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Community Recipe
from [LauraEFine]
Chocolate Hazelnut Cupcakes with Nutella Buttercream

Chocolate Hazelnut Cupcakes with Nutella Buttercream

  • Yield: 25 servings ( Serving Size: 1 )


  • 1 cup(s) boiling water
  • 1 1/2 cup(s) sugar
  • 1 3/4 cup(s) flour
  • 3/4 cup(s) cocoa powder
  • 2 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 2 eggs
  • 1 cup(s) hazelnut creamer
  • 1/2 cup(s) oil
  • 1 teaspoon(s) vaniila extract
  • Buttercream Frosting
  • 2 stick(s) butter
  • 1 cup(s) Nutella
  • 4 cup(s) confectioners' sugar
  • 1/4 cup(s) heavy cream


Heat oven to 350 degrees. Prepare your muffin pans with paper liners. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, hazelnut creamer, oil and vanilla. Beat with electric mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour batter into paper liners, filling each 2/3 full. Bake for 15-17 minutes (until toothpick inserted in center comes out clean). Allow cupcakes to cool on a rack.

Nutella Buttercream

In a large mixing bowl, combine butter and Nutella on low speed. Alternately add sugar and cream; mix until fluffy. If not desired consistency, add more cream one tablespoon at a time. Keep covered.

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Chocolate Hazelnut Cupcakes with Nutella Buttercream Recipe