Description
Delight in these rich and moist chocolate filled cupcakes, packed with a luscious Nutella center and topped with a smooth cocoa buttercream frosting sprinkled with crunchy chopped hazelnuts. Perfect for chocolate lovers seeking a decadent treat, these cupcakes combine classic cocoa flavors with a creamy surprise inside.
Ingredients
Scale
Cupcake Batter
- 1.5 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Filling
- 1 cup Nutella
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/4 cup milk
Topping
- Chopped hazelnuts
Instructions
- Preheat and Prepare the Batter: Preheat your oven to 350°F (175°C). Line a 16-cup muffin tin with paper cupcake liners. In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to form a smooth batter. Spoon the batter evenly into the cupcake liners, about halfway full.
- Add Nutella Filling and Bake: Place a teaspoon of Nutella in the center of each cupcake and cover with additional batter to fill the liners about two-thirds full. Bake in the preheated oven for 18 minutes or until a toothpick inserted near the edge (not in Nutella) comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare the Frosting: To make the cocoa buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing on low speed to prevent dust. Pour in the milk and increase speed to medium-high, beating until the frosting is light and fluffy.
- Frost and Decorate: Once cupcakes are completely cool, frost them generously with the cocoa buttercream using a piping bag or a butter knife. Sprinkle chopped hazelnuts on top of each cupcake for added texture and flavor.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- For a lighter Nutella center, swirl Nutella into the batter instead of inserting a dollop inside.
- You can substitute milk with almond or oat milk for a dairy-free option, but the texture may slightly vary.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chopped hazelnuts add crunch but can be omitted for a nut-free version.
