Nutella Hi Hat Cupcakes

Once again, it’s World Nutella Day!  What a wonderful time of year.  It’s been going strong for eight years, and this is now my fifth year participating!  Thank you Sara of Ms. Adventures In Italy and Michelle of Bleeding Espresso for hosting this event.


This year, I updated the nutella cupcakes from a few years ago.  What could I do to make them better? Why not cover them in chocolate!  Typically, hi hat cupcakes have a marshmallow frosting that’s dipped in chocolate.  Marshmallow frosting didn’t quite work with nutella, so I made a buttercream instead.  As usual, the little chef hovered around the photo shoot, patiently waiting for his cupcake.

Some of my other nutella concoctions:

Braided Nutella Bread

Nutella Pillow Cookies

Nutella Milkshake

Nutella Hi Hat Cupcakes

Yield: 12 cupcakes

Nutella Hi Hat Cupcakes


1 dozen unfrosted chocolate cupcakes
½ c butter, softened
¼ c shortening, softened
3 Tbs nutella
1 Tbs vanilla
3 c powdered sugar
Chocolate Glaze
6 oz. semi-sweet chocolate
1 Tbs vegetable oil


  1. For the frosting: Beat together the butter. shortening, nutella, and vanilla in a large bowl with a hand mixer. Add the powdered sugar and beat until smooth and fluffy. Pipe frosting onto the cupcakes using a large circular pastry tip. Chill cupcakes for 20 minutes.
  2. For the chocolate glaze: Melt the chocolate and vegetable oil in a double boiler set over a pot of simmering water. Mix until smooth. Pour chocolate mixture into a tall, skinny container (I used a coffee mug). Dip cupcakes, frosting side down in the chocolate. Dip quickly to prevent the frosting from falling off. Chill cupcakes for another 15 minutes to let the chocolate set.

Read More:


Leave a Comment: