Chocolate Hazelnut Cupcakes are fluffy, moist chocolate cupcakes with added hazelnut flavor. They are topped with rich, indulgent ganache frosting and garnished with chopped hazelnuts for crunch. This easy recipe is sure to be a hit at your next party or holiday celebration.
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Chocolate Hazelnut Cupcakes are based off of two popular treats that are favorites for many, myself included. The first being Ferrero Rocher candy and the second being Nutella chocolate hazelnut spread.
These cupcakes have the same tempting chocolate and hazelnut flavor combination, an added hazelnut crunch similar to the candy, and a smooth and creamy ganache frosting.
Why This Recipe Works
This cupcake recipe is quick and easy to make. Kids can help too!
The flavor combination of rich chocolate and hazelnut is very popular and tastes great.
These cupcakes are perfect for all types of occasions from birthdays to holidays. Make a batch or two for your next celebration.
Step-By-Step Instructions
Ingredients
Chocolate Hazelnut Cupcakes
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon hazelnut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk: to make your own buttermilk alternative, add 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let sit for about 5 minutes to curdle.
Ganache Frosting
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips
- 1/2 cup chopped hazelnuts (garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F. Line a cupcake pan with 12 paper liners.
Create!
Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl and mix well.
In a second large bowl, whisk together the sugar, vegetable oil, eggs, hazelnut extract and vanilla extract.
Mix in half of the dry ingredients and half of the buttermilk.
Repeat with the remaining dry ingredients and buttermilk until everything is just combined, being careful not to over-mix the batter.
Fill each cupcake liner halfway with batter. It is very important not to overfill the liners, as the cupcakes will rise over the edge of the pan and likely collapse in the centers.
Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. They should also spring back when lightly pressed.
Let cool completely before frosting.
To make the chocolate ganache, heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Do not let it come to a full boil.
Pour the chocolate chips into a mixing bowl and pour the hot cream over them.
Allow the mixture to sit for a minute or two to melt the chips, then stir until well blended and smooth.
For a thin layer of frosting, you can dip the tops of each cupcake into the warm ganache. For a thicker frosting, allow the ganache to cool. It will thicken as it cools and can then be spread or piped onto the cupcakes. I used a piping bag and Wilton 109 tip to frost these cupcakes.
Chef’s Tip: you can put the ganache in the refrigerator or freezer to speed up the cooling process. Stir it periodically until it reaches the desired consistency.
Present!
Garnish the cupcakes with a sprinkle of the chopped hazelnuts.
Tips and Techniques
- Fluff the flour in it’s container, then spoon it into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- To make your own buttermilk alternative, add 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let sit for about 5 minutes to curdle.
- You can put the ganache in the freezer to speed up the cooling process. Stir it periodically until it reaches the desired consistency.
- If you’d rather make a chocolate buttercream frosting, you can use the buttercream portion of this recipe for Mini Chocolate Cupcakes.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
FAQ’s
Can You Freeze Cupcakes?
Yes. Store unfrosted cupcakes individually wrapped in plastic wrap or in freezer bags for up to 3 months. If the cupcakes are frosted, place them on a baking sheet in the freezer. Once frozen, wrap in plastic wrap or place in airtight containers. Thaw in the refrigerator or at room temperature.
Can You Freeze Ganache?
Ganache can be frozen. Place it in an airtight container or freezer bag. Store in the freezer for up to one year. Thaw in the refrigerator before using.
More Chocolate Cupcake Recipes
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Chocolate Hazelnut Cupcakes (with Ganache Frosting)
Ingredients
Chocolate Hazelnut Cupcakes
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon hazelnut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
Ganache Frosting
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips (about 1 1/3 cups)
- 1/2 cup chopped hazelnuts (garnish)
Instructions
Chocolate Hazelnut Cupcakes
- Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl and mix well.1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a second large bowl, whisk together the sugar, vegetable oil, eggs, hazelnut extract and vanilla extract.1 cup granulated sugar, 1/2 cup vegetable oil, 2 eggs, 1 teaspoon hazelnut extract, 1/2 teaspoon vanilla extract
- Mix in half of the dry ingredients and half of the buttermilk.1/2 cup buttermilk
- Repeat with the remaining dry ingredients and buttermilk until everything is just combined, being careful not to over-mix the batter.
- Fill each cupcake liner halfway with batter. Do not overfill or the cupcakes will overflow and likely sink in the centers.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. They should also spring back when lightly pressed.
- Let cool completely before frosting.
Ganache Frosting
- To make the chocolate ganache, heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Do not let it come to a full boil.1 cup heavy whipping cream
- Pour the chocolate chips into a mixing bowl and pour the hot cream over them.8 ounces semi-sweet chocolate chips
- Allow the mixture to sit for a minute or two to melt the chips, then stir until well blended and smooth.
- For a thin layer of frosting, you can dip the tops of each cupcake into the warm ganache. For a thicker frosting, allow the ganache to cool. It will thicken as it cools and can then be spread or piped onto the cupcakes.
- Garnish the cupcakes with a sprinkle of the chopped hazelnuts.1/2 cup chopped hazelnuts
Notes
Tips and Techniques
- Fluff the flour in it's container, then spoon it into the measuring cup to avoid packing it. If you pack the flour too much, the cupcakes will turn out dry.
- To make your own buttermilk alternative, add 1 1/2 teaspoons of lemon juice or white vinegar to 1/2 cup of milk. Let sit for about 5 minutes to curdle.
- You can put the ganache in the refrigerator or freezer to speed up the cooling process. Stir it periodically until it reaches the desired consistency.
- If you'd rather make a chocolate buttercream frosting, you can use the buttercream portion of this recipe for Mini Chocolate Cupcakes.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Nutrition
This recipe was originally posted on January 20, 2017. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in January 2025.
Traci says
You had me at hazelnut…these are delicious…gimme all of them! These are gorgeous and I never thought to sprinkle nuts on cupcake frosting before but loved the texture.
Lauren says
Thanks Traci! I love texture in food, especially desserts 🙂
Mary says
Oh wow, these cupcakes are incredible!!! I love it! I am going to try this out. Thank you for sharing this great recipe. YUM!
Lauren says
Thanks Mary!
Amy says
That icing looks like absolute perfection!
Lauren says
Thank you Amy 🙂
Lucy says
I particularly like your addition of hazelnut extract – I’ll be looking out for that in my local store. These cupcakes are lovely and adding nuts as decoration is a great way to get kids on board with eating them.
Lauren says
I wanted plenty of hazelnut in every bite 🙂 The extract was actually really easy to find right next to the vanilla extract 🙂
Claire says
Hey, you’ve skipped the number of eggs in the ingredient list.
Lauren says
I am SO sorry…I updated my recipe card and it’s looking like a random ingredient here and there didn’t transfer over…you need 2 eggs. I’m updated the card now – thank you SO much!
lorena says
OMG they look yummy!! I cant wait to do them thanks for share the recipe!
ourlittleeverything says
Hope you love them too!