Chocolate Hazelnut Cupcakes

Ingredients

• Icing

  • 8 oz (225 g) 60% dark chocolate, chopped
  • 1/2 cup (125 ml) chocolate-hazelnut spread (Nutella-style)
  • 2 cups (500 ml) 35% whipping cream

• Cupcakes

  • 1 1/2 cups (315 g) sugar
  • 1 1/4 cups (190 g) unbleached all-purpose flour
  • 1/2 cup (50 g) cocoa powder, sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup (180 ml) water
  • 1/2 cup (125 ml) vegetable oil
  • 2 tsp (10 ml) white vinegar
  • 1 tsp (5 ml) vanilla

• Topping

  • 3/4 cup (105 g) roasted blanched hazelnuts
  • 1 cup (250 ml) chocolate-hazelnut spread (Nutella-style)