If you’re looking for an irresistibly rich and nutty treat that will wow everyone at your next gathering, the Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe is your new best friend. Imagine moist cupcakes bursting with deep chocolate and delicate hazelnut flavors, crowned with a luxuriously creamy Nutella buttercream that’s both smooth and airy. This recipe blends simple, everyday ingredients into a show-stopping dessert that’s as comforting to bake as it is delightful to eat. Trust me, once you try these cupcakes, they’ll quickly become your go-to for any special occasion or just because dessert cravings strike.
Ingredients You’ll Need
Every ingredient in this Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe plays a crucial role, ensuring the cupcakes have the perfect balance of flavor, texture, and moisture. They’re straightforward, yet together they create a heavenly cupcake experience.
- Vegetable oil (1/2 cup): Keeps the cupcakes moist and tender without overpowering the flavors.
- Granulated sugar (1 cup): Adds sweetness and helps the cupcakes achieve a light crumb.
- Large eggs (2, room temperature): Provide structure and richness to the batter.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm aromatic notes.
- Whole milk (1/2 cup): Adds moisture and ensures a soft crumb.
- Cake flour (1 cup): Creates a tender, delicate texture for the cupcakes (all-purpose flour can be used).
- Hazelnut flour (1/4 cup): Brings a subtle nutty depth enhancing the chocolate and Nutella flavors.
- Unsweetened cocoa powder (1/2 cup): Provides the rich chocolate foundation you crave.
- Espresso powder (1 teaspoon, optional): Intensifies the chocolate flavor without adding coffee taste.
- Baking powder (1 1/2 teaspoons): Leavens the batter for light, fluffy cupcakes.
- Kosher salt (1/2 teaspoon): Balances sweetness and amplifies the overall flavor.
- Nutella (3/4 cup total): Half goes inside the cupcakes for a gooey center, the rest whipped into the buttercream for silky frosting.
- Unsalted butter (1 cup, room temperature): The base of the buttercream, lending richness and smoothness.
- Powdered sugar (3 1/2 cups): Sweetens and stabilizes the buttercream to perfect spreadable consistency.
- Chopped hazelnuts: Optional garnish to add extra crunch and an eye-catching finish.
How to Make Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe
Step 1: Prepare Your Dry Ingredients
Begin by preheating your oven to 350°F so it reaches the perfect baking temperature. In a small bowl, whisk together the cake flour, hazelnut flour, cocoa powder, espresso powder if using, baking powder, and salt. This mix combines the core dry components that will give your cupcakes that wonderful chocolate-hazelnut flavor and texture. Setting this aside prepares you for smooth integration later.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the vegetable oil and granulated sugar until fully blended, ensuring the sugar starts to dissolve within the oil’s moisture. Add the eggs one at a time along with the vanilla extract, whisking until the mixture is silky and uniform. Finally, stir in the milk to keep the batter moist and tender. These wet ingredients build the rich, smooth foundation your cupcakes need.
Step 3: Combine Wet and Dry
Gently fold the dry ingredients into your wet mixture. The batter will be thin, but that’s exactly what you want—this creates a light, tender cupcake. Be sure not to overmix here; just combine until you can’t see dry streaks. Pour about 1/4 cup of batter into each lined cupcake mold, filling them roughly halfway for ideal cake rise.
Step 4: Bake and Cool
Bake the cupcakes at 350°F for 18 to 22 minutes, or until a toothpick inserted comes out clean. Once baked, remove them from the pan right away and let them cool on a wire rack. Cooling completely before frosting is key to keeping your Nutella buttercream smooth and melt-free. Take this time to admire that gorgeous chocolaty scent filling your kitchen!
Step 5: Fill the Cupcakes
Once cool, carefully use a cupcake corer or a small knife to hollow out the center of each cupcake. Fill each cavity with 1 to 2 teaspoons of Nutella, adding a delightful surprise of creamy hazelnut goodness inside every bite.
Step 6: Make the Nutella Buttercream
In a large bowl, cream together the softened butter and Nutella until luxuriously smooth using a hand mixer or stand mixer with a paddle attachment. Gradually add the powdered sugar and salt, mixing at low speed until fully integrated. Increase the speed and beat for 3 to 5 minutes to whip the buttercream into a light, fluffy cloud of Nutella heaven. If it feels too thick, add a spoonful of cream at a time to achieve your preferred consistency.
Step 7: Frost and Garnish
Pipe or spread the luscious Nutella buttercream onto each filled cupcake. Sprinkle chopped hazelnuts on top for a beautiful crunch and an elegant finish. There you have it—a batch of perfectly balanced Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe ready to impress!
How to Serve Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe
Garnishes
For an extra touch of charm, sprinkle finely chopped toasted hazelnuts on top of the buttercream. Alternatively, you could add a whole hazelnut or even a drizzle of extra Nutella to amp up the visual and flavor appeal. A light dusting of cocoa powder or edible gold dust can elevate the look for elegant occasions.
Side Dishes
While these cupcakes are a complete indulgence on their own, pair them with a glass of cold milk, a warm cup of coffee, or even a scoop of vanilla ice cream for a decadent dessert spread. Fresh berries also complement the rich chocolate and nutty notes beautifully, adding a bright contrast.
