huge fan!

    Joni

    Reply
  2. Jenna says

    March 6, 2012 at 11:39 pm

    Holy delicious! Nutella is always amazing no matter what, love this!
    Thanks for sharing these bits of heaven!

    Reply
  3. Amber says

    March 7, 2012 at 12:03 am

    These look amazing! They’re so adorable and tempting with that big puff of chocolatey frosting speckled with confetti sprinkles! Thanks Rosie

    Reply
  4. Athena says

    March 7, 2012 at 12:21 am

    Love that pink wrapping paper, the retro-looking cakes are so cute. And the frosting name has me sold! Your friend is lucky to have you :)

    Reply
  5. Averie @ Love Veggies and Yoga says

    March 7, 2012 at 12:22 am

    Nutella Cloud Frosting is what dreams are made of. Sounds WONDERFUL!

    Reply
  6. Seima says

    March 7, 2012 at 12:35 am

    This could not be more dreamy! I am going to make these babies tomorrow and hope will fall in love with it at first bite more than falling in love with it at first sight! Can’t wait! Keep the posts coming,would love to see more of your cake and cupcake creations! Biggest fan! xx :)

    Reply
  7. ryan Piccini says

    March 7, 2012 at 2:24 am

    Well I just made these as a “you don’t need a man to make happy” cheer up gift.
    Wow did they do the trick. Thanks!

    Reply
    • Rosie @ Sweetapolita says

      March 7, 2012 at 8:41 am

      Perfect idea, and I love that you made them already!

      Reply
      • Veronica says

        September 2, 2015 at 1:40 am

        Hi.. We dont have buttermilk here. Can we substitute buttermilk? With what? Thank you

        Reply
  8. Kathryn says

    March 7, 2012 at 4:48 am

    Chocolate and sprinkles definitely speak to me. I’m so glad you decided to share this recipe – I haven’t been able to stop thinking about them since I saw the pictures on instagram!

    Reply
  9. Kelly @ Kell's Kitchen says

    March 7, 2012 at 4:51 am

    Can’t wait to try these cupcakes with the Nutella Cloud Frosting! Your recipes are always so detailed; love that!!

    Reply
    • Rosie @ Sweetapolita says

      March 7, 2012 at 8:42 am

      Thanks so much, Kelly!

      Reply
  10. Blog is the New Black says

    March 7, 2012 at 5:17 am

    Love your description of this as “nutella CLOUD”. Those are the only clouds I want to see!!!

    Reply
  11. Di-licious says

    March 7, 2012 at 5:54 am

    I was drooling over the photos on Instagram so am rapt that you’ve shared the recipes, especially the Nutella cloud frosting! I am a Nutella nut!

    Reply
  12. dorothy says

    March 7, 2012 at 6:59 am

    Rosie, Rosie, Rosie…..
    You are all things sweet and sassy!

    Each recipe I try never ever fails to deliver. Delicious and scrumptious to say the least.

    As for your honesty in sharing recipe measurements to produce decadent pieces time after time is second to none – second to none……

    Be richly blessed and empowered in all you do! Cant wait for the next post (soon i hope – no pressure there then…lol)

    Reply
    • Rosie @ Sweetapolita says

      March 7, 2012 at 8:40 am

      Thanks so much, Dorothy, for such a sweet comment! xo

      Reply
  13. Lauren at Keep It Sweet says

    March 7, 2012 at 7:04 am

    It is amazing how the classic combinations can make people so happy! I love how you piped your frosting.

    Reply
  14. Katrina says

    March 7, 2012 at 7:07 am

    These are so pretty! Love that nutella frosting especially. Awesome!

    Reply
  15. Cassie says

    March 7, 2012 at 7:26 am

    These are gorgeous cupcakes! Perfect for celebrating!

    Reply
  16. Sue @ Cakeballs, cookies and more says

    March 7, 2012 at 8:25 am

    well they sound amazing, so that makes me want to try them:)

    Reply
  17. Jenny Flake says

    March 7, 2012 at 9:06 am

    These are so pretty Rosie!! Love, Love, Love!! xoxo

    Reply
  18. Melissa // thefauxmartha says

    March 7, 2012 at 9:20 am

    I’ve had Nutella on the brain too! These cupcakes are just another good reason to buy more Nutella! Beautiful as always Rosie!

    Reply
  19. Larissa says

    March 7, 2012 at 9:25 am

    I love your cupcakes with the sprinkles! They are just beautiful, without being so overdone that you can’t bear to eat them. You want to just take a big ol’ bite of that chocolate cloud with the pretty colors popping on top. Yummm… I must try this recipe. I’ve always been a cake baker and “theme” decorating them is very time consuming. Recently, I’ve decided that sometimes simple delicious frosting with a touch of sprinkles or an interesting piping is really all that’s necessary. Especially for adults. My kids still demand the fanciful, though…lol.
    Very lovely cupcakes – I just want to reach into the computer and snag one!

    Reply
  20. Living The Sweet Life says

    March 7, 2012 at 9:35 am

    These are so fun!! Nutella somehow, always seems to add a special depth to baked goodies and your frosting certainly does look light and fluffy :) ~ yumm!!

    Reply
  21. Becca- Cookie Jar Treats says

    March 7, 2012 at 9:53 am

    These look spectactular. I’m not much of a cupcake person, but whenever I see the cupcakes on your blog, my mind is blown, and I get antsy and want to make cupcakes :)

    Reply
  22. Rachel says

    March 7, 2012 at 10:23 am

    These sounds like the perfect weekend baking project. Love the sprinkles, too!

    Reply
  23. lagalletarota says

    March 7, 2012 at 10:26 am

    Beautiful blog. Me encanta y muy buenas recetas y fotos.

    lagalletarota.blogspot.com

    Reply
  24. Jackie Thompson says

    March 7, 2012 at 11:13 am

    These are delightful! It’s funny that you mention pretty and classic can deliver the same sort of appreciation as super fondant decorated treats. I’ve spent the last year decorating for days on end and sleepless night to deliver fondant treats with super wow factor but I’ve been contemplating lately if people appreciate simple homemade, pretty and delicious just as much … and I get a lot more sleep. I know in some instances it’s wonderful but I think you’ve right Rosie. Sometimes it’s the simple things that delight us. Congratulations on your new friendship. FInding a good friend is like finding real treasue.

