Nutella Hazelnut Cupcakes
These rich chocolate cupcakes are infused with Nutella, topped with a creamy Nutella frosting, and sprinkled with toasted hazelnuts for the perfect indulgent treat.
Ingredients
- For the cupcakes:
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup Nutella plus more for filling, optional
- For the frosting:
- ½ cup unsalted butter softened
- ¾ cup Nutella
- 1½ cups powdered sugar
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Topping:
- ½ cup chopped toasted hazelnuts
Instructions
- Prepare the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a separate large bowl, beat the eggs with granulated and brown sugar until light and fluffy. Add oil, buttermilk, vanilla, and Nutella, mixing until smooth.
- Combine Batter: Gradually add the dry ingredients into the wet, stirring until just combined.
- Bake: Divide the batter evenly among cupcake liners. Bake for 16–18 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Optional Filling: Using a knife or cupcake corer, remove a small portion from the center of each cupcake. Fill with a small spoonful of Nutella.
- Make the Frosting: Beat butter until light and creamy. Add Nutella and beat to combine. Add powdered sugar, cream, vanilla, and salt. Beat until smooth and fluffy.
- Frost and Garnish: Pipe or spread frosting onto cooled cupcakes. Sprinkle with chopped toasted hazelnuts.
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- For extra decadence, drizzle with warm Nutella before serving.
- You can substitute buttermilk with ½ cup milk + 1½ tsp vinegar or lemon juice if needed.