Easy Nutella Brownie Oreo Cupcakes with Nutella Frosting

So let’s talk about culinary school.

It’s pretty awesome. And I kind of love it.

We have lots of different classes, each of which run for a term. There has been cakes, pastries, bread, basic cooking, restaurant classes, hot and cold desserts, yeast goods, petit fours and more.

I absolutely loved hot and cold desserts, and pastries, and yeast goods. Basically I love the classes in which we make great food. And the classes in which we have good teachers.

Making croissants and danishes in yeast goods were my favourite classes. Hot, buttery pastries fresh out of the oven are amazing.

And in hot and cold desserts, we had an amazing teacher, who won the world championship in bread and pastry sculpture last year. Learning how to plate up desserts from him was awesome.

Then there are theory classes. Like hygiene, hospitality and food safety.

Those classes are ridiculous. And boring. there are only so many times you can be taught the same thing without starting to fall asleep on your desk.

One of the theory classes we had this semester was coaching. All we did the whole term was plan a coaching session, where in 10 minutes, we had to coach someone how to do something. Anything.

So I taught my friend how to frost cupcakes.

I’m completely and utterly over cupcakes after having to bake and ice them at work in the morning, so I made these Nutella brownies into cupcakes, stuffed them with an Oreo, and whipped up an easy Nutella frosting to teach her how to ice them with.

They were great! I loved them with frosting.

I taught her the basic technique I frost with at work, just using a star nozzle instead of a round one. Once we finished, everyone got to eat Nutella brownie cupcakes and they were a hit!

And my friend has been nagging me for the frosting recipe ever since.. so here you go Maddison!


For the easy Nutella brownie cupcakes
Adapted from Abby Dodge.

1 1/2 cups Nutella (420g, 15 oz)
3 eggs
3/4 cup + 3 tbsp plain flour
1/2 tsp salt
12 Oreos

Preheat the oven to 180 C and line a 12 hole muffin pan with cupcake liners. Place an Oreo in the base of each liner.

In a medium bowl, mix together the Nutella, eggs, flour and salt until combined.

Divide the batter evenly between the 12 muffin holes. Bake for 10 – 12 minutes. Set aside to cool completely.

Nutella buttercream frosting
Adapted from Kitchen Treaty.

250g unsalted butter, softened (1 cup + 2 tbsp)
2 cups powdered sugar (240g)
2/3 cup Nutella (100g)
1 tsp vanilla extract
Pinch of salt
1 tbsp + 1 tsp milk

Fit your stand mixer with the paddle attachment. Beat the butter and sugar on a low speed until they are combined.

Add the Nutella and beat on medium speed for 2 minutes.

Scrape down the bowl, add the vanilla and the salt, and beat for 30 seconds.

Slowly add the milk, while still mixing, and beat for a further minute.

Fit a piping bag with a medium star nozzle, fill with buttercream and frost as desired. Makes 12 cupcakes.

Leave me a comment:

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  4. Yeast goods class?! Oh my gosh. That sounds like so much fun!

    But the hygiene class doesn’t sound as fun. I love stuffing stuff with Oreos. I did it for the first time on the weekend. It was kind of ridiculous but oh well. People liked it. :)

    • Yeast goods was amazing! Croissants, donuts, danishes, beestings… yeasty goodness, fresh from the oven. Yum!
      Hygiene is awful.
      Oreos! Me too! For the first time?! Really? What did you stuff??? :-)

  5. I’ve made these twice and they’re a hit! Everyone loves them, and so do I! I added some finely chopped Oreos into the frosting as well in tie in the Oreo on the bottom and it worked splendidly!

    • Hi Laura! I’m really glad you liked the brownie cupcakes! :-)
      And what an amazing idea to put in the finely chopped Oreos, it would totally add a cookies and cream effect – YUM!

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  10. Hey! I tried these out and they are amazinggggg!!! Loved them! I’m making them as the favor for my sister-in-laws baby shower. I wanted to make the brownie batter a night or two before baking because I have to make so many of them. Do you think that would work okay with the cupcakes still coming out right? Thanks for the amazing recipe!

    • Hi Jessica! Sounds great! I haven’t made the batter and left it overnight but I don’t see why it would be an issue. Maybe try a small batch to see? Otherwise these keep super well and stay moist and delicious so no stress if you have to bake them a few days before :-) Good luck!