Chocolate and hazelnut is one of my favorite flavor combos, so it should be no surprise that I LOVE Nutella. These moist chocolate hazelnut cupcakes are filled with Nutella and then topped with fluffy Nutella buttercream! They're the ultimate cupcake for Nutella lovers!
Why You'll Love These Cupcakes!
- Filled with Nutella - you can't have Nutella cupcakes without filling them full of creamy Nutella!
- Fluffy Nutella buttercream - adding Nutella to the frosting makes it extra creamy and fluffy!
- Moist chocolatey cupcake base - these chocolate cupcakes are moist, fudgy, and full of rich chocolate and hazelnut flavor!
You only need a few ingredients to make these chocolate hazelnut cupcakes with Nutella buttercream!
- Vegetable oil - I use oil instead of butter in these cupcakes to help keep the cake super moist and delicious! You can also use canola oil or a neutral olive oil.
- Cake flour - I always use cake flour in my cupcakes because it makes them super soft and tender, but all purpose flour also works great!
- Hazelnut flour - Hazelnut flour is literally just finely ground hazelnuts! I love using it in place of some of the flour for an extra nutty flavor. But it's completely optional! You can buy hazelnut flour at a lot of grocery stores and online (Bob’s Red Mill is my favorite brand for nut flours). You can also substitute almond flour or regular flour.
- Cocoa powder - My absolute favorite cocoa powder to use in my baking is the King Arthur Flour Triple Cocoa Blend! It's a blend of natural, Dutch, and black cocoa and is perfect for any baking. But you can easily substitute unsweetened Dutch-processed cocoa instead!
- Espresso powder - This is optional, but I love how espresso powder enhances and deepens the chocolate flavor! King Arthur is my favorite brand of high quality espresso powder!
- Nutella - I'm partial to the classic Nutella, but any chocolate hazelnut spread will work!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Chocolate Cupcakes
Preheat the oven to 350°F.
In a small bowl, whisk together the flour, hazelnut flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil and granulated sugar until fully combined. Then whisk in the eggs and vanilla until smooth. Whisk in the milk until combined.
Then gently mix in the dry ingredients until fully incorporated. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the chocolate hazelnut cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of Nutella.
Frost the filled chocolate cupcakes and garnish with crushed hazelnuts if desired!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
For chocolate cupcakes, I like to use these chocolate brown cupcake liners for a more seamless look!
Make sure you let the cupcakes cool completely before frosting, then use a cupcake corer to easily remove the center of your cupcakes before filling with Nutella.
For these big beautiful frosting swirls on these chocolate hazelnut cupcakes, I use the 1M tip from this decorating kit. The tips are much larger than standard sizes and so fun for decorating cupcakes!
You can garnish these Nutella cupcakes with chopped hazelnuts or chocolate shavings!
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.
You can use your favorite chocolate hazelnut spread or substitute with a different kind of nut butter.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Chocolate Recipes You Might Like!
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Chocolate Hazelnut Cupcakes with Nutella Buttercream
- ½ cup vegetable oil, substitute canola oil or neutral vegetable oil
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup cake flour, substitute all purpose flour
- ¼ cup hazelnut flour, substitute all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup Nutella
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flour, hazelnut flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the vegetable oil and granulated sugar until fully combined. Then whisk in the eggs and vanilla until smooth. Whisk in the milk until combined.
- Then gently mix in the dry ingredients until fully incorporated. The batter will be thin.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
- Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack.
- Let the chocolate hazelnut cupcakes cool completely before filling and frosting.
- Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of Nutella.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream together the softened butter and Nutella until smooth.
- Add in the powdered sugar and salt and mix on low until fully combined.
- Then beat on high for 3-5 minutes until the buttercream is super light and airy.
- If the frosting in too thick, you can add in 1 tablespoon of cream at a time to thin it out a bit.
- Frost the filled chocolate cupcakes and garnish with crushed hazelnuts if desired!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.