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–+ servings

Hazelnut Cupcakes

5 from 1 vote
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Servings 12 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!

Notes

*For stiffer frosting, add another ¼ cup of powdered sugar. For softer frosting, add another tablespoon of heavy cream. 
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