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Moist chocolate cupcakes with a creamy dreamy Nutella frosting. | prettysimplesweet.com

Nutella Cupcakes

Rich and moist chocolate cupcakes topped with a creamy, dreamy Nutella frosting and toasted hazelnuts.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
YIELD 16 cupcakes

Ingredients

Chocolate Cupcakes:

  • 1 ⅓ cups (185g) all-purpose flour
  • ½ cup (50g) natural unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs , room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) hot water
  • ½ cup (50g) hazelnuts, toasted* and chopped, optional

Nutella Frosting:

  • 1 cup (2 sticks/227g) unsalted butter, room temperature
  • 2 ¼ cups (270g) powdered sugar, sifted (plus more as necessary)
  • ⅔ cup (200g) Nutella
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons heavy cream (or whole milk)
  • Chopped candied hazelnuts , to sprinkle, optional

Instructions

  1. Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners and set aside.

  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot water and beat just until combined. Do not over mix—the less you mix, the lighter the cake will be. The batter should be liquid. Fold in hazelnuts if using.

  4. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

  5. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions and beat until completely smooth. Add Nutella, vanilla extract, and heavy cream, and beat until combined and creamy. Add powdered sugar as necessary until frosting is spreadable. Frost cupcakes once they’ve cooled, then top with toasted hazelnuts. Use frosting immediately to frost cupcakes or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and beat or whisk by hand until smooth again, about a minute.

  6. Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

Recipe Notes

*To toast the hazelnuts, place them in an even layer on a pan lined with parchment paper. Bake in a preheated oven at 350°F/180°C for 5-8 minutes.