2-ingredient Nutella brownie cupcakes

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2026-08-06
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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2-ingredient nutella brownie cupcakes

2-ingredient Nutella brownie cupcakes prove that delicious brownies can be made with just two ingredients! They’re incredibly simple, quick and wonderfully rich. By Nutella, I mean not only the original spread but also any chocolate-hazelnut spread you enjoy, including versions with a cleaner ingredient list and no palm oil. The brownies are deeply chocolatey with a lovely hazelnut flavour and might just become your new favourite brownie recipe. I topped mine with fresh raspberries and Nutella cream, but you can also bake the batter as a classic brownie in a square tin. The best part? There’s hardly anything that can go wrong when the recipe calls for only two ingredients!

Makes: 11–12 cupcakes.

Ingredients for the Nutella brownie cupcakes:

  • 2 large eggs
  • 400 g Nutella (or another chocolate-hazelnut spread)

All ingredients should be at room temperature. If the Nutella is too firm, microwave it for about 15 seconds until slightly runny.

Place the eggs into the bowl of a stand mixer and whisk until very pale, thick and fluffy, almost tripling in volume. Add the Nutella and beat until fully combined. The whipped eggs will lose some of their volume, which is perfectly normal.

Line a standard 12-hole muffin tin with 11–12 paper cases. Divide the batter between the cases, filling each almost halfway.

Bake at 180°C for 19–20 minutes. Remove from the oven and leave to cool completely. The cupcakes will rise during baking but will sink slightly as they cool, particularly in the centre.

You’ll also need:

  • 250 g fresh raspberries

Ingredients for the Nutella cream:

  • 250 g full-fat Philadelphia cream cheese, chilled
  • 200 g Nutella

Place the chilled cream cheese and Nutella into the bowl of a mixer and beat just until smooth. Do not overmix. If the cream is too soft for piping, chill it in the refrigerator until it reaches the desired consistency.

Arrange 2–3 raspberries on top of each brownie cupcake. Transfer the Nutella cream to a piping bag fitted with a plain or decorative nozzle and pipe it over the raspberries. Decorate with additional fresh raspberries.

Store the cupcakes in the refrigerator.

Enjoy!

2-ingredient nutella brownie cupcakes

 

2-ingredient nutella brownie cupcakes

Recipe inspiration: The Wholesome Dish.

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