“`html
There’s something absolutely magical about the combination of chocolate and hazelnuts, and that’s exactly what you get with this Nutella Hazelnut Cupcakes Recipe. These cupcakes are wonderfully rich and fluffy, filled with creamy Nutella that melts in your mouth, then crowned with a silky Nutella buttercream and a sprinkle of toasted hazelnuts for that perfect crunch. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are a decadent delight that truly celebrate the irresistible flavors of Nutella and hazelnuts in every bite.
Ingredients You’ll Need
Getting started on these cupcakes is surprisingly easy, thanks to a handful of simple and essential ingredients. Each one plays a crucial role—flour and cocoa contribute to the tender, chocolaty crumb, while the sugars and oil ensure moistness and sweetness, all enhanced by the creamy Nutella both inside and out.
- 1 cup all-purpose flour: The base of the cupcake, providing structure and softness.
- 1/3 cup unsweetened cocoa powder: Adds that deep chocolate flavor and rich color.
- 1 tsp baking powder: Helps the cupcakes rise and become fluffy.
- 1/2 tsp baking soda: Works with baking powder for perfect lift and texture.
- 1/4 tsp salt: Enhances the chocolate and balances the sweetness.
- 1/2 cup granulated sugar: Gives sweetness and lightness without heaviness.
- 1/2 cup brown sugar: Adds moistness and a subtle caramel undertone.
- 1/2 cup vegetable oil: Keeps cupcakes moist and tender.
- 2 large eggs: Bind everything together and add richness.
- 1/2 cup buttermilk: Adds tang and tender crumb through its acidity.
- 1 tsp vanilla extract: Lifts all the flavors with warm sweetness.
- 1/2 cup Nutella (for filling): The star ingredient for that luscious, creamy center.
- 1/2 cup unsalted butter, softened (for frosting): Creates a smooth, rich base for the buttercream.
- 1/2 cup Nutella (for frosting): Infuses the frosting with irresistible hazelnut-chocolate flavor.
- 2 cups powdered sugar: Sweetens and thickens the frosting to perfect consistency.
- 2–3 tbsp milk or cream: Adjusts frosting texture for easy spreading or piping.
- 1/4 cup chopped toasted hazelnuts (for garnish, optional): Adds delightful crunch and nutty aroma on top.
How to Make Nutella Hazelnut Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners to make cleanup a breeze. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt—this ensures even distribution of your rising agents and chocolate for a balanced, tender cupcake base.
Step 2: Mix the Wet Ingredients
In a separate large bowl, beat the granulated sugar, brown sugar, vegetable oil, and eggs until the mixture is silky and smooth. Then add the buttermilk and vanilla extract, mixing until everything comes together harmoniously, promising moist and flavorful cupcakes.
Step 3: Combine Wet and Dry Mixtures
Slowly fold the dry ingredients into the wet, stirring just until the batter has no dry streaks. Be careful not to overmix here; you want to preserve the air bubbles for lightness. The batter should be thick and luscious, ready for the next step.
Step 4: Bake Until Perfectly Fluffy
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Pop them into the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once done, set the cupcakes aside to cool completely—this is important to keep your frosting from melting.
Step 5: Fill with Nutella
When cooled, take a small knife or a cupcake corer to carefully remove a small section from the center of each cupcake. Fill this hollow with about one teaspoon of Nutella, creating a molten center that adds an extra layer of indulgence and surprises every bite.
Step 6: Prepare the Nutella Frosting
Beat the softened butter and Nutella together until everything is smooth and evenly combined. Gradually mix in the powdered sugar, adding the milk or cream a tablespoon at a time to reach a luscious, spreadable consistency. This frosting is rich, creamy, and perfectly complements the cupcake’s flavor.
Step 7: Frost and Garnish
Spread or pipe the Nutella buttercream atop each filled cupcake with generous swirls. Finally, sprinkle the tops with chopped toasted hazelnuts to add crunch and an extra pop of nutty aroma that makes these cupcakes truly unforgettable.
How to Serve Nutella Hazelnut Cupcakes Recipe
Garnishes
A simple dusting of cocoa powder or a drizzle of melted chocolate can elevate the look for festive events. The crushed toasted hazelnuts also bring texture and a visually appealing contrast to the silky frosting. If you want to go all out, a few mini chocolate chips sprinkled over the top are irresistible additions.
Side Dishes
Pair these cupcakes with a cold glass of milk or a cup of freshly brewed coffee for the perfect afternoon treat. For an indulgent dessert spread, add some fresh berries or a scoop of vanilla ice cream to balance the rich chocolate-hazelnut flavors with light, fresh notes.
