Nutella Cupcakes!
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Chocolatey cupcakes dotted with hazelnuts, topped with a creamy & delicious Nutella buttercream frosting with Kinder Bueno… amazing Nutella cupcakes!
Nutella!
Some of you may also know that a little while ago I ventured to Italy with my Family, and Italy = Nutella in my mind. I had it EVERY day, at breakfast, in Gelato, and for pudding..
I am Nutella obsessed, which you can probably tell by looking at my Ferrero Rocher & Nutella no-bake cheesecake and my Ferrero Rocher & Nutella chocolate tart recipes!
Nutella cupcakes
These have a delicious chocolate cupcake sponge with hazelnuts to give an extra nutty taste. I then cut out a little bit of sponge to create a Nutella centre… hello yummy.
I then created a Nutella buttercream to go on top, and topped that with some extra hazelnuts and a piece of Kinder Bueno! Honestly, you can change this up if you wanted… anything chocolate or hazelnutty would taste great!
Recipe update and baking cases
I remade these cupcakes in August 2017 as the old recipe wasn’t my style any more. I wanted to make the recipe more simple, and even more delicious.
I used some plain brown cases for these cupcakes as I think the colour makes the bake look even more chocolatey! You can use baking cups if you prefer though – these are what I had in the drawer!
Decoration
Swirling on the buttercream is just a little show.. you can just splodge it on if you wanted. I only ever put this much effort into baking when its for my blog and usually there is a lot more mess in my kitchen, so I really do restrict myself haha!
These are definitely for Nutella fans, and chocolate fans, and even cupcake fans – they’re an all round winner in my house and with my taste testers so I hope you all like them too!
Nutella Cupcakes!
Ingredients
Cupcakes
- 175 g unsalted butter
- 175 g light brown sugar
- 50 g skinned hazlenuts finely chopped
- 3 large free range eggs beaten
- 140 g self raising flour
- 35 g cocoa powder
Nutella Buttercream Frosting
- 150 g unsalted butter softened
- 300 g icing sugar
- 150 g Nutella
- 2 tbsp boiling water
Decoration
- Nutella
- Kinder Bueno pieces
- Chopped hazelnuts
Instructions
Cupcakes
- Preheat your oven to 170C/160CFan
- Line a 12 hole muffin tray with large cupcake cases/muffin cases
- Cream together the unsalted butter and light brown sugar with an electric beater until smooth
- Add in the hazelnuts, beaten eggs, self raising flour and cocoa powder and beat again for about 30 seconds on a medium speed
- Spoon into your cases and bake in the oven for 18-20 minutes or until cooked through
- Leave to cool on a wire rack
- Once the cakes are cool, cut out a hole in the middle of the cupcakes and fill with Nutella.
Buttercream Frosting
- Beat the unsalted butter until smooth and supple
- Add the icing sugar and beat again for a couple of minutes
- Add in the Nutella and beat again
- If its still or looking a bit weird, add 1-3tbsps of boiling water to loosen it slightly and smoothen it. I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
Decoration
- Decorate your cupcakes how you like - I use a 2d closed star piping tip, and swirl on my buttercream.
- I then sprinkle of some chopped hazelnuts, and a piece of Kinder Bueno!
- ENJOY!
Notes
- These cupcakes are delicious how they are - but you can miss out on the nuts in the sponge if you just want chocolate - or switch them out for a different nut! Just don't go over 50g as I find that makes them dry!
- You can make your frosting more chocolatey if you like by adding 25g cocoa powder and only 275g icing sugar!
- These cupcakes will last in an airtight container for 2-3 days!
- The original recipe for this post was as follows for those who loved the original:
150g Unsalted Butter
125g Golden Caster Sugar
75g Chopped Hazelnuts
3 Medium Eggs
100g Self Raising Flour
25g Cocoa Powder
1/4tsp Bicarbonate
1/2tsp Vanilla
2tbsps Whole Milk
ENJOY!
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J x
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Hi! Can these be made into mini cupcakes? And what baking time would you recommend? 🙂 Thank you!
Hey Jane,
I’ve made these for a birthday tomorrow. Can I keep them in the fridge?
They only need to be at room temp! The fridge may dry them out x
Can you freeze the buttercream ?
Yes absolutely for up to 3 months, though bring it back to room temp and beat again before using. Hope this helps! x
Hi Jane can I leave the hazelnuts out of the cake mix
Yes absolutely you can! Enjoy x
Hi Jane,
Just wondering, could you swap out the Nutella for white chocolate hazelnut instead? I may have a slight addiction and need to find a way to use it that doesn’t involve me eating it off a spoon 🤣
Yes that would work!! x
Hi Jane can I change the quantities to 200g and if so would I use 165g sR and 35g cocoa. I will be leaving out the nuts. I love your recipes
Hi, Jane. I have made several, cakes of yours (your carrot layer cake is a particular hit!!) Im making this as a layer cake too, so I’m doubling the recipe. I just have a couple of questions regarding the finely ground hazelnuts? Do I toast them before grinding? I know I have to be careful they don’t turn into nut butter, & have read adding granulated sugar reduces this risk? Would that also work with the light brown soft sugar? So do I toast them & does the sugar trick work either way? Many thanks for all your recipes & in advance for your feedback!
Kel..xx
I just use the ground hazelnuts as they come in packets here, and just add them to the mix – I don’t toast them or anything first, but you can toast them slightly if you wanted that flavour (but I have never toasted hazelnuts myself!). x
I’ve tried to make these twice now I follow the exact recipe and the outside burns and the middle just doesn’t cook at all I’ve tried absolutely everything to try get them to cook please help
That sounds like your oven is at the wrong temperature or setting x