Creative Ways to Present
Try stacking cupcakes on tiered stands for parties, or placing them in decorative cupcake wrappers that match your event’s theme. You can pipe the Nutella buttercream in pretty swirls using a star tip or smooth it out for a modern minimal look. For a playful twist, serve these cupcakes alongside mini jars of Nutella or hazelnut spread for guests to add as they please.
Make Ahead and Storage
Storing Leftovers
After enjoying your cupcakes, store any leftovers in an airtight container in the refrigerator. The buttercream keeps best when chilled, and your cupcakes will stay moist for up to 3 days. Bringing them to room temperature before serving helps the flavors shine again.
Freezing
If you want to prepare ahead, bake and fill cupcakes but frost them just before serving. You can freeze unfrosted cupcakes in a sealed container or freezer bag for up to 2 months. When ready to use, thaw them at room temperature before applying the Nutella buttercream.
Reheating
To refresh stored cupcakes, remove from the fridge and let them sit at room temperature for 30 minutes. Avoid microwaving as it can melt the buttercream unevenly. If frozen, thaw overnight in the fridge and then bring to room temperature before serving for best taste and texture.
FAQs
Can I substitute hazelnut flour with all-purpose flour?
Absolutely! While hazelnut flour adds a wonderful nutty depth, replacing it with all-purpose flour is perfectly fine and will still yield moist, delicious cupcakes, though the hazelnut flavor might be less pronounced.
Is espresso powder necessary in this recipe?
Espresso powder is optional, but it enhances the chocolate richness without adding a coffee flavor. If you don’t have it, you can simply omit it and your cupcakes will still be fantastic.
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt slightly to account for the salt in the butter to avoid an overly salty frosting.
How do I prevent the buttercream from becoming too soft?
Chill the butter briefly if your kitchen is warm and be careful not to add too much liquid. If the frosting is too soft after mixing, refrigerate it for 10-15 minutes before frosting.
Can these cupcakes be made dairy-free?
With some ingredient substitutions like using plant-based milk and dairy-free butter, you can adapt this recipe for dairy-free diets. Keep in mind Nutella contains dairy, so choose a dairy-free hazelnut spread alternative for the filling and frosting.
Final Thoughts
I truly hope you give this Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe a whirl. It’s one of those recipes that brings smiles and happy memories all around. The balance of chocolate and hazelnut flavors paired with that dreamy Nutella buttercream is pure magic. So grab your mixing bowl, invite a friend, and bake these delightful cupcakes soon—you’ll thank me later!
Print
Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich Chocolate Hazelnut Cupcakes filled with creamy Nutella and topped with a luscious Nutella buttercream frosting. Featuring a moist cocoa-based cupcake enhanced by hazelnut flour and espresso powder, this recipe combines the perfect balance of chocolate and nutty flavors, finished with a sprinkle of chopped hazelnuts for added texture and elegance.
Ingredients
Cupcakes
- 1/2 cup vegetable oil (can substitute with canola oil or neutral vegetable oil)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup cake flour (can substitute with all purpose flour)
- 1/4 cup hazelnut flour (can substitute with all purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup Nutella (for filling)
Nutella Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 1/2 cup Nutella
- 3 1/2 cups powdered sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon cream (optional, for thinning frosting)
Garnish
- Chopped hazelnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the cupcakes.
- Mix Dry Ingredients: In a small bowl, whisk together the cake flour, hazelnut flour, unsweetened cocoa powder, espresso powder (if using), baking powder, and kosher salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil and granulated sugar until fully incorporated. Add in the eggs and vanilla extract, whisking until the mixture is smooth. Then whisk in the whole milk until uniform.
- Incorporate Dry Mixture: Gently fold the dry ingredients into the wet ingredients until just combined. The resulting batter will be thin.
- Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them about halfway.
- Bake Cupcakes: Bake in the preheated oven at 350°F for 18-22 minutes or until a toothpick or cake tester inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Core Cupcakes: Once cooled, use a cupcake corer or small knife to remove the center of each cupcake, creating a cavity for the Nutella filling.
- Fill Cupcakes: Spoon 1 to 2 teaspoons of Nutella into the hollowed center of each cupcake.
- Prepare Nutella Buttercream: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream together the room temperature unsalted butter and Nutella until smooth and combined.
- Add Sugar and Salt: Gradually add the powdered sugar and kosher salt to the butter and Nutella mixture, mixing on low speed until fully incorporated.
- Whip Frosting: Increase the mixer speed to high and beat the buttercream for 3-5 minutes until it becomes light and airy.
- Adjust Consistency (Optional): If the buttercream is too thick, add cream one tablespoon at a time until reaching desired frosting consistency.
- Frost Cupcakes: Pipe or spread the Nutella buttercream on the filled cupcakes evenly.
- Garnish: Sprinkle chopped hazelnuts on top of the frosted cupcakes for an added crunchy texture and elegant finish.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Espresso powder is optional but enhances the chocolate flavor without imparting a coffee taste.
- Substitute cake flour with all-purpose flour if cake flour is unavailable.
- Use a cupcake corer or small knife carefully to avoid breaking the cupcakes while removing the center.
- For a thinner frosting, add cream gradually; avoid adding too much to maintain structure.
- 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 taste and texture.
