Hazelnut and Chocolate Cupcakes



Special little cupcakes for any chocolate lover - filled with Nutella.  Absolutely yummy.



Cake tin needed

12 hole cupcake tray lined with paper cases

For the cake

100g plain flour

20g cocoa

40g caster sugar

1.5 tsp baking powder

a pinch of salt

40g softened butter

120ml full fat milk

1 large egg

120g Nutella

For the frosting

250g icing sugar

80g softened unsalted butter

25ml full fat milk

80g Nutella

Method

Preheat the oven to 170° C.

Beat the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl of electric  mixer fitted with the paddle attachment on slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk int the flour mixture, beating well until all the ingredients are well mixed.

Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a spatula).

Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for about 20 minutes.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, hollow out a small section in the centre of each one and fill with dollop of Nutella.

For the hazelnut and chocolate frosting:

Beat the icing sugar and butter in the bowl of electric mixer fitted with the paddle attachment on medium-slow speed until the mixture comes together and is well mixed. 

Turn the mixer down to slow speed.

Slowly pour in the milk, and then when it is al incorporated, turn the mixer up to high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

The longer the frosting is beaten, the fluffier and lighter it becomes.

Stir in Nutella by hand until evenly mixed into the frosting.

Spoon the frosting on top when the cupcakes are cold.