• Cooking Time: 20
• Servings: 12
• Preparation Time: 15
• 100g plain flour
• 20g cocoa powder
• 140g caster sugar
• 1 1/2 teaspoons baking powder
• a pinch of salt
• 40g butter, at room temp.
• 120ml milk (the recipe said whole milk, but I just used semi and they turned out okay!)
• 1 egg
• 120g nutella
• chopped hazelnuts to decorate
• For the icing
• 250g icing sugar
• 80g butter, at room temp
• 25 ml milk
• 80g nutella

1. Preheat the oven to gas 3/170c/325f
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and mix together. You can use an electric hand whisk for this. It should be a slightly sandy/grainy texture
3. Pour the milk into the mixture and mix. Then add the egg and beat until it's all incorporated.
4. Spoon the mixture into cupcakes cases in a muffin tin, filling to about halfway or 2/3 full. They rise quite a bit. Bake for 15-20 minutes.
5. Leave to cool completely, then cut out a little circle in the cupcake. Pop the loose piece of cake out, insert a dollop of nutella, then put the cake piece back ontop so you have a filled cupcake.
6. For the icing:
7. Mix all the above ingredients together until incorporated and continue mixing for about 5 minutes. The more mixing, the fluffier the icing! Use a palette knife to ice the cupcakes, then sprinkle with a bit of chopped hazelnut. Enjoy! (I did, as you can see!)

This recipe is from the Hummingbird Bakery cookbook and it was the first thing I tried from it. It's a chocolate hazelnut recipe for cupcakes. It is so delicious! It has a dollop of nutella in the centre, the cake is wonderfully moist and light and the icing is just perfect.