Nutella Chocolate Cupcakes with Hazelnut Crunch
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup hot water
For the frosting:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup Nutella
• 1 1/2 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• Chopped hazelnuts and melted Nutella for topping
Preparation:
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix flour, cocoa, sugar, baking soda, and salt.
3. Add milk, oil, egg, and vanilla; mix until combined. Stir in hot water until smooth.
4. Fill liners 2/3 full and bake for 18–20 minutes. Let cool.
5. For frosting, beat butter and Nutella until smooth. Add powdered sugar and milk, and beat until fluffy.
6. Pipe frosting onto cooled cupcakes. Drizzle with melted Nutella and sprinkle with chopped hazelnuts.