recipe

This chocolate-hazelnut frosting is the perfect topping for cakes, cupcakes, cookies, and more!

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Makes 3 cups (enough for 12 cupcakes or 1 sheet cake)

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Prepare Ingredients

16 tablespoons (2 sticks)
unsalted butter, cut into 16 pieces and softened
1 cup
Nutella
¼ cup (¾ ounce)
Dutch-processed cocoa powder
1 teaspoon
vanilla extract
⅛ teaspoon
salt
1 cup (4 ounces)
confectioners’ (powdered) sugar

Gather Baking Equipment

Electric mixer (stand mixer with paddle attachment or handheld mixer and large bowl)
Rubber spatula
1
 
16 tablespoons (2 sticks)
unsalted butter, cut into 16 pieces and softened
1 cup
Nutella
¼ cup (¾ ounce)
Dutch-processed cocoa powder
1 teaspoon
vanilla extract
⅛ teaspoon
salt

In bowl of stand mixer (or large bowl if using handheld mixer), combine softened butter, Nutella, cocoa, vanilla, and salt. Lock bowl into place and attach paddle to stand mixer, if using.

 
2
 

Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.

 
3
 
1 cup (4 ounces)
confectioners’ (powdered) sugar

Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth, about 4 minutes.

 
4
 

Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using.