    Reply
  25. ellen says

    March 7, 2012 at 11:39 am

    These look amazing, I can’t wait to make that frosting.

    I would love if you could do a video tutorial on how you do those frosting swirls.

    Reply
  26. Annalise says

    March 7, 2012 at 12:24 pm

    Absolutely loving all of your cupcake posts and instagram photos. I wish I could reach through my computer screen and sneak a fingerful of that cloud frosting- looks dreamy!

    Reply
  27. Maria says

    March 7, 2012 at 12:30 pm

    These cupcakes make me happy!

    Reply
  28. Emily B says

    March 7, 2012 at 1:17 pm

    I have a brand new jar of Nutella in my pantry. I can’t wait to try these! They are gorgeous.

    Reply
  29. Brianne @ Cupcakes & Kale Chips says

    March 7, 2012 at 1:27 pm

    I hope Heaven is made out of Nutella clouds!

    Reply
  30. Nichole says

    March 7, 2012 at 2:03 pm

    You had me at ‘chocolate cloud.’ Can’t wait to try them!

    Reply
  31. Tracy@Magenta Cakes says

    March 7, 2012 at 2:42 pm

    I’m feeling hungry after looking at these gorgeous cupcakes, they look sooo delicious!

    I too love Nutella and the thought of Nutella clouds is just heavenly.

    Thanks for sharing :)

    Reply
  32. connie says

    March 7, 2012 at 3:44 pm

    Where do you buy your sprinkles in bulk?

    Reply
  33. Megan @ Country Cleaver says

    March 7, 2012 at 3:56 pm

    o.O I’ll take a baker’s dozen please. I might share one with my hunny. No promises.

    Reply
  34. Karen says

    March 7, 2012 at 4:29 pm

    I love the detailed instructions you give! I can’t wait to try these.

    Reply
  35. Marike says

    March 7, 2012 at 4:42 pm

    Thanks so much for adding the decorating tip!

    Reply
  36. Mary Sanavia says

    March 7, 2012 at 6:28 pm

    How can anyone resist “Nutella cloud frosting”??? I’m going to try this right away, I’ve been looking for a delicious Nutella frosting (that stays in the cupcake) and I bet this is it….thanks for sharing! :)

    Reply
  37. Elizabeth says

    March 7, 2012 at 7:01 pm

    I love the sprinkles that you top sweets with!

    Reply
  38. MikeVFMK says

    March 7, 2012 at 8:55 pm

    Insta love. I didn`t need to hear the name to know they look bloody delicious! Rosie knocks one out again!

    Reply
  39. Spencer says

    March 7, 2012 at 10:00 pm

    Looks delicious! I could eat the whole tray!

    Reply
  40. Andreja says

    March 7, 2012 at 11:52 pm

    Congratulations. It looks fantastic.
    Andreja
    http://www.stancerfamily.blogspot.com

    Reply
  41. Paula says

    March 8, 2012 at 10:47 am

    Birthday Cake Shooters?! I think I’d like those :) Your cupcakes look wonderful and the perfect treat to bring to a best friends celebration.

    Reply
  42. Karyn says

    March 8, 2012 at 11:08 pm

    Wow! From the mouths of babes. chocolate cloud frosting! I’ve got to make this!

    Reply
  43. sarah says

    March 9, 2012 at 9:30 pm

    So many good things in this post! I love iphone pictures. And cloud frosting. And making sincere friends as I get older. It’s such a treasure. Thanks for all your inspiration.

    Reply
  44. Sew Create It - Jane says

    March 11, 2012 at 5:53 am

    I made these cupcakes this weekend and they are THE BEST! I changed the frosting slightly, in that I used white chocolate instead of the bitter-sweet and omitted the Nutella…it was like having vanilla ice cream on the top minus the brain freeze.

    Thanks so much for a great recipe!!

    Reply
  45. valerie says

    March 11, 2012 at 9:47 am

    The picture of Reece-with-her-spoon is too cute. Boy the pictures you take with your iphone are great! They look very professional. Can’t wait to make these!

    Reply
  46. JenniferC says

    March 11, 2012 at 11:53 pm

    I made these and they were wonderful…moist cake and really yummy frosting. I’ll be making these again:)

    Reply
  47. Melissa @ Best Friends For Frosting says

    March 12, 2012 at 2:38 am

    I love that wrapping paper! I got it at Marshalls not too long ago. It’s so you!

    Reply
  48. Daisy@Nevertoosweet says

    March 12, 2012 at 8:42 am

    OMG i’ve been looking for a Nutella frosting recipe for ages ~ Thank you for sharing!

    The cupcakes looks amazing :D and I love how the cupcakes are a one bowl recipe ~ YAY!

    Reply
  49. megan @ whatmegansmaking says

    March 12, 2012 at 9:44 am

    I can’t believe I never thought of nutella in frosting! This sounds absolutely AMAZING. I can’t wait to make these!!

    Reply
  50. Jennifer says

    March 12, 2012 at 12:57 pm

    I plan on making these to celebrate the 100th birthday of the Girl Scouts today! My brownie scout, Maggie, and I can’t wait to try these. We are such Nutella addicts!

    Reply
  51. Ridgely's Radar says

    March 12, 2012 at 4:23 pm

    Adorable!

    Reply
  52. hiphiphourray says

    March 12, 2012 at 11:14 pm

    looks delicioussssssssss! nous adorons le nutella!

    Reply
  53. Deborah says

    March 13, 2012 at 12:33 am

    These look like absolute perfection!

    Reply
  54. alessandra says

    March 13, 2012 at 10:01 am

    hi rosie i’m from rome,italy! i’ve tried this wonderful cupcakes for my daughter birthday (her first birthday).wooow! great taste! thanks for all your advices! your great fan….alessandra!

    Reply
  55. Chicago Judy says

    March 13, 2012 at 11:06 am

    Made these last weekend. Fabulous!! Everyone loved them. And the frosting is to die for!! Next time I’ll extra Nutella. Thanks for a great recipe. And they stayed moist, just like you said they would!

