Nutella Cupcakes

Ingredients

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Cupcakes:

• 50g roasted, skinned & pulverised Hazelnuts

• 100g self raising flour

• 25g cocoa powder

• 125g caster sugar

• 1/4 tsp bicarbonate of soda

• pinch of salt

• 140g unsalted butter, soft

• 2 large eggs

• 1.5 tbs whole milk

• 1/4 tsp vanilla extract Nutella buttercream frosting:

• 100g unsalted butter, soft

• 150g Nutella

• 225g icing sugar, sifted

• 3-4 tbsp whole milk

Method

1. Using a food processor, process the hazelnuts to fine crumbs. Add it to your bowl hen sift in the flour, cocoa powder, soda, salt and sugar. Give them a brief mix.

2. Add the butter and eggs and beat them together on a medium speed until well incorporated. Add in the milk and vanilla and beat again for about a minute

3. Divide your batter evenly between 12 cupcake liners and bake at for 170 C for about 20 minutes.

4. For the buttercream: beat your butter and nutella together at a high speed for about 4 or 5 minutes

5. Add your sugar and beat again, starting at a low speed, until well mixed.

6. Once your cupcakes are completely cooled, add the frosting.