These Chocolate Hazelnut Cupcakes feature moist dark chocolate cake, an irresistible filling that combines creamy chocolate hazelnut spread, crunchy chopped hazelnuts and crispy feuilletine flakes, and then topped with a velvety hazelnut buttercream.
This post is sponsored by C&H® Sugar, however all thoughts and opinions are my own. Thank you for supporting the brands that make Short Stack Kitchen possible!
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I developed this recipe in partnership with C&H® Sugar to highlight their new C&H® Baker's Sugar™ Easy Baking Tub packaging. The flip-up lid allows scooping directly from the tub, it's resealable to keep your sugar fresh, and the rectangular tub stores neatly in your pantry!
What is C&H® Baker's Sugar™?
Baker's Sugar™ is similar to white granulated sugar; however, the sugar crystal granules are much finer and more uniform. The finer texture allows it to dissolve quickly and easily into batters, frostings, glazes and meringues, making it the preferred choice for professional bakers. It's also designed to be a 1-to-1 substitute for white granulated sugar, so it's easy to swap in all your favorite recipes.
♡ Why You Will Love these Chocolate Hazelnut Cupcakes
- Easy to make. The cupcake batter whips up in 10 minutes and takes about 16 minutes to bake. The filling and buttercream are even easier to make!
- Texture. These cupcakes have a light and moist crumb, which pairs perfectly with the crispy crunchy filling, and the silky smooth chocolate hazelnut buttercream.
- Flavor. The cupcakes have a deeply rich chocolate flavor and the chocolate hazelnut filling and buttercream takes it to the next level. Each bite is truly addicting!
- Perfect for any occasion. This crowd-pleasing treat is great for birthdays, any holiday, potlucks or for when the chocolate cravings hit.
Looking for more chocolate recipes? Get your fix with my chocolate gooey butter cake, pistachio cream chocolate chip cookies, chocolate coffee cake, or these mini s'more tarts.
Ingredient Notes
Here are some notes about all the ingredients used in these Chocolate Hazelnut Cupcakes. Quantities and full instructions are in the recipe card below!
Chocolate Cupcakes
- C&H® Baker's Sugar™ - The fine texture dissolve seamlessly into the batter, creating the most tender and fluffy cupcakes.
- Neutral Oil - The oil makes the cupcakes light and moist.
- Sour Cream - Adds moisture.
- Whole Egg - Adds structure.
- Vanilla Paste or Extract - For flavor.
- Boiling Hot Water - The hot water blooms the espresso and cocoa powder. You can also use hot coffee.
- All-Purpose Flour - I recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your cupcakes dry and dense rather than light and moist.
- Unsweetened Cocoa Powder - Make sure you're using Dutch-process cocoa powder. Natural cocoa powder is acidic and would not work with the quantity of leveners we have in this recipe.
- Leveners - We are using a combination of baking powder and baking soda for the perfect rise and texture.
- Fine Espresso Powder - Optional, but recommended. A bit of espresso enhances the chocolate flavor.
- Salt - Rounds out the flavors and balances the sweetness.
*See recipe card for quantities.
Chocolate Hazelnut Filling
- Chocolate Hazelnut Spread - You can use any chocolate hazelnut spread.
- Hazelnuts - Finely chopped hazelnuts will add a crunch to the creamy filling.
- Feuilletine Flakes - Adds a nice crisp texture to the filling. Feuilletine flakes (pronounced foo-ye-teen) are thin delicate flakes made from baking thin layers of crêpe batter. If you're unables to find it, you can substitute for French crêpe wafer cookies.
Chocolate Hazelnut Buttercream
- Unsalted Butter - Makes the frosting rich and creamy.
- Chocolate Hazelnut Spread - Adds chocolatey nuttiness to the frosting.
- Sour Cream - Adds a bit of tang.
- Vanilla Extract - For flavor.
- Salt - Balances the sweetness.
- Unsweetened Cocoa Powder - Again, we're using Dutch-process cocoa powder for deep rich chocolate flavor.
- C&H® Powdered Sugar - Makes the frosting thick and velvety smooth.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Hazelnut Cupcakes! Please find detailed instructions in the recipe card at the end of this post.
Make Chocolate Cupcakes
Step 1. In a medium bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
Step 2. In a large bowl, whisk together C&H® Baker's Sugar™, oil, sour cream, egg and vanilla.
