Decadent Chocolate Hazelnut Nutella Cupcakes: An Irresistible Recipe for Pure Indulgence

Prepare to elevate your dessert experience with these truly exceptional Chocolate Hazelnut Nutella Cupcakes. This isn’t just another cupcake recipe; it’s a journey into rich, profound chocolate flavor perfectly complemented by the warm, nutty notes of toasted hazelnuts and the unmistakable creaminess of Nutella. What truly sets these Nutella cupcakes apart is the clever addition of toasted hazelnut flour directly into the cupcake batter, creating a depth of flavor that echoes the classic chocolate-hazelnut spread in every delightful bite. Topped with a silky, yet wonderfully fluffy, chocolate Nutella buttercream, these cupcakes promise a luxurious treat that will captivate your taste buds and impress any guest.

Whether you’re a seasoned baker or just starting your culinary adventures, this recipe is designed to guide you through creating these show-stopping treats with ease. We’ll delve into the secrets behind achieving that intense chocolate flavor, the magic of toasted hazelnuts, and how to whip up a Nutella frosting that’s simply divine. Get ready to bake some of the most decadent hazelnut cupcakes you’ve ever tasted!

The Secret to Enhanced Flavor: Toasting the Hazelnut Flour

The very first, and arguably most crucial, step in crafting these exquisite Chocolate Hazelnut Nutella Cupcakes is toasting the hazelnut flour or meal. This simple technique transforms the raw hazelnut flour, intensifying its natural nutty aroma and deepening its flavor profile. When toasted, hazelnuts release their oils, developing a richer, more complex taste that truly shines through in the final cupcake, beautifully complementing the chocolate and Nutella.

To toast your hazelnut flour, begin by preheating your oven to 350°F (175°C). Spread the hazelnut flour evenly in a thin layer across a baking sheet. This ensures that all the flour gets an equal opportunity to toast without burning. Place the baking sheet into the preheated oven. The key to even toasting is frequent stirring. Every 5 to 7 minutes, remove the baking sheet from the oven and give the flour a good stir with a spatula. This prevents the edges from burning while the center remains raw, ensuring a consistent golden color and a uniformly developed flavor. You’ll notice the flour transitioning from a pale cream color to a beautiful golden brown, and your kitchen will fill with an inviting, warm hazelnut aroma. Typically, this process takes about 10 to 15 minutes, but keep a close eye on it as ovens can vary, and hazelnut flour can go from perfectly toasted to burnt quite quickly. Once most of the hazelnut flour has achieved that appealing golden hue, remove it from the oven immediately and transfer it to a separate, cool plate or bowl to stop the cooking process. Allow it to cool completely for at least 30 minutes to an hour at room temperature before incorporating it into your cupcake batter. This cooling step is essential, as adding warm flour to the batter can affect the texture of your cupcakes.

Mastering the Art of Chocolate Hazelnut Nutella Cupcakes

Baking these divine Chocolate Hazelnut Nutella Cupcakes is a straightforward process, but paying attention to each step ensures a perfect, moist, and flavorful result every time. Here’s a detailed look at how to bring these delectable treats to life:

1. Prepare Your Hazelnut Flour: As previously detailed, begin by toasting your hazelnut flour until it’s a beautiful golden color and fragrant. This step is non-negotiable for achieving that signature hazelnut depth. Once toasted, allow it to cool completely to room temperature. This prevents it from partially cooking other ingredients when mixed and ensures the correct batter consistency.
2. Combine the Wet Ingredients for Optimal Texture: In a generously sized mixing bowl, combine your eggs, granulated sugar, pure vanilla extract, and a touch of almond or hazelnut extract. The extracts enhance the overall flavor profile, adding complexity. Incorporate the sour cream, which is a fantastic secret ingredient for adding moisture and tenderness to cupcakes, and the vegetable oil, which contributes to a delicate crumb. Whisk these ingredients together thoroughly until the mixture is smooth and homogeneously combined. The goal here isn’t aeration, but rather a uniform blend.
3. Whisk Together the Dry Ingredients: In a separate, medium-sized mixing bowl, add your all-purpose flour, the cooled toasted hazelnut flour, baking powder, baking soda, and a pinch of salt. Whisk these dry ingredients together diligently for about 30 seconds to ensure they are well combined. This step is critical because it evenly distributes the leavening agents (baking powder and baking soda) and salt throughout the mixture, ensuring a uniform rise and flavor in your cupcakes.
4. “Bloom” the Cocoa for Intense Chocolate Flavor: This is a technique that elevates the chocolate intensity of your Nutella cupcakes. Take your sifted Dutch processed cocoa powder and add it to hot, freshly brewed coffee. The hot liquid helps to “bloom” the cocoa, dissolving its flavor particles and unlocking a richer, more profound chocolate taste. Whisk until it’s a smooth, dark paste. Allow it to sit for a minute or two, then add this intensely flavored cocoa mixture to your bowl of wet ingredients. Mix until perfectly smooth and well integrated. This step is a game-changer for chocolate baked goods!
5. Gently Marry Wet and Dry Ingredients: Carefully pour the beautifully blended wet mixture into the bowl containing your prepared dry ingredients. Using a whisk or spatula, gently mix them together until just combined and smooth. It’s absolutely crucial not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, resulting in tough, dense cupcakes instead of the light, tender ones you desire. A few lumps are perfectly fine and often preferred over an overmixed, smooth batter.
6. Fill and Bake to Perfection: Line a standard 12-cup cupcake pan with paper liners. Distribute the rich Chocolate Hazelnut Nutella Cupcake batter evenly among the liners, filling each approximately two-thirds full. This allows sufficient space for the cupcakes to rise without overflowing. Place the pan into your preheated oven and bake according to the recipe’s instructions. Keep an eye on them, as baking times can vary slightly. The cupcakes are typically done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling completely before frosting is paramount to prevent your luscious Nutella buttercream from melting.

