You know when you get that craving to something sweet and chocolatey. Well this cupcake will definintely satisfy that craving. Chocolate and hazelnut coming together is the perfect combination! Just be sure to have a glass of milk handy to wash it all down. These are amazingly rich and delicious!
Chocolate Nutella Cupcakes:
You can use any chocolate cake recipe you like. I used the chocolate cake recipe from Chef in Training. You'll notice the recipe on the site is for Nutella cupcakes. I used the cake part, but switched up everything else.
Most cupcakes bake at 350 degrees for 18-20 minutes. Let your cupcakes cool completely. Once cool, make a small hole in the center of each cupcake by removing some of the cake and fill with some nutella.
Chocolate Hazelnut Buttercream:
1 stick butter, softened
1/2-3/4 cup chocolate hazelnut spread (start by adding 1/2 cup and increase if you would like more flavor)
1-2 TBS milk
1 tsp vanilla
4-5 cups powdered sugar
Chopped hazelnuts for garnishing (optional)
Beat Butter and hazelnut spread. Add 1 TBS milk and vanilla. Slowly add in the powdered sugar until you reach desired consistency. Add more milk if your frosting is too think, a tablespoon at a time. Pipe onto cooled cupcakes and top with chopped hazelnuts.