Chocolate Hazelnut Cupcakes


With celebration, comes cake! Lately, however, my family has been requesting these chocolate hazelnut cupcakes for birthdays and other special occasions rather than our go-to ice cream cake we pick up at the store. They really are a treat – rich chocolate cake accompanied by chocolate hazelnut buttercream, a drizzle of chocolate sauce, caramel sauce, and to top it all off, a sprinkle of toasted hazelnuts. This is a truly decadent combination that my family goes nuts over. You can whip up your own cake batter, but for these ones I like to use extra-moist dark chocolate cake mix.


Makes 24 cupcakes

For the cupcakes:

dark chocolate cake mix (or devil’s food) + eggs, oil, and water according to your box.

For the chocolate hazelnut buttercream:

4 cups powdered sugar

1/2 cup chocolate hazelnut spread

1 stick of butter

1 teaspoon vanilla

2 tablespoons heavy cream

pinch of salt

caramel & chocolate sauce for drizzling

chopped hazelnuts for topping


1. Prepare cupcakes according to box. Set aside and let cool completely.

Chocolate Hazelnut Buttercream:

1. Beat butter and chocolate hazelnut spread with an electric mixer until completely combined, about 2 minutes.

2. With the mixer on low speed, slowly add powdered sugar one cup at a time.

3. Add vanilla and a pinch of salt until incorporated. Scrape bowl if needed.

4. Add heavy cream and beat on high speed for 5 minutes.


Toast a couple handfuls of hazelnuts over medium heat, just until you start to smell them toasting. Be careful not to burn! Set aside. Once cupcakes are completely cooled, use a piping bag fitted with a large star tip to frost cupcakes, starting in the middle and swirling up. Use a spoon to drizzle chocolate and caramel sauces over the cupcakes. Top with toasted hazelnuts and enjoy!


Homemade Funfetti Cupcakes

Flecks of colorful sprinkles throughout classic vanilla cake, topped with a not-to-sweet whipped vanilla cream cheese frosting. Yum.


I love this recipe because it definitely reminds you of the funfetti cake your mom used to make from the box. (Who didn’t love that?) This recreates that childhood classic without being too sickeningly sweet.

You can use whatever sprinkles you like, just as long as they are sprinkles – not nonpareils which tend to bleed.


Makes 24 minis

1 1/2 cups flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, room temperature

1 cup sugar

1 egg + 1 egg white

2 tablespoons vegetable oil

4 teaspoons + 1 tablespoon vanilla extract

1/2 cup whole milk

2 tablespoons heavy cream

8 oz. cream cheese

3 cups powdered sugar

1/3 cup sprinkles + more for topping


  1. Combine flour, baking powder, and salt with a whisk. Set aside.
  2. Beat 1/2 cup of the butter in an electric mixer until creamy. Add sugar and beat until light and fluffy. (At least 2 minutes)
  3. Add egg + egg white. Beat on medium speed until completely combined. Scape sides of bowl with a rubber spatula, and mix again until completely combined.
  4. Add 4 teaspoons vanilla extract and vegetable oil and mix until combined, about 30 seconds.
  5. Turn off mixer and add 1/3 of the flour mixture. Beat on low speed, then add 1/3 of the milk. Repeat until all of the flour mixture/milk is combined, being very careful not to over-mix.
  6. Add sprinkles. Use rubber spatula to gently fold them in.
  7. Fill cupcake liners 2/3 full. Bake until an inserted toothpick comes out clean, 18-20 minutes.

Whipped Vanilla Cream Cheese Frosting:

  1. Beat the other 1/2 cup of butter and cream cheese on medium-high speed until creamy.
  2. With mixer on low speed, add powdered sugar one cup at a time until stiff. This recipe calls for 3 cups, but you may need more depending on how stiff you like it.
  3. Add the rest of the vanilla and mix until incorporated. Scrape bowl if needed.
  4. Add heavy cream and beat on high speed, for at least 5 minutes.

This recipe was adapted from Jessica Merchant of You can find her recipe here.