Chocolate Hazelnut Cupcake with Nutella Frosting Recipe

If you are craving a dessert that perfectly balances rich chocolate and nutty flavors with a luscious, creamy topping, the Chocolate Hazelnut Cupcake with Nutella Frosting Recipe is exactly what you need. These cupcakes are a delightful treat that combine the deep cocoa taste of the cake with the indulgent, silky Nutella frosting, creating an irresistible taste combo that feels like a hug in dessert form. Whether you want to impress guests or simply treat yourself, this recipe brings a homemade charm and decadence that is genuinely unforgettable.

Ingredients You’ll Need

The beauty of this Chocolate Hazelnut Cupcake with Nutella Frosting Recipe lies in the simplicity of its ingredients. Each component plays a crucial role in building the perfect texture, flavor, and moistness of the cupcakes while the frosting adds that luscious, creamy finish that elevates the whole experience.

• 1 cup all-purpose flour: Provides the structure and body of the cupcake for a tender crumb.
• 1/3 cup unsweetened cocoa powder: Adds rich chocolate flavor and a beautiful dark color.
• 1/2 teaspoon baking soda: Helps the cupcakes rise perfectly, resulting in a light texture.
• 1/4 teaspoon salt: Enhances all the sweet and chocolate flavors.
• 1/2 cup granulated sugar: Provides sweetness and contributes to the moistness.
• 1/2 cup brown sugar: Adds a subtle caramel note and deepens the flavor complexity.
• 1/2 cup vegetable oil: Keeps the cupcakes moist and soft.
• 2 large eggs: Bind ingredients and add richness to the batter.
• 1/2 cup buttermilk: Adds tenderness and a slight tang that brightens the chocolate.
• 1 teaspoon vanilla extract: Enhances all the flavors beautifully.
• 1/3 cup Nutella (for filling or swirling): Gives an extra burst of hazelnut-chocolate goodness inside each cupcake.
• For hazelnut frosting:
• 1/2 cup unsalted butter, softened: Creates a creamy base for the frosting.
• 1/2 cup Nutella: Infuses the frosting with that signature chocolate and hazelnut flavor.
• 1 1/2 cups powdered sugar: Sweetens and thickens the frosting to perfection.
• 2–3 tablespoons heavy cream or milk: Adjusts the frosting’s consistency for easy spreading or piping.
• 1/4 teaspoon salt: Balances sweetness and enhances richness.
• Chopped toasted hazelnuts (optional for garnish): Adds a lovely crunch and an elegant touch.

How to Make Chocolate Hazelnut Cupcake with Nutella Frosting Recipe

Step 1: Prepare Your Oven and Mix Dry Ingredients

Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly mixed, which is key to achieving a consistent texture in every cupcake.

Step 2: Whisk Wet Ingredients Until Smooth

In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract. Beat these ingredients together until the mixture is smooth and well incorporated. This step is essential for a tender crumb and to break down sugars evenly.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mix to the wet mixture, stirring gently just until combined. Avoid overmixing to keep your cupcakes light and fluffy.

Step 4: Fill Liners and Add Nutella Swirl

Fill each cupcake liner about two-thirds full with the batter. Then, spoon a teaspoon of Nutella into the center of each cupcake and swirl it lightly with a toothpick or butter knife. This swirl of Nutella creates a delicious surprise inside every cupcake.

Step 5: Bake and Cool

Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool completely before frosting, as this will prevent the frosting from melting.

Step 6: Make the Nutella Frosting

While the cupcakes cool, prepare the frosting by beating the softened butter and Nutella together until creamy and smooth. Gradually add the powdered sugar and salt, then mix in the heavy cream or milk one tablespoon at a time until you reach your desired consistency for spreading or piping.

Step 7: Frost and Garnish

Once the cupcakes are fully cooled, pipe or spread the Nutella frosting generously over each one. Finish with a sprinkle of chopped toasted hazelnuts if you’d like to add a satisfying crunch and a beautiful presentation.

How to Serve Chocolate Hazelnut Cupcake with Nutella Frosting Recipe

Garnishes

A simple sprinkle of chopped toasted hazelnuts enhances both the flavor and texture of your cupcakes, adding a slight crunch that pairs wonderfully with the creamy frosting. For an extra touch, try dusting with a bit of cocoa powder or edible gold dust for a special occasion.

