There’s something irresistible about a warm, fudgy brownie paired with the rich flavor of Nutella. Now imagine that indulgence transformed into bite-sized, elegant mini cakes—perfect for gifting, parties, or a sophisticated dessert tray.

These Chocolate Nutella Brownie Mini Cakes combine a fudgy chocolate base, creamy velvet buttercream, and playful toppings for a dessert that looks impressive but is surprisingly approachable—even for beginner bakers.

This recipe breaks down each component step by step, from the brownie batter to the chocolate and vanilla buttercream, so you can create professional-looking mini cakes at home.

Why You’ll Love These Chocolate Nutella Brownie Mini Cakes

Fudgy brownie base infused with Nutella
Velvety two-tone buttercream for a polished finish
Mini size perfect for parties, gifts, or individual servings
Customizable toppings: heart chocolates, sprinkles, marshmallows
Beginner-friendly instructions without sacrificing flavor or presentation

Ingredients Overview

Brownie Mini Cakes

200 g dark chocolate
50 g Nutella
113 g unsalted butter, room temperature
65 g all-purpose flour
30 g unsweetened cocoa powder
1 tsp salt
200 g granulated sugar
150 g light brown sugar
4 large eggs, room temperature
1 tsp vanilla extract
110 g chocolate chips

Velvet Buttercream

226 g unsalted butter, room temperature
2 tsp vanilla bean paste or pure vanilla extract
½ tsp salt
450 g powdered sugar, sifted
1 tsp cornstarch
60 g heavy cream, room temperature

Chocolate Buttercream Addition

28 g unsweetened cocoa powder
4 tsp cold heavy cream

Step 1: Prepare the Brownie Mini Cakes

Instructions

Preheat oven to 325°F (160°C). Lightly grease silicone molds with nonstick spray.
Melt dark chocolate and Nutella together using a double boiler or microwave (30-second intervals), stirring until smooth.
Add butter and stir until fully melted and incorporated.
In a separate bowl, whisk flour, cocoa powder, and salt.
In another bowl, briefly whisk sugars, eggs, and vanilla (30–45 seconds only).
Stir in the melted chocolate mixture.
Fold in dry ingredients and chocolate chips gently.
Fill mold cavities ¾ full and place molds on a baking sheet.
Bake 25–30 minutes until edges are set and centers are slightly jiggly.
Cool completely in molds, then freeze at least 1 hour before demolding.

Step 2: Make the Velvet Buttercream

Instructions

Cream butter on medium speed until smooth (about 1 minute).
Add vanilla and salt; mix on low.
Gradually add powdered sugar, cornstarch, and cream while mixing on low.
Adjust texture:

Too thick → add cream 1 tbsp at a time
Too thin → add powdered sugar ¼ cup at a time

Transfer ⅓ of the buttercream to a piping bag with a round tip.
Add cocoa powder and cold cream to remaining buttercream; mix until smooth and pipeable. Transfer to a second piping bag.

Step 3: Frost and Assemble Mini Cakes

Pipe a large “Hershey’s Kiss” shape of buttercream onto each brownie.
Flip brownies upside down onto parchment and press gently.
Freeze 30 minutes to set.
Peel off carefully once firm.
Decorate with heart chocolates, mini marshmallows, candy pieces, or sprinkles.
Store in an airtight container in the refrigerator until serving.

Top 3 Tips for Beginners

Freeze strategically
Freezing brownies before frosting makes demolding easier and keeps buttercream neat and clean.
Use room-temperature ingredients
Eggs and butter at room temperature mix more evenly, giving you a smoother batter and buttercream.
Don’t overmix
Mix just until combined—overmixing leads to dense brownies instead of fudgy centers.

Storage

Refrigerator: Store frosted mini cakes in an airtight container up to 3 days
Freezer: Unfrosted brownies can be frozen up to 1 month; thaw before frosting

FAQs about Chocolate Nutella Brownie Mini Cakes

Q: Can I use milk chocolate instead of dark chocolate?
Yes, but the brownies will be sweeter and less intense.

Q: Do I really need to freeze before frosting?
Highly recommended—it gives cleaner edges and easier handling.

Q: Can I make these ahead of time?
Yes. Bake and freeze brownies, then frost the day of serving.

Q: Why are my brownies dry?
Overbaking. Remove once edges are set and centers still jiggle slightly.

Ready to Make Your Own Chocolate Nutella Brownie Mini Cakes?

These Chocolate Nutella Brownie Mini Cakes are rich, elegant, and incredibly satisfying—perfect for dessert tables, gifting, or special occasions. With clear steps, thoughtful structure, and just three focused beginner tips, this recipe keeps things achievable without feeling overwhelming.

Whether you’re baking for the first time or leveling up your presentation skills, these mini cakes deliver big results in a small, irresistible package.

Recommended silicone mold: Check out product here https://amzn.to/3LjVYU4

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