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

Scale

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

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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.