Side Dishes

These cupcakes shine on their own but pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream takes the indulgence to another level. For a refreshing twist, serve alongside fresh berries that complement the chocolate-hazelnut flavors.

Creative Ways to Present

Try presenting these cupcakes in a rustic wooden box lined with parchment paper for a charming homemade gift or arrange them on a tiered dessert stand for an eye-catching centerpiece at your gatherings. You can even add little edible flowers or a drizzle of melted chocolate over the frosting for a dramatic, gourmet look.

Make Ahead and Storage

Storing Leftovers

If you have any cupcakes leftover, store them in an airtight container at room temperature for up to two days to maintain freshness. Beyond that, refrigerate them to extend their life for up to five days, but remember to bring them back to room temperature before serving for the best taste.

Freezing

These cupcakes freeze beautifully! Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to three months. When ready to enjoy, thaw them overnight in the refrigerator and then bring to room temperature before eating.

Reheating

To revive the moistness after refrigeration or freezing, warm your cupcakes slightly in the microwave for about 10 seconds. This makes the Nutella frosting soft and gooey again, bringing back that freshly baked magic.

FAQs

Can I make this cupcake recipe dairy-free?

Yes! You can substitute the buttermilk with a dairy-free milk mixed with a splash of lemon juice, and use a dairy-free butter alternative for the frosting. Just ensure your Nutella substitute is also dairy-free or vegan-friendly.

Is it possible to make these cupcakes gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum, which will help mimic the texture of regular flour. Your cupcakes will still be delicious and moist with these substitutions.

Can I use a different nut spread instead of Nutella?

Yes, you can easily swap Nutella for other chocolate-hazelnut spreads or even almond butter if you prefer a different nut flavor. Just keep in mind that the frosting and filling flavor will adjust accordingly.

How long do these cupcakes keep fresh at room temperature?

They stay fresh and moist at room temperature for up to two days when stored in an airtight container. If you’re making them ahead, placing them in the fridge after that point helps maintain freshness.

What’s the best way to add the Nutella swirl in the cupcake batter?

A teaspoon of Nutella placed on top of the batter before baking, gently swirled with a toothpick, creates a pretty marbled effect inside. Avoid mixing too much, or the Nutella will fully blend into the batter and lose that lovely swirl.

Final Thoughts

This Chocolate Hazelnut Cupcake with Nutella Frosting Recipe is such a joyful way to celebrate chocolate and hazelnut lovers everywhere. It’s straightforward to make and turns out stunningly delicious every time. Don’t hesitate to give this recipe a try—you’ll be rewarded with cupcakes that feel both comforting and indulgent, perfect for sharing or savoring on your own!

Chocolate Hazelnut Cupcake with Nutella Frosting Recipe

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4.2 from 34 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 12 servings 1x

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Description

Delight in these luscious chocolate cupcakes swirled with Nutella and topped with a creamy hazelnut frosting. Perfectly moist and rich, these cupcakes combine a deep cocoa flavor with a hint of hazelnut, making them an irresistible treat for any occasion.

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Ingredients

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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)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is smooth and well blended.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until all ingredients are combined without overmixing to keep the batter light.
5. Fill Muffin Cups and Add Nutella: Spoon batter into each cupcake liner, filling about two-thirds full. Add one teaspoon of Nutella to the center of each cupcake and lightly swirl it through the batter for a marbled effect (optional).
6. Bake Cupcakes: Bake the cupcakes in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely in the tin.
7. Prepare Frosting: In a mixing bowl, beat the softened unsalted butter and Nutella together until creamy and smooth. Gradually add powdered sugar, salt, and heavy cream or milk a tablespoon at a time, beating until the frosting reaches your desired consistency.
8. Frost Cupcakes: Once cupcakes have cooled completely, pipe or spread the hazelnut frosting evenly on top of each cupcake. Garnish with chopped toasted hazelnuts if desired for added texture and flavor.

Notes

• Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
• Swirling Nutella into the batter is optional but adds a delicious marbled effect.
• For a dairy-free option, 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 up to 5 days.
• Chopped hazelnuts add a lovely crunch but can be omitted for nut-free preferences.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American