Chocolate Hazelnut Cupcakes

• 2 cups White Sugar
• 1 cup All-purpose Flour
• 3/4 cups Ground Hazelnuts
• 3/4 cups Cocoa Powder, Best Quality You Can Find (I Used Ghirardelli)
• 1-1/2 teaspoon Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 3/4 cups Sour Cream
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1/2 cups Vegetable Oil
• 1 cup Whole Milk
• 3/4 cups Nutella (optional)
• 1 container Frosting Of Your Choice, 16 Ounce Container, Or Your Favorite Home Made Recipe

1. 1.treheat oven to 350 degrees Fahrenheit. Line two 12-count cupcake pans with paper liners.
2. 2.tift together the sugar, flour, freshly ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
3. 3.tn a separate bowl, briefly whisk together the sour cream and vanilla extract; set aside.
4. 4.tn the bowl of a mixer fitted with a paddle attachment, beat together the eggs, vegetable oil, and milk, until smooth.
5. 5.tdd the sour cream mixture and stir until well incorporated.
6. 6.tdd the flour mixture and stir on low speed until just incorporated. (The batter is fairly thin, don't worry, you've done it correctly).
7. 7.tsing an ice cream scoop, scoop the batter into the cupcake liners. Fill each liner no more than 2/3 full.
8. 8.take in preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. (Ovens vary). Cool in the pan for a few minutes, then remove from the pan, and allow to cool once again.
9. 9.tptional Nutella center: Fill a pastry bag fitted with a #10 circle piping tip, with the Nutella. Insert the tip into the center of the cupcake, and squeeze for a few seconds, pushing the Nutella into the center of the cupcake.
10. 10.tTop cupcake with icing of your choice. (I used Martha Stewart's vanilla buttercream)
11. Enjoy!

white sugar, allpurpose, ground hazelnuts, cocoa, baking powder, baking soda, salt, ube, vanilla, eggs, vegetable oil, milk, nutella, frosting of

Taken from tastykitchen.com/recipes/desserts/chocolate-hazelnut-cupcakes/ (may not work)