Fudgy chocolate cupcakes with Nutella creamcheese frosting

It’s so good to bake again! Despite a less than ideal working space in our kitchen at the moment, anything that’s chocolate is just too hard to resist – and these little beauties were well worth it! I adapted the chocolate cupcake recipe from multiple food blogs to suit. They turned out great in the oven, but since I’d left them overnight to frost the next day when our friends came over for dinner, it turned out to be more fudgy than I had originally planned for them to be. It still tasted good though!


For anyone interested in the recipe I used, here it is below:

Cupcakes [makes 12]
100g unsalted butter, melted
1 cup self-raising flour
2 eggs
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 pot (125g) plain yoghurt
1/2 cup cream (or 1/2 cup milk)
1 tsp vanilla extract
1/4 tsp salt

Chocolate cream cheese frosting
300 g Philadelphia cream cheese
2 Tbs butter, room temperature
1/2 cup icing sugar
80 g Nutella
10 g unsweetened cocoa powder


Add flour, cocoa powder, sugar, and salt in a bowl and mix thoroughly to combine.
In a separate bowl combine the eggs, yoghurt, cream and vanilla and beat on medium speed for one minute.
Combine the dry and wet mixtures and beat until the batter is smooth.
Slowly add the melted butter to the batter while beating on low speed until well combined.
Preheat oven to 175°C.
Divide the mixture evenly into the cupcake liners, filling to a maximum 2/3 full and bake for 12-15 minutes.
Allow the cupcakes to cool completely.

Chocolate cream cheese frosting
Whisk together the cream cheese and butter until smooth. Sift the icing sugar and cocoa powder over the bowl and whisk for a few seconds. Add the Nutella and mix until completely incorporated.



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