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Nutella Cupcakes!

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Chocolatey Cupcake dotted with Hazelnuts, topped with a Creamy & Delicious Nutella Buttercream Frosting with Kinder Bueno… Amazing Nutella Cupcakes!

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!

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… like I wanted to use Ferrero Rocher, but damn they’re too pricey!

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 love using the Iced Jems Baking Cups for these as the colours are so bright, but you can use whatever you fancy! 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 me 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!

This recipe makes 12 Cupcakes!

Ingredients

Chocolate Hazelnut Cupcakes
– 175g Unsalted Butter/Stork
– 175g Light Brown Sugar
– 50g Finely Chopped Skinned Hazelnuts
– 3 Large Free Range Eggs, beaten
– 140g Self Raising Flour
– 35g Cocoa Powder

Nutella Buttercream Frosting
– 150g Unsalted Butter, Softened
– 300g Icing Sugar
– 150g Nutella
– 2tbsp Boiling Water

Decoration
– Nutella
– Kinder Bueno Pieces
– Chopped Hazelnuts

Method

1) Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases or put 12 Iced Jems Baking Cups onto a flat tray like I did!

2) Cream together the Butter and Sugar with an electric beater till smooth – add in the Hazelnuts, Beaten Eggs, Flour, and Cocoa Powder and beat again for about 30 seconds on a Medium Speed.

3) Spoon into your Cases and Bake in the oven for 18-20 minutes or until cooked through! Leave to cool on a wire rack.

4) Once the cakes are cool, cut out a hole in the middle of the cupcakes and fill with nutella.

5) Now make the frosting – beat the butter till smooth and supple – add the icing sugar and beat again for a couple of minutes. Add in the Nutella, and beat again.

6) 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!

7) 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! And ENJOY!

Tips and Ideas

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!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

29 Comments

  • Laura
    October 9, 2020 at 4:18 pm

    I’ve just made these for my sisters birthday and they were a great hit 🙂

    Reply
  • Chloe
    July 2, 2020 at 12:51 pm

    Hey Jane.
    Would this recipe work for a rectangle tin?

    Reply
    • Jane's Patisserie
      July 2, 2020 at 7:38 pm

      I usually say one batch of cupcakes fits 1x 8″ round tin – so it depends on the size of you tin x

  • Hina Anwar
    June 6, 2020 at 7:50 pm

    Hey darling I have tried so many of your recipes and loved it all can I used Nutella instead of coca powder ? Shall I increase the self-raising flour ?

    Reply
    • Jane's Patisserie
      June 6, 2020 at 8:29 pm

      For the sponge I wouldn’t suggest it personally as I don’t think it is as nice! If you want to though, you can try it!

  • Chloe
    June 1, 2020 at 12:08 pm

    I LOVE these cupcakes they are amazing!! They are a hit every time I make them..

    Can this recipe be halved to make just 6 ?

    Reply
    • Jane's Patisserie
      June 1, 2020 at 3:18 pm

      Because of the eggs, half is quite hard – making 1/3 (4 cupcakes) or 2/3 (8 cupcakes) is better!

  • Farhana Jaman
    May 28, 2020 at 8:50 pm

    Did you not need any bicarbonate or baking powder for the new recipe? I just wanted to make sure.

    Reply
  • Heledd
    July 14, 2019 at 10:59 am

    Hello. Planning on making these for my friend’s birthday. What sugar do you recommend? Light soft brown sugar or Demerara? Thanks!

    Reply
  • […] year I posted my recipe for my Nutella Cupcakes and they’ve always been a great success with my friends and family. I’ve been asked a […]

    Reply
  • M
    December 11, 2016 at 1:44 am

    Hi i was wondering can this be converted in to two 8inch cake tins? ?

    Reply
    • Jane's Patisserie
      December 11, 2016 at 9:35 pm

      I would double the ingredients for the cupcake sponges and split between two tins, and then also double the frosting!

  • Jodie
    February 19, 2016 at 9:32 pm

    I’ve just tried making these and I have to say they were delicious! I thought I had a pretty fool-proof recipe for cupcakes already, but these blew them out of the water completely!! Didn’t have any hazelnuts to had this time, but will definitely add them next time 🙂

    Reply
    • Jane's Patisserie
      February 20, 2016 at 5:47 pm

      Oh I am so so glad you love them so much! Thank you for letting me know!! 😀 x

  • Che
    September 20, 2015 at 1:36 pm

    Hi I wanted to know can the same recipe be used to make an 8 inch Nutella cake ?

    Reply
    • Jane's Patisserie
      September 21, 2015 at 8:52 am

      I have never personally tried it, but I don’t see why not! I am working on a Nutella cake recipe anyway so that’ll be up soon! 🙂

  • An Artsy Appetite
    September 18, 2015 at 6:24 am

    And it has Nutella ?

    Reply
  • An Artsy Appetite
    September 18, 2015 at 6:24 am

    Yum! Looks SO good!

    Reply
  • Andrew Bagchi
    September 17, 2015 at 9:01 pm

    This looks a great way of making a regular chocolate cupcake even more desirable. I’ll be giving these a go soon!

    Reply
    • Jane's Patisserie
      September 18, 2015 at 7:17 pm

      Thanks Andrew!! 🙂 Let me know how you get on!

  • hailhop22
    September 16, 2015 at 5:24 pm

    Oh my gosh. My husband LOVES nutella and his bday is coming up so I’ll have to try them. 🙂

    Reply
    • Jane's Patisserie
      September 16, 2015 at 8:08 pm

      Aww yes please do!! I really hope he likes them if you make them! 🙂

  • Tanushree Ghosh
    September 16, 2015 at 11:47 am

    As usual, simply amazing!!

    Reply
  • honey bee
    September 16, 2015 at 10:24 am

    Looks very yummy

    Reply

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