Background pdf
Christmas recipe

Hazelnut Christmas Cupcakes with Nutella®

These hazelnut Christmas cupcakes, filled with creamy Nutella®, are great fun to get the whole family baking!

Topped with a toasted meringue, these hazelnut Christmas cupcakes can be decorated with any Christmas cupcake decorations you like. Our hazelnut cupcake recipe is easy to follow and will go down a treat this Christmas.

Hard
2 h 20 min
Hazelnut cupcakes with Nutella®

INGREDIENTS FOR 10 PORTIONS

For the cupcakes
  • 110g soft butter

  • 220g granulated sugar

  • 2 eggs

  • 120g ground hazelnuts

  • 115g flour

  • ½ teaspoons (2g) baking powder

  • a pinch of salt

  • 120ml whole milk

  • 150g Nutella® – 1 heaped tsp (15g per portion) per cupcake 

For the meringue:
  • 2 egg whites

  • 185g granulated sugar

  • 50g water

HOW TO MAKE HAZELNUT CHRISTMAS CUPCAKES

  1. Hazelnut cupcakes with Nutella® - step 1
    STEP 1

    For the cupcakes:

    Preheat oven to 180°C. Beat butter and sugar for about 5 minutes, or until light and fluffy, then beat in 2 eggs and milk. Stir in your ground hazelnuts. In a separate large bowl, sift together the flour, baking powder and salt; fold in butter mixture until fully combined.

  2. Hazelnut cupcakes with Nutella® - step 2
    STEP 2

    Spoon the mixture into 12-cup paper-lined muffin pans (or individual cups or wrappers, if preferred). Bake for 20 to 25 minutes or until a tester/toothpick inserted into the centre of a cupcake comes out clean. Transfer to a drying rack or other area and let the cupcakes cool completely.

  3. Hazelnut cupcakes with Nutella® - step 3
    STEP 3

    Using a small knife, cut out a 1-inch deep hole in the top of each cupcake. Spoon Nutella® hazelnut spread into a piping bag fitted with small, plain tip. Pipe 1 tsp. (15g portion) Nutella® hazelnut spread into each cupcake.

  4. Hazelnut cupcakes with Nutella® - step 4
    STEP 4

    For the meringue:

    In a small saucepan, heat sugar and 2 tbsp water until temperature registers 120°C on a thermometer. Meanwhile, using an electric mixer or handheld whisk, beat egg whites until soft peaks form. Next, slowly pour the sugar syrup down the side of bowl, beating until side of bowl is barely warm and stiff peaks form.

  5. Hazelnut cupcakes with Nutella® - step 5
    STEP 5

    Transfer the meringue mixture into a piping bag; pipe over cupcakes as pictured.

  6. Hazelnut cupcakes with Nutella® - step 6
    STEP 6

    If you like or are able to: Using a small cooking blowtorch, carefully caramelise the meringue & serve!

recipe-1
Good to know

Our palm oil is 100% RSPO certified sustainable and traceable and we are committed to no deforestation.

recipe-2
Good to know

All the cocoa we buy comes from Rainforest Alliance Certified farms.

product-1
Good to know

Wondering what to do with your empty Nutella® jar? You can upcycle it! 

If you like it, share it on