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When it comes to delectable desserts, Nutella Hazelnut Cupcakes stand out as a truly indulgent treat that strikes the perfect balance between rich flavors and fluffy textures. These irresistible cupcakes combine the creamy, chocolate-hazelnut goodness of Nutella with a moist, tender crumb, creating a delightful experience for both the eyes and the palate. Whether you’re celebrating a special occasion or simply treating yourself during a cozy afternoon at home, these cupcakes are sure to bring joy to any gathering.

Nutella Hazelnut Cupcakes

Indulge your sweet tooth with these decadent Nutella Hazelnut Cupcakes! Bursting with the creamy richness of Nutella and the delightful crunch of hazelnuts, these cupcakes are perfect for any occasion. Whether you're celebrating a birthday or enjoying a cozy afternoon, they’re sure to impress. Follow our foolproof recipe for a delectable treat that combines rich flavors and fluffy textures. Get ready to bake your way to happiness! #Nutella #Cupcakes #Baking #Desserts #SweetTreats #Hazelnuts #Foodie
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

½ cup Nutella (plus extra for topping)

½ cup finely chopped hazelnuts (optional)

1 cup heavy cream

2 tablespoons powdered sugar

Instructions
 

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

    Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

      Combine wet ingredients: In another bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk until smooth.

        Combine mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; do not overmix. Then, fold in the Nutella for a swirled effect. If using, add the chopped hazelnuts for extra crunch.

          Fill tins: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

            Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

              Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Make the whipped cream: In a clean bowl, whip the heavy cream with a hand mixer until soft peaks form. Gradually add the powdered sugar and whip until stiff peaks form.

                  Frost cupcakes: Once the cupcakes are completely cooled, top them generously with whipped cream and a dollop of Nutella.

                    Garnish: If desired, sprinkle additional chopped hazelnuts on top of the Nutella for decoration.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes