Description
Delight in these rich and moist Nutella-filled chocolate cupcakes topped with a creamy hazelnut frosting. Perfectly balanced with cocoa and a hint of vanilla, these cupcakes are easy to make and ideal for celebrations or an indulgent treat.
Ingredients
Scale
Cupcakes
- 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 and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring they are well combined and aerated.
- Combine Wet Ingredients: In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Slowly add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners & Add Nutella: Spoon the batter into each cupcake liner until about two-thirds full. Optionally, add one teaspoon of Nutella into the center of each cupcake and swirl lightly with a toothpick for a marbled effect.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow them to cool completely in the tin.
- Prepare Frosting: Using a mixer, beat the softened unsalted butter with Nutella until creamy and smooth. Gradually add the powdered sugar, salt, and pour in heavy cream or milk a little at a time until your frosting reaches the desired consistency.
- Frost Cupcakes: Once the cupcakes have cooled, use a piping bag or a spatula to spread the hazelnut frosting evenly on top of each cupcake.
- Garnish and Serve: Optionally, sprinkle chopped toasted hazelnuts on top of the frosted cupcakes for added texture and flavor. Serve and enjoy!
Notes
- Ensure the cupcakes are completely cooled before frosting to avoid melting the frosting.
- Swirling Nutella is optional but adds a delightful chocolate-hazelnut center to each cupcake.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Use fresh hazelnuts and toast them in a dry pan to enhance their flavor if using for garnish.
