If you like nuts – especially hazelnuts – you will like those cupcakes. They are bursting with nuts. Totally nuts, eh?! :P
Not kidding. The filling is a sweet hazelnut paste, there are chopped hazelnuts in the chocolate cupcake batter and on top a buttercream with NUTELLA (which is a chocolate spread with… exactly – hazelnuts) finished with hazelnuts. Nuts, Nuts, Nuts!

So if you are allergic to hazelnuts, you should better step back…. maybe even a bit further back. The rest of you – enjoy!
INGREDIENTS / ZUTATEN
For the filling:
1/3 cup (70g) sugar
1/4 cup (60ml) water
1/8 cup (25g) butter
1 cup (110g) ground hazelnuts
For the cupcakes:
5.3 oz. (150g) semi-sweet chocolate
3/4 cup (170g) butter
3 eggs
3/4 cup (150g) sugar
1 tsp. vanilla extract
1/2 tsp. salt
3/4 cup (100g) all-purpose flour
1 tsp. baking powder
1/2 cup (80g) chopped hazelnuts
For the buttercream:
1/2 cup (115g) butter
1/2 cup (150g) nutella
1 1/4 cups (160g) confectioner’s sugar
1/2 tsp. vanilla extract
pinch of salt
2 tbsp. milk
chopped hazelnuts, for topping
Für die Füllung:
70g Zucker
60ml Wasser
25g Butter
110g gemahlene Haselnüsse
Für die Cupcakes:
150g Zartbitterschokolade
170g Butter
3 Eier
150g Zucker
1 TL Vanille Extrakt
1/2 TL Salz
100g Mehl (Type 405)
1 TL Backpulver
80g gehackte Haselnüsse
Für die Buttercreme:
115g Butter
150g Nutella
160g Puderzucker
1/2 TL Vanille Extrakt
Prise Salz
2 EL Milch
gehackte Haselnüsse zum Verzieren


DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). Line 12 muffin tins with paper liners. In a microwave safe bowl (or in a small saucepan over medium heat), melt and mix the butter and chocolate. Set aside and let cool down a bit.
3. In a large bowl wisk together eggs and sugar until light and fluffy. Stir in the chocolate-butter mix and vanilla extract. Mix until well combined. Mix the flour with baking powder and salt. Fold in the flour mix until just combined. Gently fold in the hazelnuts. Fill the paper liners just a bit less than half full. With a teaspoon add a small potion of filling in each paper liner and cover with the remaining batter. The paper liners should be 2/3 full at the end. Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let cool completely on a cooling rack.
4. For the buttercream add the butter and nutella into a large bowl and mix until smooth. Add the confectioner’s sugar, vanilla extract and salt and mix for 4-5 minutes until light and fluffy. Add the milk if the buttercream is too thick to reach your desired consistency. Fill in a piping bag with a star tip and pipe a nice swirl on each cupcake. Sprinkle with some chopped hazelnuts.
2. Den Ofen auf 175°C (350°F) vorheizen. Muffinblech mit 12 Papierförmchen bestücken. In einer für die Mikrowelle geeigneten Schüssel (oder in einem Topf bei mittlerer Hitze) die Butter und Schokolade schmelzen lassen und gut verrühren. Zur Seite stellen und etwas abkühlen lassen.
3. In einer großen Schüssel die Eier mit dem Zucker aufschlagen, bis alles leicht und luftig ist. Die Butter-Schokoladenmischung zugeben und gut verrühren. Mehl mit Backpulver und Salz vermischen. Vorsichtig unterheben, so dass keine Mehlklümpchen mehr zu sehen sind, aber nicht zu viel rühren. Gehackte Haselnüsse unterheben. Die Papierförmchen nur etwa halbvoll füllen. Mit einem Teelöffel eine kleine Portion der Füllung auf den Teig in jede Form geben und mit dem verbliebenen Teig bedecken – die Förmchen sollten etwa zu 2/3 gefüllt sein. Für 20-25 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Buttercreme die Butter und Nutella in einer großen Schüssel zusammen aufschlagen, bis alles gut verrührt ist. Puderzucker, Vanille Extrakt und Salz zugeben und für 4-5 Minuten aufschlagen, bis alles leicht und luftig ist. Sollte die Buttercreme zu fest sein, etwas Milch zugeben. In einen Spritzbeutel mit Sterntülle einfüllen und auf die Cupcakes spritzen. Mit ein paar gehackten Haselnüssen dekorieren.
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Here is a version of the recipe you can print easily.


- 1/3 cup (70g) sugar
- 1/4 cup (60ml) water
- 1/8 cup (25g) butter
- 1 cup (110g) ground hazelnuts
- 5.3 oz. (150g) semi-sweet chocolate
- 3/4 cup (170g) butter
- 3 eggs
- 3/4 cup (150g) sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 3/4 cup (100g) all-purpose flour
- 1 tsp. baking powder
- 1/2 cup (80g) chopped hazelnuts
- 1/2 cup (115g) butter
- 1/2 cup (150g) nutella
- 1 1/4 cups (160g) confectioner's sugar
- 1/2 tsp. vanilla extract
- pinch of salt
- 2 tbsp. milk
- chopped hazelnuts, for topping
- Start with the filling. In a small saucepan add the sugar and water and bring to a boil. Add butter and let melt. Add the ground hazelnuts and stir until u get a smooth mixture. Remove from the heat and let cool down for at least 30 minutes. You can do the filling one day in advance and store it in the fridge.
- Preheat the oven to 350˚F (175°C). Line 12 muffin tins with paper liners. In a microwave safe bowl (or in a small saucepan over medium heat), melt and mix the butter and chocolate. Set aside and let cool down a bit.
- In a large bowl wisk together eggs and sugar until light and fluffy. Stir in the chocolate-butter mix and vanilla extract. Mix until well combined. Mix the flour with baking powder and salt. Fold in the flour mix until just combined. Gently fold in the hazelnuts. Fill the paper liners just a bit less than half full. With a teaspoon add a small potion of filling in each paper liner and cover with the remaining batter. The paper liners should be 2/3 full at the end. Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let cool completely on a cooling rack.
- For the buttercream add the butter and nutella into a large bowl and mix until smooth. Add the confectioner's sugar, vanilla extract and salt and mix for 4-5 minutes until light and fluffy. Add the milk if the buttercream is too thick to reach your desired consistency. Fill in a piping bag with a star tip and pipe a nice swirl on each cupcake. Sprinkle with some chopped hazelnuts.
- Enjoy baking!
I can never get enough of the chocolate + hazelnut combo so these sound perfect!
These chocolate cupcakes look SO incredibly delicious – loving all that frosting on top especially!
OMG, yummy!!!