The Ultimate Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe

There is something inherently nostalgic about the combination of chocolate and toasted hazelnuts. It evokes memories of European bakeries and those indulgent jars of cocoa spread we all kept in the pantry. These Chocolate Hazelnut Cupcakes are a tribute to that classic pairing, but elevated for the home baker who wants something a bit more sophisticated than a standard box mix. When these are in the oven, your kitchen fills with the deep, earthy aroma of roasted nuts and rich cocoa, creating a scent so inviting it practically pulls people into the room. The real magic, however, lies in the texture—a tender, moist crumb that gives way to a decadent, molten Nutella center, all topped with a buttercream so light it feels like a cloud of hazelnut silk.

Why You’ll Love This

• The Hidden Surprise: Every cupcake features a generous core of pure Nutella, ensuring that the first bite is just as exciting as the last.

• The Perfect Crumb: By using a blend of cake flour and hazelnut flour, these cupcakes achieve a delicate, velvety texture that melts in your mouth.

• Not Too Sweet: The addition of espresso powder and a hint of kosher salt balances the richness of the chocolate, preventing the sweetness from becoming overwhelming.

• Bakery-Quality Results: Despite the professional look and taste, the process is straightforward enough for a weekend project with the family.

A Sweet Victory for the Skeptic

I remember serving these at a small get-together last autumn where one guest, my neighbor Sarah, insisted she wasn’t a “cupcake person.” She usually finds them too dry or the frosting too cloying. I watched her tentatively take a small bite of a Chocolate Hazelnut Cupcake, mostly out of politeness. Her eyes widened the moment she hit the Nutella center. Within five minutes, she was asking for the recipe and reached for a second one. Seeing a self-proclaimed skeptic fall in love with a dessert is the ultimate compliment to a baker, and these cupcakes have a way of winning over even the most disciplined palates.

What Makes It Special

• Hazelnut Flour: This adds a nutty depth and a moist, tender structure that regular all-purpose flour simply cannot provide.

• Espresso Powder: While it doesn’t make the cupcakes taste like coffee, it acts as a flavor booster for the cocoa, making the chocolate taste darker and more intense.

• Nutella Core: Using a cupcake corer to fill the centers turns a standard treat into a decadent, filled dessert.

• High-Volume Buttercream: Beating the Nutella buttercream for a full five minutes transforms it into an airy, mousse-like topping that isn’t heavy on the tongue.

Making It Happen

The journey to these cupcakes begins with a steady 350°F oven. You’ll start by marrying your dry ingredients—the flours, cocoa, espresso powder, and leavening agents—giving them a good whisk to ensure everything is aerated and lump-free. In a separate bowl, you’ll emulsify the vegetable oil and sugar before whisking in the eggs one at a time. This base provides the moisture that keeps the cake tender for days.

Once the milk and vanilla are swirled in, gently fold the dry ingredients into the wet. Don’t be alarmed if the batter looks thin; this liquid consistency is exactly what creates that signature soft crumb. After about 20 minutes in the oven, the cakes emerge puffed and fragrant.

The real fun begins once they have cooled. You’ll use a corer to remove the heart of each cupcake, replacing it with a dollop of smooth Nutella. While the cakes rest, you’ll whip the butter and Nutella together, gradually adding powdered sugar until you have a pale, fluffy frosting. A final high-speed whip makes it incredibly light, ready to be piped high atop the filled cakes and finished with a crunch of chopped hazelnuts.

You Must Know

• Temperature Matters: Ensure your eggs, milk, and butter are all at room temperature. This allows the fats and liquids to emulsify properly, preventing a curdled batter or a lumpy frosting.

• The “Half-Full” Rule: Only fill your cupcake liners about halfway. Because this batter is thin, it needs room to rise without spilling over the edges.

• Don’t Rush the Cooling: If the cupcakes are even slightly warm when you fill them or frost them, the Nutella will turn into a runny mess and the buttercream will slide right off.

• Sift Your Sugar: For the smoothest possible buttercream, sift your powdered sugar before adding it to the butter and Nutella.

Serving Ideas

These cupcakes are a statement piece on their own, but they pair beautifully with a steaming cup of dark roast coffee or a cold glass of whole milk. If you are serving them at a dinner party, consider a small glass of Frangelico (hazelnut liqueur) on the side to lean into the nutty profile. For a festive look, place them on a wooden serving board scattered with whole hazelnuts and chocolate shavings.

Make It Different

• Gluten-Free: Swap the cake flour for a high-quality 1-to-1 gluten-free flour blend. The hazelnut flour is naturally gluten-free and will help maintain the moisture.

