Description
Deliciously moist chocolate cupcakes infused with Nutella and topped with a creamy hazelnut Nutella frosting. These rich and decadent cupcakes are perfect for any chocolate lover, featuring a swirl of Nutella inside and optional toasted hazelnuts on top for added texture and flavor.
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 and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt ensuring they are well combined for uniform texture.
- 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 creamy.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners and Add Nutella: Spoon the batter into each cupcake liner about two-thirds full. Drop one teaspoon of Nutella into the center of each and swirl lightly with a toothpick to create a marbled effect.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack.
- Prepare the Frosting: Beat the softened butter and Nutella together until creamy and smooth. Gradually add powdered sugar, salt, and heavy cream or milk one tablespoon at a time, mixing well until the frosting reaches your desired spreadable consistency.
- Frost the Cupcakes: Once cupcakes have cooled, pipe or spread the hazelnut Nutella frosting over each cupcake. Optionally, sprinkle chopped toasted hazelnuts on top for added crunch and flavor.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- For extra moisture, substitute buttermilk with plain yogurt or milk mixed with lemon juice.
- Use room temperature ingredients to achieve better mixing and smooth batter.
- Nutella swirl is optional but adds a delicious surprise inside each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
