Ingredients
1
cup Gold Medal™ self-rising flour
1/2
teaspoon salt
1/4
cup unsalted butter or regular butter, softened
1/2
cup sugar
1
teaspoon vanilla
1/2
teaspoon almond extract
1 1/2
cups Nutella® hazelnut spread with cocoa (16 oz)
4
eggs
1/4
cup milk
6
oz bittersweet chocolate chips (1 cup)
3
tablespoons unsalted butter or regular butter
4
teaspoons light corn syrup
1/4
teaspoon vanilla
1/3
to 1/2 cup chopped toasted hazelnuts
Preparation
Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.