• Dairy-Free: Use a neutral oil as directed, substitute the milk with a creamy oat milk, and use a vegan buttery spread and a dairy-free hazelnut cocoa spread for the filling and frosting.

• Extra Crunch: Fold half a cup of finely chopped toasted hazelnuts directly into the cupcake batter before baking for added texture.

Storage and Reheating

These cupcakes are best enjoyed at room temperature to keep the buttercream soft and the Nutella center gooey. They can be stored in an airtight container in the refrigerator for up to 3 days. If you do refrigerate them, let them sit on the counter for about an hour before serving so the butter in the frosting can soften back to its intended consistency.

Success Tips

To get that professional “bakery swirl” with your Nutella buttercream, use a large open star piping tip. Start in the center, work your way to the edge, and spiral back toward the middle in one fluid motion. Also, if you find your hazelnut flour is particularly coarse, you can pulse it in a food processor for a few seconds with the cake flour to ensure a finer texture in the finished cake.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for the cake flour. The cupcakes will be slightly denser and have a more robust “muffin-like” crumb, but they will still be delicious.

How do I prevent the Nutella from sticking to the cupcake corer?

A quick spray of non-stick cooking oil on the inside and outside of the corer (or a small knife) will help it glide through the cake and release the center easily.

My buttercream feels too soft. How can I fix it?

If your kitchen is warm, the Nutella and butter may soften too much. Simply pop the mixing bowl into the fridge for 10-15 minutes, then beat it again. This should firm up the fats and give the frosting more structure.

Can I make these cupcakes in advance?

Absolutely. You can bake the cupcakes a day ahead and keep them in an airtight container. I recommend filling and frosting them on the day you plan to serve them for the freshest taste and texture.

What if I don’t have espresso powder?

You can simply omit it! It’s there to enhance the chocolate, but the recipe is perfectly balanced without it if you prefer to keep it caffeine-free or don’t have any on hand.

Recipe: Chocolate Hazelnut Cupcakes with Nutella Buttercream

• Prep time: 30 minutes

• Cook time: 20 minutes

• Total time: 50 minutes

• Servings: 12-14 cupcakes

• Category: Dessert

• Difficulty: Intermediate

• Cuisine: American/Italian Fusion

• Yield: 14 cupcakes

• Equipment: 12-cup muffin tin, cupcake liners, large mixing bowls, whisk, handheld or stand mixer, cupcake corer, piping bag, and tips.

Ingredients

Cupcakes

• ½ cup vegetable oil (or canola/neutral oil)

• 1 cup granulated sugar

• 2 large eggs (room temperature)

• 1 teaspoon vanilla extract

• ½ cup whole milk

• 1 cup cake flour (or all-purpose)

• ¼ cup hazelnut flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon espresso powder (optional)

• 1 ½ teaspoons baking powder

• ½ teaspoon kosher salt

• ½ cup Nutella (for filling)

Nutella Buttercream

• 1 cup unsalted butter (room temperature)

• ½ cup Nutella

• 3 ½ cups powdered sugar

• ¼ teaspoon kosher salt

• Chopped hazelnuts for garnish

Instructions

Cupcakes

1. Preheat your oven to 350°F and line your muffin tin with paper liners.

2. In a small bowl, whisk together the cake flour, hazelnut flour, cocoa powder, espresso powder, baking powder, and salt until uniform.

3. In a separate large bowl, combine the vegetable oil and granulated sugar, whisking vigorously. Add the eggs and vanilla, continuing to whisk until the mixture is smooth and pale. Pour in the milk and stir until combined.

4. Gently fold the dry ingredients into the wet mixture. Mix only until the flour streaks disappear. The batter will be thin, which is normal for this recipe.

5. Fill each cupcake liner with about ¼ cup of batter (halfway full).

6. Bake for 18-22 minutes. Test with a toothpick; it should come out clean or with just a few moist crumbs.

7. Transfer the cupcakes to a wire rack to cool completely.

8. Once cool, use a cupcake corer or a small knife to remove the center of each cake. Fill the cavity with 1-2 teaspoons of Nutella.

Nutella Buttercream

1. In a stand mixer with the paddle attachment, cream the softened butter and Nutella together on medium-high speed until completely smooth.

2. Lower the speed and gradually add the powdered sugar and salt.

3. Once the sugar is incorporated, increase the speed to high and beat for 3-5 minutes. The frosting should become very light in color and incredibly airy.

4. If the consistency is too thick for piping, add 1 tablespoon of heavy cream at a time until it reaches your desired texture.

5. Pipe the buttercream onto the cupcakes and top with a sprinkle of crushed hazelnuts.

Nutrition Note: Nutritional information is an estimate. Using different milk alternatives or specific brands of hazelnut spread may alter the final calorie and point count.