Chocolate Hazelnut Cupcakes | RICARDO

Ingredients

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