Hazelnut Christmas Cupcakes with Nutella^®

HOW TO MAKE HAZELNUT CHRISTMAS CUPCAKES

1. 

   For the cupcakes: Preheat oven to 350 degrees F. Beat butter and sugar for about 5 minutes, or until light and fluffy, then beat in 2 eggs and milk. Stir in your ground hazelnuts. In a separate large bowl, sift together the flour, baking powder and salt; fold in butter mixture until fully combined.

2. 

   Spoon the mixture into 12-cup paper-lined muffin pans (or individual cups or wrappers, if preferred). Bake for 20 to 25 minutes or until tester/toothpick inserted into the center of a cupcake comes out clean. Transfer to a drying rack or other area and let the cupcakes cool completely.

3. 

   Using a small knife, cut out a 1-inch deep hole in the top of each cupcake. Spoon Nutella^® hazelnut spread into a piping bag fitted with small, plain tip. Pipe about 2 tsp Nutella^® hazelnut spread into each cupcake. 

4. 

   For the meringue: In a small saucepan, heat sugar and 2 tbsp water until temperature registers 245°F on a thermometer. Meanwhile, using an electric mixer or handheld whisk, beat egg whites until soft peaks form. Next, slowly pour the sugar syrup down the side of bowl, beating until side of bowl is barely warm and stiff peaks form

5. 

   Transfer the meringue mixture into a piping bag; pipe over cupcakes as pictured. 

6. 

   If you like or are able to: Using a small cooking blowtorch, caramelize the meringue (or broil on high) & serve!