Go Back
Chocolate Nutella Cupcakes with hazelnuts on top
Print Recipe
5 from 1 vote

Chocolate Nutella Cupcakes

These moist chocolate Nutella cupcakes pack tons of flavor with a silky smooth chocolate hazelnut frosting on top.
Prep Time45 minutes
Cook Time20 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate cupcakes, chocolate frosting, chocolate hazelnut, italian meringue buttercream, nutella
Servings: 22

Ingredients

Chocolate Cupcakes

  • 4 ounces dark chocolate (70%) chopped
  • ¼ cup unsweetened cocoa powder Dutch-processed
  • 1 ¼ cup boiling water or very hot coffee
  • 1 ½ cup all-purpose flour
  • 1 tea baking soda
  • ½ tea baking powder
  • ½ tea salt
  • 1 tablespoon instant espresso optional
  • 1 cup unsalted butter very soft
  • 1 cup granulated sugar
  • ⅓ cup brown sugar
  • 1 tea vanilla extract
  • 3 eggs
  • ½ cup sour cream

Nutella Buttercream

  • 4 large egg whites
  • 1 ⅓ cup granulated sugar
  • 2 cup unsalted butter softened
  • 2 tea vanilla extract
  • ⅔ cup Nutella
  • ½ cup unsweetened cocoa powder
  • chopped hazelnuts for topping

Instructions

To Make the Cupcakes

  • Preheat oven to 375°F. Line two muffin tins with cupcake liners and set aside.
  • Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. Pour in the hot water or coffee and stir to combine. Set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and instant espresso (if using), and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), mix together the butter, granulated sugar, and brown sugar until combined, about 2 minutes. Add in the vanilla then the eggs, mixing in between each one until combined.
  • With the mixer on low speed, add in half of the flour mixture and mix until just incorporated (a few steaks of flour should remain). Add in the sour cream or buttermilk and mix to combine. Add in the remaining flour mixture and mix until just incorporated. Stop the mixer and scrape down the sides and bottom of the bowl.
  • Add in the chocolate mixture and mix until combined.
  • Using a mechanical ice cream scoop or disher, fill the cupcake liners between ⅔ and ¾ of the way full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with a few crumbs. Completely cool the cupcakes on a wire rack before frosting.

To Make the Nutella Buttercream

  • Place the egg whites and sugar in the bowl of a stand mixer and whisk by hand until just combined. Fill a saucepan with a couple inches of water and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double-boiler and reduce the heat to maintain a simmer (the water should not touch the bottom of the bowl). Whisking intermittently, heat the egg white mixture until it reaches 160°F on a candy thermometer.
  • Carefully remove the bowl and place it on the stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form and the outside of the mixing bowl returns to room temperature, about 8 minutes.
  • With the mixer on low, add in the butter, a couple tablespoons at time. Once all of the butter has been added, stop the mixer and switch the whisk for the paddle attachment.
  • Mix the buttercream on medium speed until the butter is fully incorporated. Increase the speed to medium-high and mix until fluffy, about 5 minutes. Stop the mixer and add the vanilla extract, chocolate-hazelnut spread, and cocoa. On medium speed, mix to combine. Decrease the speed to low and mix until silky and smooth, about 2 minutes.
  • Use a piping bag fitted with a large star top (1M used here) to swirl the buttercream on top of the cupcakes. Top with chopped hazelnuts, if desired.