Nutella Filled Cupcakes

Sorry for the extended absence.  I've just not made anything new or exciting to share with you.  May dinner this weekend was a bust, but I've got a fabulous salmon recipe I tasted at Publix the other day I can't wait to post!

Until then, here's an easy homemade cupcake filled and topped with Nutella and hazelnuts.  These cupcakes are so moist and chocolatey.  And the chopped nuts on top give it them a nice crunch.

NUTELLA FILLED CUPCAKES (makes 1 1/2 to 2 dozen cupcakes)

1 1/3 cups cake flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1 1/2 cups light brown sugar
2 tsp vanilla extract
2 eggs
3/4 cup sour cream
3/4 cup hot coffee
1 (26.5 oz) jar Nutella spread
2 oz hazelnuts (filberts), chopped and toasted

Preheat oven to 350F.  Line 2 (12 cup) muffin pans with paper cupcake liners.

Gently whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a small bowl.  Set aside.

Cream the butter, sugar, and vanilla until fully combined in the bowl of a stand mixer fitted with a paddle attachment.  Add in the eggs and mix until fully incorporated.  Scrape down the sides of the bowl.

Add in the dry ingredients mixture, alternating iwth the sour cream, and mix on low speed until all  ingredients are combined.  Slowly add the hot coffee and mix on low speed until fully incorporated, scraping the bowl as necessary.

Scoop the batter into the prepared cupcake pan, filling the liners about 3/4 full.  Bake on the bottom rack of the oven for 20-22 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Remove the pans from the oven and place on a cooling rack.  Let cool for only 10 minutes.  Meanwhile, fill a pastry bag, fitted with a large star tip, with the Nutella.  Pipe the inside of each cupcake from the top, with enough filling to equal about 1 to 1 1/2 Tbsp of spread.

After the filled cupcakes have cooled comletely, pipe a rosette with the remaining Nutella on top and sprinkle with the chopped hazelnuts.