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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
