Hazelnut and Chocolate...a match made in heaven

Combining two or more edible items together to create something tantalizing is not easy (especially for the cooking-challenged, like me). So I can't help but bow down to the creator of the first chocolate-hazelnut combination. Such simple things yet such delicious taste!

So, in honor of my love for this scrumptious pairing, I chose the Chocolate Hazelnut recipie for my first batch of cupcakes from this glorious book.

The cake portion of this cupcake is very light...but the icing on these little snacks is actually Nutella, which, if you've never had it, is quite rich. The result is a nice balance between the cake and icing. The hazelnuts on top are optional but they make them look so pretty! As with the Oreo cupcakes, the batter is just as enjoyable to eat (so is the Nutella!)...so beware while making these!
Also, as a side note, these would be much easier to make if I owned a mixer so...start saving, my birthday's only 10 months away!

Makes about 16 cupcakes

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup/1 stick unsalted butter, room temp
• 1/2 cup sugar
• 3 eggs
• 1 1/2 cups chocolate hazeulnut spread (Nutella or similar)
• 1/4 cup milk
• 1/2 cup roasted ground hazelnut or whole hazelnuts for topping (optional)

1. Preheat oven to 350 degrees F.

2. Mix flour, baking powder, and salt together and set aside.

3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add half of the chocolate hazelnut spread and blend thoroughly. Alternately add flour mixture and milk, blending well after each addition.

4. Spoon batter into cupcake papers, filling about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

5. When cupcakes are cool, generously frost them with remaining chocolate hazelnut spread. Sprinkle with roasted ground hazelnuts or place a whole or half hazelnut on top of each cupcake.