Step 1: Chocolate Cupcakes

151g / 2/3 Cup Unsalted Butter

225g / 1 Cup Caster Sugar

2 Eggs

125g / 1 Cup All-Purpose Flour

80g / 2/3 Cup Cocoa Powder

Pinch of Salt

1tsp Baking Powder

3/4tsp Baking Soda

160ml / 2/3 Cup Yogurt

1tsp Vanilla Extract

4tbsp Milk (Hazelnut)

Begin by mixing the dry ingredients together. Beat the butter and sugar until light and fluffy before adding in the eggs. Sift half of the dry ingredients into the mixture followed by the yogurt, milk and vanilla. Finish by sifting in the remaining flour. Spoon the mixture into cupcake cases and bake at 180 degrees celsius for 12-15minutes.

Step 2: Nutella Ganache

300g / 1 Cup Nutella

235ml / 1 Cup Double Cream

Crispy Chocolate Sprinkles

Heat up the double cream and pour over the Nutella. Pour in the sprinkles and mix together. Cut a hole in the tops the cupcakes and spoon in the ganache.

Step 3: Nutella Buttercream

225g / 1 Cup Unsalted Butter

250g / 2 Cups Icing Sugar

110g / 1/3 Cup Nutella

1tsp Vanilla Extract

3tbsp Double Cream

Beat the butter and Nutella together. Slowly add in the icing sugar and beat for 10 minutes. Finish by adding in the vanilla and cream. Spread some extra Nutella on the inside of a piping bag and pipe the buttercream onto of the cupcake.