Chocolate Birthday Cupcakes with Nutella Cloud Frosting

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.

Chocolate Birthday Cupcakes with Nutella Cloud Frosting

Yield: 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.
  6. For the Nutella Cloud Frosting:
  7. 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.
  8. 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).
  9. Add the Nutella, milk and pinch of salt, and beat on med-high speed for another minute.
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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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Comments

  1. Joni says

    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

  2. Amber says

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

  3. says

    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 :)

  4. says

    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 :)

  5. ryan Piccini says

    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!

  6. says

    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!

  7. says

    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!

  8. dorothy says

    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)

  9. Larissa says

    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!

  10. says

    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.

  11. ellen says

    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.

  12. says

    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!

  13. Tracy@Magenta Cakes says

    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 :)

  14. Mary Sanavia says

    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! :)

  15. says

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

  16. says

    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.

  17. says

    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!!

  18. valerie says

    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!

  19. JenniferC says

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

  20. Jennifer says

    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!

  21. alessandra says

    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!

  22. Chicago Judy says

    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!

  23. Baker-In-Training says

    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!

  24. Stacey says

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

  25. says

    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!

  26. Sheila says

    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! :)

  27. says

    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.

  28. Lacey B says

    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

    • says

      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: http://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!

  29. MissM says

    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.

  30. Tara says

    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!

  31. Mary says

    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!

  32. Cassandra says

    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. :)

  33. Chelle says

    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?

  34. Betty says

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

  35. says

    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?

  36. Jennah says

    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!!!

  37. jenny says

    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

  38. Rowena says

    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.

  39. Adrienne says

    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.

  40. Stephanie Gleason says

    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!

    • says

      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.’

  41. says

    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!

  42. eva says

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

  43. Emma says

    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

  44. Mary Sanavia says

    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.

  45. Taylor says

    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!

  46. says

    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!

  47. Libby says

    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?

  48. yao says

    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!!

  49. says

    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!

  50. Vanessa says

    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

  51. Ellie says

    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!

  52. Ellie says

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

  53. Elke says

    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.

  54. Marrisa says

    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

  55. Lisa S. says

    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!

  56. 2loula says

    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.

  57. Renee says

    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

  58. Jennifer says

    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!

  59. Emilia Baker says

    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

  60. Catherine says

    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!!

  61. Khyati Mashru says

    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 (:

  62. Dee says

    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!

  63. Linda says

    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.

  64. Linda S. says

    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

  65. Guzi says

    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.

    • says

      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!

  66. says

    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!

  67. Hal says

    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!

  68. Kelly says

    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!

  69. Katie says

    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!

  70. Gemma Smith says

    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!

  71. Kim Borg says

    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

  72. Margie says

    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:)

  73. Margie says

    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!!!

  74. Jennifer says

    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!

  75. Mary L. says

    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 :)

  76. Ellen says

    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!

  77. Aysh says

    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

  78. Janice says

    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!

  79. Amber says

    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

  80. says

    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!

  81. Jennah says

    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!

  82. Nicola says

    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!!!

  83. Chanda says

    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.

  84. heather says

    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!

  85. Maria says

    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!

  86. SusieQ says

    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.

  87. Kalista says

    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.

  88. Irma says

    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.

    • Tia says

      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!

  89. says

    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?

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