High Altitude Chocolate Hazelnut Cupcakes

High altitude chocolate hazelnut cupcakes, made with moist chocolate cupcakes that are filled with creamy chocolate hazelnut spread. These decadent cupcakes are then frosted with fluffy chocolate buttercream, and topped with Ferrero Rocher and chopped hazelnuts.

You might also love these recipes for toasted hazelnut coffee cake, hazelnut shortbread cookies, and no churn chocolate hazelnut ice cream.

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Why You’ll Love This Recipe

Perfect Fall Flavors. I love all things nutty and buttery in the fall, and hazelnuts are always on my fall baking list. You’ll love the combination of the crunchy hazelnuts, creamy Nutella filling and the dark chocolate cake.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cupcakes

• Chocolate Cupcakes. My popular chocolate cupcakes are the perfect start for today’s recipe. They’re easy to make, moist for days, and they bake beautifully at Denver’s altitude.

Buttercream

• Chocolate Buttercream. The chocolate buttercream is fluffy, rich, and not too sweet.

Other

• Chocolate Hazelnut Spread. Also known as Nutella, chocolate hazelnut spread has a smooth and creamy texture similar to peanut butter, with a rich chocolate hazelnut flavor. I used it to fill the centers of the cupcakes, as well as added some to the chocolate buttercream.
• Hazelnuts. Chopped hazelnuts sprinkled over the cupcakes adds a nutty crunch.
• Ferrero Rocher Truffles. These fancy chocolate hazelnut truffles are a bit indulgent, but they’re the perfect touch for chocolate hazelnut cupcakes.

Instructions

Cupcakes

• Prepare 1 Recipe Chocolate Cupcakes as instructed. Cool completely before filling and frosting.
• Use a cupcake corer to remove the centers of the cooled cupcakes.
• Fit a disposable piping bag with a large round piping tip (such as 1A) and fill with 1 cup of the chocolate hazelnut spread. Fill the cupcakes with the chocolate hazelnut spread.

Buttercream

• Prepare 1 Recipe Chocolate Buttercream as instructed. Then add the remaining 1/3 cup chocolate hazelnut spread and mix on low until combined.
• Fit a disposable piping bag with tip 1M, and pipe the buttercream onto the filled cupcakes.
• Finish decorating the cupcakes with the Ferrero Rocher and chopped hazelnuts.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

How should I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Can these cupcakes be frozen?

Yes. You can freeze the filled and frosted cupcakes in an airtight container for up to 2 weeks, if you need to make them in advance.

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