The rich aroma of freshly baked Nutella Hazelnut Cupcakes wafts through the air, promising a delightful experience that dances on your taste buds. Imagine biting into a soft, moist cupcake, where velvety chocolate meets the nutty essence of hazelnuts, creating an indulgent treat that makes every moment feel like a celebration. strawberry cheesecake recipe chocolate cherry cookies decadent chocolate cake. For more inspiration, check out this soft vanilla cupcake recipe recipe.
Every bite of these cupcakes is a sensory explosion, whisking you back to those cozy afternoons spent in your grandmother’s kitchen. Whether it’s a birthday bash or just a Tuesday in need of some sweetness, these cupcakes are perfect for any occasion. Prepare to be amazed by their incredible flavor and texture that will leave you craving more.
Why You'll Love This Recipe
- Nutella Hazelnut Cupcakes are incredibly simple to make and perfect for novice bakers
- The rich chocolate hazelnut flavor is utterly irresistible
- Their charming appearance makes them ideal for parties or casual gatherings
- Enjoy these delightful treats as they pair wonderfully with coffee or tea
I made these cupcakes for my niece’s birthday, and her squeals of delight were absolutely priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Essential for structure; sift it to avoid lumps and ensure a light texture.
- Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor without added sugar.
- Baking Powder: This helps the cupcakes rise beautifully, creating a fluffy texture.
- Sugar: Granulated sugar sweetens the batter; feel free to substitute with brown sugar for extra moisture.
- Eggs: Use large eggs at room temperature for better mixing and fluffiness.
- Unsalted Butter: Make sure it’s softened but not melted; this ensures an airy batter.
- Milk: Whole milk adds richness and moisture; don’t skip this ingredient!
- Nutella: The star of the show! Use high-quality Nutella for that creamy hazelnut goodness.
- Chopped Hazelnuts: For added crunch and flavor; toast them lightly for enhanced nuttiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven and Prepare Muffin Tin: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy removal later.
Mix Dry Ingredients Together: In a bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until well combined. This step adds air to your mixture.
Cream Butter and Sugar : In another bowl, beat softened butter and granulated sugar until light and fluffy—about 3-5 minutes. You want it pale in color and airy in texture.
Add Eggs & Nutella : Beat in the eggs one at a time until fully incorporated. Add Nutella next; mix until uniform—this is where the magic happens!
Combine Dry Mixture with Milk : Gradually add the dry mixture into the wet ingredients while alternating with milk. Mix gently just until combined—over-mixing can lead to dense cupcakes.
Bake & Cool : Fill each cupcake liner about two-thirds full with batter. Bake in preheated oven for 18-20 minutes until a toothpick comes out clean. Let cool completely before frosting or serving!
Enjoy these heavenly Nutella Hazelnut Cupcakes warm from the oven or let them cool down before indulging in their chocolaty goodness!
You Must Know
- Nutella Hazelnut Cupcakes are not just a treat but an experience
- The rich aroma of chocolate and hazelnuts will have your taste buds dancing
- These cupcakes are perfect for parties, or just because it’s Tuesday!
- The creamy Nutella frosting is the cherry on top
Perfecting the Cooking Process
Start by preheating your oven and lining cupcake tins while you prepare the batter. This ensures everything is ready when you’re done mixing, making for a seamless baking experience.
Add Your Touch
Consider adding chopped hazelnuts to the batter or using different flavored frostings like vanilla or espresso for a unique twist. vanilla cupcakes with frosting Personalizing your cupcakes keeps them exciting every time you bake!
Storing & Reheating
Store your Nutella Hazelnut Cupcakes in an airtight container at room temperature for up to three days. If you need them longer, refrigerate them for up to a week; just bring them back to room temperature before serving.
Chef's Helpful Tips
- To achieve the fluffiest cupcakes, avoid overmixing the batter once you add the flour
- Use room temperature ingredients for better blending and rise
- Finally, let the cupcakes cool completely before frosting them to prevent melting
Baking Nutella Hazelnut Cupcakes always reminds me of my niece’s birthday party where we had a cupcake decorating contest. The joy on her face as she slathered on Nutella was priceless!
FAQ
Can I use regular flour instead of cake flour?
Yes, but cake flour gives a lighter texture that enhances cupcake fluffiness.
How do I know when my cupcakes are done baking?
Insert a toothpick into the center; it should come out clean or with a few crumbs.
Can I freeze these cupcakes?
Absolutely! Freeze unfrosted cupcakes for up to three months in an airtight container.
Nutella Hazelnut Cupcakes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the rich, decadent flavors of Nutella Hazelnut Cupcakes. These soft and moist treats combine velvety chocolate with the delightful crunch of hazelnuts, making every bite a celebration. Perfect for any occasion, from birthdays to casual get-togethers, this easy recipe is ideal for novice bakers. Elevate your dessert game with these irresistible cupcakes topped with creamy Nutella frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar (or brown sugar)
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1/2 cup whole milk
- 1/2 cup Nutella
- 1/4 cup chopped hazelnuts (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt.
- In a separate bowl, cream softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, followed by Nutella; mix until well combined.
- Gradually add the dry ingredient mixture alternately with milk, mixing gently until just combined.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting with additional Nutella or your choice of icing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg