There’s something downright magical about Nutella Hazelnut Cupcakes to Impress. Imagine biting into a fluffy cupcake that bursts with the rich, creamy flavor of Nutella, accompanied by the subtle crunch of toasted hazelnuts. The aroma wafts through your kitchen, teasing your senses and making your taste buds do a little happy dance.
I still remember the first time I made these cupcakes for my friends’ gathering. The moment I pulled them out of the oven, their eyes lit up like kids on Christmas morning. It was love at first sight—and taste! Whether it’s a birthday bash or a cozy family dinner, these cupcakes are sure to steal the show and leave everyone asking for seconds.
Why You'll Love This Recipe
- These Nutella Hazelnut Cupcakes are incredibly easy to make, perfect for any baking novice
- Rich chocolate flavor combined with creamy Nutella creates a unique taste experience
- They look visually stunning topped with hazelnuts and icing
- These cupcakes are versatile enough to suit any occasion, from casual snacks to fancy dessert tables
I once brought these cupcakes to a potluck, and people were practically fighting over who would get the last one!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious dessert ideas recipe.
- All-Purpose Flour: Use fresh flour for the best texture; it helps create that light and fluffy cupcake base.
- Granulated Sugar: This sweetener balances the rich flavors of Nutella and adds moisture to the batter.
- Cocoa Powder: Opt for unsweetened cocoa powder to give depth without extra sweetness.
- Baking Powder: Ensure your cupcakes rise beautifully; check expiration dates for best results.
- Salt: Just a pinch enhances all the flavors—trust me, it’s essential!
- Unsalted Butter: Use softened butter for easy mixing; it contributes to that tender crumb.
- Eggs: Bring them to room temperature for better incorporation into the batter.
- Milk: Whole milk gives these cupcakes richness; don’t skimp on it!
- Nutella: The star of our show! Use high-quality Nutella for maximum flavor impact.
- Toasted Hazelnuts: They add crunch and enhance that nutty flavor; chop them roughly for texture.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking right from the start.
Prepare Your Cupcake Liners: Line your muffin tin with cupcake liners. Choose fun colors or classic white—either way, they’ll look fabulous!
Mix Dry Ingredients Together: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined; this prevents clumps.
Cream Butter and Sugar: In another bowl, beat softened butter and granulated sugar until light and fluffy. You want it to feel airy—about 3 minutes should do.
Add Eggs and Milk Slowly: Incorporate eggs one at a time into the butter mixture while mixing continuously. Then slowly add milk until well blended.
Combine Dry Ingredients with Wet Mixture: Gradually add your dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix!
Add Nutella and Fold in Hazelnuts: Gently fold in Nutella until swirled throughout. Then add chopped hazelnuts for that delightful crunch.
Bake Until Perfectly Fluffy!: Spoon batter into prepared liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
These Nutella Hazelnut Cupcakes will not only impress but also become an instant favorite among friends and family alike! Enjoy creating this delicious treat that’s perfect for any occasion!
You Must Know
- These Nutella Hazelnut Cupcakes are a chocolate lover’s dream, delivering rich flavors and fluffy texture
- The aroma of baking chocolate will fill your kitchen, making it hard to resist sneaking a taste
- Perfect for any occasion, they impress friends and family alike!
Perfecting the Cooking Process
Start by preheating the oven to 350°F (175°C) while you prepare your batter. Mix dry ingredients first, then incorporate wet ones for a smooth consistency.
Add Your Touch
Feel free to swap out Nutella for other nut butters or add chopped hazelnuts for extra crunch. A sprinkle of sea salt on top can enhance the sweetness!
Storing & Reheating
Store cupcakes in an airtight container at room temperature for up to three days. If you want to freeze them, wrap individually and store for up to two months.
Chef's Helpful Tips
- To achieve the perfect cupcake texture, avoid overmixing your batter; this keeps them light and fluffy
- Always use room temperature ingredients for better integration
- Lastly, let them cool completely before frosting to prevent melting!
Baking these cupcakes reminds me of my childhood when I attempted my first batch with my mom. We ended up with more chocolate on our faces than in the bowl! For more inspiration, check out this more dessert recipes recipe.
FAQ
How can I make Nutella Hazelnut Cupcakes without gluten?
Use gluten-free flour blends instead of regular flour for tasty results.
Can I use a different frosting on these cupcakes?
Absolutely! Cream cheese or vanilla buttercream pairs wonderfully with Nutella flavors.
What should I do if my cupcakes are too dense?
Check that you didn’t overmix the batter; mix just until combined for fluffier cupcakes.
Nutella Hazelnut Cupcakes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
Description
Nutella Hazelnut Cupcakes are a delightful treat that perfectly blend rich chocolate flavor with creamy Nutella and the crunch of toasted hazelnuts. These fluffy cupcakes are not only visually stunning but also easy to make, ensuring they become the star of any gathering. Whether for a birthday celebration or a cozy family dinner, these irresistible cupcakes promise to impress and leave everyone craving more!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup whole milk
- ¾ cup Nutella
- ½ cup toasted hazelnuts, roughly chopped
Instructions
- Preheat 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 salt.
- In another bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time and then mix in the milk until well blended.
- Gradually combine dry ingredients with wet mixture; stir gently until just combined.
- Fold in Nutella until swirled throughout; add chopped hazelnuts.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg