Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Hazelnut Cupcakes with Nutella Buttercream


  • Author: mohamedsf573gmail-com
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

These decadent cupcakes combine rich chocolate and crunchy hazelnuts, topped with creamy Nutella buttercream and a Ferrero Rocher for a truly indulgent treat.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped hazelnuts
  • 1/2 cup Nutella (for frosting)
  • 1/4 cup unsalted butter (softened, for frosting)
  • 2 cups powdered sugar (for frosting)
  • 12 tablespoons milk (for frosting)
  • Ferrero Rocher chocolates (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a cupcake tin with pretty cupcake liners.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together the eggs, vegetable oil, milk, and vanilla extract in another bowl until smooth.
  4. Pour the wet ingredients into the dry ingredients, mixing gently until no flour pockets remain.
  5. Fold in the chopped hazelnuts.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cream together the Nutella, softened butter, and powdered sugar in a bowl for the frosting.
  9. Add milk gradually until you reach the desired creamy consistency.
  10. Frost the cooled cupcakes generously with the Nutella buttercream.
  11. Top each cupcake with a Ferrero Rocher, pressing it lightly into the frosting.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: cupcakes, chocolate, hazelnut, dessert, baking