Confession: I love Nutella. I can't keep any in the house because I will eat it all.
I did buy a small jar though and decided to use it in this recipe.
It makes a beautiful frosting too!
Chocolate Hazelnut Cupcakes
from The Cupcake Bible
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt (didn't use as I used salted butter)
2 cups chocolate hazelnut spread, divided (Nutella)
1/3 cup butter, softened
3/4 cup sugar (used 1/2 cup)
1 tsp vanilla
1 1/4 cups milk (used low fat)
Chopped hazelnuts (optional)
1. Preheat oven to 350F. Line 18 standard muffins cups with paper or foil baking cups.
2. Whisk flour, baking powder and salt in medium bowl. Beat 1/3 cup chocolate hazelnut spread and butter in large bowl with electric mixer at medium speed until smooth. Beat in sugar until well blended. Beat in eggs and vanilla. Add flour mixture alternately with milk, beginning and ending with flour mixture, beating until blended. Spoon batter into prepared muffin cups, filling two-thirds full.
3. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans 10 minutes. Remove to wire racks; cool completely.
4. Frost cupcakes with remaining 1 2/3 cups chocolate hazelnut spread. Sprinkle with hazelnuts.