Step 3. Sift dry ingredients into the wet ingredients and whisk until nearly combined. The batter will be thick.
Step 4. Add hot boiling water and gently whisk until just combined. Do not overmix.
Step 5. Fill cupcake cups ⅔rds full. Lift and drop the pan off the counter a few times to knock out any air bubbles.
Step 6. Bake in a preheated oven at 350ºF (176ºc) for about 16 minutes or until an inserted toothpick comes out clean.
Make Chocolate Hazelnut Filling
Step 7. In a small bowl, combine together chocolate hazelnut spread, finely chopped hazelnuts and feuilletine flakes.
Make Chocolate Hazelnut Buttercream
Step 8. Whip softened butter on medium speed until smooth.
Step 9. Then add chocolate hazelnut spread, sour cream, vanilla extract and salt, and mix until combined.
Step 10. Next, sift in cocoa powder and C&H® Powdered Sugar.
Step 11. Whip the frosting until light and fluffy.
Assemble Cupcakes
Step 12. Using a paring knife, cut a circle in the center of the cooled cupcakes to create a pocket about 1 inch deep.
Step 13. Spoon or pipe about 2 teaspoons of the filling into each cupcake.
Step 14. Top with the piece of cupcake you removed.
Step 15. Using a 1M piping tip, frost your cupcakes. Top with chopped hazelnuts if desired. Serve and enjoy!
Key Equipment
- Digital Kitchen Scale - Using a scale will give you the most accurate measurements. Gram measurements are written in the recipe card below.
- Bowls
- Hand Whisk
- Standard Cupcake/Muffin Pan
- Cupcake Liners
- Measuring Spoons
- Electric Mixer - You'll need a mixer to make the frosting. You can use a handheld or stand mixer fitted with the paddle attachment.
Storage
- Room Temperature - Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Refrigerator - Frosted cupcakes can be stored in an airtight container in the fridge for up to 5 days. You can enjoy it cold from the fridge or let it come to room temperature.
- Freezer - Frosted cupcakes can also be frozen and stored in a freezer safe container for up to 1 month. Allow to come to room temperature before consuming.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't forget to sift the dry ingredients. For light cupcakes, you'll want to sift your dry ingredients through a fine sieve. Cocoa powder is especially lumpy.
Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Submerge your egg in a bowl of warm tap water for 15 minutes, swapping out the water half way through.
Use a large cookie scoop to fill your cupcake tin. I use a #20 scoop, which holds about 3 tablespoons of batter.
FAQ
C&H® Baker's Sugar™ is similar to white granulated sugar; however, the sugar crystal granules are much finer and more uniform. The finer grain allows better aeration in baked goods, increases cake volume and promotes even browning.
Dutch cocoa powder has undergone a process of dealkalization, in which the natural acidity from chocolate is strip away, leaving you with a smoother and rich chocolate flavor. It's also darker in color and has a reddish tint. Natural cocoa powder, on the other hand, is lighter in color, acidic, and sharp in flavor.
Frosted and filled cupcakes freeze surprisingly well if stored properly. Partially freeze cupcakes in a single layer on a cookie sheet for about an hour. Then individually wrap each cupcake in plastic wrap and store in freezer bags for up to 1 month. Remove plastic wrap and let it come to room temperature before serving (it will take a few hours).
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📖 Recipe
Chocolate Hazelnut Cupcakes
INGREDIENTS
Chocolate Cupcakes
- 1 Cup (120g) All-Purpose Flour
- ½ Cup (42g) Dutch-Process Cocoa Powder
- 1 Teaspoon Fine Espresso Powder (optional, but recommended)
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Sea Salt
- 1 Cup (200g) C&H® Baker's Sugar™
- ⅓ Cup + 1 Tablespoon (80g) Neutral Oil (avocado, vegetable, canola)
- ⅓ Cup (76g) Full-Fat Sour Cream room temp
- 1 Whole Large Egg room temp
- 1 Teaspoon Pure Vanilla Extract
- ½ Cup (113g) Boiling Water
Chocolate Hazelnut Filling
- ⅔ Cup (200g) Chocolate Hazelnut Spread
- ¼ Cup (32g) Whole Hazelnuts Finely Chopped
- ¼ Cup (20g) Feuilletine Flakes (optional, but recommended)
Chocolate Hazelnut Buttercream
- ¾ Cup (170g) Unsalted Butter softened
- ⅓ Cup (100g) Chocolate Hazelnut Spread
- 2 Tablespoons (28g) Sour Cream cold is fine
- 1 Teaspoon Vanilla Extract
- ⅛ Teaspoon Fine Salt
- ⅓ Cup (28g) Dutch-Process Cocoa Powder sifted
- 1 ½ Cup (169g) C&H® Powdered Sugar sifted
Instructions
Chocolate Cupcakes
- Preheat oven to 350ºF (176ºC). Add paper liners to a cupcake tin. This recipe makes about 13 to 15 cupcakes, so you can line another cupcake pan with a few extra liners or bake in batches.
