If you’ve ever dreamed of biting into a cupcake that combines the rich, creamy goodness of Nutella with the irresistible crunch of hazelnuts, then stop everything—these Nutella Hazelnut Cupcakes are your new go-to dessert. Soft, moist, and full of flavor, they’re the kind of treat that makes every bite feel like a hug for your taste buds.
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The best part? They’re super simple to make but taste like they came straight from a bakery. The Nutella-infused frosting is just the right amount of sweet and creamy, while the hazelnut crunch adds that perfect little surprise with each bite. If you’re looking for a way to impress your family, friends, or even just yourself, these cupcakes are the answer.
Let’s dive into the magic, shall we?
Why You’ll Love Nutella Hazelnut Cupcakes
Irresistible Flavor: Nutella and hazelnuts are a match made in dessert heaven. The creamy, chocolatey hazelnut spread pairs perfectly with the light, fluffy cupcakes. It’s a combination that makes every bite feel like a mini celebration.
Quick and Easy: You won’t have to spend hours in the kitchen to make these. With just a few simple ingredients and easy steps, these cupcakes come together in no time. Trust me, even if you’re new to baking, this recipe will be a breeze.
Perfectly Sweet: Not too rich, not too light—these cupcakes strike the perfect balance between sweetness and flavor. Plus, the Nutella frosting is just dreamy and complements the hazelnuts in such a magical way.
Customizable: Feel free to play around with the toppings or frosting. You can drizzle extra Nutella on top, sprinkle a little more crushed hazelnuts, or even add a dash of cocoa powder for an extra chocolatey kick.
Crowd-Pleasing: It’s rare to find someone who doesn’t love Nutella, and these cupcakes are a guaranteed hit at any gathering, whether it’s a birthday, a potluck, or just a casual afternoon treat.
Ingredients in Nutella Hazelnut Cupcakes
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
All-Purpose Flour: The base of the cupcake—simple, but necessary for that perfect texture.
Baking Powder: Helps the cupcakes rise and stay light and fluffy.
Salt: A little pinch brings out the sweetness in the cupcake and balances the flavors.
Butter: Adds richness and moisture to the cupcakes.
Sugar: Sweetness that perfectly complements the Nutella frosting.
Eggs: Provides structure and moisture to the batter.
Milk: Helps to make the batter smooth and pourable.
Vanilla Extract: A classic flavor booster that rounds out the taste.
Nutella Hazelnut Spread: The star of the show! It adds both flavor and moisture to the cupcakes and the frosting.
Chopped Hazelnuts (optional): For a crunchy topping that adds texture and a nutty flavor.
Instructions
Preheat Your Oven:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Get your kitchen smelling amazing right from the start!
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside while you work on the wet ingredients.
Cream the Butter and Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy. This step is key to getting your cupcakes nice and airy.
Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. This will give your batter a rich, smooth texture.
Incorporate the Nutella:
Add the Nutella hazelnut spread into the mixture and beat until it’s fully incorporated. You should see a gorgeous swirled effect in your batter.
Combine the Wet and Dry Ingredients:
Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix or you’ll risk dense cupcakes!
Fill the Cupcake Liners:
Scoop the batter into the cupcake liners, filling each about 2/3 of the way. These cupcakes rise quite a bit, so don’t overfill them.
Bake to Perfection:
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Nutella Frosting:
While the cupcakes cool, beat together butter, powdered sugar, and Nutella until smooth and fluffy. If the frosting is too thick, add a little milk to reach your desired consistency.
Frost and Garnish:
Once the cupcakes have cooled, generously frost each one with the Nutella frosting. Sprinkle with chopped hazelnuts for that extra crunch!
Serve and Enjoy:
Enjoy these little bites of heaven with a glass of milk, or just on their own for a sweet treat. Every bite is a little piece of indulgence!
How to Serve Nutella Hazelnut Cupcakes
With a Cold Drink: These cupcakes pair wonderfully with a glass of milk, a hot cup of coffee, or even a chilled glass of iced tea.
As a Sweet Treat for Gatherings: Bring these to your next party or family gathering and watch them disappear in seconds.
