Description
Indulge in the rich and decadent flavors of Nutella Hazelnut Cupcakes. These moist chocolate cupcakes are filled with creamy Nutella and topped with a luscious Nutella frosting, making them a perfect treat for any sweet occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 cup Nutella
- 1/2 cup chopped toasted hazelnuts (plus extra for garnish)
For Filling:
- 1/2 cup Nutella
For Frosting:
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup Nutella
Instructions
- Preheat oven and prepare the tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a bowl, whisk together dry ingredients. In a large bowl, cream butter and sugar, then add eggs, vanilla, sour cream, and milk. Gradually add dry ingredients, fold in Nutella and hazelnuts.
- Bake the cupcakes: Divide batter into liners and bake for 18–22 minutes. Let cool.
- Fill the cupcakes: Remove a small center from each cupcake and fill with Nutella.
- Make the frosting: Beat butter, add powdered sugar, then mix in heavy cream, vanilla, and Nutella until fluffy.
- Frost the cupcakes: Frost cooled cupcakes and garnish with chopped hazelnuts.
Notes
- You can toast hazelnuts in a dry skillet or oven at 350°F for 8–10 minutes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
