Because wherever Nutella can be used it should…
Nutella Buttercream Cupcakes
Adapted from The Hummingbird Bakery
Makes 12 cupcakes
100g plain flour
1tsp baking powder
300g icing sugar
Preheat your oven to 170.
Mix together the dry ingredients and butter until you have a sandy texture. I did this on a medium speed mixture but a free stand whisk will work. Add the milk and egg and beat until you have a smooth consistency. Spoon the mixture into cupcake cases and bake for 20 minutes.
While the cupcakes are baking beat the icing sugar and butter together until well mixed then gradually pour in the milk. Continue to beat until you have a thick, smooth buttermilk cream. Stir through the nutella.
Once the cupcakes are at room temperature spoon the nutella buttercream onto then cover with hazelnuts if you like 🙂