    Reply
  56. Saya at Sayas Soulful says

    March 14, 2012 at 7:00 am

    I LOVE the burst of colours – looks ultra sweet and yummy! xo

    Reply
  57. Laura's Bakery says

    March 14, 2012 at 12:28 pm

    The Nutella cloud frosting sounds goooood! should remember so i can use it soon, think it’s delicious between hazelnut cookies too :)

    Reply
  58. Baker-In-Training says

    March 15, 2012 at 8:00 pm

    Hey Rosie!! Let me just say, I love love LOVE your blog! It’s the cutest and definitely the sweetest! I’ve read almost all your posts, and drooled over the all the treats but sadly, I’ve never been able to bake any. The thing is, I’m the first baker in my family, so we don’t have a lot of the specific baking ingredients (buttermilk, almond extract, ect) and since I’m still learning (Baker-In-Training), most of my recipes don’t come out good. So it’s a waste going and getting new ingredients unless I’m sure it’ll be worth it. I finally had all the ingredients for this recipe and since it’s so easy, how could I resist? So I mixed it all up, put it in the oven and crossed my fingers. I haven’t eaten one yet, but the smell. Oh, the smell! They smell divine. They look divine. And I can’t wait to eat them-because my brother just assured me that they ARE divine! :) Thanks so much! I’ll definitely be trying more of your recipes!

    Reply
  59. Stacey says

    March 16, 2012 at 6:51 am

    This was ridiculously, unbelievably and wonderfully delicious. I’m not sure I will ever be able to use another chocolate frosting ever again!!

    Reply
  60. Stephanie says

    March 16, 2012 at 1:45 pm

    As soon as I read this post I knew I had to make this icing right away. Just as delicious as it looks! I posted about it here : http://www.clockworklemon.com/2012/03/snickerdoodle-cookie-sandwiches-the-globe-and-mail.html

    Just adore your recipes

    Reply
  61. Kristin says

    March 18, 2012 at 12:03 am

    I baked these cupcakes for a baby shower and filled them with pastry cream. They were so yummy and everyone loved the frosting. Thanks for the recipe Rosie!

    Reply
  62. Sheila says

    March 19, 2012 at 2:23 am

    I just made these for a colleague who was leaving (I wasn’t close to her at all but I needed a reason to make these babies!)

    The cupcake was so moist and soft and chocolatey (I’m salivating at the mere thought of it!)

    The frosting was so fluffy and it really was very cloudy! haha.

    I used Valhorna 72% cocoa for the chocolate and I felt that it overwhelmed the taste of the Nutella though, till no one knew there was any Nutella in it.
    Did it happen to you? I would prefer a much more Nutella-y flavour though. Perhaps more Nutella than chocolate?

    It was still divine and I’m definately making these again!

    However, they rose funny in the oven..and had very odd shapes. I did fill it 2/3 the way but it just looked weird, something like an inverted cone. I did cover it with some pretty frosting but I was wondering why it looked so odd. haha.

    Hope you can help! :)

    Reply
  63. Barbra Donachy says

    April 8, 2012 at 3:50 pm

    Just finished a version of homemade nutella. Made sandwich cookies and cheesecake bites with it. Your cupcakes look like the next great use for my nutella. Thanks for posting this recipe.
    Greetings from north of the Arctic Circle.

    Reply
  64. Lacey B says

    April 11, 2012 at 10:39 pm

    Hi, love your recipes and website! I just have a question regarding crusting and non crusting butter cream. Could you explain these more? Thanks very much!
    Lacey

    Reply
    • Rosie @ Sweetapolita says

      April 17, 2012 at 12:26 am

      Thanks, Lacey!
      I hope I can be of some help to you with your question. To be honest, I don’t tend to use crusting buttercream, but some bakers do prefer it for piping flowers and even for frosting a cake using the Viva paper towel method, which is where they use the paper towel over a crusted frosted cake to create a smooth finish, without using fondant. Typically crusting buttercream is made with shortening, powdered sugar, flavouring, etc., and the shortening allows the frosting to set really well. I do make one frosting that has butter, but a lot of powdered sugar and it does crust more than any others I make (found in this post: https://sweetapolita.com/2010/10/classic-vanilla-butter-cake/), but I’m not sure if it would crust as much as one with shortening (I just don’t prefer to use shortening). Here’s a link to my friend Amanda’s shortening-based crusting buttercream if you want to take a peek: http://iambaker.net/the-perfect-crusting-buttercream. Hope that helps!

      Reply
  65. cooking rookie says

    April 12, 2012 at 7:03 am

    Oooh, just in time for my Nutella obsession. I hope you don’t mind that I pinned this on Pinterest on my Nutella board, as a reminder and to share the joy :-)

    Reply
    • Rosie @ Sweetapolita says

      April 17, 2012 at 12:01 am

      I don’t mind at all–thanks!

      Reply
  66. MissM says

    April 15, 2012 at 12:04 pm

    I made these for Easter-put candy speckled eggs for decoration on top of the icing instead of sprinkles. The cupcake part was amazing-my younger brother wouldn’t shut up about how moist the cupcakes were so I now have a cupcake recipe that I am sure to use from now on :) the icing wasn’t great for me because I didn’t have enough chocolate and it was very runny and not ‘cloudy’ but I’ve always had problems with icing, I don’t know why, but I’m still learning. Oh, the icing did taste good it just wasn’t what I wanted it to be. But everyone enjoyed them and that’s all that matters :) your blog is amazing btw and I love all the tips you post for every recipe.

    Reply
  67. Tara says

    April 19, 2012 at 1:18 pm

    Hi there! I’m new to your blog, and this will not be my last visit. Just made the frosting for another cupcake bottom (banana cake with nutella swirled in) for a nutella party tomorrow at my sons’ Italian preschool, and I am in LOVE! I’m typically a vanilla frosting kind of girl–this is the first chocolate frosting that I’ve actually bookmarked to make again. Thanks for the recipe!

    Reply
  68. Mary says

    May 3, 2012 at 6:09 am

    Rosie – these cupcakes are TO DIE FOR!!! I’m eating one as I’m typing (self made birthday treat for me!). The cake is rich and SO moist and the icing is fabulous! I will definitely make these again! Thanks so much for the recipe!

    Reply
  69. Cassandra says

    May 8, 2012 at 9:14 pm

    These are fantastic and ridiculously easy! I had to make two batches, I only got 9 out of one batch, but my muffin pans may be a little bigger than normal. :)

    Reply
  70. Chelle says

    May 10, 2012 at 12:51 am

    these look great! i will try them this weekend…. i’m thinking that a cousin who is vegan will love it too…. any suggestions for a butter subsitute for the frosting?

    Reply
  71. Betty says

    May 11, 2012 at 8:58 am

    I have become obsessed with cupcakes. I love Cupcake Wars on Food Network. I am going to try these for Memorial Weekend.

    Reply
  72. Mandy says

    May 17, 2012 at 11:18 pm

    Hi there. I made these and they were delicious. I’d like to make a round cake with the same chocolate batter – can you advise quantities for say a two layer 8″ cake, please?

    Reply
  73. Jennah says

    June 2, 2012 at 2:33 pm

    I just made these for my father in laws birthday and had to get on here to say these are PERFECTLY DELICIOUS!!!! Yum. I could eat these for every meal for the rest of my life!!! Thank you very much for sharing!!!

    Reply
  74. jenny says

    June 4, 2012 at 12:09 am

    I made this cupcakes for a friends’ going away party, they were a huge hit. Every one loved them, it was hard for me to not eat more..haha.

    I made the Bakery-Style Vanilla Frosting from another recipe from your blog. I will never buy store bought cake mix ever again.
    YUM

    Reply
  75. Sumaiyah says

    June 12, 2012 at 9:51 am

    Will the flavor change a lot if you make the nigella frosting without the melted chocolate?

    Reply
  76. Glenda says

    June 25, 2012 at 9:23 am

    If I choose to omit the nutella, will the frosting still be of piping consistency?

    Reply
  77. Rowena says

    July 3, 2012 at 8:15 am

    I absolutely love your blog! Your cakes are so beautiful. I have made this recipe twice – in the vain hope that since I can’t stand Nutella I won’t be tempted to eat them…. Well, it was wishful thinking! The icing is so delicious, you can’t actually tell that there is Nutella in it. It gives a hint of scrumptiousness that can’t be beaten. My boys are clamouring for more. Don’t know if my jeans can take it!! Thanks a lot for sharing the recipe.

    Reply
  78. Adrienne says

    July 5, 2012 at 12:12 am

    This is the first cupcake recipe I’ve tried that came out exactly like the pictures. I almost cried when they were done, I was so happy. Never had anything quite like that frosting.

    Reply
  79. Stephanie Gleason says

    July 7, 2012 at 1:41 pm

    Hi, can I make the frosting in advance? I’m bringing the cupcakes at a park tomorrow, can I frost them an hour before serving? Will they get soggy?

    Thanks!

    Reply
    • Benthe says

      July 15, 2012 at 11:48 am

      This is what the notes say: ‘It’s ideal to make this frosting right before you need it, because you’ll find it’s an ideal consistency for piping and decorating, but once it’s on the cake or cupcakes, it stays perfectly smooth and fluffy for up to 3 days.’

      Reply
  80. Benthe says

    July 15, 2012 at 11:47 am

    Damn, these are so good, gorgeous and easy. Love them! Btw, thank you so much for posting the weights of the ingredients as well, spares me so much time!

    Reply
  81. eva says

    July 16, 2012 at 2:46 pm

    hola voy hacer estos cupcakes se ven deliciosos recien te descubri con tu permiso los hare ya te contare un beso desde españa ;)

    Reply
  82. Emma says

    July 18, 2012 at 12:39 pm

    I made this as a layer cake last week and it was absolutely gorgeous! Easily the yummiest (and prettiest, thanks to your tutorial!) cake I’ve ever made. But today I made them as cupcakes, followed the recipe exactly the same as before, and they were a complete flop. The cakes were too light and airy, as in there would be no way they would be able to withstand the frosting,and it was difficult to get the cases away from the sides of them without the cake falling apart which was a shame :( I can’t see where I went wrong! What would you suggest for next time? Thanks :) xx

    Reply
  83. Mary Sanavia says

    July 20, 2012 at 12:26 am

    Dearest Rosie

    I tried your “cloud frosting” and it is absolutely delicious and not too sweet….and it also has the perfect consistency for decorating cupcakes :D
    Thank you very very much.

    Reply
  84. Cupcake and Talk says

    July 22, 2012 at 3:38 pm

    I am going to make some of these as soon as possible.
    Thank you for the recipe.

    Reply
  85. Taylor says

    July 24, 2012 at 9:46 pm

    I just made these cupcakes and they are divine! The cake is moist and light, chocolately but not overwhelming so. The frosting is to die for! It is fluffy and light, with just the right amount of sweetness. The texture is wonderful; the frosting just melts on your tongue. This will definitely be my go-to recipe from now on! Thank you so much, Rosie!

    Reply
  86. Rachel Conners says

    August 1, 2012 at 12:04 pm

    I have completely fallen in love with your website! It’s one I’ve always gone to to check out the gorgeous cakes, but for some reason I’ve just started using and playing around with your recipes! I’m utterly impressed by not only your phenomenal recipes, but your stunning decorating and photogaphy skills. Absolutely gorgeous. I’m making chocolate cupcakes stuffed with Ferraro Rocher’s and while I’m going to use my go-to chocolate cupcake that I have memorized like the back of my hand, I’m definitely using this Nutella frosting! I know it’ll be fabulous. Thanks so much for having such an amazing site!

    Reply
  87. Libby says

    August 13, 2012 at 5:44 pm

    I am making a chocolate birthday cake for a friend’s son and I would love to use this recipe. His parents won’t allow me to put coffee in his cake, as he is only 7 years old. Can I omit the coffee or should I substitute it for something else and what substitution would you suggest?

    Reply
    • Rosie @ Sweetapolita says

      August 14, 2012 at 9:02 am

      Hi Libby,
      You can replace the coffee with boiling water–hope that helps! Happy Birthday to your friend’s son!

      Reply
  88. yao says

    August 15, 2012 at 3:59 am

    Your website makes my heart beat fast and my mouth drool! i can’t wait to try your fantastic recipes!! Love the way you write as well, it makes it all better!!

    Reply
  89. Janine says

    August 18, 2012 at 4:50 pm

    I made this icing for a layer cake and it worked brilliantly! Soft but stiff enough to pipe, and oh so delicious! I can see where the name ‘cloud’ came from. Great recipe, thanks!

    Reply
  90. Vanessa says

    August 19, 2012 at 9:10 pm

    Hi Rosie,

    Sorry if you’ve answered this elsewhere (I can’t recall) but what percentage cocoa do you use for bittersweet dark choc? I noticed in your shop there was both 53.8% and 70.4% dark choc callets.

    Thanks,
    Vanessa

    Reply
    • liz says

      August 22, 2012 at 4:57 pm

      I have the same question, Rosie! I was thinking it’s 70.4%…

      Reply
  91. Ellie says

    August 23, 2012 at 6:41 pm

    I lovedddd this cake but thought the frosting was a bit too buttery for my taste! The nutella was a fabulous touch though and the cake was perfectley moist and delectable!

    Reply
  92. Ellie says

    August 23, 2012 at 6:43 pm

    Frosting was much too buttery for my taste but the nutella was delicious as well as the super moist cake :) Thanks!!

    Reply
  93. Elke says

    August 25, 2012 at 6:26 pm

    Let me start by saying I am a very poor cook/baker. I should not be aloud to turn on the stove/oven. tee hee.. but I do, I don’t have a very well stocked cupboard, so I make due with what is on hand. I wanted to incorporate Nutella into icing, so I found your blog (which really put my talents to shame :) )
    I used your Nutella cloud recipe but had to cut it in half, minus milk and used caned chocolate frosting as my base. I upped the speed 3 and used 1/3 of a large jar of Nutella. When the icing turned a LOVELY shade of milk chocolate, I tasted it….WOW!!!!! Other people in the house were amazed (as I was ) that I could create such a wonderful icing, that was not toooo sweet. I owe this creation to you and your attention to detail when you blogged the recipe. Thank you so very much!!! Keep up the great work.

    Reply
  94. Jess Wakasugi {Life's Simple Measures} says

    August 27, 2012 at 10:10 am

    Just wanted to let you know I’ve made these a few times and they have been an absolute hit! Seriously can’t tell you enough how much I and others adore these cupcakes and the frosting is beyond delicious. I posted about these cupcakes today and linked to your page for the recipe. Thanks again!

    http://lifessimplemeasures.blogspot.com/2012/08/nutella-cloud-cupcakes.html#

    Reply
  95. Marrisa says

    August 29, 2012 at 8:07 am

    Hi Rosie,

    I just wanted to say I’m trying out your cupcakes for a friends birthday who absolutely LOVES nutella! Thank you so much for supplying this awesome recipe!

    P.S. Reese is just the cutest little thing ever!! I watched her birthday video and i was just so overwhelmed by her cute little smile. :)

    Thanks :D

    Reply
  96. Lisa S. says

    August 30, 2012 at 1:42 pm

    Rosie,
    I can’t tell you enough how much I appreciate the chocolate cake recipe. I am starting a baking business and I have tested four chocolate cake recipes so far, and they have been horrible. Thank goodness I can stop at this one! This cake is the perfect density to hold up to decorating, it is so moist, and tastes great. I’m going to make the frosting next. I enjoy your writing and pictures as well. Excellent work!

    Reply
  97. 2loula says

    September 2, 2012 at 9:52 am

    I’ve made these over and over again, definitely the best chocolate cupcake and frosting I’ve ever made or eaten. I’ve had the frosting with and without nutella and both are excellent. I’ve also increased the nutella and that was also good. The cakes have turned out perfect everytime tho I find I’m only getting 10 or 11 out of the mix. The only other note is the liners sometimes start to come away, it does seem depend which liner I use but I’m guessing its because they are so moist. My other half is glad I have to do 2 batches to get a dozen as he can eat the spares, sans frosting, warm from the oven lol. Thank you so much for this recipe.

    Reply
  98. carmen says

    September 19, 2012 at 9:54 pm

    Can I use 1 cup of Nutella to make this frosting or would it be too sweet and/or soft? Thanks!

    Reply
  99. Renee says

    September 20, 2012 at 1:36 pm

    Hi Rosie, I came across your site yesterday and I’m so excited to make these for my roommate’s birthday. These are absolutely beautiful!! She’s GF and also dairy intolerant, so I was thinking of making the swap of all-purpose flour to Bob’s Red Mill GF All purpose flour + a bit of xantham gum, greek yogurt + a splash of almond milk in place of buttermilk and then vegan margarine in place of the butter in the frosting. I am a fan of butter cream frostings and have never personally used margarine in frosting. Do you think it’s possible to still have the ‘cloud’ effect?? Thanks for your insight.
    Renee

    Reply
  100. The NyonyaCelup says

    October 2, 2012 at 4:39 am

    I have been looking for a good Nutella frosting for the longest time ever! Thank you!

    Reply
  101. Jennifer says

    October 2, 2012 at 2:49 pm

    Hi Rosie –
    Thanks so much for your wonderful blog – it has helped me beyond measure! With your help, I have mastered SMB, and never a bad batch! Quick question – would this chocolate cake recipe be “sturdy” enough for a 3D car cake pan? My son is holding me hostage and insisting that his birthday cake be a 3D sports car cake like he saw on the internet. So, I ordered the pan, and the birthday is this weekend. Things I didn’t think about? The middle of the car takes much longer than the front and back. My favorite sour cream chocolate cake recipe is TOO moist for this sort of cake! Ugh! But, I promised him this cake for this weekend, so I must find a way. Don’t even get me started on making this thing look like a real car! So, I just wanted to know if you thought this recipe would work, and if not, what would? Thanks in advance, and keep up the wonderful work!

