Imagine biting into a decadent cupcake so rich and luxurious that it feels like a forbidden dessert dream. These Chocolate Hazelnut Cupcakes with Nutella Buttercream are not just a recipe—they're a culinary experience that will transport you to a world of pure chocolate bliss. Whether you're a serious chocolate lover or just looking to impress your friends and family, these cupcakes are guaranteed to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking 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 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup Nutella
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer until well blended and smooth.
- Add eggs one at a time to the sugar mixture, beating thoroughly after each addition. Mix in vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in 1/2 cup of Nutella into the batter, creating a marbled effect.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Nutella buttercream, beat softened butter in a mixing bowl until creamy. Gradually add remaining Nutella and beat until smooth and fluffy.
- Once cupcakes are completely cool, pipe or spread the Nutella buttercream on top of each cupcake.
- Optional: Garnish with chopped hazelnuts or a drizzle of melted chocolate for extra decoration.
Tips
- Make sure all ingredients are at room temperature for better mixing and a smoother batter.
- Don't overmix the batter—this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use a cookie scoop or ice cream scoop for evenly sized cupcakes.
- For the most beautiful buttercream, use a piping bag with a star tip for professional-looking decoration.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For extra flavor, toast the hazelnuts before chopping to enhance their nutty profile.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 55mg
