Peanut butter and chocolate is one of the absolute best flavor combinations out there. That's what makes Peanut Butter Cups so irresistibly delicious. If peanut butter filled chocolate is so incredible, Nutella-filled chocolate can only be mind-blowing! These two-ingredient no-bake Chocolate Nutella Cups take just a few minutes of work - you just have to be patient while the filling freezes.
These individually wrapped chocolate bites make perfect gifts or party favors, or would be a fun addition to an Easter basket or a Christmas stocking. If you're looking for other two-ingredient no-bake Nutella recipes, be sure to check out Nutella Whipped Cream and Nutella Hot Chocolate on a Stick!
Why this Recipe Works
The soft and silky texture of Nutella inside of a crisp chocolate candy cup makes for a perfect combination of textures resulting in a rich, decadent, and irresistible bite-sized treat!
Ingredients and Notes
Nutella - The creamy and velvety texture and chocolate hazelnut flavor that Nutella brings to these simple no-bake Chocolate Nutella Cups is the perfect addition to these chocolate candy bites.
Chocolate Melts - Dark Chocolate works really well in these quick and easy candy cups. A dark chocolate balances nicely with the sweetness of the Nutella filling.
Nutella - Any chocolate hazelnut spread can be used in this chocolate candy recipe. The texture of Nutella works really well for this filling so if using a spread with a thinner consistency the filling may run when you bite into these Chocolate Nutella Cups.
Chocolate Melts - Chocolate chips can be used in place of melts for these Chocolate Nutella Cups. Because chocolate melts are made for melting and chocolate chips are intended to hold their shape when heated, they do melt differently so it's generally best to add a bit of butter or coconut oil to chocolate chips to ensure the chips melt smoothly.
How to Make this Recipe
Step 1: Pipe or spoon 12 dollops of Nutella onto parchment paper and freeze for 1 hour.
Step 2: Line a mini muffin pan with paper liners.
Step 3: Melt the chocolate in a double boiler or the microwave.
Step 4: Spoon a small amount of melted chocolate into each cup of the lined pan. Be sure the bottom of the liner is fully covered.
Step 5: Place a frozen dollop of Nutella into each cup. Do not let it touch the bottom or sides of the cupcake liner - it should sit on top of the melted chocolate.
Step 6: Spoon remaining melted chocolate overtop of the Nutella.
Step 7: Optional: sprinkle the top of each cup with flaky sea salt.
Step 8: Let set until hardened, about 15-30 minutes.
Chocolate chips are made to hold their shape when heated, which is why they still look like chips after you bake chocolate chip cookies. Chocolate melts are disc-shaped chocolates intended to be melted. Because of this, chocolate melts melt more smoothly whereas chocolate chips melt better with a little bit of fat, such as butter or oil, added.
Yes. The ratio of Nutella filling to chocolate candy cup will be different, but it can certainly still be done. Exactly how to adjust the measurements of this candy recipe will depend on the size of the frozen Nutella filling you put in each cup. You will not want the Nutella filling to get as close to the edge as it does in a mini Nutella Cup to avoid the whole thing falling apart when you bite in, however you should be able to get approximately six full-size Chocolate Nutella Cups out of this recipe, or the recipe can be doubled for a full 12 candy cups.
Tips & Tricks
Tip #1: The thicker the dollops of Nutella are, the thicker the Nutella filling will be inside the Chocolate Nutella Cups.
Tip #2: When placing the frozen Nutella into the cups, be sure it does not touch the bottom or the sides of the liner. The melted chocolate should fully surround the frozen dollop of Nutella.
Tip #3: Leave the Nutella in the freezer until you're ready to add it to the cups so that it easily peels off the parchment and doesn't spread.
Tip #4: Be sure to work efficiently as the melted chocolate may start to solidify in the bowl, and will solidify fairly quickly in the cups once in contact with the frozen Nutella.
- Store in an airtight container at room temperature for about a week.
- Store in an airtight container in the freezer for up to three months.
- If stored in the freezer, bring to room temperature before eating. The chocolate will sweat as it comes to room temperature.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
- mini muffin pan
- microwave-safe bowl or double boiler
- ¼ cup Nutella
- 2 cups chocolate melts 10-12 oz
- flaked sea salt optional, for topping
- Pipe or spoon 12 dollops of Nutella onto parchment paper and freeze for 1 hour.
- Line a mini muffin pan with paper liners.
- In a double boiler or the microwave, melt the chocolate melts according to the package instructions.
- Spoon a small amount of melted chocolate into the bottom of each paper liner.
- Place a frozen dollop of Nutella on top of the melted chocolate.
- Spoon more melted chocolate over top of the Nutella, filling the cup to the top.
- Optional: Sprinkle a few flakes of sea salt on to the top of each cup.
- Let set until hardened, about 15-30 minutes.
This recipe was originally posted on January 30, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in August of 2023.