Chocolate · Cupcakes

Nutella Cheesecake Cupcakes



(For the cupcake) (Inspired by Hummingbird bakery)

  • 70g unsalted butter, softened
  • 250g caster sugar
  • 2 eggs
  • 170g plain flour
  • 50g cocoa powder
  • 1 tbsp baking powder
  • 210ml whole milk

(For the nutella cheesecake frosting)

  • 125g cream cheese
  • 250ml double cream
  • 1 tsp vanilla extract
  • 2-4 tbsp nutella


  1. Preheat the oven at 180C/ Gas mark 4
  2. Cream the butter and sugar together until pale and fluffy
  3. Whisk in the eggs until combined
  4. Gently fold in half of the dry ingredients, the whole milk and then the rest of the dry ingredients
  5. Bake the cupcakes for 15 minutes or until skewer comes out clean
  6. For the nutella cheesecake frosting, whisk the cream cheese and vanilla extract together until fluffy.
  7. Add in the double cream and whisk until stiff peaks
  8. Whisk in the nutella
  9. Chill the nutella cheesecake frosting for about 2 to 3 hours until it becomes firmer and then pipe it onto the cooled cupcakes

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