Description
These Chocolate Hazelnut Cupcakes with Nutella Buttercream look elegant enough for a bakery display but feel wonderfully homemade and cozy at the same time.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¾ cup hot coffee or hot water
- 1 cup unsalted butter, softened
- 1½ cups Nutella
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 12 Ferrero Rocher chocolates
- Crushed hazelnuts
- Chocolate shavings
Instructions
- Prepare the Cupcake Batter: Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and creamy.
- Add the dry ingredients gradually, alternating with the buttermilk. Stir gently until combined.
- Slowly pour in the hot coffee or hot water. The batter will look thin, but this helps create incredibly moist cupcakes.
- Bake the Cupcakes: Fill each cupcake liner about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Nutella Buttercream: In a large mixing bowl, beat the softened butter until fluffy and smooth.
- Add Nutella and continue mixing until creamy.
- Gradually add powdered sugar, one cup at a time. Pour in heavy cream and vanilla extract, then beat until light and silky.
- If the frosting feels too thick, add a little extra cream until it reaches your desired consistency.
- Decorate the Cupcakes: Transfer the Nutella buttercream into a piping bag fitted with your favorite piping tip.
- Pipe generous swirls of frosting onto each cooled cupcake.
- Top each cupcake with a Ferrero Rocher chocolate, then sprinkle with crushed hazelnuts and chocolate shavings.
Notes
- The smell of warm chocolate filling the kitchen at this stage is irresistible. It is the kind of aroma that makes everyone wander into the kitchen asking when dessert will be ready.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 19g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg