Easy Chocolate Hazelnut Buttercream Frosting
Chocolate Hazelnut Buttercream Frosting is pure, cozy decadence — the kind of frosting that smells like toasted nuts and Sunday mornings. I still remember my first time spreading this on warm chocolate cupcakes; the kitchen filled with a nutty, chocolatey steam that made everyone hover. It’s rich without being heavy, smooth enough to pipe, and wildly forgiving for home bakers. If you love decadent spreads, check out my creams, frostings & sauces collection for more ideas. Let’s bake it together!
Why make this recipe
This frosting marries deep cocoa with the sweet, toasty notes of hazelnut spread — a combo that tastes like dessert and comfort all at once. The texture is silky and pipeable, yet soft enough to melt into a warm cupcake. It comes together in minutes with simple pantry staples, so it’s perfect for last-minute cakes or weekend baking sessions. Families and guests always ask for seconds, and this version stands out for its pure hazelnut flavor and effortless finish.
Ingredient spotlight / baking notes
Key ingredient: hazelnut spread (like Nutella). Choose a high-quality hazelnut spread for the best flavor — it brings both toasted nutty notes and a touch of salt that balances the sugar. Because hazelnut spreads contain oil and sugar, they soften the buttercream and make it glossy; if your spread is very runny, use a slightly smaller amount or chill the frosting briefly to firm it up. Using real cocoa powder (not hot cocoa mix) gives you deep chocolate flavor without added sugar.
What you’ll need
This buttercream uses simple pantry ingredients you likely already have: butter, powdered sugar, cocoa, hazelnut spread, vanilla, and a little cream to adjust texture. It’s easy to scale up or down depending on how much frosting you need — and it plays nicely with both cakes and cupcakes.
How to make Chocolate Hazelnut Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup hazelnut spread (like Nutella)
- 1 teaspoon vanilla extract
- 2–4 tablespoons heavy cream
Directions
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until well combined.
- Add the hazelnut spread and vanilla extract, mixing until fully incorporated.
- If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
- Use immediately to frost cakes or cupcakes.
Pro Tip
If your frosting gets too soft, pop it in the fridge for 10–15 minutes, then whip briefly to restore volume before piping.
Common mistakes to avoid
- Using cold butter: it makes the frosting lumpy; always soften your butter to room temperature.
- Adding cream too quickly: add cream a tablespoon at a time so you don’t overshoot the texture.
- Confusing cocoa with hot cocoa mix: use unsweetened cocoa powder (not the sweet drinking mix) for true chocolate flavor.
- Overmixing once all ingredients are combined: you’ll incorporate too much air and lose glossy texture.
Tips to make Chocolate Hazelnut Buttercream Frosting
- Don’t overmix after adding powdered sugar — stop as soon as it’s smooth.
- Use room temperature butter for an ultra-creamy base.
- Weigh powdered sugar if you want consistent sweetness and texture across batches.
- Chill briefly if your kitchen is warm, especially before piping detailed decorations.
Variation (if any)
- Flavor variations: Add a pinch of espresso powder for an espresso-hazelnut twist, or fold in chopped toasted hazelnuts for crunch.
- Gluten-free option: This recipe is naturally gluten-free if your powdered sugar is certified gluten-free.
- Dairy-free option: Substitute vegan butter and full-fat coconut cream for heavy cream to make it dairy-free (note: flavor will be slightly different).
- Ingredient swaps: Swap hazelnut spread for chocolate-amande paste or mascarpone for a tangier frosting (reduce cream slightly).
How to serve Chocolate Hazelnut Buttercream Frosting
Serve this frosting on warm chocolate cupcakes for a melty finish or on a room-temperature layer cake for smooth slicing. It’s lovely chilled slightly for elegant piped rosettes, and it pairs beautifully with morning coffee or a secure glass of milk. Bring it to gatherings on short notice — it’s a crowd-pleaser for holidays, birthdays, and cozy fall get-togethers. For more frosting ideas and techniques, visit my collection of creams and frostings.
how to store Chocolate Hazelnut Buttercream Frosting
- Room temperature: If using within a day and your kitchen is cool, you can keep frosting covered at room temperature.
- Fridge: Store in an airtight container up to 1 week. Bring to room temperature and re-whip briefly before using.
- Freezer: Freeze up to 3 months in a sealed container. Thaw overnight in the fridge, then bring to room temp and whip to refresh texture.
- Reheating tips: Never microwave; instead let frozen or chilled frosting sit at room temp and then beat with a hand mixer until smooth.
make-ahead option (H2)
You can make the frosting up to 3 days ahead and store it in the fridge. For best results, let it come to room temperature and beat it again for a minute before spreading. If you need to prepare cake layers in advance, bake and freeze them, then frost from chilled — the frosting will adhere nicely to cool cake.
Reader love
Everyone who tries it says it’s a keeper! Pass it around — your guests will ask for the recipe.
FAQs
Q: Can I use crunchy hazelnut spread?
A: Yes, but a smooth spread gives a creamier texture. If you use a crunchy version, the tiny nut pieces will add texture and may make piping less smooth. Stir the spread well before measuring so oils are evenly distributed. For a perfectly smooth finish, use the classic smooth hazelnut spread.
Q: How much frosting does this recipe make?
A: This batch makes enough to generously frost a 2-layer 8- or 9-inch cake or about 18–24 cupcakes. If you’re covering a larger cake or want thick piping, double the recipe. You can also scale down by halving the ingredients for a smaller project.
Q: My frosting is grainy — what went wrong?
A: Grainy frosting often means the powdered sugar wasn’t fully sifted or the butter was too cold. Sift the powdered sugar and cocoa before adding them, and ensure butter is soft and smooth. If graininess persists, beat longer at low speed until the sugar dissolves into the butter.
Q: Can I pipe this frosting for detailed decorations?
A: Yes — once chilled slightly to firm up, this buttercream holds shape well and pipes beautifully. Use a firm consistency (less heavy cream) for fine details, and a slightly softer one for rosettes or swirls.
Nutrition Facts (per serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
| —: | —: | —: | —: | —: | —: |
| 170 | 1 g | 20 g | 11 g | 1 g | 55 mg |
Nutrition information is provided as a general estimate. The values may vary based on the exact ingredients, brands, and measurements you use in your own kitchen. Cooking methods, optional add-ins, and portion sizes can also change the final numbers. For the most accurate results, consider using your own nutrition calculator with the specific products you have on hand.
Final Thoughts
This Chocolate Hazelnut Buttercream Frosting is one of those simple recipes that feels luxurious every time. It’s quick, comforting, and endlessly versatile — perfect for cozy afternoons, holiday baking, or an everyday treat. I hope it becomes one of your go-to frostings; grab a spoon, savor a little, and share the rest. Happy baking and enjoy every chocolatey, nutty bite!
Chocolate Hazelnut Buttercream Frosting
Ingredients
Method
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until well combined.
- Add the hazelnut spread and vanilla extract, mixing until fully incorporated.
- If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
- Use immediately to frost cakes or cupcakes.
