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Chocolate Hazelnut Cupcake Recipe


  • 2 cups granulated sugar
  • 1 cup all-purpose flour
  • 3/4 cup freshly ground hazelnuts
  • 3/4 cup cocoa powder, best quality you can find (I used Ghiradelli)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup whole milk (35%)
  • 3/4 cup Nutella (optional)


  • Preheat oven to 350 degrees Fahrenheit.
  • Sift together the sugar, flour, freshly ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, briefly whisk together the sour cream and vanilla extract; set aside.
  • In the bowl of a mixer fitted with a paddle attachment, beat together the eggs, vegetable oil, and milk, until smooth.
  • Add the sour cream mixture and stir until well incorporated.
  • Add the flour mixture and stir on low speed until just incorporated. (The batter is fairly thin, don’t worry, you’ve done it correctly).
  • Using an ice cream scoop, pour the batter into the cupcake liners (in muffin cupcake pan). Fill each liner no more than 2/3’s full.
  • Bake in preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. (Ovens vary). Cool in the pan for a few minutes, then remove from the pan, and allow to cool once again.
  • Optional – Nutella center: Fill a pastry bag fitted with a #10 circle piping tip, with Nutella. Insert the tip into the center of the cupcake, and squeeze for a few seconds.
  • Top cupcake with icing of your choice.


Yield: Makes approx. 24 cupcakes