Desserts
This chocolate Nutella cupcake recipe delivers the perfect balance of rich chocolate and velvety Nutella in every bite, topped with a crunchy hazelnut finish that takes these cupcakes to another level.
After years of baking and testing, I’ve perfected a foolproof method that ensures moist, tender crumb and a Nutella frosting so decadent it’ll disappear faster than you can say "second helping."
The secret lies in the right ratio of cocoa powder to flour and a quick resting period for the batter—trust me, it makes all the difference.
What sets these cupcakes apart is the crunchy hazelnut topping, toasted to golden perfection and sprinkled over the Nutella drizzle. This texture contrast elevates the experience, turning a simple dessert into something restaurant-worthy.
The recipe uses simple ingredients you likely already have in your pantry, but the result is anything but basic—think fudgy chocolate cake infused with Nutella’s signature hazelnut flavor, crowned with a glossy, drizzled finish that’s impossible to resist. Even picky eaters will ask for more.
The baking process is straightforward: mix, pour, bake at 350°F for 18-20 minutes, and let them cool before assembling. The frosting is a no-fuss Nutella swirl that’s whipped to light and airy perfection, ensuring each bite is pure indulgence.
Whether you’re celebrating a birthday, craving a midweek treat, or just want to impress guests, these cupcakes deliver restaurant-quality results with minimal effort. The best part? They’re ready in under an hour, so you can enjoy them fresh without the wait.
For extra flair, I recommend adding a few whole hazelnuts to the batter or using a piping bag to create elegant swirls of Nutella frosting. These cupcakes are versatile enough for any occasion—pack them for a party, serve them at a brunch, or simply enjoy one as a guilty pleasure.
Let’s get baking—your taste buds will thank you.
Ingredients for chocolate nutella cupcake
Pantry staples plus two dreamy ingredients: Nutella and toasted hazelnuts. Simple, but oh-so-special.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for lighter texture |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Natural or Dutch-processed |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Baking Soda 🧪 | ½ tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Whole Milk 🥛 | ½ cup | Room temperature |
| Vegetable Oil 🫒 | ½ cup | Light or canola |
| Vanilla Extract 🌿 | 1 tsp | Pure alcohol-free preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Nutella 🍫 | ¾ cup | Original flavor |
| Whole Hazelnuts 🌰 | ½ cup | Toasted and roughly chopped |
| Powdered Sugar 🍚 | 1 cup | For Nutella drizzle |
The cocoa powder is non-negotiable here—Hershey’s Special Dark or Dutch-processed from the baking aisle works best. Nutella? Skip the store brand—the real stuff has that perfect balance of chocolate and hazelnut. Hazelnuts should be toasted until golden (about 8-10 minutes in a dry pan) for maximum crunch. Trader Joe’s sells pre-toasted hazelnuts if you’re short on time, but toasting your own makes all the difference. For the flour, I always sift it first—King Arthur or Gold Medal are my go-tos, but any all-purpose will do.
No Nutella in stock? Melted dark chocolate mixed with peanut butter works in a pinch (use equal parts). Running low on hazelnuts? Toasted pecans or walnuts add a different but still delicious crunch. The vanilla extract matters—alcohol-free versions blend better with the Nutella. If you’re using brown sugar, pack it firmly into the measuring cup to avoid a dry crumb. For extra richness, swap half the milk for heavy cream, but the batter will be slightly denser. The eggs should be room temperature—cold eggs can cause dense cupcakes.
Store the Nutella in the fridge after opening to keep it from melting. Toasted hazelnuts stay fresh for 2 weeks in an airtight container, but they’re best used within a week for peak crunch. Baked cupcakes keep 3 days at room temperature or 1 week in the fridge, but they’re best enjoyed fresh. For parties, bake a day ahead and freeze unfrosted cupcakes—just thaw and add the Nutella drizzle when ready to serve.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m in a rush—just whisk the dry ingredients (flour, cocoa, sugars, baking soda) in a bowl, then fold in melted butter and eggs. No fancy equipment, no stress.
- Rich Twice the Fun: That first layer of deep chocolate cake? Yes. But the Nutella swirl in the middle? Oh, it’s a whole mood. The cocoa powder gives it that velvety base, while the brown sugar keeps it moist—like a hug in dessert form.
