Nutella Hazelnut Cupcakes Recipe

If you’re looking for a cupcake that manages to taste downright dreamy and look impressive with minimal fuss, Nutella Hazelnut Cupcakes are about to become your new baking obsession. Imagine a rich, chocolatey cupcake filled with creamy Nutella, topped with a swirl of Nutella-laced buttercream frosting, and finished with the irresistible crunch of toasted hazelnuts. Every bite delivers layers of chocolate, toasted nuts, and that classic Nutella flavor, making these cupcakes absolutely unforgettable for both casual weeknights and show-stopping celebrations.

this Recipe

Ingredients You’ll Need

Just a handful of staple ingredients plus a few special touches are all you need for Nutella Hazelnut Cupcakes. Each ingredient has an important role to play, whether it’s boosting cocoa flavor, adding creaminess, or providing that signature hazelnut crunch, so don’t skip a thing!

• All-purpose flour: Provides the structure to keep your cupcakes perfectly fluffy and tender.
• Unsweetened cocoa powder: Delivers deep, rich chocolatey flavor that pairs wonderfully with hazelnuts.
• Baking soda: Gives just the right lift for light, soft cupcakes.
• Salt: Enhances and balances out all the sweetness in the batter and frosting.
• Unsalted butter (softened): Adds richness and creaminess in both cake and frosting—room temperature is key!
• Granulated sugar: Sweetens the cupcakes and helps whip the butter into a fluffy base.
• Eggs: Bind everything together and contribute to the cupcakes’ moist, tender crumb.
• Vanilla extract: Brings warmth and depth to both the cupcake batter and the frosting.
• Sour cream: Introduces a lovely tang and moisture, resulting in cupcakes that aren’t dry.
• Milk: Ensures the batter is the perfect consistency and helps dissolve the cocoa powder.
• Nutella: The hero ingredient, it’s swirled inside the batter, hidden in the center, and whipped into the frosting.
• Chopped toasted hazelnuts (plus extra for garnish): The nutty crunch both inside and on top of each cupcake adds texture and elegance.
• Nutella (for filling): Spoon this into the cupcakes for an oozy, chocolate-hazelnut surprise.
• Unsalted butter (for frosting): Creates a silky, spreadable base for your Nutella-infused buttercream.
• Powdered sugar: Sweetens and thickens the frosting to pipe-able perfection.
• Heavy cream: Lightens and fluffs up the frosting for the dreamiest texture.
• Vanilla extract (for frosting): Adds the final boost of warm flavor to your Nutella buttercream.
• Nutella (for frosting): Blends into the buttercream for a rich finish that ties everything together.

How to Make Nutella Hazelnut Cupcakes

Step 1: Prep and Preheat

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 up evenly and makes cleanup a total breeze! Having everything ready before mixing the batter keeps things stress-free and enjoyable.

Step 2: Mix The Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking not only combines the ingredients but also helps aerate the mixture, setting the stage for fluffy, well-risen cupcakes. Don’t skip this step—it makes a real difference in the texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until the mixture turns light and fluffy, which usually takes about 2-3 minutes using an electric mixer. This step is crucial for achieving a tender crumb and ensures your cupcakes stay moist.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to your creamed mixture, beating well after each addition. Stir in the vanilla extract. Taking this step slowly means your batter will be beautifully smooth and well-combined, the secret to bakery-style Nutella Hazelnut Cupcakes every single time.

Step 5: Fold in Wet Ingredients

Add the sour cream and milk to your mixture, stirring until smooth and creamy. The batter might look a bit curdled at first—don’t worry, it’ll come together perfectly when you add the dry ingredients. This combo ensures maximum moisture and that signature soft texture.

Step 6: Combine All and Fold in Nutella & Hazelnuts

Gradually add your dry ingredients to the wet mixture, mixing just until everything is combined—over-mixing can lead to dense cupcakes. Gently fold in the Nutella and chopped toasted hazelnuts, keeping a few nuts aside for garnishing later. You’ll see glorious Nutella streaks in your batter, so try not to over-mix for a gorgeous marbled look.

Step 7: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Let the cupcakes cool completely in the tin; this locks in their moisture and prevents soggy bottoms.

Step 8: Fill with Nutella

Once the cupcakes are completely cool, use a sharp knife or cupcake corer to remove a small bit from the center of each cupcake. Fill the hollow with a generous spoonful of Nutella—this surprise center will delight any chocolate lover!

Step 9: Make the Frosting

In a clean bowl, beat the softened butter until creamy, then gradually add powdered sugar and mix until smooth. Beat in the heavy cream, vanilla, and Nutella until you have a light, fluffy, and swoon-worthy frosting. Trust me, you’ll want to sneak a taste!

Step 10: Frost and Garnish

Frost the cooled, filled cupcakes using a piping bag or an offset spatula for beautiful swirls. Sprinkle each with the extra chopped toasted hazelnuts for a pretty finish and a satisfying crunch—your Nutella Hazelnut Cupcakes are ready to shine!

How to Serve Nutella Hazelnut Cupcakes

Garnishes

For that final, bakery-worthy touch, scatter extra chopped toasted hazelnuts on top of the frosting. If you’re feeling extra fancy, drizzle a little bit of warm Nutella or melted chocolate over the top as well. These garnishes not only look stunning but add even more texture and flavor to every bite.

Side Dishes

Pair your Nutella Hazelnut Cupcakes with something creamy and cool, like a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream. The contrast of cold and creamy next to the rich, fudgy cupcake is just divine!

Creative Ways to Present

You can stack these cupcakes on a tiered dessert stand for a party, or place each one in an individual cupcake box for adorable gifts. For special occasions, tuck a whole hazelnut on top of each frosted cupcake or use gold foil liners for an elegant touch that’ll make your Nutella Hazelnut Cupcakes truly Instagram-worthy.

Make Ahead and Storage

Storing Leftovers

Place any leftover Nutella Hazelnut Cupcakes in an airtight container. They’ll stay fresh at room temperature for up to two days, or in the refrigerator for up to five days. The flavors deepen overnight, making the next-day treats even more irresistible.

Freezing

You can absolutely freeze these cupcakes (even with the filling). Just wrap each unfrosted or frosted cupcake tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep beautifully for up to two months. Thaw in the fridge overnight before serving for best texture.

Reheating

To freshen up refrigerated or frozen Nutella Hazelnut Cupcakes, let them sit at room temperature for 30 minutes. If you want that melty Nutella center, give the cupcakes a quick five seconds in the microwave—just be careful not to overheat the frosting.

FAQs

Can I use store-bought hazelnuts, or do I need to toast them myself?

While store-bought roasted hazelnuts work in a pinch, toasting them yourself releases more oils and elevates the nutty aroma. It only takes a few minutes in the oven or a dry skillet, and the result is worth the extra step!

Can I make Nutella Hazelnut Cupcakes gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend. Just make sure it’s intended for 1:1 substitution and contains xanthan gum or similar binder for best results.

What’s the best way to core cupcakes for the Nutella filling?

You can use a small sharp knife, an apple corer, or even the back of a piping tip. Simply twist gently to remove a bit of the center, being careful not to go all the way to the bottom, then fill with that luscious Nutella goodness.

Can I make the frosting and fill the cupcakes in advance?

Absolutely! You can make both ahead and store them covered in the fridge for up to two days. Allow them to come to room temperature and re-whip the frosting before assembling for the best texture and flavor.

What kind of cocoa powder works best?

Natural unsweetened cocoa powder provides the right acidity to interact with baking soda, giving you a light and tender crumb. Dutch-processed works too, but offers a slightly different flavor and color—either is delicious.

Final Thoughts

Baking a batch of Nutella Hazelnut Cupcakes truly feels like mixing up a little bit of joy in your own kitchen. Whether you’re making them to celebrate something special or just to treat yourself, these cupcakes are guaranteed to become a favorite. Grab your mixing bowl and give them a try—you’re about to taste magic!

Print