Nutella Cupcakes… The dream of every child, right? Due to this reason my little sister and I made some for taking to school, when she turned ten 2 weeks ago. It was so much fun to make them with her, but they also tasted like a Nutella Cupcake should taste like chocolaty, hazelnutty and a little bit guilty. Honestly, they were so yummy and I am not the biggest fan of Nutella as a spread, I do not really eat it! It is really crazy to think that the little one turned 10 already! Tie is flying by so fast! But do not worry she will always be the baby of the family! But let´s whip out some delicious cupcakes.

For 18 Cupcakes you will need:

• 100g roasted hazelnuts, grounded
• 200g flour
• 50g cocoa powder
• 250g sugar
• 1 tsp. bicarbonate of soda
• pinch of salt
• 250g butter, softened
• 4 tbsp. milk

For the buttercream:

• 200g butter, soft
• 300g nutella
• 450g icing sugar
• 8tbs. milk
• some hazelnuts for decoration

Preheat your oven to 180C. Line a cupcake tin with some paper cases. In a bowl mix all the ingredients for the cupcakes, except for the eggs. Mix until everything is combined, then add the eggs and mix again. Fill the dough evenly in your prepared baking cases and bake the muffins for 20-22 minutes. Take them out of the oven and let them cool until they are completely cool.

For the buttercream beat the butter for 5 minutes until it has gone really pale and fluff, then add Nutella and beat again until it is combined really well. Lastly sift in the icing sugar and beat until you have a smooth butter. Depending on the consistency of the buttercream add the milk. You should be able to pipe the cream. Fill the buttercream into a piping bag with a star nozzle (depending how big you want to have your piping you can choose the nozzle). Pipe the buttercream on top of the muffins and decorate with some hazelnuts. Voilá there you go!