If you have a soft spot for anything chocolatey and nutty, then you are going to absolutely adore this Nutella Hazelnut Cupcakes Recipe! These cupcakes bring together the rich, creamy magic of Nutella with the delightful crunch and warmth of hazelnuts in a way that’s simply irresistible. Moist, tender chocolate cupcakes get a luscious Nutella swirl baked right inside, and then they’re crowned with a dreamy hazelnut-infused frosting. Whether it’s a special occasion or just a craving that needs satisfying, this recipe feels like a warm hug in cupcake form.
Ingredients You’ll Need
All the ingredients for this Nutella Hazelnut Cupcakes Recipe are straightforward but play a vital role in achieving that perfect balance of flavor and texture. Each one brings something special to the table, from the deep cocoa notes to the creamy Nutella richness and that toasty hazelnut finish.
- 1 cup all-purpose flour: Provides the structure and soft crumb that cupcakes need.
- 1/3 cup unsweetened cocoa powder: Adds rich chocolate flavor without extra sweetness.
- 1/2 teaspoon baking soda: Helps the cupcakes rise beautifully and stay light.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup granulated sugar: Sweetens the cupcake batter for the perfect taste.
- 1/2 cup brown sugar: Adds moistness and a subtle caramel note.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
- 2 large eggs: Bind the ingredients while adding richness and lift.
- 1/2 cup buttermilk: Contributes tanginess and tenderness to the crumb.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor.
- 1/3 cup Nutella (for filling or swirling): The star ingredient for that irresistible hazelnut-chocolate swirl inside.
- For hazelnut frosting:
- 1/2 cup unsalted butter, softened: Creates the creamy base for the frosting.
- 1/2 cup Nutella: Intensifies the hazelnut flavor in the frosting.
- 1 1/2 cups powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- 2–3 tablespoons heavy cream or milk: Adjusts the frosting’s texture for easy spreading or piping.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors in the frosting.
- Chopped toasted hazelnuts (optional for garnish): Adds crunch and a beautiful finishing touch.
How to Make Nutella Hazelnut Cupcakes Recipe
Step 1: Prep Your Oven and Supplies
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes come out cleanly and look picture-perfect. Preparing your baking tools ahead sets you up for a smooth baking journey.
Step 2: Mix the Dry Ingredients
Grab a bowl and whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Doing this first ensures the cocoa and leavening agents are evenly distributed, creating a uniform flavor and rise in every cupcake.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until everything is combined and smooth. The mixture should look silky—this is where the richness and moisture start building up in your batter.
Step 4: Blend Dry and Wet Mixtures
Slowly add your dry ingredients into the wet mixture, folding everything together gently until just combined. Don’t overmix! This step is crucial to keeping the cupcakes light and fluffy with that tender crumb we’ve all come to love.
Step 5: Add Nutella Swirls and Bake
Fill each cupcake liner about two-thirds full with the batter. Then, dollop about a teaspoon of Nutella in the center of each cupcake and use a toothpick or skewer to swirl it lightly. This creates stunning marbled pockets of Nutella goodness baked right inside. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Afterwards, let the cupcakes cool completely before moving to frosting.
Step 6: Make the Hazelnut Frosting
In a mixing bowl, beat softened butter and Nutella together until creamy and smooth. Gradually add powdered sugar, salt, and heavy cream or milk, a little at a time, until you reach your preferred consistency. This frosting is rich, silky, and perfectly balanced, packing in that classic Nutella flavor with a luscious texture.
Step 7: Frost and Garnish
Pipe or spread the hazelnut frosting generously onto the cooled cupcakes. For an extra special touch, sprinkle with chopped toasted hazelnuts. The contrast of creamy frosting and crispy nuts makes these cupcakes an absolute standout treat.
How to Serve Nutella Hazelnut Cupcakes Recipe
Garnishes
To take the presentation up a notch, try adding a few whole toasted hazelnuts or a drizzle of melted Nutella on top of the frosting. Edible gold dust or a sprinkle of cocoa powder can give these cupcakes a touch of elegance, perfect for parties or a charming afternoon tea.
Side Dishes
While these cupcakes shine on their own, pairing them with a glass of cold milk, a smooth latte, or a cup of rich hot chocolate elevates the indulgence. For a lighter contrast, fresh berries or a simple fruit salad offset the sweetness beautifully and keep your taste buds refreshed.