The Science Behind the Flavor: Why We ‘Bloom’ Cocoa for the Nutella Cupcakes

You might have noticed a specific instruction in our recipe for these Chocolate Hazelnut Nutella Cupcakes: adding cocoa powder to hot coffee before incorporating it into the main batter. This technique, known as ‘blooming’ cocoa, is a powerful tool for intensifying chocolate flavor in baked goods. When cocoa powder comes into contact with hot liquid, its flavor particles (often fat-soluble) are dissolved and released more effectively. This process essentially “wakes up” the cocoa, allowing its rich, deep chocolate notes to shine through much more prominently in the final product. The result? A cupcake that tastes significantly more chocolatey and luxurious.

Beyond blooming, you might also be curious why so many chocolate cake and cupcake recipes, including these delightful chocolate hazelnut cupcakes, call for coffee. This isn’t just about adding a hint of coffee flavor (though it can if you use a very strong brew). The coffee primarily acts as a flavor enhancer for chocolate. The subtle bitterness and depth of coffee don’t overpower the chocolate; instead, they amplify and deepen its inherent flavor, making the chocolate taste even more like itself. It’s a culinary trick that truly works wonders, turning a simple chocolate cupcake into an extraordinary experience.

Understanding Dutch Processed Cocoa: The Key to Rich Color and Flavor

This particular recipe for Chocolate Hazelnut Nutella Cupcakes specifies the use of Dutch processed cocoa powder. If you’re wondering what makes Dutch processed cocoa different from regular cocoa powder, let’s delve into it. Dutch processed cocoa is a type of cocoa powder that has been treated with an alkalizing agent, such as potassium carbonate, to reduce its acidity. This process raises the cocoa’s pH level from its natural acidic state (around 5.3) to a more neutral level (typically between 7 and 8).

The alkalization process has several significant effects. Firstly, it mellows the cocoa’s flavor, making it less bitter and less astringent than natural cocoa. This allows the inherent chocolate flavor to come forward more purely, giving the impression of a richer, more intense chocolate taste. Secondly, Dutch processing gives the cocoa a darker, richer color, contributing to the deep, inviting brown hue of our Nutella cupcakes. This visual appeal is just as important as the taste!

However, it’s crucial to understand that regular natural cocoa powder and Dutch processed cocoa powder are not always interchangeable in recipes. Recipes that rely on baking soda as a leavening agent specifically need an acidic ingredient to activate the baking soda, producing carbon dioxide gas that helps the baked good rise. Natural cocoa powder, with its acidic pH, often provides this necessary acid. If you substitute Dutch processed cocoa (which is neutral) into a recipe that primarily uses natural cocoa and baking soda without another acid, your baked goods might not rise properly, resulting in dense, flat results.

In the case of these Chocolate Hazelnut Nutella Cupcakes, we use baking soda alongside Dutch processed cocoa. The recipe compensates for the neutral pH of the Dutch processed cocoa by including sour cream, which is an acidic ingredient (with a pH of approximately 4.5). The sour cream provides the necessary acid to react with the baking soda, ensuring our cupcakes achieve a beautiful, fluffy rise while still benefiting from the deep color and mellow flavor of Dutch processed cocoa. This balance of ingredients is what makes these cupcakes so uniquely delicious and perfectly textured.

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Chocolate Hazelnut Nutella Cupcakes

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This recipe takes Chocolate Hazelnut Nutella Cupcakes to the next level thanks to the addition of toasted hazelnut flour!

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Servings: 12 cupcakes

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Ingredients

 

Chocolate Hazelnut Cupcakes

• 1/2 cup (50g) Hazelnut Flour/Meal
• 1 cup (120g) All Purpose Flour,, measured correctly
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 Large Egg
• 1 cup (200g) Sugar
• 1/2 cup (120g) Sour Cream
• 1/4 cup (55g) Vegetable Oil
• 1 tsp Vanilla
• 1/4 tsp Almond of Hazelnut Extract
• 6 tbsp (38g) Dutch Processed Cocoa Powder, (regular cocoa can be used too)
• 6 tbsp (90g) Hot Freshly Brewed Coffee

Nutella Frosting

• 3/4 cup (170g) Unsalted Butter,, at room temperature
• 3/4 cup (180g) Nutella
• 2 ¼ cups (270g) Confectioners Sugar
• 1/3 cup (33g) Dutch Processed Cocoa Powder,, sifted
• 1-2 tbsp Heavy Cream

Equipment

• Stand mixer

Instructions

 

Chocolate Hazelnut Cupcakes

• Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners. Place hazelnut flour on a small cookie sheet and place it into the oven to toast for 10-15 minutes, ensuring you stir it every 5 minutes to promote even toasting. Once golden, allow to cool for 10 minutes.
• In a large mixing bowl, add the cooled toasted hazelnut flour, AP flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
• In another large bowl, add egg, sugar, sour cream, vegetable oil, vanilla and almond extract. Whisk together until smooth and well combined.
• In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
• Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.

