Hazelnut Truffle Cupcakes

Hazelnut Truffle Cupcakes

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"Really decadent little chocolate cupcakes, with hazelnut truffles baked right in them and frosted with Nutella®!"
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45 m servings 345 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
  3. Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
  4. Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.


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Most of the hazelnut flavor in this cupcake comes from the Nutella® frosting. It is good, but I was disappointed that the cake itself did not have a stronger hazelnut presence. If you were to ...

I used Hershey's Special Dark cocoa and frozen Ferrer Rocher candies (no special reason for freezing, just what I had). I need more practice making pretty cupcakes, but I'll eat tasty and ugly o...

Very dry and flat. I used unsalted butter so I'm thinking it needed salt. Not good at all!

I followed the steps and my cupcakes didn't taste like chocolate or rise in the middle. Not sure what went wrong.

Im a chef and I used this recipe to make my mom a birthday present and I was dissapointed in these cupcakes. The 1/2 cup portion size was way to big so when the cupcakes baked they overflowed th...

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