Print

Nutella Filled Chocolate Hazelnut Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

Delicious Nutella Cupcakes featuring a rich hazelnut spread infused batter topped with a creamy hazelnut and cream cheese filling and frosting. Perfectly moist and chocolatey, these cupcakes offer a delightful balance of nutty and sweet flavors with a smooth, luscious cream cheese frosting for an indulgent treat.

Ingredients

For the Cupcakes

  • ¼ cup (60 g) hazelnut spread
  • ⅔ cup (120 g) boiling water
  • ½ cup (40 g) cocoa powder
  • 1 teaspoon instant coffee/espresso powder
  • ⅔ cup (120 g) heavy cream
  • ⅔ cup (120 g) coconut oil or any light vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (130 g) granulated sugar
  • 1 cup (140 g) all-purpose flour (or gluten-free all-purpose flour for GF version)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the Filling and Frosting

  • 1 package (250 g) cream cheese, softened at room temperature
  • ¾ cup (250 g) hazelnut spread, plus up to ¼ cup more for extra chocolatey flavor
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 320°F (160°C) and line a cupcake tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the hazelnut spread with boiling water until the Nutella melts and blends smoothly. Stir in cocoa powder and instant coffee until dissolved.
  4. Add Remaining Wet Ingredients: Whisk in heavy cream, coconut oil, eggs, and vanilla extract until fully mixed.
  5. Incorporate Sugar: Add the granulated sugar and whisk until it is completely dissolved into the mixture.
  6. Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet mixture until fully combined, creating a smooth batter.
  7. Fill Cupcake Liners: Transfer batter to a container with a pouring lip or use a ladle and fill cupcake molds about two-thirds full.
  8. Bake: Bake for 18-24 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool 10 minutes in the tin, then transfer to a wire rack to cool completely before filling.
  9. Prepare Filling and Frosting: In a large bowl, whisk or beat cream cheese, hazelnut spread, and vanilla extract until smooth and fully combined. Refrigerate in a piping bag for approximately 20 minutes to thicken.
  10. Fill Cupcakes: Using a thin piping tip, insert the tip halfway into each cooled cupcake and pipe the filling inside until the cupcake expands slightly and filling begins to overflow.
  11. Frost Cupcakes: Pipe additional frosting on top of each cupcake or alternatively, cut off the top of the cupcakes to fill and frost externally. Serve immediately or store refrigerated.

Notes

  • For extra-frosted cupcakes, double the filling and frosting recipe amounts.
  • Test doneness early by inserting a toothpick at the minimum bake time; a clean or crumb-only toothpick indicates readiness.
  • Make ahead by baking cupcakes a day before and refrigerate covered. Frosting can also be prepared a day in advance.
  • Freeze unfrosted cupcakes for 2-3 months; thaw overnight in the refrigerator and bring to room temperature before frosting.

Find it online: https://marthatasty.com/nutella-filled-chocolate-hazelnut-cupcakes-with-cream-cheese-frosting-recipe/