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Christmas recipe

Hazelnut cupcakes with Nutella®

A tiny little cake for a great Christmas

Did you know that cupcakes are also known as fairy cakes due to their small size and their artistic look? Will you and your family be able to resist a fairy cake that has Nutella® at its centre, topped with meringue? 

2 h 20 min
Hazelnut cupcakes with Nutella®


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


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

    For the cupcakes:

    Preheat the oven to 170°C (340°F) and position the baking rack in the middle of the oven.

    With a whisk, cream the butter and the sugar for 5 minutes. Then mix the eggs and the ground hazelnuts in.

    In another bowl, sift together the flour, the baking powder and the salt then fold in the butter and egg mixture until just combined

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

    Spoon the batter into 10 muffin paper cups and bake for 20-25 minutes, (or until a toothpick inserted in the middle of the cake comes out clean)

    Let the cupcakes cool down on a wire rack 

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

    Using a small knife, cut the top of each cupcake (you will use this as a cupcake lid later) and spoon out a little bit of the centre to make enough room to pipe 15g of Nutella®

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

    For the meringue:

    In a small pan, heat 150g of sugar and the water until it reaches 118° C (245° F)

    In the meantime, whisk the egg whites in the bowl of an electric mixer, gradually adding 35g of sugar until soft peaks form

    Once the sugar syrup reaches 118° C (245° F), turn up the speed of the mixer and pour the syrup along the sides of the bowl. Continue whisking until the bowl sides are barely warm

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

    Fill a piping bag with the meringue and pipe it on top of the cupcakes

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

    Caramelize the meringue using a blow torch

Good to know

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

Good to know

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

Good to know

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

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