why you’ll love these cupcakes!
- Filled with Nutella – you can’t have Nutella cupcakes without filling them full of creamy Nutella!
- Fluffy Nutella buttercream – adding Nutella to the frosting makes it extra creamy and fluffy!
- Moist chocolatey cupcake base – these chocolate cupcakes are moist, fudgy, and full of rich chocolate and hazelnut flavor!
Ingredients
For the hazelnut cupcakes:
- 200g (1 ¾ cups) self-raising flour
- 200g (13 ½ tbsp) soft salted butter/margarine
- 180g (1 cup, not packed down) soft light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 100g hazelnuts, chopped into small pieces
For the hazelnut frosting:
- 220g (14 ½ tbsp) soft salted butter
- 250g (2 cups) icing sugar
- 100g (6 tbsp) Nutella
- 1 tsp vanilla extract
- Handful of hazelnuts to decorate
Instructions
For the hazelnut cupcakes:
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – and line a 12-hole cupcake or muffin tin with some paper, foil or silicone cases.
- In a large bowl, beat all the cupcake ingredients together until smooth and combined. This is best done with an electric whisk or stand mixer but can also be done by a good old wooden spoon!
- Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 20-25 minutes until risen and springy to touch.
- Allow the cakes to cool completely in their tins.
For the hazelnut frosting:
- Place all your frosting ingredients (except the decorative hazelnuts) into a large bowl and beat together until combined.
- Beat the icing vigorously until fluffy and noticeably lighter in colour.
- Once nicely whipped up, either spread or pipe your icing onto your cooled cupcakes.
- Top and decorate the cupcakes with some hazelnuts, or whatever you like.
- Enjoy!
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