Heavenly Swirl Nutella Hazelnut Cupcakes

Okay, dessert lovers—this one’s for you. Let me introduce you to your new baking obsession: Heavenly Swirl Nutella Hazelnut Cupcakes. These little beauties are what dreams are made of. We’re talking rich, fluffy chocolate cupcakes swirled with creamy Nutella, topped with a luscious hazelnut frosting that’s good enough to eat with a spoon (not that I’ve done that… often ). Every bite is a cozy hug of chocolatey decadence, with just the right hint of roasted nuttiness. Trust me, these cupcakes are the kind of thing you bring to a party and keep a secret stash at home for yourself.

They’re fun to make, even more fun to eat, and they feel just a bit fancy—without being complicated. Whether you’re celebrating something special or just giving your sweet tooth a well-deserved treat, this recipe’s got your back.

Why You’ll Love Heavenly Swirl Nutella Hazelnut Cupcakes

Versatile
Bake a batch for birthdays, brunches, holidays—or hey, just a random Tuesday. These cupcakes fit every vibe, from casual snack to star of the dessert table.

Budget-Friendly
No hard-to-find ingredients here. If your pantry’s got cocoa, flour, eggs, and a jar of Nutella hiding somewhere (you know the one), you’re golden.

Quick and Easy
Straightforward steps and no fussy decorating. You’ll be swirling and frosting like a pro, even if you’re new to baking.

Customizable
Love extra crunch? Add chopped hazelnuts to the batter. Want more chocolate? Drizzle melted dark chocolate over the frosting. Make them yours.

Crowd-Pleasing
Kids love ’em. Grown-ups sneak seconds. These cupcakes are pure joy in wrapper form—and yes, they disappear fast.

Ingredients in Heavenly Swirl Nutella Hazelnut Cupcakes

All-Purpose Flour

Gives the cupcakes structure and that tender crumb we all love.

Unsweetened Cocoa Powder

The chocolatey base—rich, deep, and oh-so satisfying.

Baking Powder & Baking Soda

Our trusty leavening duo, making sure these cupcakes rise beautifully.

Salt

Just a pinch to balance the sweetness and bring out the chocolate flavor.

Eggs

They bind everything together and give the cupcakes their soft, airy texture.

Granulated Sugar

Sweetens the deal and adds a touch of crispness around the edges.

Vegetable Oil

Keeps the cupcakes extra moist and tender. No dry bites here!

Vanilla Extract

Adds that warm, cozy undertone that makes everything taste homemade.

Milk

Helps blend the batter smoothly and lightens the texture.

Nutella

The swirl-worthy star—creamy, chocolaty, nutty, and absolutely irresistible.

Butter (for frosting)

Rich and creamy, the perfect base for a dreamy, spreadable frosting.

Powdered Sugar

Adds sweetness and smoothness to the frosting.

Hazelnut Spread or Ground Hazelnuts

Brings that toasty, nutty flavor that pairs perfectly with the chocolate.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). Line a cupcake tin with paper liners to get everything ready for that cupcake magic.

Combine Ingredients

In one bowl, whisk together the dry ingredients—flour, cocoa powder, baking soda, baking powder, and salt. In another, beat the eggs, sugar, oil, milk, and vanilla until smooth and silky. Gradually mix in the dry ingredients until just combined.

Prepare Your Cooking Vessel

Make sure your cupcake liners are snug in the pan. If you’re not using liners, lightly grease each cup to avoid any cupcake casualties.

Assemble the Dish

Spoon the batter into each cup, filling about ¾ full. Add a generous swirl of Nutella on top of each one and use a toothpick to gently swirl it into the batter. It doesn’t need to be perfect—those swirls bake into gorgeous, gooey patterns.

Cook to Perfection

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (minus the Nutella, of course!). Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Finishing Touches

While the cupcakes cool, beat together the butter, powdered sugar, and hazelnut spread until fluffy and smooth. Once the cupcakes are cool, frost them generously and sprinkle with crushed hazelnuts if you like a little crunch.

Serve and Enjoy

Serve with coffee, milk, or—let’s be real—more Nutella on the side. They’re rich, indulgent, and worth every bite.

How to Serve Heavenly Swirl Nutella Hazelnut Cupcakes

With Coffee or Espresso
The rich flavors are perfect alongside a strong brew. Café vibes at home.

As a Dessert Platter Star
Pair them with fresh berries, whipped cream, or a scoop of vanilla ice cream for an elevated dessert moment.

Decorated for Events
Add sprinkles, chocolate shavings, or themed cupcake toppers for birthdays or holidays.

Warm with a Spoonful of Nutella
Pop one in the microwave for 10 seconds and spoon some extra Nutella on top. You’re welcome.

With a Dusting of Powdered Sugar
Simple, pretty, and just the right touch of sweetness if you want to skip the frosting.

Additional Tips

Prep Ahead
Bake the cupcakes a day early and store them unfrosted in an airtight container. Frost the day you serve for best freshness.

Spice It Up
Add a pinch of cinnamon or espresso powder to the batter for a flavor twist.

Dietary Adjustments
Use plant-based milk and a flax egg to make it egg-free. Gluten-free flour blends also work well.

Storage Tips
Store frosted cupcakes in the fridge for up to 4 days. Bring to room temp before serving for best texture.

Double the Batch
You’ll want extras. These freeze beautifully (without frosting). Just wrap tightly and thaw when sweet cravings hit.

FAQ Section

Q1: Can I use a different chocolate spread?
A1: Yes! Any creamy chocolate-hazelnut or nut butter spread works well in this recipe.

Q2: Can I make mini cupcakes instead?
A2: Totally—just reduce baking time to 10–12 minutes and keep an eye on them.

Q3: How do I get the perfect Nutella swirl?
A3: Drop a spoonful on top and gently drag a toothpick through in a figure-eight motion.

Q4: Can I make this dairy-free?
A4: Absolutely—use dairy-free milk and vegan butter or margarine.

Q5: Can I freeze these cupcakes?
A5: Yes! Freeze unfrosted cupcakes and frost after thawing for best results.

Q6: Can I use a boxed cake mix as a shortcut?
A6: You can! Just swirl in Nutella before baking and top with homemade hazelnut frosting.

Q7: How can I make the frosting extra fluffy?
A7: Beat it for a few extra minutes with a stand mixer—it gets lighter the longer you whip it.

Q8: Can I add chopped hazelnuts inside the cupcakes?
A8: Definitely! Fold them into the batter before baking for a little crunch.

Q9: What if I don’t have cupcake liners?
A9: Grease your pan really well and flour each cup lightly to prevent sticking.

Q10: Do I have to use Nutella?
A10: Nope! Any similar spread or even peanut butter-chocolate swirl will do the trick.

Conclusion

There you have it—Heavenly Swirl Nutella Hazelnut Cupcakes, the dessert you didn’t know you needed but will absolutely be obsessed with. They’re rich, gooey, light, nutty, and perfectly indulgent. Whether you’re baking for a crowd or sneaking one for yourself with your favorite cozy drink, these cupcakes never disappoint. Go ahead, whip up a batch—your sweet tooth will thank you.

Print