    Reply
  102. Emilia Baker says

    October 3, 2012 at 3:22 pm

    Hi Rosie!!

    I have a question. I was wondering if I could add sprinkles to this recipe for it to be a chocolate funfetti cake? And then would it hold up well under fondant. Thank you in advance for your help! :) Your website and recipes are amazing! <3

    xoxo Emilia

    Reply
  103. Catherine says

    October 8, 2012 at 2:42 pm

    I’ve made these cupcakes many times and they are always a hit with friends and family! If I’m making these ahead of time, how do I store the “unfrosted” cupcakes? I see that the frosted cupcakes can be stored in an air-tight container but am not sure about the unfrosted ones. Thank you!!

    Reply
  104. Khyati Mashru says

    October 12, 2012 at 12:29 pm

    Hey Rosie,
    At first I’d like to say I LOVE all your posts on your webpage as well as Instagram. Your photography also makes it all look so pretty and irresistible.

    I wanted to ask you whether the nutella cloud frosting will work as frosting for a cake. I have tried this recipe out and everyone loved it. It’s my friends birthday and has requested to bake the same only in form of a cake – so just wanted to ask whether it will work? If not, what should I other alternative would you suggest for a birthday of a 20 year old?

    Thank you so much (:

    Reply
  105. Dee says

    October 13, 2012 at 10:39 am

    Just made mini cupcakes from this recipe — My Nutella loving family will love them – my daughter is already a fan! We added a lil flair – we pushed the tip inside each cupcake to give a lil filling and swirled the frosting over the top – AMAZING! Great recipe, thank you for sharing – so so yummy!

    Reply
  106. Linda says

    October 20, 2012 at 11:20 am

    Hi Rosie,

    This is definitely the most amazing chocolate recipe ever. I am sticking to this only from now on. Just a qn, is it possible to use the same recipe for different cupcake flavours by just substituting cocoa powder for flour and the espresso for boling water say if I just want a vanilla flavored cupcakes? Tx.

    Reply
  107. Linda S. says

    November 1, 2012 at 4:29 am

    I was looking for a birthday cupcake for my tomorrow-to-be-2 chocoholic, and I have to say these are perfect! He likes “cloud-y” frosting, and he never met chocolate he didn’t like. Now to decorate the top with candy in the shape of a blue pawprint because, y’know, he’s 2. :D

    Reply
  108. Guzi says

    November 6, 2012 at 3:20 pm

    I just made this cupcake mixture, but in cake form and I must say that your recipes have never disappointed me. The cake is truly delicious; this is my favorite recipe so far and most probably will always be. I used self-raising as I wasn’t able to find any all-purpose flour, obviously I substituted the baking powder and baking soda as self-raising flour. I recommend this recipe to anyone who wants to leave a good impression of his/her guests. The cake is moist and delicious. I filled the cake with chocolate ganache, and frosted with some heavy cream. Everything complimented each other.

    Reply
  109. Victoria says

    November 12, 2012 at 4:11 pm

    Hi!
    Can i use this recipe to make a cake?
    -Love your recipes and creativity! :)

    Reply
    • Rosie @ Sweetapolita says

      November 13, 2012 at 7:03 am

      Hi Victoria! Thank you :) Yes, you definitely can. Each batch of 12 cupcakes (as listed in the recipe) makes one 8 or 9-inch round layer. You can multiply this recipe safely x 3 in a standard KitchenAid mixer. You’ll just need the splashguard that comes with it. I hope that helps!

      Reply
      • Rosie @ Sweetapolita says

        November 13, 2012 at 7:04 am

        P.S. The baking temperature stays at 350°F but the baking time will likely be about 25 minutes or more, depending on your oven. You can start to check the cake after 20 minutes. Happy Baking!

        Reply
  110. Yii-Huei says

    November 17, 2012 at 7:48 am

    I just made the frosting, and it tastes so delicious! I’m planning to make the cupcakes, but was just wondering, does it make any difference if your cocoa powder is not ‘extra-dark’? Can I just use Van Houten Dutch processed cocoa powder? how much of it would I need? still the same amount? Thanks!

    Reply
  111. Hal says

    November 17, 2012 at 2:07 pm

    You are amazing! I just stumbled on your website and have been browsing for an hour (instead of writing my paper). I’m bookmarking some recipes to try out during winter break and will definitely leave my comments after I try them. Yum yum!

    Reply
  112. Yii-Huei says

    November 20, 2012 at 5:28 am

    I made these and they are amazing!! The chocolate cake is SO moist. The frosting is delicious, but I’d probably reduce the amount of Nutella next time (personal preference)! Thanks so much for the recipe.

    I posted about it on my blog http://aroundleglobe.blogspot.com.au/2012/11/chocolate-cupcakes-with-nutella-cloud.html

    Reply
  113. Kelly says

    December 23, 2012 at 3:40 pm

    Hi,
    I love your blog and your recipes always come out so good for me. I have a question- I want to make this cake for my friend who cant eat dairy, except eggs. Can I substitute the buttermilk for soy milk?
    Thanks!

    Reply
  114. Katie says

    January 6, 2013 at 12:42 am

    I’m looking for a chocolate cake recipe that I have all the ingredients for. I love your choco choco cake but am out of cake flour so I wanted to try this one. I’m making it for a friend’s daughter for her birthday so it will be covered in fondant and stacked (only 2 tiers). Do you think this will hold up ok? Thanks so much…everything you make is beautiful and all your recipes I’ve tried have been amazing!

    Reply
  115. Gemma Smith says

    January 11, 2013 at 10:16 am

    Hi Rosie!

    I want to use the Nutella Cloud Frosting with your Vanilla Birthday Cake recipe (it’s my dad’s FAVORITE cake/frosting combo) for Saturday. Do I need to double the frosting recipe to frost the 4 birthday cake layers.

    Thanks!

    Reply
  116. Kim Borg says

    January 12, 2013 at 4:43 am

    Hi
    Love your site :)

    My butter cream came out a bit to bitter for my liking. Can I use milk choc instead of bitter choc next time?