Nutella Frosting

• Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes. Then add the Nutella and beat until well-combined with the butter.
• Turn the stand mixer to low and slowly add the confectioners sugar and cocoa powder. Beat on medium until completely incorporated and smooth.
• Add in the heavy cream. Beat until well-combined and fully incorporated.

Cuisine: American

Course: Baking

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Crafting the Perfect Nutella Frosting

No Chocolate Hazelnut Nutella Cupcake is complete without a generous swirl of rich, creamy frosting! This Nutella buttercream is light, fluffy, and packed with that irresistible chocolate-hazelnut flavor. It’s the ideal crown for these decadent treats.

1. Whip the Butter to Perfection: Start with unsalted butter at true room temperature – it should be soft enough to indent easily but not melted. Place it in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 3-5 minutes until the butter is noticeably lighter in color, doubled in volume, and has a wonderfully fluffy texture. This step incorporates air, making your frosting light and airy.
2. Introduce the Nutella: Add the Nutella to the whipped butter. Continue beating on medium speed until the Nutella is thoroughly combined and the mixture is smooth. Scrape down the sides of the bowl to ensure everything is fully incorporated.
3. Add Dry Ingredients Slowly: Turn your stand mixer to its lowest speed. Gradually add the sifted confectioners’ sugar and the sifted Dutch processed cocoa powder to the mixture. Sifting is crucial here to prevent lumps and ensure a silky-smooth frosting. Once all the dry ingredients are added, increase the speed to medium and beat until everything is completely incorporated and the frosting is smooth.
4. Achieve the Right Consistency with Heavy Cream: Finally, add 1 to 2 tablespoons of heavy cream. Start with one, beat until combined, and then add more if needed to reach your desired piping consistency. The heavy cream helps to loosen the frosting slightly, making it more pliable and easier to pipe, while also adding a beautiful richness. Beat until well-combined and fully incorporated, then marvel at your perfectly fluffy and flavorful Nutella frosting!

Tips for the Best Chocolate Hazelnut Nutella Cupcakes

To ensure your Chocolate Hazelnut Nutella Cupcakes turn out perfectly every time, keep these essential baking tips in mind:

• Room Temperature Ingredients: Always use room temperature eggs, sour cream, and butter for both the cupcakes and the frosting. This allows them to emulsify better, resulting in a smoother batter and a more uniform texture.
• Measure Flour Correctly: For accurate results, use a kitchen scale to measure flour by weight (grams). If using measuring cups, spoon the flour into the cup and level it off with a straight edge; don’t scoop directly from the bag, as this can compact the flour and lead to too much dry ingredient.
• Do Not Overmix: As mentioned, overmixing develops gluten, leading to tough cupcakes. Mix just until the wet and dry ingredients are combined. A few small lumps are perfectly fine!
• Cool Completely: Resist the urge to frost warm cupcakes! Warm cupcakes will melt your beautiful Nutella frosting, creating a messy result. Ensure they are completely cool to the touch before decorating.
• Quality Ingredients: The flavor of your Nutella and cocoa powder will significantly impact the final taste. Opt for high-quality brands for the best results in these special hazelnut cupcakes.

Storage and Serving Suggestions

These delicious Chocolate Hazelnut Nutella Cupcakes are best enjoyed fresh, but they can be stored for later enjoyment. Store them in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerating, allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture of both the cupcake and the frosting.

For an extra touch of elegance, consider garnishing your finished cupcakes with a sprinkle of finely chopped toasted hazelnuts or a delicate chocolate curl. A light dusting of cocoa powder can also add a sophisticated finish. These cupcakes are perfect for any occasion, from a casual gathering with friends to a special celebration. They truly embody indulgence in every bite.

Variations to Explore

While this recipe for Chocolate Hazelnut Nutella Cupcakes is perfected as is, you can certainly experiment with a few variations to suit your taste:

• Nutella Filling: For an extra dose of Nutella, you can core the center of each cooled cupcake and fill it with a dollop of pure Nutella before frosting.
• Espresso Kick: If you love a stronger coffee flavor that complements chocolate, consider using a stronger brew of coffee for blooming the cocoa.
• Mini Chocolate Chips: Fold in a handful of mini chocolate chips into the batter for an added textural element and more chocolate goodness.

We hope you thoroughly enjoy baking and savoring these incredible Chocolate Hazelnut Nutella Cupcakes. Their rich flavor, tender crumb, and irresistible frosting make them a standout dessert that everyone will adore. Happy baking!