12 Delicious Nutella Cups Recipes

You’re in for a treat! If you’re a fan of Nutella, prepare to fall in love all over again with these 12 Delicious Nutella Cups Recipes. Perfect for any occasion, from quick snacks to decadent desserts, each recipe is a little piece of heaven. Whether you’re a seasoned baker or just starting out, these easy-to-follow ideas will inspire your next kitchen adventure. Let’s dive into the sweet, creamy world of Nutella cups!

Nutella Cupcakes with Chocolate Ganache

Outrageously delicious, these Nutella cupcakes with chocolate ganache are a chocolate lover’s dream. Simple to make, impossible to resist.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
• 1 tsp baking powder (aluminum-free for no bitter aftertaste)
• 1/4 tsp salt (sea salt enhances the chocolate)
• 1/2 cup unsalted butter, room temp (softened but not melted)
• 1 cup granulated sugar (I like to use organic cane sugar)
• 2 large eggs, room temp (they blend better when not cold)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup whole milk (the fat content matters for richness)
• 1/2 cup Nutella (warmed slightly for easier mixing)
• 1 cup heavy cream (for the ganache, don’t skimp on quality)
• 1 cup semi-sweet chocolate chips (Ghirardelli melts like a dream)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Whisk flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
3. Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, then vanilla, beating well after each.
5. Alternately add dry ingredients and milk, starting and ending with dry. Mix until just combined.
6. Fold in warmed Nutella gently. Tip: Overmixing leads to dense cupcakes.
7. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For ganache, heat cream until just simmering. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
10. Dip each cupcake top into ganache, twisting slightly for an even coat. Tip: For a thicker layer, let ganache cool slightly before dipping.
11. Let ganache set at room temperature, about 30 minutes. Tip: Speed up setting by refrigerating for 10 minutes.

Silky ganache meets moist, Nutella-packed cupcakes in every bite. Serve with a dusting of cocoa powder or a dollop of whipped cream for extra indulgence.

Easy Nutella Mug Cake

This Nutella mug cake is your quick fix for a chocolate craving. Ready in minutes, it’s moist, rich, and effortlessly delicious.

Ingredients

• 4 tbsp all-purpose flour (I like to sift it for a smoother texture)
• 3 tbsp Nutella (the star of the show, obviously)
• 3 tbsp milk (whole milk makes it extra creamy)
• 1 tbsp vegetable oil (a neutral oil works best here)
• 1/4 tsp baking powder (don’t skip this, it’s the lift you need)
• 1 egg (room temp blends better, trust me)

Instructions

1. Grab a large microwave-safe mug. This ensures your cake doesn’t overflow.
2. Add the egg to the mug and whisk it lightly with a fork. Tip: Whisk well to avoid eggy streaks.
3. Stir in the Nutella, milk, and oil until smooth. Tip: A small whisk works wonders here.
4. Sift in the flour and baking powder. Mix until just combined. Tip: Overmixing leads to a tough cake.
5. Microwave on high for 1 minute 30 seconds. Check doneness—it should be slightly moist on top.
6. Let it sit for 1 minute. It continues to cook from residual heat.

Rich and gooey, this mug cake is best eaten warm. Top with a scoop of vanilla ice cream for an indulgent twist.

Nutella Stuffed Pancakes

Very few things beat the joy of cutting into a pancake and finding a gooey Nutella center. These Nutella Stuffed Pancakes are a game-changer for breakfast.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp sugar (a little extra won’t hurt)
• 1 tsp baking powder (freshness matters, check the date)
• 1/2 tsp baking soda
• 1/4 tsp salt (I prefer fine sea salt for even distribution)
• 3/4 cup buttermilk (room temp blends smoother)
• 1 large egg (room temp eggs incorporate better)
• 2 tbsp unsalted butter, melted (plus extra for greasing)
• 1/2 tsp vanilla extract (pure vanilla makes a difference)
• 1/4 cup Nutella (chilled for easier handling)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F is ideal). Lightly grease with butter.
5. Pour 1/4 cup batter onto skillet. Quickly place 1 tsp chilled Nutella in the center.
6. Cover Nutella with another 1/4 cup batter. Cook until bubbles form on surface, about 2 minutes.
7. Flip carefully. Cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter and Nutella. Keep pancakes warm in a 200°F oven.

