chocolate hazelnut cupcakes

Ingredients

Cake-

• 2 cups sugar
• 1 cup flour
• 3/4 cup freshly ground hazelnuts
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup sour cream
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1 cup whole milk

Frosting-

• 1/2 cup butter, room temperature
• 1/2 cup nutella
• 3 cups powdered sugar
• milk

Directions

Cake-

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Sift together the sugar, flour, freshly ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
3. In a separate bowl, briefly whisk together the sour cream and vanilla extract; set aside.
4. In a large bowl, beat together eggs, vegetable oil, and milk until smooth.
5. Add the sour cream mixture and stir until well incorporated.
6. Add the flour mixture and stir on low speed until just incorporated. (Batter is fairly thin.)
7. Fill cupcake liners 2/3rds full. Bake for about 20 minutes or until tester comes out clean. Cool completely before frosting.

Frosting-

1. Whip butter and nutella together until creamy.
2. Gradually add in powdered sugar.
3. If needed, add milk to reach desired consistency.