- Party in a Cup: Honestly, these are my go-to for birthdays, potlucks, or even just because. Bake a dozen, frost them, and suddenly you’ve got a showstopper that costs less than store-bought. (Pro tip: Add sprinkles if you’re feeling fancy.)
- Budget-Friendly Indulgence: Flour, cocoa, sugar—these are pantry staples that won’t break the bank. A single batch makes 12 cupcakes, and leftovers? They freeze like a dream. My freezer’s always stocked with these for lazy mornings or last-minute cravings.
Step-by-step instructions for chocolate Nutella cupcakes
Here's how to create decadent cupcakes with rich Nutella swirls and crunchy hazelnut accents.
Prep the Hazelnuts and Preheat the Oven
First, toast the whole hazelnuts in a dry skillet over medium heat for about 5 minutes, stirring constantly until they turn golden brown and smell nutty. Spread them on a plate to cool completely, then roughly chop them with a knife—you want small pieces that'll add texture to the topping. While the nuts toast, preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. This ensures your cupcakes bake evenly and come out cleanly.
I like to toast the hazelnuts first because their flavor and crunch will shine in the final drizzle. If you skip this step, the topping will taste bland and the texture will be too soft. Let the nuts cool completely before chopping—they'll be easier to handle and won't release excess oil when you drizzle them later.
Mix Dry and Wet Ingredients Separately
In a medium bowl, whisk together the 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt. Sift the mixture once to remove any lumps and create a lighter batter. In a separate large bowl, combine the 1 cup granulated sugar, ½ cup light brown sugar, ½ cup vegetable oil, ½ cup whole milk, and 1 teaspoon vanilla extract. Whisk until the sugars dissolve completely and the mixture looks smooth.
The reason we mix dry and wet ingredients separately is to prevent gluten development, which keeps these cupcakes tender rather than dense. I always sift the dry ingredients because cocoa powder can be heavy, and sifting lightens the texture. Make sure your milk is room temperature—cold milk can cause the batter to curdle when mixed with the eggs later.
Combine and Add the Eggs
Gradually add the dry ingredients to the wet mixture, stirring just until combined—you should still see some flour streaks. Gently fold in the 2 whole large eggs, one at a time, mixing until just incorporated. The batter should be thick but pourable. Here's the thing—don't overmix. Overworking the batter develops gluten, which makes cupcakes tough instead of moist and tender.
Once the batter is smooth, fold in the ¾ cup Nutella using a spatula. You'll notice the batter becomes streaked with chocolate—this is normal and actually creates beautiful swirls in each cupcake. If the batter seems too thick, add 1 tablespoon of whole milk at a time until it reaches a consistency similar to heavy cream. The batter should coat the back of a spoon but still flow easily.
Fill Cupcake Liners and Bake
Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Tap the liners gently on the counter to release any air bubbles. Bake in the 350°F oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The cupcakes are done when the edges pull away slightly from the liners and the tops spring back when touched gently.
Don't open the oven during baking—this causes the cupcakes to sink. If your oven runs hot, start checking at the 16-minute mark. Once baked, transfer the cupcakes to a wire rack and let them cool completely before adding the topping. This prevents the Nutella from melting and sliding off. The cooling step is crucial for that perfect, stable drizzle we're aiming for.
Create the Nutella Drizzle and Topping
While the cupcakes cool, melt the remaining ½ cup Nutella in a microwave-safe bowl in 20-second intervals, stirring between each interval until completely smooth. In a small bowl, mix the 1 cup powdered sugar with 1 tablespoon whole milk to create a glaze. Spread a thin layer of this glaze over each cooled cupcake, then immediately drizzle with the melted Nutella, letting it drip down the sides.
Sprinkle the chopped hazelnuts over the drizzled Nutella while it's still wet to ensure they stick. The glaze helps the nuts adhere and adds a subtle sweetness that balances the richness of the Nutella. Work quickly—Nutella sets fast once it cools. Let the cupcakes sit for 10 minutes before serving so the drizzle firms up slightly, creating that beautiful glossy finish we all love.
Pro Tips For Making Chocolate Nutella Cupcake
- Sift the Cocoa: DESCRIPTION: I learned this the hard way—dumping cocoa powder straight into the dry ingredients creates lumps that ruin the texture. Sift it first, then fold it in gently with a spatula. The result? Smoother batter and no weird pockets of dry powder.
- Use Room-Temp Eggs: DESCRIPTION: Cold eggs mix unevenly and can make your cupcakes dense. Take them out 30 minutes before baking—yes, even if you’re impatient like me. Warm eggs blend better and help the Nutella swirls stay gooey, not grainy.
- Don’t Overmix the Batter: DESCRIPTION: The second you see streaks of flour, stop. Overmixing develops gluten, which turns your tender cupcakes into dense bricks. Mix just until the dry ingredients disappear—about 20 seconds after that.
- Swirl Nutella Early: DESCRIPTION: Drop dollops of Nutella into the batter before folding, then swirl with a knife. This keeps the filling distributed evenly instead of pooling at the bottom. (Pro move: Use a skewer to make a well in the center of each cupcake liner before filling.)
Health benefits of chocolate nutella cupcake
Rich Chocolate Benefits
Dark chocolate is packed with flavonoids that support heart health by improving blood flow and lowering blood pressure. The ½ cup cocoa powder in these cupcakes provides about 15% of your daily antioxidant needs, helping combat oxidative stress.
Plus, chocolate triggers the release of endorphins, making these cupcakes a natural mood booster. 💛
Hazelnut Nutrition
The ½ cup toasted hazelnuts add more than just crunch—they’re rich in vitamin E, which supports skin health, and healthy monounsaturated fats that keep your heart happy. Hazelnuts also contain magnesium, important for muscle and nerve function. Toasting enhances their nutty flavor while preserving these nutrients.
Moderation Matters
While these cupcakes are delicious, they’re still a treat—each serving contains about 300 calories and 15g of sugar. The good news? The cocoa and hazelnuts provide fiber and protein to slow sugar absorption.
Enjoy one as a special occasion dessert rather than a daily snack to keep things balanced. I always pair mine with a glass of cold milk to help offset the sugar.
Energy Boost
The combination of chocolate and nuts creates a perfect energy-boosting duo. Chocolate provides quick energy from simple sugars, while hazelnuts offer sustained energy from their fats and protein.
This makes these cupcakes ideal for post-workout recovery or a pick-me-up when you need a mental boost. Just remember to savor them mindfully!
Caffeine Content
Dark chocolate contains small amounts of caffeine—about 12mg per ounce—which can provide a gentle energy lift without the jitters of coffee. The ½ cup cocoa powder in this recipe contributes roughly 30mg of caffeine, enough for a subtle pick-me-up.
Perfect for when you need a little extra focus or a cozy afternoon treat.
Happiness in Every Bite
Chocolate stimulates the production of serotonin and dopamine, your brain’s "feel-good" chemicals. The Nutella adds an extra layer of happiness with its creamy texture and sweetness. These cupcakes aren’t just delicious—they’re scientifically satisfying! That’s why they’re my go-to for celebrations or when I need a quick confidence boost. 🌟
Nutrition facts
Frequently asked questions
Can I make these cupcakes gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add ½ teaspoon xanthan gum to improve texture. The cocoa powder and Nutella stay the same—just ensure your liners are also gluten-free. These cupcakes will still be moist, but the crumb may be slightly denser.
How do I store leftover cupcakes?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. For longer storage, freeze unfrosted cupcakes for 1 month. Thaw at room temperature, then add fresh Nutella drizzle and hazelnuts before serving. The Nutella stays fresh longer when refrigerated!
Why did my cupcakes sink in the middle?
This usually happens from overmixing the batter or opening the oven too soon. Mix just until combined (flour streaks are fine!) and avoid opening the oven during the first 15 minutes of baking. Also, make sure your oven is fully preheated—cold spots can cause uneven baking.
Can I use store-bought Nutella frosting instead?
Swap the homemade Nutella drizzle for store-bought frosting, but add 1 tablespoon milk to thin it slightly for easier piping. For extra flair, pipe swirls instead of a flat layer. The toasted hazelnuts still add that perfect crunch—just sprinkle them on top before the frosting sets completely.
What’s the best way to make these vegan?
Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), swap milk for almond milk, and replace eggs with ½ cup applesauce. For the Nutella drizzle, use vegan Nutella or mix melted vegan chocolate with peanut butter. The texture stays rich, just slightly denser. Test your oven—vegan batters can behave differently!