Warm, fluffy pancakes with a molten Nutella core are irresistible. Serve with fresh berries or a dusting of powdered sugar for extra flair.

Homemade Nutella Ice Cream Cups

Absolutely nothing beats the creamy, dreamy combination of Nutella and ice cream, especially when it’s homemade. These Nutella Ice Cream Cups are your ticket to dessert heaven, no fancy equipment needed.

Ingredients

• 1 cup heavy cream (cold, for best whipping results)
• 1/2 cup whole milk (I swear by organic for the creamiest texture)
• 1/2 cup Nutella (plus extra for drizzling, because why not?)
• 1/4 cup sugar (granulated, to sweeten just right)
• 1 tsp vanilla extract (pure, for that authentic flavor)

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters first for quicker whipping.
2. Gently fold in the milk, Nutella, sugar, and vanilla extract until fully combined. Tip: Fold slowly to keep the mixture airy.
3. Pour the mixture into small cups or ramekins. Tip: Use a piping bag for a cleaner, more professional look.
4. Freeze for at least 4 hours, or until firm. No peeking—it’s worth the wait.
5. Drizzle with extra Nutella before serving for that Instagram-worthy finish.

You’ll love the silky texture and rich, chocolate-hazelnut flavor of these cups. Try serving them with a sprinkle of sea salt or crushed hazelnuts for an extra crunch.

Nutella and Banana Crepe Cups

Here’s a quick, delicious treat that combines the creamy richness of Nutella with the fresh sweetness of bananas, all wrapped up in a delicate crepe cup.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 2 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk makes it richer)
• 1/2 cup water
• 2 tbsp unsalted butter, melted (plus extra for greasing)
• 1/4 tsp salt
• 1/4 cup Nutella (warmed for easier spreading)
• 1 banana, thinly sliced (ripe but firm)
• Powdered sugar for dusting

Instructions

1. In a large bowl, whisk together flour and eggs until smooth.
2. Gradually add milk and water, stirring to combine. Tip: Let the batter rest for 30 minutes for smoother crepes.
3. Stir in melted butter and salt until fully incorporated.
4. Heat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift easily.
6. Flip and cook for another 1 minute. Tip: Keep crepes warm under a towel.
7. Spread each crepe with 1 tbsp warmed Nutella and top with banana slices.
8. Fold crepe into quarters and place in a muffin tin to form a cup. Tip: Bake at 350°F for 5 minutes to crisp edges.
9. Dust with powdered sugar before serving.

Banana slices add a fresh contrast to the rich Nutella, while the crepe cups offer a delightful crunch. Serve warm for the best experience.

Nutella Cheesecake Cups

Absolutely no one can resist the creamy, dreamy combination of Nutella and cheesecake in these bite-sized delights.

Ingredients

• 1 cup graham cracker crumbs (I always crush mine fresh for extra texture)
• 4 tbsp unsalted butter, melted (go for the good stuff, it makes a difference)
• 8 oz cream cheese, softened (room temp is key for smooth blending)
• 1/4 cup granulated sugar (just enough to sweeten without overpowering the Nutella)
• 1/2 cup Nutella (because more is always better)
• 1 tsp vanilla extract (pure vanilla elevates the flavor)
• 1 cup heavy whipping cream (chilled for perfect peaks)

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with paper liners.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press 1 tbsp of mixture into each liner. Bake for 5 minutes. Cool.
3. Beat cream cheese and sugar until smooth. Tip: Scrape the bowl often for even mixing.
4. Add Nutella and vanilla to the cream cheese mixture. Blend until no streaks remain.
5. In another bowl, whip heavy cream to stiff peaks. Fold into Nutella mixture gently to keep it light.
6. Divide filling among cups. Chill for at least 2 hours. Tip: Overnight chilling gives the best texture.
7. Before serving, drizzle with extra Nutella. Tip: A warm knife makes clean cuts.

Decadently rich with a silky texture, these cups are a chocolate lover’s dream. Serve with fresh berries for a pop of color and freshness.

Nutella Brownie Cups

Mouthwatering Nutella Brownie Cups are the perfect blend of fudgy brownie and creamy Nutella, ready in under 30 minutes. These mini delights are a hit at any gathering, offering a rich, chocolatey experience in every bite.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (room temp eggs blend smoother)
• 1/4 cup cocoa powder (Dutch-processed gives a deeper flavor)
• 1/2 tsp salt (balances the sweetness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup Nutella (plus extra for topping)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking after each addition. Tip: Ensure the butter isn’t too hot to avoid scrambling the eggs.
4. Stir in the vanilla extract, then sift in the flour, cocoa powder, and salt. Mix until just combined.
5. Fold in the chocolate chips. Tip: Don’t overmix to keep the brownies tender.
6. Spoon the batter into the prepared muffin tin, filling each cup halfway.
7. Add a small dollop of Nutella on top of each brownie cup. Tip: Use a teaspoon for even distribution.
8. Bake for 12-15 minutes, or until a toothpick comes out with a few moist crumbs. Tip: They’ll continue to cook slightly out of the oven.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack.

You’ll love the gooey center paired with the crisp edges. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Nutella Pudding Cups

Whipping up these Nutella Pudding Cups is a breeze, perfect for a quick dessert fix. They’re rich, creamy, and utterly indulgent.

Ingredients

• 1 cup Nutella (I always go for the extra creamy version)
• 2 cups whole milk (cold works best for a smoother texture)
• 1/4 cup cornstarch (this is your thickening hero)
• 1/2 cup heavy cream (for whipping, make sure it’s chilled)
• 1 tsp vanilla extract (pure extract makes all the difference)
• Pinch of salt (just a dash to balance the sweetness)

Instructions

1. In a medium saucepan, whisk together Nutella and 1 1/2 cups of milk over medium heat until smooth.
2. In a separate bowl, mix cornstarch with the remaining 1/2 cup of milk until no lumps remain.
3. Slowly pour the cornstarch mixture into the saucepan, stirring constantly to avoid clumps.
4. Continue cooking over medium heat, stirring continuously, until the mixture thickens to a pudding consistency, about 5 minutes. Tip: Don’t rush this step; patience ensures a silky texture.
5. Remove from heat and stir in vanilla extract and a pinch of salt. Let it cool slightly.
6. In a chilled bowl, whip the heavy cream until soft peaks form. Tip: A cold bowl and whisk yield the fluffiest cream.
7. Gently fold the whipped cream into the slightly cooled pudding mixture until fully incorporated. Tip: Folding preserves the airiness, making the pudding lighter.
8. Divide the pudding into cups and refrigerate for at least 2 hours, or until set.

Here’s the deal: these cups are luxuriously smooth with a deep hazelnut flavor. Serve them with a sprinkle of sea salt or crushed hazelnuts for an extra crunch.

Nutella Mousse Cups

Delightfully creamy and rich, these Nutella Mousse Cups are a no-bake dessert that’s as easy to make as it is to devour. Perfect for when you need a quick chocolate fix.

Ingredients

• 1 cup heavy cream (chilled, it whips better)
• 1/2 cup Nutella (the star of the show, obviously)
• 1 tsp vanilla extract (pure, for that deep flavor)
• 4 oz dark chocolate, melted (I like 70% for a nice balance)
• 6 pre-made chocolate cups (store-bought saves time, but homemade is divine)

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks, about 3 minutes. Tip: Chill your bowl and whisk first for quicker results.
2. Gently fold in the Nutella and vanilla extract until fully combined. Be careful not to deflate the cream.
3. Pipe or spoon the mousse into the chocolate cups, filling them to the top.
4. Drizzle the melted dark chocolate over the top of each cup. Tip: Use a spoon for a rustic look or a piping bag for precision.
5. Chill in the refrigerator for at least 2 hours before serving. Tip: They firm up best overnight.

Light as air yet packed with flavor, these cups are a textural dream. Serve them with a sprinkle of sea salt or fresh berries for an extra touch.

Nutella and Peanut Butter Cups

Satisfy your sweet tooth with these irresistible Nutella and Peanut Butter Cups. They’re a perfect blend of creamy and crunchy, ready in no time.

Ingredients

– 1 cup Nutella (I like it slightly warmed for easier spreading)
– 1/2 cup creamy peanut butter (the natural, no-stir kind works best here)
– 12 mini muffin liners (silicone ones are my favorite for easy removal)
– 1/2 cup semi-sweet chocolate chips (for that extra chocolatey layer)
– 1 tbsp coconut oil (helps in melting the chocolate smoothly)

Instructions

1. Line a mini muffin tin with 12 liners.
2. In a microwave-safe bowl, warm the Nutella for 20 seconds to make it easier to spread.
3. Spoon 1 tsp of Nutella into each liner, spreading it evenly at the bottom.
4. Freeze the Nutella layer for 10 minutes to set.
5. While the Nutella sets, mix peanut butter in a bowl until smooth.
6. Remove the tin from the freezer and add 1 tsp of peanut butter on top of each Nutella layer.
7. Freeze again for 10 minutes.
8. In a small saucepan, melt chocolate chips with coconut oil over low heat, stirring constantly until smooth.
9. Spoon the melted chocolate over the peanut butter layer, covering it completely.
10. Freeze for the final time, about 15 minutes, or until the chocolate is firm.
11. Pop the cups out of the liners and serve.

Zesty and rich, these cups offer a delightful contrast between the smooth peanut butter and the crisp chocolate shell. Try serving them slightly chilled for a refreshing summer treat.

Nutella Tart Cups

Kickstart your dessert game with these Nutella Tart Cups, a no-fuss treat that combines creamy Nutella with a crisp pastry shell. Perfect for any occasion, they’re as easy to make as they are delicious.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key for flakiness)
• 2 tbsp granulated sugar (just enough to sweeten the crust)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup Nutella (go for the name brand, it’s worth it)
• 1 large egg, beaten (for egg wash, room temp blends better)

Instructions

1. Preheat your oven to 375°F (190°C). Accuracy here ensures even baking.
2. In a bowl, mix flour, sugar, and salt. Add diced butter, using your fingers to rub it in until the mixture resembles coarse crumbs.
3. Press the mixture into a 12-cup muffin tin, forming small tart shells. Chill for 15 minutes to prevent shrinking.
4. Blind bake the shells for 10 minutes, then remove and let cool slightly. Tip: Use pie weights or dried beans to keep the shape.
5. Fill each shell with 2 tsp Nutella, smoothing the top with the back of a spoon.
6. Brush the edges with beaten egg for a golden finish. Bake for another 5 minutes.
7. Let cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool, so patience pays off.

Warm Nutella tart cups offer a delightful contrast between the crunchy shell and the smooth, rich filling. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Nutella and Strawberry Phyllo Cups

You won’t believe how easy these Nutella and Strawberry Phyllo Cups are to make. Perfect for any occasion, they’re a hit every time.

Ingredients

• 1 package mini phyllo cups (I find the Athens brand works best)
• 1/2 cup Nutella (warmed for 10 seconds in the microwave for easier spreading)
• 1 cup fresh strawberries, diced (ripe but firm strawberries hold up better)
• 1/4 cup powdered sugar (for a light dusting, optional)
• 1/2 tsp vanilla extract (pure vanilla makes a difference)

Instructions

1. Preheat your oven to 350°F. Arrange the phyllo cups on a baking sheet.
2. Warm the Nutella in the microwave for 10 seconds to make it easier to spread.
3. Using a small spoon, fill each phyllo cup with Nutella, about 3/4 full.
4. Bake in the preheated oven for 5 minutes, just until the Nutella is slightly set.
5. While the cups are baking, dice the strawberries into small pieces.
6. Remove the cups from the oven and let them cool for 2 minutes.
7. Top each cup with diced strawberries, pressing lightly to adhere.
8. If desired, dust with powdered sugar for a sweet finish.
9. Serve immediately or store in an airtight container for up to 2 days.

Great for a quick dessert or snack, these cups combine creamy Nutella with fresh strawberries for a delightful contrast. Try serving them with a dollop of whipped cream for an extra treat.

Conclusion

From decadent desserts to quick snacks, these 12 Nutella cup recipes offer something for every sweet tooth. We hope this roundup inspires your next baking adventure. Don’t forget to try these treats, share your favorites in the comments, and pin this article on Pinterest for your next chocolatey craving. Happy baking!