Hazelnut Nutella Cupcake

I love hazelnuts, called nocciola in Italian, and find their earthy flavor is wonderful in baked goods of every description. A muffin is the perfect size snack for one person, and I can freeze half of them to enjoy at a later date.

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Hazelnut Nutella Cupcake

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Ingredients

For the Sponge Cake:

1 cup (125g) all-purpose flour
1 tsp baking powder
4 large eggs, at room temperature
1 cup (200g) granulated sugar
1/4 cup (60ml) whole milk
1/4 cup (60g) unsalted butter, melted
1 tsp vanilla extract
Pinch of salt

For the Strawberry Cream:

1 cup (240ml) heavy cream, chilled
1/2 cup (100g) powdered sugar
1 cup fresh strawberries, pureed
1 tsp vanilla extract

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Hazelnut Nutella Cupcake

Hazelnut Nutella Cupcake

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