This recipe first appeared in Woman’s Day.
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Ingredients
Chocolate buttercream
Method
1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla. Add eggs, one at a time, beating well.
3.Fold in the combined self-raising flour and cocoa alternately with the first measure of milk. Fold through chocolate chips. Spoon mixture into paper cases so each one is two-thirds full.
4.Bake for 20-25 minutes until cooked when tested. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5.In a small bowl, combine Nutella and extra milk until smooth.
6.For the chocolate buttercream: In a small bowl, using an electric mixer, beat butter on high until pale. Gradually add combined icing sugar and cocoa, beating until fluffy. Beat in milk. Transfer to a piping bag fitted with a fluted nozzle.
7.Using a small, sharp knife, cut a small recess in the centre of each cupcake. Sprinkle hazelnuts in the recesses. Fill with Nutella mixture.
8.Pipe chocolate buttercream on top of cupcakes. Sprinkle with extra chopped hazelnuts, drizzle with remaining Nutella and top with chopped chocolate.
Note
- Add a few drops of your favourite liqueur to the Nutella, if desired.
