Chocolate Hazelnut Nutella Cupcakes
This recipe takes Chocolate Hazelnut Nutella Cupcakes to the next level thanks to the addition of toasted hazelnut flour! This recipe features a soft and decadent chocolate cupcake that has been infused with toasted hazelnut meal, giving that classic chocolate-hazelnut taste that Nutella is known for! The cupcakes are, of course, finished off with a creamy yet fluffy chocolate Nutella buttercream!
TOASTING THE HAZELNUT FLOUR
The first step to making these Chocolate Hazelnut Nutella Cupcakes is toasting the hazelnut flour/meal! To toast, simply spread hazelnut flour onto an even layer on a baking sheet, then place into the oven. Every 5 or so minutes, remove it from the oven and mix it around – this just promotes even toasting and browning. Once most of the hazelnut flour looks golden in colour, remove from the oven and let cool for about 30 minutes! I found the hazelnut flour took 10 to 15 minutes to toast.
HOW TO MAKE THE CHOCOLATE HAZELNUT NUTELLA CUPCAKES
1. Toast the hazelnut ‘flour’: As per the instructions above, toast the hazelnut flour until golden, then allow to cool to room temperature.
2. Combine wet ingredients: Add the eggs, sugar, vanilla, almond/hazelnut extract, sour cream, and oil, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
3. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, toasted hazelnut flour, baking powder, baking soda, and salt.
4. Bloom the cocoa: Add the sifted cocoa powder to the warm coffee. Mix until smooth, then add to the wet mixture from above.
5. Add the dry & wet together: Pour the wet mixture into the dry mixture, and whisk together until smooth. Try not to over mix though!
6. Add to pan & bake: Pour the Chocolate Hazelnut Nutella Cupcake batter into a lined cupcake pan, then place into the oven to bake! When done, allow the cake to cool completely before frosting!
WHY DO YOU HAVE TO ‘BLOOM’ COCOA FOR THE NUTELLA CUPCAKES?
You’ll notice in the recipe instructions that you have to add the cocoa powder to hot coffee before adding it to the batter. This is known as ‘blooming’ that cocoa. The reasoning behind this process is that the hot liquid dissolves flavor particles within the cocoa powder, making the final product taste more chocolatey! While we’re at it, you may also be wondering why this Chocolate Hazelnut Cupcakes, as well as many other chocolate cake recipes, call for coffee. Again, the reasoning for this is because the coffee actually intensifies that chocolate flavor! Neat, huh?!
WHAT IS DUTCH PROCESSED COCOA?
This Chocolate Hazelnut Nutella Cupcake recipe calls for Dutch processed cocoa as the cocoa powder. ‘What the heck is Dutch processed cocoa powder’, you ask? Dutch processed cocoa is created by alkalizing regular cocoa powder to bring it up to a pH of 7. This process sort of strips the acidic properties out of the cocoa powder, leaving it with a much more mild, less astringent taste. By removing the astringency, the flavor of chocolate is able to shine through more, creating the illusion that it tastes more chocolatey! Definitely what we want for a chocolate cake recipe!
Be warned, however, that regular cocoa powder and dutch-processed cocoa powder cannot always be used interchangeably. Recipes that include baking soda need an acid to activate the baking soda to induce rising. In many recipes this ingredient is cocoa powder (pH=5.3). Therefore, using Dutch processed cocoa powder, which has a neutral pH, wouldn’t activate the baking soda, and another acidic ingredient would be required. For example in these Nutella cupcakes, that other acidic ingredient is sour cream (pH=4.5).
Get the Recipe: Chocolate Hazelnut Nutella Cupcakes
Ingredients
Chocolate Hazelnut Cupcakes
- 1/2 cup (50g) Hazelnut Flour/Meal
- 1 cup (120g) All Purpose Flour,, measured correctly
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 cup (200g) Sugar
- 1/2 cup (120g) Sour Cream
- 1/4 cup (55g) Vegetable Oil
- 1 tsp Vanilla
- 1/4 tsp Almond of Hazelnut Extract
- 6 tbsp (38g) Dutch Processed Cocoa Powder, (regular cocoa can be used too)
- 6 tbsp (90g) Hot Freshly Brewed Coffee
Nutella Frosting
- 3/4 cup (170g) Unsalted Butter,, at room temperature
- 3/4 cup (180g) Nutella
- 2 ¼ cups (270g) Confectioners Sugar
- 1/3 cup (33g) Dutch Processed Cocoa Powder,, sifted
- 1-2 tbsp Heavy Cream
Equipment
- Stand mixer
Instructions
Chocolate Hazelnut Cupcakes
- Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners. Place hazelnut flour on a small cookie sheet and place it into the oven to toast for 10-15 minutes, ensuring you stir it every 5 minutes to promote even toasting. Once golden, allow to cool for 10 minutes.
- In a large mixing bowl, add the cooled toasted hazelnut flour, AP flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
- In another large bowl, add egg, sugar, sour cream, vegetable oil, vanilla and almond extract. Whisk together until smooth and well combined.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
- Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pan, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
Nutella Frosting
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy, about 3-5 minutes. Then add the Nutella and beat until well-combined with the butter.
- Turn the stand mixer to low and slowly add the confectioners sugar and cocoa powder. Beat on medium until completely incorporated and smooth.
- Add in the heavy cream. Beat until well-combined and fully incorporated.
