, , , , , , , , , ,

I have never, ever, been more in love with a cupcake.

Cupcakes are iffy territory. They can’t have big muffin tops, or you can’t fit them in your mouth. The frosting can’t be a mile high, and definitely not too sweet. The cake has to be moist and just slightly crumbly — but not too crumbly, but not too dense.

And people.


Women, Men, Children everywhere.

I am 100% certain I have found the ultimate cupcake recipe thus far in my cupcake eating career.

Several members of my family were celebrating birthdays this past weekend, and I volunteered to bring the cake.

My family is made up of chocoholics. If you put a chocolate dessert out on the table among a spread of others (vanilla, fruit, etc.), the chocolate disappears first. So I knew I had to stick to the chocolate realm.

So I started browsing my cake and cupcake board on Pinterest and saw chocolate cupcakes with a Nutella frosting. I thought, “why has such a confection never entered my mouth?!” I had to make it, and after searching for a few recipes, I settled on this cake fromĀ Taste of Home and this Nutella Buttercream Frosting from 52 Kitchen Adventures.

And they were like two peas and a pod.

This cake is perfectly moist with just a slight bit of crumble — I love using buttermilk for that reason. You get the moisture, but it doesn’t get dense. So beautifully fluffy. And the frosting was so so so superb. It wasn’t too sweet — the Nutella wasn’t clouded by powdered sugar, just enhanced.

Just try it.

Just please, please, make this.

No one could stop at just one…if that convinces you ;)

Buttermilk Chocolate Cupcakes with Nutella Buttercream Frosting (via Taste of Home and 52 Kitchen Adventures)
Makes 24
>> Click Here for Printable Recipe <<



  • 1/2 cup butter (1 stick), room temp
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 1/2 cup butter (1 stick), room temp
  • 1 cup Nutella
  • 1 cup powdered sugar
  • 2 tbsp buttermilk (or regular milk)


  1. For the cake: Preheat oven to 375 degrees F. Grease or line 24 muffin tins with muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, beating well. Beat in the vanilla.
  3. Combine the flour, cocoa, baking soda, and salt. Then combine the buttermilk and water. Alternately add the dry ingredients and the buttermilk mixture to the sugar and butter mixture, beating well after each addition.
  4. Fill the muffin cups 3/4 full. Bake for 15-20 minutes or until they spring back when you touch them. Let cool for 10 minutes in the pan, then remove and cool completely on a wire rack before frosting.
  5. For the frosting: Beat the butter until smooth. Add Nutella and beat together until combined. Slowly add in the powdered sugar (1/4 cup at a time) until mixed well. Add 1 tbsp of milk — beat well. Add another tbsp of milk and/or powdered sugar until the frosting reaches your desired consistency.
  6. Pipe or spread the frosting on each cupcake.
  7. Devourrr.

My Two Cents: If you don’t make a lot of cupcakes, here’s my advice: don’t overfill the liners. These cupcakes rise just enough so that if you fill them 3/4 full, they rise just to the rim of the liner, which = perfectly sized for biting into.

You could just make this Nutella buttercream frosting by itself and be set for life.

Make sure you keep frosting consistency in mind when making this. You don’t want the frosting to be too stiff…or you may run out of it. You also don’t want it to be too runny, or it will be a sticky mess. Start out with 1 tbsp of milk, and add it in very small amounts until you reach that perfect piping consistency.

If you want to make this into a round cake, you can do that, too!