Nutella Cupcakes with Hazelnut Frosting and Ferrero Rocher Toppers Recipe

Introduction

These Nutella Cupcakes combine rich chocolate-hazelnut flavors with a tender crumb and creamy frosting. Perfect for any occasion, they are sure to satisfy your sweet tooth with a delightful Nutella surprise inside.

Ingredients

• 1 2/3 cups (217g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/2 cup (160g) Nutella
• 1/4 cup (60ml) milk
• 1 cup (224g) unsalted butter, room temperature (for frosting)
• 1/2 cup (160g) Nutella (for frosting)
• 4 cups (460g) powdered sugar
• 2-4 tbsp (30-60ml) heavy cream
• 7-8 Ferrero Rocher candies, optional
• 1 cup (320g) Nutella (for filling cupcakes)

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, combine the melted butter, sugar, and vanilla extract, whisking until smooth.
4. Step 4: Add the eggs one at a time, whisking until fully incorporated after each addition.
5. Step 5: Mix in the sour cream and Nutella until well combined, then add the milk and whisk again.
6. Step 6: Gently fold in the dry ingredients until just combined; avoid overmixing.
7. Step 7: Spoon the batter into the cupcake liners, filling them a little more than half full (about 51g each).
8. Step 8: Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean and edges turn lightly golden.
9. Step 9: Remove cupcakes from the oven and transfer to a cooling rack to cool completely.
10. Step 10: Meanwhile, prepare the frosting: beat the room temperature butter and 1/2 cup Nutella in a large bowl until smooth.
11. Step 11: Add half of the powdered sugar and mix until smooth, then stir in 2 tablespoons of heavy cream.
12. Step 12: Add the remaining powdered sugar and mix until combined. Add more cream as needed to reach a smooth, spreadable consistency.
13. Step 13: Once cupcakes have cooled, use a cupcake corer or small knife to remove the center of each cupcake.
14. Step 14: Fill each hollowed cupcake with Nutella using a spoon or piping bag.
15. Step 15: Pipe the Nutella buttercream on top of each cupcake.
16. Step 16: Optionally, garnish each cupcake with half a Ferrero Rocher candy and sprinkle with finely chopped hazelnuts.

Tips & Variations

• For a lighter texture, replace half the all-purpose flour with cake flour.
• Try swapping sour cream with Greek yogurt for a tangier flavor.
• Use a piping tip of your choice; Ateco tip 847 creates beautiful swirls.
• Add chopped hazelnuts or chocolate chips to the batter for added texture.
• If you prefer less sweetness, reduce the sugar slightly in the cupcake batter.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep refrigerated for up to 5 days. Let refrigerated cupcakes come to room temperature before serving and lightly reheat if desired. You can freeze unfrosted cupcakes for up to 3 months; thaw before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute dairy butter with a plant-based alternative and use dairy-free Nutella alternatives. Replace sour cream with coconut yogurt to keep a similar texture.

How do I prevent the cupcake centers from collapsing when removing them?

Use a proper cupcake corer or a small sharp knife and gently remove the center without cutting too deeply or too wide. Chill cupcakes before coring to reduce crumbs and keep the structure intact.

Nutella Cupcakes with Hazelnut Frosting and Ferrero Rocher Toppers Recipe

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★★★★★

4.8 from 54 reviews

Delight in these rich and creamy Nutella Cupcakes, featuring a moist Nutella-infused cake filled with smooth Nutella and topped with luscious Nutella buttercream frosting. Each cupcake is optionally garnished with a Ferrero Rocher candy for an extra touch of indulgence, perfect for any special occasion or chocolate lover’s treat.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes:

• 1 2/3 cups (217g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, melted
• 1 cup (207g) sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup (115g) sour cream
• 1/2 cup (160g) Nutella
• 1/4 cup (60ml) milk

Nutella Buttercream Frosting:

• 1 cup (224g) unsalted butter, room temperature
• 1/2 cup (160g) Nutella
• 4 cups (460g) powdered sugar
• 2–4 tbsp (30-60ml) heavy cream

Filling and Garnish:

• 1 cup (320g) Nutella, for filling cupcakes
• 7–8 Ferrero Rocher candies, optional
• Finely chopped hazelnuts, optional for garnish

Instructions

1. Make the cupcakes: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, setting this mixture aside.
2. Mix wet ingredients: In a large bowl, combine the melted butter, sugar, and vanilla extract by whisking until smooth and well blended. Next, add the eggs one at a time, whisking well after each addition.
3. Incorporate sour cream and Nutella: Whisk in the sour cream and Nutella until the batter is smooth. Then add the milk, continuing to whisk until fully combined.
4. Add dry ingredients: Gently fold in the flour mixture, stirring just until combined to avoid overmixing, which can make cupcakes dense.
5. Fill and bake: Spoon the batter into cupcake liners, filling each a little more than halfway (about 51g per cupcake). Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean and the edges are lightly golden.
6. Cool cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely before frosting.
7. Make the buttercream: In a large mixing bowl, beat the room temperature butter and Nutella together until creamy and smooth. Gradually add half of the powdered sugar and mix until fully incorporated. Add 2 tablespoons of heavy cream and beat until smooth. Add the remaining powdered sugar, then add the remaining cream as needed, beating until the buttercream has a smooth and spreadable consistency.
8. Prepare cupcakes for filling: Once cooled, use a cupcake corer or knife to carefully remove the centers of the cupcakes to create space for the filling.
9. Fill and frost: Spoon or pipe the reserved Nutella into the hollowed centers of the cupcakes. Then, pipe the Nutella buttercream on top using a piping bag fitted with Ateco tip 847 or your preferred tip.
10. Garnish and serve: Top each cupcake with half a Ferrero Rocher candy if desired, and sprinkle finely chopped hazelnuts for an extra nutty crunch and beautiful presentation.

Notes

• Use room temperature ingredients for better mixing and texture.
• Do not overmix the batter once the flour is added to keep the cupcakes light and fluffy.
• Adjust the amount of heavy cream in the frosting to reach your preferred consistency.
• Feel free to substitute Ferrero Rocher with other hazelnut chocolates for garnish.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Bring refrigerated cupcakes back to room temperature before serving for best flavor and texture.

Keywords: Nutella, cupcakes, chocolate, dessert, hazelnut, buttercream, homemade, frosting, Ferrero Rocher