These ones came out pretty well, but there are of course a few more adjustments I need to make for next time!
this recipe makes 18 cupcakes.
3/4 cup butter, softened
generous 1/2 cup light brown sugar
2 extra large eggs (but they were kind of dry, so I’d recommend using 3 large eggs instead of the extra large)
2 tbsp chocolate hazelnut spread (Nutella…and the 2 tbsp could be heaping)
1 1/3 cups self rising flour
generous 1/2 cup roughly ground, blanched hazelnuts
For the topping its just more Nutella and some whole hazelnuts (blanched)
Preheat oven to 350 degrees F, put 18 paper liners into shallow muffin pans.
Put the butter and brown sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then stir in the chocolate hazelnut spread. Sift in the flour and using a metal spoon, fold into batter with the ground hazelnuts.
–I’m constantly afraid of over beating, don’t be, the more you beat it the lighter and fluffier they will come out and the better they’ll be–
spoon the batter into the paper liners. Bake in the oven for 20-25 minutes (I left mine in for 19 and they were cooked perfectly so don’t be afraid to open it up and check) When you pull them out let them cool quite a bit before you top them with morrreee Nutella and the whole hazelnuts.