- In a small mixing bowl, whisk together the flour, Dutch cocoa powder, fine espresso powder, baking powder, baking soda, and salt.1 Cup (120g) All-Purpose Flour½ Cup (42g) Dutch-Process Cocoa Powder1 Teaspoon Fine Espresso Powder (optional, but recommended) ¾ Teaspoon Baking Powder½ Teaspoon Baking Soda½ Teaspoon Fine Sea Salt
- In a large bowl and using a hand whisk, whisk together sugar, oil, egg, sour cream and vanilla until well combined.1 Cup (200g) C&H® Baker's Sugar™⅓ Cup + 1 Tablespoon (80g) Neutral Oil (avocado, vegetable, canola)⅓ Cup (76g) Full-Fat Sour Cream1 Whole Large Egg1 Teaspoon Pure Vanilla Extract
- Sift in the dry ingredients, ensuring the cocoa powder lumps are push through the sieve. Gently whisk the dry and wet ingredients together until nearly incorporated. Add boiling hot water and gently whisk until just combined. The batter will thin out a bit. Do not overmix.½ Cup (113g) Boiling Water
- Scoop and fill each cupcake cavity ⅔rds full. Lift and drop the pan off the counter a few times to knock out any air bubbles. Bake for about 16 minutes or until a toothpick inserted in the center comes out clean. Every oven is different so timing can vary for you. If you only have 1 cupcake pan, cover the remaining batter with a kitchen towel to bake after.
- Let cupcakes sit in the pan for a minute, then carefully remove them and place on a wire rack to cool completely.
Chocolate Hazelnut Filling
- In a small bowl, combine together chocolate hazelnut spread, finely chopped hazelnuts and feuilletine flakes (if using). Set aside.⅔ Cup (200g) Chocolate Hazelnut Spread¼ Cup (32g) Whole Hazelnuts¼ Cup (20g) Feuilletine Flakes (optional, but recommended)
Chocolate Hazelnut Buttercream
- Using a stand mixer with a paddle attachment or an electric hand-held mixer, whip softened butter on medium speed until smooth. Then add chocolate hazelnut spread, sour cream, vanilla extract and fine salt, and continue mixing until combined.¾ Cup (170g) Unsalted Butter⅓ Cup (100g) Chocolate Hazelnut Spread2 Tablespoons (28g) Sour Cream1 Teaspoon Vanilla Extract⅛ Teaspoon Fine Salt
- Next, sift in cocoa powder and C&H® Powdered Sugar. Starting on low speed then gradually increasing to medium speed, whip until light and fluffy. If you'd like a sweeter or thicker frosting, add a bit more powdered sugar. Transfer frosting to a large piping bag fitted with a 1M piping tip.⅓ Cup (28g) Dutch-Process Cocoa Powder1 ½ Cup (169g) C&H® Powdered Sugar
- Using a paring knife, cut a circle in the center of the cooled cupcakes to create a pocket about 1 inch deep. Spoon or pipe about 2 teaspoons of the filling into each cupcake, then top with the piece of cupcake you removed. Pipe the cupcakes with the frosting and garnish with extra chopped hazelnuts if desired. Serve and enjoy!
Teena says
These were so yummy! If youre a fan of chocolate and hazelnuts this is the perfect cupcake for you. The cupcake itself is moist, the filling has that crunch from the hazelnuts, paired with the Hazelnut buttercream. Delightful! And it comes together super quick and easy.
Lisa Flinn says
The filling is the best part! I can't wait to make these again! Thank you for your review! ❤️