    Thanks

    Kim

    Reply
  117. Margie says

    January 31, 2013 at 11:41 am

    First time poster, I DO LOVE YOUR SITE AND ALL YOU DO!!
    I found your site about 2 months ago, I was looking for pumpkin recipes. I found so much more, much to my delight.
    This past week my son-in-law celebrated his 40th birthday, and I wanted to make a very special cake for him. I decided to do a 4 layer cake (never did one in my life) and use different cakes and fillings.
    I followed your thought process by doling out the different layers and thier toppings, I had faith in you because otherwise I would never have attempted this( I am 64 years old, and I do not have the stamina I used to).
    I made the cake from Chocolate birthday cupcakes, and the classic white one, but that one did not taste as good as the chocolate one.
    I layered all 4 layers with dark chocolate Toblerone ganach,wanted to fill it with Nutella Cloud frosting, but that did not work out at all. I made that frosting the day before assembling, and brought it to room temp for over 4 hours, it was hard as a rock. When I look at your pictures, it looks so light and fluffly, which is what i wanted, but it was not. I followed the recipe to the letter, I doubled it because I was going to fill and crumb coat with it.Instead I made up a batch of French buttercream , which was delicious and used the nutella ot flavor it. I also made up a double batch of Italian Meringue Buttercream, 3 days before, that also was a total loss, would not come back to spreading consistency, tried beating it, it totally liquified, I was in tears! And totally exhausted!
    Finally went out and bought whipping cream tried to stabilize as your recipe suggests,it got all full of gelatinous lumps. I strained what I could, then used what I had left to frost this monster of a cake.
    Served it the next day, everyone was crazy about it, I only told my daughter about all the bad stuff. It was delicious, and a bit too sweet, but I certainly will try again.
    can you suggest anything that I might have done instead for the frosting not to go kablooy in me.
    I had never made frostings in advance before. I even made the cake first, froze it, then took it out of freezer the night before, so I did try. But thanks to you, I actually attempted this eat, and I wiil retry agin. Love you Rosie:)

    Reply
  118. Margie says

    February 2, 2013 at 12:39 pm

    UPDATE!!
    I decided to make your other white cake, the FLUFFY VANILLA CAKE, it is wonderful!!!
    I made it in 3 9″ pans and followed your instuctions to the letter.
    It is so tastey and fluffy, I weighed everything which I feel has made a huge difference in how my cakes turn out and I stopped OVERBAKING! A big fault of mine since i have had so many cakes collapse on me.
    I love that you give such specific intructions and that you talk out your thought processes…I bet those lillte Cakelets of yours are going to be incredible bakers too…

    I used lemon curd, rasberry sauce and whipped cream on top, it looks so big, but next time I will bake in 2 9″ pans or 1 13X9 pan. I will use one and split it and freeze the other, and I will either make a pastry cream or just whipped cream. My all time favorite flavoring are vanilla and sambuca, love that flavor.
    By the way love your photos and your incredible enthusiam, thank you, I had lost my joy of baking and now am learning new things that have given me joy..God Bless!!!

    Reply
  119. Jennifer says

    February 19, 2013 at 3:48 pm

    I made this recipe (as a cake) for my daughter’s third birthday. I love to bake and I’m working on presentation. We LOVE Nutella, so I was very excited for this. This was the best cake I think I’ve ever baked (even without the frosting), and then the frosting was the BEST frosting ever. Needless to say, there was not much cake left after the party! Thank you so much for your beautiful pictures, fabulous recipes, and inspiration. I just discovered your site a few weeks ago and there are so many things on here I’d like to try, so I’m happy the first attempt was so wonderful!

    Reply
  120. Mary L. says

    March 6, 2013 at 9:25 pm

    I JUST MADE THESE!….

    omg, I have made over a billion cupcakes but never have they been as MOIST and
    DELICIOUS as these!
    I was pretty skeptic when I noticed the runny consistency of the batter but these are
    worth every single bite!!

    BEST cupcakes I have ever made, the plate was empty before I could frost the last cupcake.
    keep up the amazing recipes :)

    Reply
  121. Ellen says

    April 20, 2013 at 5:22 pm

    Hi there – both times I have used you’re recipes, they have tasted great! But, I have problems with the centers falling. I just made this chocolate cake recipe in an 8 inch, 6 inch and 4 inch pan (making a 3 tiered practice wedding cake). Do you have any advice or suggestions on fixing my falling cakes? Thanks!

    Reply
  122. Annie says

    May 26, 2013 at 10:37 am

    Can the leftover frosting be refrigerated or frozen?

    Reply
  123. Aysh says

    June 6, 2013 at 10:25 am

    Dear Rosie,
    I absolutely love these cupcakes. I just ordered the Cacao Barry Extra Brute c. powder like you recommend. I normally use Valhrona c. powder. I understand that the Cacao Barry is dutch processed. I have been straight substituting one for the other and haven’t had any cake problems. Now that I know, I am completely confused since I thought it is not possible to substitute them.

    I would appreciate some advice since I am baking cupcakes later today.

    thanks!

    xo

    Reply
  124. Janice says

    June 6, 2013 at 9:14 pm

    Hi! I love this recipe, yummy, moist and chocolatey! Would this be something I could make a 10in layer of? How would I adjust the recipe? Any suggestions would be fab!

    Reply
  125. Amber says

    August 8, 2013 at 6:19 am

    Hi Rosie…..so excited to bake these for my sons soccer team this weekend…..but would like to know if the frosting freezes??? also do I need to keep these refrigerated?? Thanks for all your beautiful recipes, pics and tips x

    Reply
  126. Teann says

    September 14, 2013 at 8:40 pm

    These are amazing! I made them as “Doughnuts” and they are soooo good! I substituted the white sugar with coconut sugar and they turned out amazing!

    Reply
  127. Jennah says

    November 28, 2013 at 10:52 am

    Hi Rosie!

    I love this recipe! Just made them again for thanksgiving this year :) this is my go- to cupcake recipe and everyone who tries it thinks it’s amazing! I follow the recipe to a T and it turns out perfect every time.

    For kicks recently I tried it with speculoos cookie butter instead of Nutella and it was a fun spiced-cookie twist! You should definitely try cookie butter if you haven’t, I think you would like it! Let me know if you can’t find it and I’d be happy to send you some!

