• Jennine Bryant

The Simplest Gluten-Free Mini Nutella Cupcakes

Who doesn't love Nutella? We always have a stock of Nutella in this household because you never know when you might need a hit of hazelnut and chocolate in a jar. Did you know that you can use Nutella in cakes as well as on top? Well you do now!

These Nutella cupcake sponges are made using only 4 ingredients which I think is pretty great. They come out of the oven perfectly moist and tasting of Nutella: I dare you to not pop one in your mouth as they are cooling (and then another one just to make sure they aren't poisoned). Whether you want a quick sweet snack, or you need to provide the best finger food for an event, these are a fab choice.

When I say mini, I mean, these are MINI. So cute! If you want to size them up, you can just multiply the ingredients up, though the ratio of sponge to buttercream really is perfect when they are this size. Also, they don't have as much of a chance of disintegrating in your hands while you attempt to get your mouth around them (I'm looking at you Lola's Bakery with your magnificent but impossible to eat cupcakes).

Now, if you want to make these little beauties but are short on time, let me clue you in on a sneaky little tip. You can buy ready made frosting in the baking section of supermarkets. So, if making buttercream isn't your thing, buy a pot of chocolate flavoured cake frosting and just mix in a few teaspoons of Nutella before piping it on the cupcakes. Hey presto, Nutella flavoured buttercream. Nobody else will know and I promise not to tell!


When beating the Nutella and the egg together, have faith at the beginning because it won't immediately combine. When it does, keep going a little longer until you have lots of little bubbles on the surface.

The best way I've found to remove cupcakes from baking trays is to wait for them to cool a little, then, instead of trying to lift them out, twist them gently back and forth in place first. Then they come out really easily and you don't accidentally leave any cupcake behind.

If you want to pipe the buttercream on top like I did, it's super easy, you just need the right equipment (it's downright impossible without it). I used a disposable piping bag and a 2D nozzle - you can buy these online or in any half decent baking store.

While the cupcakes look super cute with a little hazelnut on the side, you could definitely mix up the decor with chopped hazelnuts instead, or even some fabulous sprinkles!

Mini Nutella cupcakes

Prep time: 15 minutes

Cook time: 9 -10 minutes

makes 16 mini cupcakes


For the cupcakes:

1 large egg

1/3 cup Nutella

1/3 cup + 1 tablespoon of gluten-free self-raising flour

1 tablespoon of plain yoghurt

For the buttercream:

100g butter, soft

100g icing sugar

200g nutella

Optional: a splash of milk


16 hazelnuts


  1. Preheat your oven to 160ºC fan and grease a mini cupcake pan.

  2. In a stand mixer, beat together the egg and the Nutella for 2-3 minutes until they are well combined and slightly frothy.

  3. Add the tablespoon of yoghurt and beat in for 30 seconds.

  4. Add the flour and mix everything until just combined.

  5. Using a teaspoon, pour a little of the cake batter into each recess of the tray making sure to fill them no more than 2/3rds full.

  6. Pop the tray into the oven and bake the cupcakes for 9 to 10 minutes, then, leave them to cool in the tray for 10 minutes before removing them and letting them cool completely on a wire rack.

  7. While the cupcakes are cooling, mix together the soft butter and the icing sugar in a stand mixer, and then add the Nutella, mixing again until combined.

  8. Using a piping bag, pipe swirls of Nutella frosting on the cooled cupcakes, and then top with a single hazelnut.

  9. Enjoy!