*This post may contain affiliate links. Please see my disclosure for more details!*

Chocolatey cupcakes 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… anything chocolate or hazelnutty would taste great!

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 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!

Chocolatey cupcakes dotted with hazelnuts, topped with a creamy & delicious Nutella buttercream frosting with Kinder Bueno... amazing Nutella cupcakes!
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Chocolate, Nutella
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling and Decorating Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12 cupcakes
Author: Jane's Patisserie

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 2DClosed 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!

Find my other recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

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.

36 Comments

  1. Kayleigh on July 4, 2021 at 12:17 pm

    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 🤣

  2. Dolores Mc Manus on March 31, 2021 at 11:40 am

    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

  3. Kelly McDonald on December 22, 2020 at 2:53 pm

    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

    • Jane's Patisserie on December 22, 2020 at 5:07 pm

      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



  4. Katie on November 30, 2020 at 2:07 pm

    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

    • Jane's Patisserie on November 30, 2020 at 3:17 pm

      That sounds like your oven is at the wrong temperature or setting x



  5. Laura on October 9, 2020 at 4:18 pm

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

  6. Chloe on July 2, 2020 at 12:51 pm

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

    • Jane's Patisserie on 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



  7. Hina Anwar on 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 ?

    • Jane's Patisserie on 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!



  8. Chloe on 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 ?

    • Jane's Patisserie on 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!



  9. Farhana Jaman on 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.

  10. Heledd on 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!

  11. Kinder Bueno Cupcakes! - Jane's Patisserie on April 6, 2018 at 7:31 pm

    […] 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 […]

  12. M on December 11, 2016 at 1:44 am

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

    • Jane's Patisserie on 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!



  13. Jodie on 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 🙂

    • Jane's Patisserie on 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



  14. Che on 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 ?

    • Jane's Patisserie on 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! 🙂



  15. An Artsy Appetite on September 18, 2015 at 6:24 am

    And it has Nutella ?

  16. An Artsy Appetite on September 18, 2015 at 6:24 am

    Yum! Looks SO good!

  17. Andrew Bagchi on 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!

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

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



  18. hailhop22 on 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. 🙂

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

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



  19. Tanushree Ghosh on September 16, 2015 at 11:47 am

    As usual, simply amazing!!

  20. honey bee on September 16, 2015 at 10:24 am

    Looks very yummy

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.