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
Scale
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.
