Description
Delight in these rich and moist Nutella Hazelnut Cupcakes, bursting with chocolatey goodness and a creamy Nutella swirl inside. Topped with luscious hazelnut Nutella frosting and optional toasted hazelnut garnish, these cupcakes are perfect for any celebration or indulgent treat.
Ingredients
Cupcake Batter
- 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 Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- 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.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is just combined without overmixing to keep the cupcakes tender.
- Fill Cupcake Liners and Add Nutella: Spoon the batter into the cupcake liners, filling each about two-thirds full. Add 1 teaspoon of Nutella to the center of each cupcake and lightly swirl with a toothpick or skewer for a marbled effect (optional).
- Bake: Bake the cupcakes in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and cool completely.
- Make Frosting: In a mixing bowl, beat together softened butter and Nutella until creamy. Gradually add powdered sugar and salt, mixing well. Add heavy cream or milk one tablespoon at a time until the frosting reaches your desired consistency.
- Frost Cupcakes: Once cupcakes are completely cool, pipe or spread the Nutella hazelnut frosting generously on top of each cupcake. Garnish with chopped toasted hazelnuts if desired.
Notes
- For best results, ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute heavy cream with milk for a lighter frosting texture.
- Adding the Nutella swirl in the batter is optional but adds a delightful surprise inside each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for the best flavor and texture.
