Chocolate Hazelnut Cupcakes

Some things were just made to go together: macaroni and cheese, Tom and Jerry {also, Ben and Jerry}, chips and salsa, green eggs and ham...the list could go on and on. One of the things on the top of that list for me is chocolate and hazelnuts. Seriously, who doesn't like nutella??? These cupcakes were probably long overdue considering how in love with the flavor combination I am, but I hope that you enjoy them!

Chocolate Hazelnut Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup butter

1 cup nutella

1 tsp vanilla

2-3 cups confectioner's sugar

1/4 - 1/2 cup almond milk

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat the butter until it is smooth and fluffy {about 3 minutes}.

Beat in the nutella and vanilla. 

Beat in the confectioner's sugar a cup at a time until you reach your desired sweetness/mass ratio.

Beat in the milk 2 tablespoons at a time until you reach your desired thickness.

Pipe with a star tip and top with a truffle and chocolate drizzle.