Description
These Nutella Hazelnut Cupcakes are rich, chocolatey treats filled with creamy Nutella, topped with a luscious Nutella buttercream and finished with a sprinkle of crushed hazelnuts — perfect for any celebration or sweet craving.
Ingredients
Scale
- For the cupcakes:
- 1 cup (120 g) all-purpose flour
- 6 tbsp (40 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (90 ml) water, hot
- 1/2 tsp vanilla extract
- 1/2 cup (112 g) unsalted butter, room temperature
- 1 cup (207 g) sugar
- 2 eggs
- 6 tbsp (90 ml) milk
- For the Nutella Buttercream:
- 1 cup (226 g) butter
- 3 oz (85 g) semi-sweet chocolate, melted
- 1/4 cup (25 g) natural cocoa powder, sifted
- 3/4 cup (75 g) powdered sugar, sifted
- 1/2 cup (150 g) Nutella
- 1 tsp vanilla
- For filling and decoration:
- 1 cup (300 g) Nutella
- Crushed hazelnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with 18 cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, combine hot water, vanilla, butter, and sugar. Mix until the butter melts and sugar dissolves.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until the batter is smooth.
- Divide the batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the buttercream, beat the butter until creamy. Add melted chocolate, cocoa powder, powdered sugar, Nutella, and vanilla. Beat until smooth and fluffy.
- Core the center of each cooled cupcake with a small knife or cupcake corer.
- Fill each cupcake with Nutella, then pipe the buttercream on top.
- Drizzle with extra Nutella and sprinkle with crushed hazelnuts.
- Serve and enjoy!
Notes
- Use room temperature ingredients for best mixing results.
- Don’t overmix the batter to keep cupcakes tender.
- Use a piping bag for neat and decorative buttercream swirls.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28g
- Sodium: 110mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg