Chocolate hazelnut cupcakes 🧁 🌰

There's nothing quite like the joy of baking, and for me, making chocolate hazelnut cupcakes is truly my happy place. It’s what I call my ultimate baking therapy! The aroma filling my kitchen, the meticulous measuring, and the pure satisfaction of seeing these little beauties come to life – it's an experience everyone should try. If you're looking for that perfect blend of rich chocolate and nutty hazelnut flavor, you've come to the right place. This recipe is a personal favorite, tried and tested countless times to ensure perfect results every time. Follow along for a little sweet escape! Ingredients: For the Cupcakes: 1 ½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking soda ½ teaspoon salt ¾ cup granulated sugar ¾ cup packed light brown sugar 2 large eggs, room temperature ¾ cup buttermilk, room temperature ½ cup vegetable oil 1 teaspoon vanilla extract ½ cup hot coffee (or hot water) ½ cup finely chopped toasted hazelnuts For the Chocolate Hazelnut Frosting: 1 cup (2 sticks) unsalted butter, softened 3-4 cups powdered sugar, sifted ½ cup chocolate hazelnut spread (like Nutella) ¼ cup heavy cream 1 teaspoon vanilla extract Pinch of salt Optional: Toasted hazelnuts for garnish Instructions: Step 1: Prep Work. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This simple step already starts the baking therapy! Step 2: Dry Ingredients. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps. Step 3: Wet Ingredients. In a separate bowl, combine the granulated sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract. Beat until smooth and well combined. Step 4: Combine. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make your cupcakes tough. Step 5: Add Coffee & Hazelnuts. Stir in the hot coffee (it really enhances the chocolate flavor without making it taste like coffee!) and then gently fold in the finely chopped toasted hazelnuts. The batter will be thin, and that’s perfectly normal. Step 6: Bake. Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Patience is key here! Step 7: Make the Frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and light. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Step 8: Finish Frosting. Beat in the chocolate hazelnut spread, heavy cream, vanilla extract, and a pinch of salt until smooth and well combined. If the frosting is too thick, add a tiny bit more cream; if too thin, a little more powdered sugar. You want a smooth, pipeable consistency. Step 9: Decorate & Enjoy! Once the cupcakes are completely cool (this is crucial, or your frosting will melt!), pipe or spread the frosting generously on top. Garnish with additional toasted hazelnuts if desired for an extra touch of elegance and crunch. Tips from My Kitchen: Toasting Hazelnuts: For the best flavor, toast your hazelnuts in a dry pan over medium heat for about 5-7 minutes, stirring frequently, until fragrant. Let them cool, then rub them in a clean kitchen towel to remove most of the skins before chopping. This step makes a huge difference! Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother, more emulsified batter. This helps create a tender crumb. Don't Overmix: Overmixing can develop the gluten in the flour too much, leading to tough cupcakes. Mix just until the ingredients are combined. Hot Coffee: Don't skip the hot coffee! It doesn't make the cupcakes taste like coffee, but it deeply enhances the chocolate flavor beautifully, making them extra rich and decadent. These chocolate hazelnut cupcakes are truly a labor of love, but every bite is worth it. They're perfect for sharing with friends, bringing to a potluck, or simply enjoying during a quiet moment of baking therapy. I hope you love this recipe as much as I do!