Creative Ways to Present
Try serving these cupcakes in decorative cupcake wrappers to suit your event’s theme. Arranging them on tiered stands with fresh flowers adds a stunning visual appeal. You could also package them individually in clear boxes tied with ribbons for delightful homemade gifts everyone will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying these Nutella Hazelnut Cupcakes Recipe delights, store any leftovers in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator, tightly covered, where they’ll stay moist and delicious for up to five days.
Freezing
If you want to make these cupcakes ahead of time, they freeze wonderfully. Wrap each cooled cupcake tightly in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and then bring to room temperature before serving.
Reheating
For warmed-up cupcakes, pop them in a microwave for about 10 to 15 seconds. Be careful not to microwave too long, or the frosting might melt. Warming them slightly brings out the soft texture and enhances the Nutella’s gooey charm.
FAQs
Can I use a different nut butter instead of Nutella?
Absolutely! While Nutella’s unique hazelnut and chocolate flavor is key to this recipe, you can experiment with other chocolate hazelnut spreads or even almond butter blends for a different twist. Just note the flavor and sweetness will vary accordingly.
How do I prevent my cupcakes from sinking in the middle?
Ensure you don’t open the oven early and check for doneness only after 18 minutes. Also, mix the batter gently to avoid deflating it, and use fresh baking soda to help them rise properly.
Is there a vegan version of this Nutella Hazelnut Cupcakes Recipe?
Yes! You can substitute eggs with flaxseed eggs and use plant-based milk and vegan butter alternatives. Look for dairy-free chocolate hazelnut spreads to keep the signature flavor.
Can I make the frosting ahead of time?
Definitely. The hazelnut frosting can be made up to two days in advance. Store it covered in the refrigerator and bring it back to room temperature before whipping it slightly to restore its creamy texture.
What’s the best way to toast hazelnuts?
Spread hazelnuts in a single layer on a baking sheet and toast them in a preheated 350°F oven for about 10 minutes, shaking the pan halfway through. Let them cool slightly, then rub with a clean towel to remove skins for a smoother, more delicate crunch.
Final Thoughts
This Nutella Hazelnut Cupcakes Recipe is truly a showstopper that will win hearts every time you bake it. The perfect combination of moist chocolate cake, swirling pockets of Nutella, and silky hazelnut frosting makes these cupcakes a joy to make and even more joy to eat. So go on, invite your friends, whip up a batch, and share this little slice of heaven. You’ll be so glad you did!
Print
Nutella Hazelnut Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Nutella Hazelnut Cupcakes are rich, moist chocolate cupcakes filled and topped with creamy Nutella frosting. Perfectly balanced with a touch of cocoa and the nutty flavor of hazelnuts, these cupcakes are ideal for celebrations or an indulgent treat. The recipe includes a soft cupcake base with a delightful Nutella swirl filling and a smooth hazelnut buttercream frosting, garnished optionally with chopped toasted hazelnuts for extra crunch.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/3 cup Nutella (for filling or swirling)
Hazelnut Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup Nutella
- 1 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1/4 teaspoon salt
- Chopped toasted hazelnuts (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution of ingredients.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract together until the mixture is smooth and homogeneous.
- Combine Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined without overmixing to maintain a tender crumb.
- Fill Cupcake Liners: Spoon batter into each cupcake liner, filling about two-thirds full. Add about one teaspoon of Nutella into the center of each, then lightly swirl the Nutella into the batter using a toothpick or skewer if desired.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened unsalted butter and Nutella until creamy and smooth. Gradually add powdered sugar, salt, and heavy cream (or milk) a little at a time until you achieve a smooth, spreadable consistency.
- Frost Cupcakes: Using a piping bag or a spatula, spread or pipe the hazelnut Nutella frosting onto the cooled cupcakes. Optionally, sprinkle chopped toasted hazelnuts on top for added texture and flavor.
Notes
- Ensure buttermilk is at room temperature for best batter consistency.
- Do not overmix the batter to keep the cupcakes tender and moist.
- You can substitute heavy cream with milk in the frosting if preferred.
- For extra Nutella flavor, add a small dollop inside the cupcake before baking, or swirl Nutella on top before frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
