Imagine biting into a soft, fluffy cupcake that’s bursting with rich Nutella and toasted hazelnut flavors. Each bite is like an invitation to a delightful chocolatey party that you never want to end. The aroma wafts through the air, enticing everyone within a five-mile radius to come running, like they’ve just caught a whiff of freshly baked cookies straight out of Grandma’s oven.
The first time I made Nutella hazelnut cupcakes, I was aiming to impress my friends at a small gathering. Their delighted faces as they devoured these cupcakes were priceless! The laughter and joy shared over those treats made it clear: this recipe is perfect for birthdays, casual get-togethers, or just because you deserve something sweet today. For more inspiration, check out this easy breakfast ideas recipe.
Why You'll Love This Recipe
- These Nutella hazelnut cupcakes are incredibly easy to whip up, taking less than 30 minutes from start to finish
- The flavor profile is rich and decadent, striking the perfect balance between nutty and sweet
- Visually appealing with their glossy frosting and toasted hazelnuts, they are sure to catch everyone’s eye on any dessert table
- Perfect for any occasion or simply as a treat for yourself!
Baking these Nutella hazelnut cupcakes has brought smiles all around my kitchen table—seriously, you could hear the “Mmm’s” echoing throughout the house!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is your base; use good quality flour for the best texture in your cupcakes.
- Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor that perfectly complements the Nutella.
- Granulated Sugar: Sweetness is key! Adjust based on your preference for sweetness in desserts. For more inspiration, check out this more dessert recipes recipe.
- Baking Powder: Essential for making your cupcakes rise beautifully; ensure it’s fresh!
- Salt: Just a pinch can elevate the flavors and balance sweetness wonderfully.
- Eggs: Use large eggs for the right moisture content; they help bind everything together.
- Milk: Whole milk works best here; it adds richness and moisture to the batter.
- Vegetable Oil: Keeps your cupcakes moist and tender; I prefer oil over butter for this recipe.
- Nutella: The star ingredient! Use high-quality Nutella for maximum flavor impact.
- Chopped Hazelnuts: Toasted hazelnuts add crunch and enhance the overall nutty flavor of your cupcakes.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cupcakes begin baking immediately upon entering the warm environment.
Mix Dry Ingredients Together: In a bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. The aim is to create a uniform dry mixture.
Create Your Wet Mixture: In another bowl, beat eggs with sugar until pale and fluffy. Then add milk and vegetable oil; mix until blended smoothly.
Incorporate Nutella Into Batter: Add Nutella into your wet mixture and stir until fully combined. You want every spoonful of batter infused with that delicious hazelnut spread!
Add Dry Ingredients Gradually: Slowly fold in the dry ingredients into the wet mixture using a spatula. Mix gently until just combined; be careful not to overwork it.
Scoop into Cupcake Liners: Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Top each cupcake with chopped hazelnuts for added texture before baking!
Bake those beauties in your preheated oven for 18-20 minutes or until a toothpick comes out clean from the center. Let them cool completely before frosting them generously with more Nutella or your favorite buttercream icing!
Now you’re ready to enjoy your delicious Nutella hazelnut cupcakes! Share them with friends or keep them all for yourself (I won’t tell!).
You Must Know
- Mastering Nutella Hazelnut Cupcakes will elevate your baking game
- These cupcakes are rich, fluffy, and have that luscious hazelnut flavor we all crave
- Remember to savor the aroma as they bake—it’s pure heaven!
Perfecting the Cooking Process
Preheat your oven first, then mix the dry ingredients while the wet ones come together. This ensures even baking and prevents over-mixing.
Add Your Touch
Feel free to swap Nutella for another chocolate spread or add chopped hazelnuts for extra crunch. A sprinkle of sea salt on top can enhance the flavor beautifully.
Storing & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want them warm, pop them in the microwave for 10 seconds.
Chef's Helpful Tips
- For perfect Nutella Hazelnut Cupcakes, sift flour and cocoa powder together to avoid lumps
- Always measure ingredients precisely; it makes a world of difference
- Let your cupcakes cool completely before frosting them to prevent melting
Baking these cupcakes reminds me of a rainy Saturday afternoon when my friends and I decided to host our own bake-off. We ended up with more flour on us than in the mixing bowl!
FAQ
Can I use a different type of nut butter?
Yes, almond or peanut butter can be great alternatives for Nutella.
How do I make these cupcakes gluten-free?
Substitute all-purpose flour with a gluten-free blend for delicious results.
What can I use instead of eggs?
Try flaxseed meal mixed with water as an egg substitute for vegan cupcakes.
Nutella Hazelnut Cupcakes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
Description
Indulge in the ultimate dessert experience with these Nutella Hazelnut Cupcakes, where fluffy chocolate cake meets creamy Nutella frosting and crunchy toasted hazelnuts. Perfect for any occasion, these cupcakes are not just a treat; they’re a celebration of flavors that will leave everyone craving more. With a rich nutty taste and a visually stunning presentation, they are sure to be the highlight at your next gathering or simply as a well-deserved reward for yourself.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/2 cup Nutella (plus extra for frosting)
- 1/4 cup chopped toasted hazelnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs and sugar until pale. Add milk and vegetable oil; mix well.
- Stir in Nutella until fully combined.
- Gradually fold in dry ingredients until just mixed.
- Fill each cupcake liner two-thirds full and top with chopped hazelnuts.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before frosting with Nutella.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: For added flavor, consider using almond extract in the batter. If you prefer a lighter cupcake, substitute half of the vegetable oil with applesauce.