Chocolate Hazelnut Cupcakes

• 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

1. Preheat the oven to 325u0b0F. 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.
2. 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.
3. 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.

dark chocolate, whipping cream, butter, caster sugar, eggs, flour, baking powder, nutella, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/21988 (may not work)