Nutella Cupcakes

Chocolate Cupcakes inside and out. The hazelnut praline gives them a special flavor and the final coating, the chocolate ganache, accentuates the absolute sovereignty of chocolate.
Small cupcakes "in the hand" ready to be served and accompany your coffee, tea, fresh juice and milk, but also to decorate a more festive buffet.

work: 15′

time: 40′

easy:

Ingrediens (12 cupcakes) 70 gr (2.5 oz) flour, self raising 30 gr (1.1 oz) butter, softened 50 gr (1.8 oz) sugar ½ tsp vanilla ½ tsp cloves powder a pinch of salt 230 gr (8.1 oz) nutella, room temperature 2 eggs 2-3 tbsp milk	Beat with whisk or hand mixer the butter with the sugar and vanilla. Add the nutella and stir with a spoon.	The mixture is too tight but just hit the eggs, it will soften and thin out. Pour one to one the eggs and beat well.
At low speed, add the flour and half the milk and then the remaining flour. Finally add the cloves and salt.	Fill small buttered silicone ramekins halfway. Bake at 180°C (356°F, Gas 4) for ~20'. Test with a toothpick. Do not overdo, you better get out of the oven sooner than later.	Ganache 100 gr dark chocolate 50 gr butter 1 tbsp maple syrup 1 tsp vanilla nuts or candies for decorating
Chop the chocolate into pieces…	…and melt in a bain marie. Add the syrup, vanilla, butter and mix well with a spatula to smooth the mixture and polish the ganache.	Fill the cupcakes with a spoonful of ganache and sprinkle with crushed nuts or whatever else we like.

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