Nutella Raspberry Cupcakes

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Nutella to Germans is like peanut butter to Americans. If you ever get to visit this country of Nutella-lovers, be prepared to find it EVERYWHERE. The chocolate-hazelnut spread that now is available to be bought at pretty much any American grocery store (thank God!) is a great addition to your breakfast, afternoon snack or dessert. Nutella-banana crêpes still remain one of my favorite meals, but if you must find another option, today’s cupcake would be it.

When I first moved here, I experimented with a few chocolate cake recipes before I decided to make Ina Garten’s recipe THE ONE. It’s super moist and airy, and has a divine chocolate flavor that’s intensified more by the fresh brewed coffee that’s added into the cake recipe. I then fill the cupcakes with Bonne Maman raspberry jam (the only kind to buy unless you have time to make it yourself), and top it with a rich, Nutella buttercream.

Try it this recipe and let me know what you think in the comments below! I have made this recipe for years now and everyone loves it (who doesn’t love Nutella?)! And if you love German cooking and baking as much as I do and want a chance to win cool kitchen gear (stylish kitchen scales up soon and more WÜSTHOF knives as well), PLEASE SUBSCRIBE at the bottom of this post! ????  Danke! ❤️‍

Ingredients for about 30 cupcakes:

  • 1 jar raspberry jam (I highly recommend Bonne Maman!)

Ingredients for frosting:

  • 8 Tbsp butter (room temperature)
  • 8 Tbsp Nutella
  • 2 tsp vanilla
  • 6 c powdered sugar
  • 4 tsp cocoa powder
  • 1/2 tsp salt
  • 2 to 4 Tbsp milk


  1. Preheat the oven to 350 degrees F. Place liners into your cupcake tins.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  5. Pour the batter into the prepared cupcake tins and bake for about 20 minutes, until a cake toothpick comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  6. FOR THE FROSTING beat the nutella, butter and vanilla with a paddle attachment until smooth, about 3 minutes.
  7. Sift together the powdered sugar, cocoa powder, salt.
  8. On low speed, gradually add the dry mixture to the Nutella mixture, adding milk as needed to achieve a creamy, frosting-like consistency.
  9. Fill the cupcakes with raspberry jam, frost each cupcake, and garnish with a fresh raspberry on top! A dream of a dessert, right?
  10. Guten Appetit! ❤️‍

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