Nutella Cupcakes with Roasted Hazelnuts recipe.

Nutella Cupcakes with Roasted Hazelnuts

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Makes: 18
We used an Italian pantry staple to create this rich hazelnut cupcake recipe. Dark chocolate cake is topped with Nutella and a roasted hazelnut. Ciao bellisima! BAKING HACKS: 
 1. If your frosting is too thick, add some milk from home (one spoonful at a time). Use skim, whole, almond, or soy! 2. Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
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NUTELLA CUPCAKES WITH ROASTED HAZELNUTS


Step 1

Preheat the oven to 375°F. Over high heat, boil ½ cup water in a small saucepan.

NUTELLA CUPCAKES WITH ROASTED HAZELNUTS

Step 2

In a medium bowl, mix cocoa powder with boiling water until smooth. Cool by placing in refrigerator. Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl. Set aside.

NUTELLA CUPCAKES WITH ROASTED HAZELNUTS

Step 3

In a large bowl, using an electric mixer or whisk, cream the softened butter (for cakes) and sugar until light and fluffy. Add eggs one at a time, beating until smooth. Scrape down the sides of the bowl. Alternate adding the flour mixture and buttermilk, beating until *just* combined. Slowly pour in cooled cocoa mixture and stir until smooth.

NUTELLA CUPCAKES WITH ROASTED HAZELNUTS

Step 4

Divide the batter evenly among cupcake cups, filling each three-quarters full. Place on a baking sheet and bake for 15 to 19 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack. While oven is still warm, place hazelnuts on a baking sheet and roast for 5 to 7 minutes until light golden.

NUTELLA CUPCAKES WITH ROASTED HAZELNUTS

Step 5

Sift confectioner's sugar over a bowl and set aside. In a medium bowl, with a whisk or electric mixer on medium speed, beat remaining butter for 2 to 3 minutes, until smooth and creamy. Add Nutella® and continue to beat on medium speed. Slowly add confectioner’s sugar, then salt, and continue to beat until fully incorporated.

NUTELLA CUPCAKES WITH ROASTED HAZELNUTS

Step 6

Frost cooled cupcakes using a piping bag. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top with a hazelnut and serve!

NUTELLA CUPCAKES WITH ROASTED HAZELNUTS

Nutella Cupcakes with Roasted Hazelnuts
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Makes: 18

For the Cakes:

Ingredients

  • 8 tablespoon(s) Butter, Room Temperature
  • 1/2 cup(s) Dutch Process Cocoa Powder
  • 1 1/4 cup(s) Cake Flour
  • 3/4 teaspoon(s) Baking Powder
  • 3/4 teaspoon(s) Baking Soda
  • 3/4 teaspoon(s) Salt
  • 1 cup(s) Sugar
  • 6 ounce(s) Buttermilk
  • 2 Eggs

Instructions

  1. Preheat the oven to 375°F.
  2. Over high heat, boil ½ cup water in a small saucepan.
  3. In a medium bowl, mix cocoa powder with boiling water until smooth.
  4. Cool by placing in refrigerator.
  5. In a large bowl, using an electric mixer or whisk, cream the softened butter (for cakes) and sugar until light and fluffy.
  6. Add eggs one at a time, beating until smooth.
  7. Scrape down the sides of the bowl.
  8. Alternate adding the flour mixture and buttermilk, beating until *just* combined.
  9. Slowly pour in cooled cocoa mixture and stir until smooth.
  10. Whisk together the cake flour, baking powder, baking soda, and salt in another medium bowl.
  11. Set aside.
  12. Divide the batter evenly among cupcake cups, filling each three-quarters full.
  13. Place on a baking sheet and bake for 15 to 19 minutes, until a toothpick inserted in the center comes out clean.
  14. Remove from oven and allow to cool on a wire rack.
  15. While oven is still warm, place hazelnuts on a baking sheet and roast for 5 to 7 minutes until light golden.

For Frosting & Topping:

Ingredients

  • 1/2 cup(s) Hazelnuts
  • 12 tablespoon(s) Butter, Room Temperature
  • 4 ounce(s) Nutella®
  • 1 cup(s) Confectioner's Sugar
  • 3/4 teaspoon(s) Salt

Instructions

  1. Sift confectioner's sugar over a bowl and set aside.
  2. In a medium bowl, with a whisk or electric mixer on medium speed, beat remaining butter for 2 to 3 minutes, until smooth and creamy.
  3. Add Nutella® and continue to beat on medium speed.
  4. Slowly add confectioner’s sugar, then salt, and continue to beat until fully incorporated.
  5. Frost cooled cupcakes using a piping bag. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting.
  6. Top with a hazelnut and serve!
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Meet Agathe & Arielle , Co-Founders (and sisters!), Red Velvet NYC
We believe dessert is about sharing and celebrating with people you care about. We love bringing people together and know you will too. XOXO
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