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

You may like

Hazelnut and chocolate spread like nutella, but even better!

Preparation

• 1)Cupcake:
  Pre-heat the oven to 170C/325F. Put the flour, cocoa, sugar, baking powder, and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
• Slowly pour the milk into the mixture, beating until all the ingredients are well mixed. Add the egg and beat well, scraping any unmixed ingredients from the side with a spatula.
• Spoon the mixture into the paper cases until 2/3 full and bake for 20 minutes. Cakes are ready when a skewer comes out clean. Cool slightly in tray, before turning out onto a wire rack.
• Cooling on the rack. When the cupcakes are cold, hollow out a small section in the centre of each and fill each one with a dollop of nutella.
  
• Frosting mixture:
  Beat the icing sugar and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) on medium/slow until everything is well mixed. Turn to mixer to slower speed and slowly pour int he milk. Whenthe milk is completely incorporated, turn to higher speed and beat until frosting is light and fluffy (approx 5 minutes). Stir in the nutella by hand until evenly mixed into the frosting. Spoon on top and finish with hazelnuts to garnish.