Chocolate Hazelnut Cupcakes - cooking recipe

Ingredients

100 g dark chocolate, broken into pieces
250 ml whipping cream
100 g butter, softened
100 g caster sugar
2 None eggs
100 g plain flour
1/2 tsp baking powder
75 g plus 5 tsp Nutella
None None Hazelnuts, to decorate

Preparation

Preheat the oven to 325\u00b0F. Line 10 holes of a cupcake pan with paper liners. In a saucepan, heat the chocolate and 1/4 cup cream until the chocolate is melted. Allow to cool.
Beat the butter and sugar together until creamy. Beat in the eggs one at a time. Mix the flour and baking powder together and beat into the butter mixture. Stir in the chocolate cream. Spoon into the cupcake liners and bake for 20 mins, or until a skewer comes out clean. Allow to cool.
Place 1/4 cup chocolate hazelnut spread and 1/8 cup cream in a saucepan and heat until melted. Allow to cool. Brush the tops of the cakes with 1/2 tsp chocolate hazelnut spread each. Whip remaining cream until stiff peaks form, then carefully fold in the cooled chocolate hazelnut cream mixture. Spoon into a pastry bag fitted with a star nozzle and pipe swirls on the cakes. Decorate with hazelnuts.