Hummingbird bakery hazelnut and chocolate cupcakes

Ingredients

1)Cupcake:

• 100 g plain flour
• 20 g cocoa powder
• 140 g caster sugar
• 1 1/2 teaspoon baking powder
• pinch of salt
• 40 g unsalted butter at room temp
• 120 ml (1/2 cup is close enough) whole milk
• 1 egg
• Nutella
• hazelnuts (to decorate)

Frosting mixture:

• 250 g icing sugar, sifted
• 80 g unsalted butter at room temp
• 25 ml whole milk
• 80 g Nutella