September 16, 2015
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!
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!
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!
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J x
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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
I’ve just made these for my sisters birthday and they were a great hit 🙂
Hey Jane.
Would this recipe work for a rectangle tin?
I usually say one batch of cupcakes fits 1x 8″ round tin – so it depends on the size of you tin x
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 ?
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!
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 ?
Because of the eggs, half is quite hard – making 1/3 (4 cupcakes) or 2/3 (8 cupcakes) is better!
Did you not need any bicarbonate or baking powder for the new recipe? I just wanted to make sure.
No, you don’t! x
Hello. Planning on making these for my friend’s birthday. What sugar do you recommend? Light soft brown sugar or Demerara? Thanks!
Light brown soft sugar!
[…] 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 […]
Hi i was wondering can this be converted in to two 8inch cake tins? ?
I would double the ingredients for the cupcake sponges and split between two tins, and then also double the frosting!
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 🙂
Oh I am so so glad you love them so much! Thank you for letting me know!! 😀 x
Hi I wanted to know can the same recipe be used to make an 8 inch Nutella cake ?
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! 🙂
And it has Nutella ?
Hehe thank you so much!!
Yum! Looks SO good!
This looks a great way of making a regular chocolate cupcake even more desirable. I’ll be giving these a go soon!
Thanks Andrew!! 🙂 Let me know how you get on!
Oh my gosh. My husband LOVES nutella and his bday is coming up so I’ll have to try them. 🙂
Aww yes please do!! I really hope he likes them if you make them! 🙂
As usual, simply amazing!!
Thank you so much! 🙂
Looks very yummy
Thank you!! 🙂