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nutella sponge cupcakes

Nutella sponge cupcakes

These pie maker Nutella sponge cupcakes are super-cute and super-easy.


- 1 and 1/4 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup Nutella

- 1/2 cup granulated sugar

- 1/2 cup unsalted butter, softened

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup milk

- Olive oil for greasing the cupcake pan

- Optional: powdered sugar for dusting


1. Preheat your oven to 350°F (180°C). Grease a 12-cup muffin pan with olive oil or line with cupcake liners.

2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a separate mixing bowl, cream together the Nutella, sugar, and softened butter until light and fluffy.

4. Beat in the eggs, one at a time, followed by the vanilla extract.

5. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.

6. Fill each cupcake liner about 3/4 full with the batter.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes.

9. Carefully remove the cupcakes from the pan and place them on a wire rack to cool completely.

10. Optional: Dust the cooled cupcakes with powdered sugar before serving.

Enjoy your delicious Nutella sponge cupcakes! These can be stored in an airtight container for up to 3 days.

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