On Their Own: Sometimes, the best way to enjoy these cupcakes is just by themselves. Sit back, take a bite, and savor the Nutella goodness.
Additional Tips
Prep Ahead: Bake the cupcakes the night before and store them in an airtight container. Frost them the day you plan to serve for the freshest flavor.
Get Creative with Toppings: Add a drizzle of melted Nutella on top or sprinkle with a little sea salt for a sweet-and-salty twist.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze the unfrosted cupcakes and frost them before serving.
Make It Nut-Free: You can skip the hazelnuts for a nut-free version, or use crushed graham crackers for a crunchy topping instead.
FAQ Section
Q1: Can I use a different type of frosting?
A1: Sure! If Nutella frosting isn’t your thing, you can use regular chocolate buttercream or even cream cheese frosting for a tangy contrast.
Q2: Can I make the cupcakes without Nutella?
A2: You can! Substitute Nutella with peanut butter or a chocolate spread of your choice for a different twist.
Q3: How do I store leftovers?
A3: Keep leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them.
Q4: Can I freeze the cupcakes?
A4: Yes! You can freeze the unfrosted cupcakes for up to 3 months. Just thaw them and frost them before serving.
Q5: Can I make mini cupcakes?
A5: Absolutely! Just adjust the baking time to about 10-12 minutes for mini cupcakes.
Q6: Can I make these gluten-free?
A6: Yes! Substitute the all-purpose flour with a gluten-free flour blend and you’ll still get delicious results.
Q7: Can I double the recipe?
A7: Yes, feel free to double the recipe for a bigger batch. Just make sure to bake in batches if you don’t have enough cupcake tins.
Q8: Can I use regular hazelnuts instead of chopped ones?
A8: Yes, you can use whole hazelnuts if you prefer. Just toast them lightly to bring out their flavor, then chop them for topping.
Q9: What if my frosting is too thick?
A9: Add a little milk, one teaspoon at a time, until you reach your desired consistency.
Q10: How do I make these cupcakes extra chocolatey?
A10: Add a tablespoon or two of cocoa powder to the batter for an even richer chocolate flavor.
Conclusion
These Nutella Hazelnut Cupcakes are truly a showstopper. Whether you’re baking for a special occasion or just because you deserve a treat, these cupcakes will hit the spot every time. Rich, moist, and decadent—each bite is a little slice of heaven. So grab your apron, preheat that oven, and get ready to indulge!
Print
Nutella Hazelnut Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Nutella Hazelnut Cupcakes are decadent and fluffy chocolate cupcakes filled with a rich Nutella center and topped with a creamy Nutella buttercream, creating the perfect indulgent treat.
Ingredients
- For the Cupcakes:
- 1 cup (120 g) all-purpose flour
- 6 tbsp (40 g) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (90 ml) water, hot
- 1/2 tsp vanilla extract
- 1/2 cup (112g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 2 eggs
- 6 tbsp (90 ml) milk
- For the Nutella Buttercream:
- 1 cup (226 g) butter
- 3 oz (85 g) semi-sweet chocolate, melted
- 1/4 cup (25 g) natural cocoa powder, sifted
- 3/4 cup (75 g) powdered sugar, sifted
- 1/2 cup (150 g) Nutella
- 1 tsp vanilla extract
- For the Filling and Decoration:
- 1 cup (300 g) Nutella
- Crushed hazelnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, mix the hot water, vanilla extract, butter, and sugar until smooth. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Mix until smooth.
- 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. Allow the cupcakes to cool completely.
- For the Nutella buttercream, beat the butter until smooth. Add the melted chocolate, cocoa powder, powdered sugar, Nutella, and vanilla extract. Beat until fluffy and smooth.
- Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each with a spoonful of Nutella.
- Pipe or spread the Nutella buttercream on top of each cupcake. Garnish with crushed hazelnuts for extra crunch and flavor.
- Serve and enjoy these indulgent Nutella hazelnut cupcakes!
Notes
- Ensure the cupcakes are completely cooled before filling and frosting to prevent the Nutella from melting.
- You can store the cupcakes in an airtight container for up to 3 days.
- If you’d like a stronger hazelnut flavor, feel free to add hazelnut extract to the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg