If you have a sweet spot for rich, nutty desserts that feel like a warm hug, you are going to adore this Nutella Hazelnut Cupcakes Recipe. These cupcakes marry the deep chocolate flavor with the luscious creaminess of Nutella, creating small bites of heavenly delight. Each cupcake is tender and moist, filled or swirled with Nutella, and topped with a dreamy hazelnut frosting that elevates these treats to ultimate indulgence. Whether you’re baking for a special occasion or just a cozy afternoon pick-me-up, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting ready to make your Nutella Hazelnut Cupcakes is a breeze because the ingredients are straightforward, yet each one plays a vital role in crafting the perfect texture and flavor. From pantry essentials to the star player, Nutella, every component contributes to an irresistible cupcake experience.
- 1 cup all-purpose flour: The base that gives our cupcakes structure and softness.
- 1/3 cup unsweetened cocoa powder: Adds rich chocolate flavor without overpowering the Nutella.
- 1/2 teaspoon baking soda: Helps the cupcakes rise beautifully, keeping them light and fluffy.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 cup granulated sugar: Sweetens gently and adds to a tender crumb.
- 1/2 cup brown sugar: Brings a subtle molasses note that complements the hazelnut.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and velvety.
- 2 large eggs: Bind everything together and add richness.
- 1/2 cup buttermilk: Adds tender moisture and a slight tang to balance flavors.
- 1 teaspoon vanilla extract: Boosts the overall aroma and depth of taste.
- 1/3 cup Nutella: The luscious hazelnut-chocolate star that makes these cupcakes shine.
- For hazelnut frosting: Softened unsalted butter, Nutella, powdered sugar, heavy cream or milk, and a touch of salt to create a creamy, dreamy topping.
- Chopped toasted hazelnuts (optional): For an added crunch and gorgeous finish.
How to Make Nutella Hazelnut Cupcakes Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This step ensures your cupcakes bake evenly and make clean, easy servings.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This mixture creates the foundation of your cupcake batter, ensuring the chocolate and texture come through perfectly.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until fully smooth and combined. The creamy wet mixture helps achieve the moist, tender crumb that makes these cupcakes irresistible.
Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture. Stir gently and just until combined to avoid overmixing, which can make cupcakes tough. Your batter should be smooth and uniform, ready for a touch of Nutella magic.
Step 5: Add the Nutella Swirl
Fill each cupcake liner about two-thirds full with batter. Spoon 1 teaspoon of Nutella into the center of each one, then swirl it lightly with a toothpick or skewer. This step adds that luscious hazelnut swirl right inside the cupcakes for an extra surprise in every bite.
Step 6: Bake and Cool
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let your cupcakes cool completely before moving on to frosting—this is key to prevent the frosting from melting.
Step 7: Prepare the Hazelnut Frosting
Beat softened butter and Nutella together until creamy and smooth. Gradually mix in powdered sugar, salt, and heavy cream a tablespoon at a time until your frosting reaches the perfect consistency—spreadable but firm enough to hold peaks.
Step 8: Frost and Garnish
Pipe or spread your hazelnut frosting generously on the cooled cupcakes. For an elegant touch and added texture, sprinkle chopped toasted hazelnuts on top. Now your cupcakes are ready to shine!
How to Serve Nutella Hazelnut Cupcakes Recipe
Garnishes
Beyond the classic chopped toasted hazelnuts, consider dusting a little cocoa powder or finely grated Nutella-hazelnut chocolate on top. Fresh berries like raspberries can add a pop of color and a subtle tart contrast to the richness.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A hot cup of coffee or milk makes a simple, comforting companion to this chocolatey delight.
Creative Ways to Present
For a party or special occasion, arrange your Nutella Hazelnut Cupcakes on a tiered dessert stand with edible flowers scattered around. Wrapping each cupcake with a delicate paper collar or adding a small chocolate-dipped hazelnut on top can also make for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your cupcakes stored in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerating them will keep the frosting intact, but let them come to room temperature before serving for the best texture.
Freezing
You can freeze unfrosted cupcakes by wrapping each tightly in plastic wrap and placing them in a freezer bag for up to three months. Frost them fresh after thawing for the best experience. If you freeze frosted cupcakes, be sure to thaw overnight in the fridge to avoid condensation marring the frosting.
Reheating
Allow refrigerated or thawed cupcakes to warm at room temperature. If you want a slightly warm cupcake, microwave individually for about 10 seconds, but avoid overheating to keep the texture just right.
FAQs
Can I use almond butter instead of Nutella in this Nutella Hazelnut Cupcakes Recipe?
While you can substitute almond butter, keep in mind this will change the classic hazelnut-chocolate flavor. The cupcakes might be less sweet and the texture slightly different, but they can still be delicious with the right tweaks.
Is it possible to make these cupcakes gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free baking blend designed for one-to-one substitution. Make sure it includes xanthan gum or add a bit separately to help with the structure.
Can I make the frosting without dairy?
Absolutely! Swap the butter for a plant-based margarine and use a non-dairy milk for thinning the frosting. Coconut cream also makes a nice alternative to heavy cream for a rich, creamy texture.
How long do these cupcakes stay fresh?
Freshly baked and frosted cupcakes are best enjoyed within 2 to 3 days when stored properly. Beyond that, they may start to dry out or the frosting can lose its best texture.
Can I double the Nutella in the batter for extra flavor?
Yes, adding a little more Nutella in the batter can work, but too much can make the cupcakes dense or overly sweet. Stick to small increments—try 1/2 cup instead of 1/3 cup—and keep an eye on the consistency.
Final Thoughts
I hope you feel as excited as I do to dive into this Nutella Hazelnut Cupcakes Recipe. It’s truly a joy to create and share such a luscious treat that brings a smile with every bite. Whether you bake these for friends, family, or just because, these cupcakes promise to be a sweet memory in the making. Go ahead, grab your ingredients, and enjoy the delicious journey!
Print
Nutella Hazelnut Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert/Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent Nutella Hazelnut Cupcakes featuring a moist chocolate base swirled with creamy Nutella and topped with a luscious hazelnut-infused frosting. These delightful cupcakes offer a perfect balance of rich chocolate and nutty flavors, ideal for any celebration or indulgent treat.
Ingredients
Cupcakes
- 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 and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to distribute the leavening and cocoa evenly.
- Combine Wet Ingredients: In a separate large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until all components are combined, being careful not to overmix which can affect cupcake texture.
- Fill and Add Nutella: Spoon the batter into cupcake liners filling each about two-thirds full. Add approximately one teaspoon of Nutella into the center of each cupcake and swirl lightly into the batter for a delightful Nutella pocket.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the tin before frosting.
- Prepare Frosting: In a mixing bowl, beat softened unsalted butter and Nutella together until creamy and smooth. Gradually add powdered sugar and salt, alternating with 2 to 3 tablespoons of heavy cream or milk, mixing until you reach your desired frosting consistency.
- Frost and Garnish: Once cupcakes are fully cooled, pipe or spread the hazelnut frosting evenly on top. Optionally, sprinkle with chopped toasted hazelnuts for a crunchy garnish and extra nutty flavor.
Notes
- You can substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar as a homemade alternative.
- Swirling Nutella is optional but adds a rich flavor pocket inside each cupcake.
- Ensure cupcakes are completely cool before frosting to prevent melting or slipping of frosting.
- For a dairy-free version, use plant-based butter and milk substitutes.
- Chopped toasted hazelnuts add texture but can be omitted if you prefer a smoother topping or have nut allergies.
