Nutella Stuffed Cupcakes with Sea Salted Buttercream 2/3 cup oil 1 1/4 cup nutella 1 3/4 cups brown sugar 3 eggs 1 cup milk + 3 tablespoons 1 1/4 cup flour 1 1/4 cup cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon baking soda 2 sticks butter 1 pound powdered sugar 2 teaspoons vanilla Sea Salt 1/2 cup toasted hazelnuts In a stand mixer, beat together the oil, 1/4 cup of nutella, brown sugar, eggs and 1 cup of milk. Add the flour, baking powder, baking soda. Beat just until combined. Spoon the batter into a muffin tin lined with baking cups. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the top of cupcakes spring back when touched lightly with your finger. Be careful not to overbake the cupcakes! You’ll want to watch them closely during those final minutes of baking. Remove the cupcakes from the oven. Cool completely. In a stand mixer, beat together the butter, powdered sugar, remaining milk, and vanilla. To assemble the cupcakes, use a mini ice cream scoop to remove the center of each cooled cupcake. Plop a scoop of nutella right inside the hole you just created. Frost with buttercream. Sprinkle with toasted hazelnuts and a bit of sea salt.