If you like nuts, especially hazelnuts, you will definitely love these cupcakes! They are bursting with nuts. Totally nuts, right?! Oh yeah… and there’s some chocolate and Nutella involved as well. I almost forgot to mention that. Sorry :P
Cupcakes are always great sweet treats and these here are definitely a highlight for all fans of chocolate, nuts, and Nutella. The little cakes are nice, moist, and very chocolatey and nutty, filled with a sweet hazelnut paste and on top, we got a fluffy buttercream with Nutella. I think it can hardly get any better ;)
These cupcakes are not really good for me, to be honest. Slightly too much sugar is involved here – even if I replace the sugar in the cakes (it’s mentioned in the ingredients list) it’s still a bit much with the Nutella and the confectioners’ sugar in the buttercream. But that should not be something you have to worry about. It’s my problem. You can eat as many cupcakes as you like! Someday I will be able to make a Nutella replacement without any sugar… then these will be again on my plate! ;P
Well… these cupcakes normally disappear very quickly. Popular sweet little fellas ;) If you want to get them asap on your plate I suggest you start collecting all the ingredients and turn on the oven – the faster you work the faster they will be ready to enjoy with a cup of coffee.
All cupcake fans can also take a look at other recipes here on the blog. Over the years I collected quite a few recipes for those sweet teats here. Time to try all of them ;)
INGREDIENTS / ZUTATEN
For the filling:
1/4 cup (60ml) water
1/4 cup (50g) sugar
1/8 cup (30g) butter
1 cup (100g) ground hazelnuts
For the cupcakes:
3/4 cup (170g) butter
5.3 oz. (150g) semi-sweet chocolate, chopped
3 medium eggs
3/4 cup (150g) sugar (or xylitol)
1 tsp. vanilla extract
3/4 cup (100g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (80g) chopped hazelnuts
For the buttercream:
1/2 cup (120g) butter
1/2 cup (150g) Nutella
1 1/4 cups (150g) confectioners’ sugar
1/2 tsp. vanilla extract
1 pinch of salt
2 tbsp. milk, if needed
chopped hazelnuts for the decoration
Für die Füllung:
60ml Wasser
50g Zucker
30g Butter
100g Haselnüsse, gemahlen
Für die Cupcakes:
170g Butter
150g Zartbitterschokolade, gehackt
3 Eier (M)
150g Zucker (oder Xylit)
1 TL Vanille Extrakt
100g Mehl (Type 405)
1 TL Backpulver
1/2 TL Salz
80g Haselnüsse, gehackt
Für die Buttercreme:
120g weiche Butter
150g Nutella
150g Puderzucker
1/2 TL Vanille Extrakt
1 Prise Salz
2 EL Milch, falls notwendig
gehackte Haselnüsse für die Deko
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Add the butter and chopped chocolate to a microwave-safe bowl and melt slowly in the microwave. You can do this over a pot of simmering water as well. Mix everything to get a smooth chocolate sauce and set aside to cool slightly.
3. Add the eggs, sugar (or xylitol), and vanilla extract to a large bowl and mix until light and fluffy. Add the cooled chocolate sauce and stir to combine. Mix the flour with baking powder, and salt, add to the bowl, and mix in. Add the chopped hazelnuts and fold in. Fill the paper liners halfway with the batter. Use a teaspoon to place small portions of the filling on top of the batter in the paper cups and then cover with the remaining batter. The paper liners should be about 2/3 full at the end. Bake the cupcakes for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean. Take out of the oven and let cool down completely on a wire rack.
4. For the buttercream, mix the softened butter and Nutella together in a large bowl until light and fluffy. Add the confectioners’ sugar, vanilla extract, and salt and mix for 6-5 minutes until fluffy. If the buttercream seems too firm, add some milk and mix again. Fill the buttercream into a piping bag with a star tip and pipe it onto the cupcakes. Decorate with a few chopped hazelnuts (optional).