Creative Ways to Present
Serve your cupcakes on a tiered dessert stand or in decorative cupcake wrappers for a charming presentation. You can also insert a chocolate-hazelnut spread-filled cookie or spoon a bit of Nutella on each plate to accompany the cupcake offering a playful surprise each time.
Make Ahead and Storage
Storing Leftovers
Keep your beautifully frosted Nutella Hazelnut Cupcakes Recipe fresh by storing them in an airtight container at room temperature for up to two days. For longer storage, refrigeration is a great option—your cupcakes will stay moist and maintain their delicious texture for up to five days.
Freezing
If you want to make these cupcakes ahead for a party or special occasion, freeze them unfrosted for optimal results. Wrap each cupcake individually and store in an airtight container or freezer bag for up to three months. Thaw completely, then fill and frost them fresh for the best flavor and texture.
Reheating
To revive your cupcakes after refrigeration or freezing, allow them to come to room temperature. If you like, warm them gently in the microwave for 10-15 seconds to enhance that melty Nutella center without drying out the cake.
FAQs
Can I use a substitute for buttermilk?
Absolutely! If you don’t have buttermilk on hand, mix one tablespoon of lemon juice or white vinegar with enough milk to make ½ cup, let it sit for 5 minutes, and then use as a perfect buttermilk substitute.
Is this recipe suitable for vegans?
Unfortunately, this Nutella Hazelnut Cupcakes Recipe contains eggs, butter, and milk, so it’s not vegan as written. However, you can experiment with vegan substitutes like flax eggs, plant-based butter, and dairy-free milk to try making a vegan version.
Can I add chocolate chips to the batter?
Yes! Adding chocolate chips is a delicious idea for extra chocolatey goodness. Simply fold in ½ cup of your favorite chips into the batter before baking—this takes these cupcakes to the next level of indulgence.
How do I prevent the Nutella filling from leaking?
Using just about one teaspoon of Nutella for filling keeps it contained in the cupcake’s center without overflowing. Also, make sure you fill the cupcakes after they have fully cooled to ensure the Nutella stays nicely centered.
What is the best way to pipe the frosting?
For a professional look, use a star-shaped piping tip to create pretty swirls on top. If you don’t have piping tools, a butter knife or offset spatula works perfectly well too for spreading smooth, inviting frosting.
Final Thoughts
I cannot recommend this Nutella Hazelnut Cupcakes Recipe enough for anyone who loves that perfect pairing of chocolate and hazelnuts in a delicate, tender cake. Every step is straightforward, and the end result is truly show-stopping—rich, creamy, and utterly delicious. So grab your ingredients, gather some loved ones, and bake a batch of these cupcakes to share smiles and sweet moments that everyone will adore.
“`
Print
Nutella Hazelnut Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Nutella Hazelnut Cupcakes are rich, fluffy chocolate-hazelnut treats filled with creamy Nutella and topped with a smooth Nutella buttercream. Finished with crushed toasted hazelnuts, these decadent cupcakes are perfect for Nutella lovers and special occasions alike.
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup Nutella (for filling)
For the frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup Nutella
- 2 cups powdered sugar
- 2–3 tbsp milk or cream
For garnish:
- 1/4 cup chopped toasted hazelnuts (optional)
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa.
- Combine wet ingredients: In a separate large bowl, beat together granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well blended, creating a uniform batter base.
- Add liquids: Stir in buttermilk and vanilla extract to the wet mixture, mixing until fully combined, which helps create a tender crumb.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until no dry streaks remain to avoid overmixing that can toughen cupcakes.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool cupcakes: Remove from the oven and let cupcakes cool completely on a wire rack before filling and frosting to prevent melting.
- Fill cupcakes: Use a small knife or cupcake corer to remove a small center from each cupcake, then fill the hollow with about 1 teaspoon of Nutella for a delicious surprise inside.
- Prepare frosting: Beat softened unsalted butter and Nutella together until smooth and creamy. Gradually mix in powdered sugar, adding 2–3 tablespoons of milk or cream as needed to achieve a spreadable consistency.
- Frost cupcakes: Pipe or spread the Nutella buttercream evenly over the filled cupcakes, creating a beautiful and delicious topping.
- Garnish: Sprinkle chopped toasted hazelnuts on top of the frosting for added crunch and enhanced hazelnut flavor. Serve and enjoy!
Notes
- For extra indulgence, add chocolate chips to the batter for added texture and richness.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
