Let’s be honest—when Nutella is involved, things just hit different. These Nutella Hazelnut Cupcakes are rich, chocolatey, and oh-so-decadent, with a gooey Nutella center and a swirl of dreamy Nutella buttercream on top. And if that wasn’t enough, we crown each one with a Ferrero Rocher for the ultimate hazelnut-chocolate indulgence.
I made these for a friend’s birthday once, and I swear, people were still talking about them weeks later. If you’re a Nutella lover—or baking for one—this is the recipe that makes people swoon (and ask for seconds).
Why You’ll Love Nutella Hazelnut Cupcakes
Let’s break it down. These cupcakes are:
- Soft and fluffy with just the right crumb
- Stuffed with a surprise center—hello, molten Nutella
- Topped with Nutella buttercream that’s lick-the-bowl good
- Perfect for parties, birthdays, or cozy nights in
- Optional but encouraged: a Ferrero Rocher on top for flair and crunch
Quick Tip
To fill the cupcakes neatly, use a piping bag or zip-top bag with the corner snipped. It makes the process so much smoother!
Ingredients in Nutella Hazelnut Cupcakes
Here’s everything you’ll need to bring these dreamy treats to life:
Cupcakes
- All-purpose flour: 1 2/3 cups (217g)
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/2 tsp
- Unsalted butter: 3/4 cup (168g), melted
- Sugar: 1 cup (207g)
- Vanilla extract: 1 tsp
- Eggs: 2 large
- Sour cream: 1/2 cup (115g), for moisture and tang
- Nutella: 1/2 cup (160g), blended right into the batter
- Milk: 1/4 cup (60ml), to loosen the batter
Nutella Buttercream
- Unsalted butter: 1 cup (224g), room temp
- Nutella: 1/2 cup (160g), luscious and rich
- Powdered sugar: 4 cups (460g), for structure
- Heavy cream: 2–4 tbsp (30–60ml), for consistency
For Filling & Topping
- Nutella (for filling): 1 cup (320g)
- Ferrero Rocher: 7–8 candies, optional but fabulous
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a large bowl, combine the melted butter and sugar. Add eggs and vanilla, mixing well. Stir in sour cream and Nutella until smooth.
Step 4: Combine & Add Milk
Gradually mix in the dry ingredients, alternating with the milk, until just combined. Don’t overmix!
Step 5: Fill & Bake
Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
Step 6: Core & Fill
Once cooled, use a cupcake corer or small spoon to remove the center of each cupcake. Fill with Nutella.
Step 7: Make the Buttercream
Beat the butter until smooth and fluffy, then add Nutella and beat again. Gradually add powdered sugar. Adjust with heavy cream until you get the perfect piping consistency.
Step 8: Frost & Top
Pipe or spread the buttercream onto the cupcakes. Top with Ferrero Rocher if using.
Nutrition Information (Per Cupcake with Frosting)
- Serving Size: 1 cupcake
- Calories: 470
- Sugar: 39g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
How to Serve Nutella Hazelnut Cupcakes
Party Perfect: Serve on a cake stand for birthdays or celebrations.
Casual Treat: These also make the perfect sweet snack with coffee.
Giftable: Box them up and gift to friends or neighbors—they’ll love you forever.
Holiday Dessert Table: Add them alongside cookies and brownies for festive variety.
Additional Tips
Storage: Keep in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
Freeze Frosting Separately: You can freeze the buttercream in a zip-top bag and thaw before using.
Customize: Try using hazelnut extract instead of vanilla for a nuttier note.
Make Mini Cupcakes: Same recipe, just bake for 10–12 minutes instead.
Tips & Variations
- Add chopped hazelnuts to the batter for crunch
- Swirl extra Nutella into the buttercream for a marbled look
- Use chocolate ganache instead of frosting for a glossy finish
- Fill with raspberry jam + Nutella for a fruity twist
FAQ Section
Q1: Can I make these cupcakes ahead of time?
A1: Yes! Bake and freeze the cupcakes (unfrosted) for up to 1 month. Thaw and frost fresh.
Q2: How do I core the cupcakes?
A2: Use a cupcake corer or a small spoon to scoop out a little from the center.
Q3: Is there a substitute for sour cream?
A3: Greek yogurt is a great swap—it keeps the cupcakes moist and tangy.
Q4: Can I skip the Ferrero Rocher?
A4: Absolutely—they’re just a fancy extra. The cupcakes are rich enough on their own.
Q5: How do I pipe buttercream like a pro?
A5: Use a large star tip and steady pressure. Chill the frosting if it’s too soft.
Q6: Can I double this recipe?
A6: Yes—this recipe doubles beautifully. Just make sure you have enough liners and pans!
These cupcakes are guaranteed to be a showstopper. Soft, rich, and overflowing with Nutella goodness—what more could anyone ask for?
Nutella Hazelnut Cupcakes
Ingredients
- Nutella Cupcakes
- 1 ⅔ cups 217g all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup 168g unsalted butter, melted
- 1 cup 207g sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup 115g sour cream
- ½ cup 160g Nutella
- ¼ cup 60ml milk
- Nutella Buttercream
- 1 cup 224g unsalted butter, room temperature
- ½ cup 160g Nutella
- 4 cups 460g powdered sugar
- 2 –4 tbsp 30–60ml heavy cream
- Additional
- 1 cup 320g Nutella, for filling
- 7 –8 Ferrero Rocher candies optional
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
- Prepare wet mixture: In a separate bowl, mix melted butter, sugar, vanilla, and eggs until combined. Add sour cream, Nutella, and milk, mixing until smooth.
- Combine: Gradually add dry ingredients to wet, mixing just until combined.
- Fill liners 3/4 full and bake for 18–20 minutes. Cool completely.
- Fill cupcakes: Use a knife or cupcake corer to remove centers. Fill each with Nutella using a piping bag or spoon.
- Make buttercream: Beat butter until creamy. Add Nutella and mix well. Gradually add powdered sugar, then cream until fluffy.
- Frost cupcakes and top with Ferrero Rocher, if using.
Notes
- These cupcakes store well refrigerated for up to 5 days.
- Use an apple corer or piping tip to easily core cupcakes.
- For extra flavor, sprinkle chopped hazelnuts over the frosting.
