Indulge in these rich and decadent chocolate hazelnut cupcakes topped with creamy Nutella frosting. Perfect for any occasion, these cupcakes combine the irresistible flavors of chocolate and hazelnut in every bite!
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Preparation and Cooking Time:
- Preparation Time: 25 minutes
- Cooking Time: 18-22 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 15 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Chocolate Hazelnut Cupcakes:
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- ¼ cup (60g) Nutella or hazelnut spread
- ½ cup (50g) chopped toasted hazelnuts
For the Nutella Frosting:
- 1 cup (230g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- ¾ cup (180g) Nutella or hazelnut spread
- 2 tbsp heavy cream or milk (adjust for consistency)
- 1 tsp pure vanilla extract
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients:
Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract. Stir in the Nutella until smooth.
5. Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
6. Fold in Hazelnuts:
Gently fold in the chopped toasted hazelnuts.
7. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Make the Frosting:
In a large bowl, beat the butter on medium speed until creamy, about 2 minutes. Add the Nutella and continue to mix until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream. Beat on high speed for 2-3 minutes until fluffy. Adjust the consistency as needed with more cream.
10. Frost and Decorate:
Once the cupcakes are completely cool, pipe or spread the Nutella frosting onto each cupcake. Garnish with chopped hazelnuts, a drizzle of Nutella, or chocolate shavings, if desired.
Accurate Nutrition Information (Per Serving):
- Calories: 420
- Protein: 4g
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 49g
- Sugar: 35g
- Fiber: 2g
- Sodium: 130mg
Notes and FAQ:
Can I make these in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.
How do I toast hazelnuts?
Place raw hazelnuts on a baking sheet and roast at 350°F (175°C) for 8-10 minutes. Let cool, then rub off the skins with a clean kitchen towel.
Can I use a different frosting?
Sure! A chocolate ganache or cream cheese frosting would pair wonderfully with these cupcakes.
Storage Tips:
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor.