Ingredients 1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup sugar
1 cup milk
1/2 cup Nutella
1/2 cup chopped hazelnuts
Preheat the oven to 190C. Line a 12-cup muffin pan with cupcake cases and set aside.
In a bowl, mix flour with baking powder, baking soda and salt and set aside.
In another bowl, mix butter and sugar until combined.
Stir in eggs one at a time.
Stir in milk.
Stir in Nutella until mixture is smooth.
Gradually stir in flour mixture into the wet ingredients until combined.
Stir in chopped hazelnuts.
Spoon batter about 3/4 full in the prepared muffin cases. Bake for 18-20 minutes until cake tester comes out clean.
Cool in pan for 5 minutes then transfer to a wire rack to cool completely.