Chocolate & hazelnut cupcake

Chocolate & hazelnut cupcake
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I’ll always remember the first time Alex tried my cupcakes. He threw himself on the floor, screaming and pretending to cry because of how good they were. I was crying with laughter. Ha! Ha!

So I decided to create a new cupcake recipe, to which I added a gourmet touch. These cupcakes contain Choconut Oolong tea, available at David’s Tea (my fave! Yes, I know I’m addicted) and they are super easy to make. On top of that, the icing is made with Nutella®.

Alex says it’s just like if Mother Teresa had a child with a Nobel Prize winner. I think my cupcakes would make a perfect dessert or hostess gift.

  • ServesYields 24 cupcakes
  • Prep time20 min
  • Cook time25 min
  • Timeout-
  • FreezingFreezes well


  • 3 teaspoons Choconut Oolong Tea by David’s Tea (optional, but highly recommended)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup semi-salted butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 1/4 cup buttermilk
For the icing
  • 3/4 cup sami-salted butter, at room temperature
  • 2 1/2 cups icing sugar
  • 1/4 cup Nutella®
  • 2 tablespoons chopped hazelnuts, to garnish


For the cupcakes

  1. Preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set aside.
  2. Grind the tea in a mortar until the texture resembles powder. Set aside.
  3. In a bowl, sift the flour, baking powder, and baking soda. Set aside.
  4. In a stand mixer bowl, beat the butter and tea until creamy. Gradually add the sugar and beat for 3 minutes.
  5. Add the eggs one at a time and scrape the edges of the bowl.
  6. Add the dry ingredients in thirds, alternating with the buttermilk (start and finish with the dry ingredients).
  7. Fill the muffin cups with 1/4 cup of batter and bake for 22–25 minutes. Let cool completely before icing. 

For the icing

  1. Beat the butter and the Nutella® in the stand mixer bowl.
  2. Gradually add the icing sugar and combine until smooth.
  3. Using a knife, generously spread icing on the cupcakes and garnish with chopped hazelnuts.
  4. Try not to eat them all at once!

Tips & tricks

When I make cupcakes, cookies, or muffins, I use a 1/4-cup ice cream scoop for Step 7. That way, all my muffins are the same size and I know they will cook evenly and look alike. ? 

Recipe published on August 19, 2018