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Nutella, strawberry and hazelnut cupcakes


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Rate this recipe 3.4/5 (126 Votes)


  • 225g flour
  • 90g dark chocolate
  • 1 tsp baking powder
  • 125g butter
  • 200g sugar
  • 2 tbsp maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 125 ml sour cream
  • (Or cream with a few drops of lemon juice)
  • 250g Nutella
  • strawberries
  • toasted hazelnuts


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Preheat the oven at 180°C. Line a baking tray with greasproof paper. Sift the flour and baking powder in a medium bowl. Melt the chocolate in a bain marie in simmering water and allow to cool slightly.

Step 2

Beat the butter with the sugar and maple syrup in a medium bowl until the mixture whitens. Add the chocolate and vanilla. Gradually add the flour and sour cream, alternating these two ingredients. Pour into muffin tins, filling about two-thirds.

Step 3

Bake the muffins for 15 to 20 minutes on a baking tray. To check they're done prick with the tip of a knife - it should come out dry. Leave to cool for 5 minutes in the tin on a rack, then turn them out. Cool completely. Cover with plenty of Nutella. Garnish with roasted hazelnuts and strawberries.

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Nutella, strawberry and hazelnut cupcakes Muffins