    Reply
  128. Nicola says

    December 10, 2013 at 3:59 pm

    Oh my God!!! I love this recipe! I tripled the quantities for my 3 yr old’s bday cake and frosted it entirely in the nutella cloud frosting. It was amazing! I received so many compliments! The cake is beautifully moist with a gorgeous chocolate taste and the icing is just perfect! For me it is the perfect middle between sugary frosting and sweet meringue! Do you have other icing recipes like it?
    Thank you so much!!!

    Reply
  129. Chanda says

    January 4, 2014 at 12:27 pm

    I made the nutella icing and I couldn’t taste much of a nutella flavor to it. I’m going to try making the iciing again today and omit the chocolate and just use the nutella.

    Reply
  130. Tehreem says

    January 24, 2014 at 5:13 am

    I wanna ask this one little thing and please don’t laugh at me..
    how do you brew coffee? the easiest way possible?

    Reply
  131. heather says

    February 26, 2014 at 7:11 pm

    I just made this but did white chocolate/peanut butter in the frosting instead of the dark chocolate/Nutella combo (i have tried your original one too and was told it was the best icing I have ever made!!!) huge fan of the variation though! I recommend giving it a try!

    Reply
  132. Maria says

    March 4, 2014 at 10:17 pm

    Hi Rosie, Would this recipe work for a cake instead of cupcakes? Or if anyone has done as a cake would love to hear results!

    Reply
  133. Lara says

    April 5, 2014 at 10:46 am

    Can you use this frosting under fondant?

    Reply
  134. SusieQ says

    April 6, 2014 at 3:29 pm

    I made this icing and put on my own cupcake recipe. The icing was nice and soft, but still held well with a Wilton 1M, however, I could not taste the Nutella.

    Reply
  135. Kalista says

    May 1, 2014 at 2:11 am

    I wanted to say thank you for being so transparent in sharing your wonderful recipes. I made the cupcakes today for Labour day and my family enjoyed it very very much! I doubled the recipe and measured every ingredient in a digital scale and made 18 cupcakes. I guess my liners are bigger. Nonetheless they turned out incredibly soft and moist. I’ve also made your strawberry layer cake last week for a sister at church to celebrate her birthday and many of them thought I’d bought it. The Joy in baking and sharing beautiful cakes with people who appreciate it cannot be compared and its all Thanx to you. I’m your newest fan now and plan to follow your blog closely. My birthday is coming up and I want to bake one of your cakes to celebrate it. I think I’ll be choosing the chocolate and raspberry one. … Sorry I forgot the name you gave it. God bless you.

    Reply
    • Kalista says

      May 1, 2014 at 2:14 am

      Ah its the red velvet raspberry cake! Can’t wait to start on that! :)

      Reply
  136. Irma says

    May 10, 2014 at 12:04 pm

    Hi Rosie,

    I wanted to make mini cupcakes using this recipe. Can you please tell me how many minis this recipe will yield? And how long should I bake them for?

    Please and thank you!

    Irma.

    Reply
    • Tia says

      May 31, 2014 at 12:28 pm

      I just made minis from this recipe yesterday and it yielded about 28 cupcakes (probably could have stretched it to 30 if I hadn’t been so generous leaving batter on the bowl to, uh, sample). I used a small cookie scoop to fill each liner and they came out pretty perfectly – they dome beautifully and are extremely moist and delicious. I baked them about 12 minutes and had them unfrosted in a tupperware container overnight before frosting.

      I have to say, the batter looked so runny and sad that I really thought they would be a disaster, but Rosie’s recipe and instructions were spot on, as usual. I have learned to always trust Rosie’s instructions and you will have excellent results!

      Reply
  137. Bee says

    May 15, 2014 at 5:41 am

    Can the frosting be frozen on the cupcakes or does it not I thaw well?

    Reply
  138. Cat says

    August 17, 2014 at 12:55 am

    Hi! Thank you for the cupcake recipe, I adore your blog so much and am learning to bake from it. Your notes in particular are the most wonderful part. I have just taken these out of the oven and the whole house smells of chocolate! I have had to hide them on a top shelf, as last time I made cupcakes my dog stole 4 of them. :s Speaking of 4 missing cupcakes, I found that my batter only made 8 standard cupcakes? They came out perfectly sized, slightly but elegantly domed in the middle (probably the most flawless cupcakes I’ve ever made). Could I have done something wrong though, not to get 12 out of the batter? They definitely weren’t overfilled so that wasn’t it. I followed the recipe to the letter and the result is perfect, except for the numbers. Any ideas?

    Reply
  139. LIllian says

    November 25, 2014 at 11:37 pm

    Just made these, they are devine. With the unusual batter I was a little worried but they are perfect. Thank you so much for your generousity in sharing.

    Reply
  140. Marlena says

    March 18, 2015 at 5:09 pm

    Hi Rosie! This is my favorite chocolate cake for sure. I am wanting to make this cake but baked in a sheet cake pan to cut into mini layer cakes! Do you have any advice on if I should use a half or full sheet and then would I double or triple this recipe? Thanks so much for your input!

    Reply
  141. plasterer bristol says

    March 23, 2015 at 11:53 am

    Wow this sounds sooo good. Thanks for sharing this recipe.

    Simon

    Reply
  142. Nazreen says

    October 27, 2015 at 5:37 am

    Hi Rosie,

    All your bakes look so lovely ! But im just wondering if the oil can be substituted for butter. If so how much butter do I use?

    Thank you.
    Xoxo,
    Naz

    Reply
  143. Erin says

    February 8, 2016 at 1:34 pm

    I LOVE this chocolate cupcake recipe. I’ve tried countless recipes for chocolate cupcakes and I always come back to this one. It actually tastes like chocolate and has the perfect texture I look for in a cupcake. I use guittard Cocoa rouge powder because that is what my grocery store carries. I even had to use hot water instead of coffee when I last made them and they still turned out amazing. Thank you!

    Reply
  144. Yacqueline says

    December 16, 2017 at 6:17 pm

    Me encanta todos los haré poco a poco

    Reply

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HELLO, HELLO!

Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
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