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
Scale
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.
