Ingredients
Method
- Preheat your oven to 350 degrees F and line a muffin tin with 12 muffin/cupcake liners. Set aside.
- In a large bowl whisk your flour, cocoa powder, baking soda, baking powder, salt and sugar until incorporated.
- Place your butter in the microwave and melt, about 30 seconds. Allow to cool for a few minutes. Add in your eggs and vanilla to the melted butter and whisk together.
- Add your butter mixture to your flour mixture, with the buttermilk, and stir until just combined. Spoon the mixture into prepared cupcake liners, about 3/4 full.
- Bake your cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out almost clean. Allow to cool in the cupcake tin for 5 minute before transferring to a wire rack to cool completely.
- in a small bowl, mix together your nutella and chopped hazlenuts.
- Once cooled, carefully cut a small hole in the center of your cupcake and fill it with about 1/2 a tsp of Nutella and hazlenut mix. Set aside.
Frosting:
- In a large bowl with an electric whisk, beat your butter on medium speed until smooth and creamy. Add half of your icing sugar and two tablespoons of milk and continue to whisk until combined.
- Add your remaining icing sugar and Nutella and continue to beat until smooth. Add a tablespoon of milk as desired. Your icing should be creamy and thick enough to hold its shape on its own.
- Use a piping bag and large round tip to pipe the frosting on each cupcake. Top with chopped hazlenuts and a ferrero rocher, enjoy!
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