Vanilla-Hazelnut Cupcakes with Black Chocolate Cream Cheese Frosting

Instructions

• 1

  Line a 12-cup muffin pan with cupcake liners and set aside.

• 2

  Whisk together flour and baking powder in a bowl.

• 3

  Using a Breville bench mixer or hand mixer, beat the butter, sugar and salt on medium speed until pale and creamy. Add the eggs and beat until just combined. Add half of the flour mixture and mix in low speed until just combined. Add the milk mixture and mix on low speed, then add the remaining flour mixture and mix until just combined.

• 4

  Swirl through Nutella to get a marble effect. Scoop batter evenly into the cupcake liners.

• 5

  Insert wire rack into rack position 6. Select BAKE/325°F/CONVECTION/16 minutes. Press START to preheat oven.

• 6

  Once preheated, place the pan in the oven and bake the cupcakes for 16 minutes or until a skewer inserted into the center comes out clean. Stand cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completely.

• 7

  Make the frosting while the cupcakes bake. Sift together powdered sugar and cocoa powder and reserve. Using a Breville bench mixer or hand mixer, beat the butter and cream cheese on medium speed until combined.

• 8

  Reduce the speed to low and gradually mix in the powdered sugar mixture. Add the vanilla, water and food coloring and mix to combine. Increase the speed to medium-high and beat until thick and creamy. Add additional food coloring as desired.

• 9

  Fit a piping bag with a large star tip. Spoon the frosting into the bag and pipe onto the cupcakes. Decorate with orange sprinkles.