Everyone loves Nutella as a tasty spread, or even in cookies, but incorporating them into these heavenly cupcakes is a whole new combination on its own! Decorate these party-perfect treats with chocolate balls and hazelnut, and it will be a hit among kids and adults alike.
- ½ cup (50 g) cocoa powder
- ½ cup (125 ml) boiling water
- 185 g butter, softened
- 1½ cup (330 g) caster sugar
- 1 tsp vanilla extract
- 3 eggs
- ½ cup (165 g) chocolate hazelnut spread
- 1 cup (150 g) self-raising flour
- 1 cup (150 g) plain flour
- ¾ cup (180 ml) buttermilk
- 50 g chopped roasted hazelnuts
- 24 chocolate balls, to decorate
- 1¼ cups (415 g) chocolate hazelnut spread
- 250 g dark chocolate, melted, cooled
Preheat oven to 170 C (150 C fan-forced). Liberally grease and line the bases of two 12-hole (⅓ cup/80 ml) muffin pans.
Stir cocoa and the water in a small heatproof jug until cocoa dissolves. Cool for 10 mins.
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).
Beat in sifted dry ingredients and buttermilk, in two batches, until smooth. Divide mixture among pan holes, about ¼ cup in each hole, filling to three-quarters full.
Bake cupcakes for 20 mins or until a skewer inserted into the centre comes out clean. Stand cupcakes in pans for 5 mins before transferring to a wire rack to cool.
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).
Spread frosting over tops of cupcakes; top with hazelnut pieces and chocolates.
Un-iced cupcakes suitable to freeze. Not suitable to microwave.