Nutella choc-nut cupcakes

For those of you who love Nutella, you simply can't go past these indulgent chocolate and hazelnut cupcakes. They're topped with a rich Nutella frosting, chocolate balls and roasted hazelnuts.
Nutella cupcakes
1H 30M


Chocolate nut cupcakes


Chocolate nut cupcakes

1.Preheat oven to 170°C (150°C fan-forced). Liberally grease and line the bases of two 12-hole (⅓ cup/80ml) muffin pans.
2.Stir cocoa and the water in a small heatproof jug until cocoa dissolves. Cool for 10 minutes.
3.Beat butter, sugar and extract in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then the cocoa mixture, and spread until combined (mixture may look curdled at this stage).
4.Beat in sifted dry ingredients and buttermilk, in two batches, until smooth. Divide mixture among pan holes, about 1/4 cup in each hole, filling to three-quarters full.
5.Bake cupcakes for 20 minutes or until a skewer inserted into the centre comes out clean. Stand cupcakes in pans for 5 minutes before transferring to a wire rack to cool.
6.Meanwhile, make frosting: Gently combine the spread and cooled melted chocolate in a medium bowl. Set aside at room temperature, stirring occasionally, or until mixture is spreadable (frosting will firm slightly when spreading).
7.Spread frosting over tops of cupcakes; top with hazelnut pieces and chocolates.

Un-iced cupcakes suitable to freeze. Not suitable to microwave.


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