Description
Nutella Hazelnut Cupcakes are rich, moist, and indulgent. These fluffy cupcakes are filled with creamy Nutella and topped with a delightful hazelnut frosting, creating a perfect treat for any chocolate and hazelnut lover.
Ingredients
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup boiling water
- 1/4 cup Nutella (for filling)
- For the hazelnut frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup Nutella
- 1 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1/4 cup crushed hazelnuts (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, sugar, and brown sugar.
- In a separate bowl, beat the eggs, oil, and vanilla extract until smooth. Add the milk and stir to combine.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water to the batter—it will be thin, but that’s normal.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Once cooled, use a small spoon or cupcake corer to hollow out the center of each cupcake. Fill each with a tablespoon of Nutella.
- For the frosting, beat together the butter and Nutella until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, and beat until smooth and fluffy.
- Frost the cooled cupcakes with the Nutella frosting and garnish with crushed hazelnuts.
Notes
- If you prefer a richer frosting, you can add more Nutella or heavy cream for a smoother consistency.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For a different flavor, try using a chocolate ganache instead of Nutella for the filling or frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Nutella cupcakes, hazelnut cupcakes, chocolate cupcakes, Nutella frosting, easy cupcake recipe, Nutella dessert