Ingredients:
1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ¼ tsp baking powder
¼ tsp salt
¾ cup unsalted butter, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
½ cup milk
¾ cup Nutella, divided
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Fill each cupcake liner with batter about 2/3 full. Dollop a teaspoon of Nutella on top and use a toothpick to swirl.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool.
For the frosting, beat ½ cup Nutella and ½ cup softened butter until creamy. Gradually beat in 2 cups powdered sugar and 2 tablespoons milk until smooth and spreadable.
Pipe frosting onto cooled cupcakes and garnish with chopped hazelnuts if desired.
ps- this isn't my recipe
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