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit 12 Papierförmchen bestücken und zur Seite stellen. Butter und gehackte Schokolade in eine mikrowellensichere Schüssel geben und in der Mikrowelle langsam schmelzen – den Vorgang kann man auch über einem Topf mit köchelndem Wasser erledigen. Alles gut verrühren und dann zur Seite stellen und etwas abkühlen lassen.
3. Die Eier mit dem Zucker (oder Xylit) und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Die abgekühlte Schokoladensoße dazugeben und unterrühren. Mehl mit Backpulver und Salz vermischen und dann in mehreren Portionen unterheben. Die gehackten Haselnüsse ebenfalls dazugeben und unterheben. Die Papierförmchen zur Hälfte mit Teig befüllen, dann mit einem Teelöffel kleine Portionen der Füllung auf den Teig in den Förmchen setzen und mit dem verbliebenen Teig bedecken. Insgesamt sollten die Förmchen zu etwa 2/3 gefüllt sein. Die Cupcakes für 20-25 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Cupcakes erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Buttercreme die weiche Butter und das Nutella in einer großen Schüssel zusammen aufschlagen, bis eine homogene Masse entstanden ist. Puderzucker, Vanille Extrakt und Salz dazugeben und für 6-5 Minuten luftig aufschlagen. Sollte die Buttercreme zu fest wirken, einfach etwas Milch zugeben und unterrühren. Die Buttercreme in einen Spritzbeutel mit Sterntülle einfüllen und auf die Cupcakes spritzen. Nach Belieben mit ein paar gehackten Haselnüssen dekorieren.
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Here is a version of the recipe you can print easily.
PrintChocolate “Totally Nuts” Hazelnut Cupcakes
- Prep Time: 00:40
- Cook Time: 00:25
- Total Time: 01:30
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: America
- Diet: Vegetarian
Description
These Chocolate Cupcakes with Nutella Buttercream and nutty filling are the best! Totally Nuts! You will love them! ;P
Ingredients
For the filling:
1/4 cup (60ml) water
1/4 cup (50g) sugar
1/8 cup (30g) butter
1 cup (100g) ground hazelnuts
For the cupcakes:
3/4 cup (170g) butter
5.3 oz. (150g) semi-sweet chocolate, chopped
3 medium eggs
3/4 cup (150g) sugar (or xylitol)
1 tsp. vanilla extract
3/4 cup (100g) all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (80g) chopped hazelnuts
For the buttercream:
1/2 cup (120g) butter
1/2 cup (150g) Nutella
1 1/4 cups (150g) confectioners’ sugar
1/2 tsp. vanilla extract
1 pinch of salt
2 tbsp. milk, if needed
chopped hazelnuts for the decoration
Instructions
1. For the filling, add the water, sugar, and butter to a small saucepan and heat up until the butter has melted. Add the ground hazelnuts and stir until you get a smooth paste. Remove from heat and let cool for at least 30 minutes. The filling can also be prepared a day ahead and stored in the fridge.
2. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Add the butter and chopped chocolate to a microwave-safe bowl and melt slowly in the microwave. You can do this over a pot of simmering water as well. Mix everything to get a smooth chocolate sauce and set aside to cool slightly.
3. Add the eggs, sugar (or xylitol), and vanilla extract to a large bowl and mix until light and fluffy. Add the cooled chocolate sauce and stir to combine. Mix the flour with baking powder, and salt, add to the bowl, and mix in. Add the chopped hazelnuts and fold in. Fill the paper liners halfway with the batter. Use a teaspoon to place small portions of the filling on top of the batter in the paper cups and then cover with the remaining batter. The paper liners should be about 2/3 full at the end. Bake the cupcakes for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean. Take out of the oven and let cool down completely on a wire rack.
4. For the buttercream, mix the softened butter and Nutella together in a large bowl until light and fluffy. Add the confectioners’ sugar, vanilla extract, and salt and mix for 6-5 minutes until fluffy. If the buttercream seems too firm, add some milk and mix again. Fill the buttercream into a piping bag with a star tip and pipe it onto the cupcakes. Decorate with a few chopped hazelnuts (optional).
Notes
Enjoy baking!
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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!!!