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
Scale
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.
