Who doesn't love a good cupcake?! I know I do. And right at the top of that list are these hazelnut cupcakes! They're super soft and moist cupcakes with a nutty, subtly sweet flavor. Not to mention that they're topped with a super silky chocolate hazelnut buttercream!
INGREDIENTS NEEDED FOR HAZELNUT CUPCAKES
First things first, let's bake some cupcakes! You'll need mostly standard cupcake ingredients, plus hazelnut flour. Here is your shopping list:
• All-purpose flour
• Hazelnut flour
• Baking powder
• Salt
• Granulated sugar
• Vegetable oil
• Eggs
• Whole milk
• Vanilla extract
MAKING THE CUPCAKES
There's just a few steps that sit between you and a batch of freshly baked cupcakes. This cupcake batter comes together in just minutes and you only need one bowl!
Step 1: In a large bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, salt, and granulated sugar until combined.
Step 2: Add in the rest of the cupcake ingredients-- this will be the vegetable oil, eggs, vanilla extract, and whole milk.
Step 3: Line a cupcake pan with 12 paper liners. Pour the batter evenly in the liners, making sure to only fill them about ⅔ of the way full.
Step 4: Pop the cupcakes into a preheated 350°F oven and bake them for 18-22 minutes. The cupcakes should spring back to the touch. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a cooling rack to finish cooling completely.
INGREDIENTS FOR CHOCOLATE HAZELNUT BUTTERCREAM
And what's a cupcake without frosting? Once your cupcakes are cooled completely, it's time to start on the chocolate hazelnut frosting. Here's what you'll need:
• Unsalted butter
• Chocolate hazelnut spread
• Cocoa powder
• Powdered sugar
• Heavy cream
• Salt
MAKING THE FROSTING
Cream the unsalted butter and chocolate hazelnut spread for 2 minutes until fluffy and smooth. Add in the powdered sugar, cocoa powder, heavy cream, and salt. Whip everything together until combined. Once combined, beat the frosting on a medium speed for 1-2 minutes, until the buttercream is light and fluffy. Now, you're ready to frost the cupcakes!
TIPS FOR THE BEST CUPCAKES
• Use room temperature ingredients. Using room temperature ingredients in your batter helps ensure that everything mixes smoothly together. So I recommend making sure your butter, eggs, and milk are at room temperature.
• Don't overmix your cupcake batter. Like other batters, over mixing the batter can change the texture of the cupcakes and leave them tough or gummy. For best results, be sure to only mix the batter until all the flour has been incorporated.
• Allow your cupcakes to cool completely before frosting them. Because the frosting contains butter and cream cheese, you don't want to risk it melting! The best way to do so if to make sure your cupcakes are nice and cool when you frost them, and store any leftover frosting in the fridge.
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
Hazelnut Cupcakes
Ingredients
- ¾ cup all-purpose flour
- ½ cup hazelnut flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup vegetable oil
- ⅔ cup granulated sugar
- 2 eggs
- ¼ cup whole milk
- 2 teaspoons vanilla extract
Nutella Frosting
- ½ cup unsalted butter, softened
- ⅓ cup Nutella
- 3 tablespoons cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons heavy cream
Instructions
Making the Cupcakes
- Preheat your oven to 350°F. Line a cupcake pan with 12 paper lines. Set it aside.
- In a large bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, salt, and granulated sugar until combined.
- Add in the rest of the cupcake ingredients-- this will be the vegetable oil, eggs, vanilla extract, and whole milk. Whisk until combined and the cupcake batter is formed.
- Pour the batter evenly in the liners, making sure to only fill them about ⅔ of the way full.
- Bake the cupcakes for 18-22 minutes. The cupcakes should spring back to the touch. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a cooling rack to finish cooling completely.
Making the Frosting
- Cream the unsalted butter and chocolate hazelnut spread for 2 minutes until fluffy and smooth.
- Add in the the powdered sugar, cocoa powder, heavy cream, and salt. Whip everything together until combined. Once combined, beat the frosting on a medium speed for about 2 minutes, until the buttercream is light and fluffy.*
- Spread or pipe the frosting onto the cooled cupcakes. Enjoy!
Brittmari
Disclosure. I only made the cupcakes, not the frosting. Was looking to replicate my pear, hazelnut & ginger crisp in cupcake form and came across your recipe. I made hazelnut flour by grinding toasted filberts in the food processor and had to tweak things a tad for high altitude, but the result was delicious! The cakes are moist and tender and the hazelnut flavor is just perfect. I can hardly wait to fill them with a pear, ginger and cardamom jam, then frost 'em up.