Makes 9 cupcakes
125g butter, softened
125g caster sugar
2 large free-range eggs, lightly beaten
125g self-raising flour
40g cocoa powder
40g hazelnuts, roasted and chopped
125g chocolate hazelnut spread
FOR THE ICING
130ml double cream
125g good-quality dark chocolate, broken into chunks
25g hazelnuts, toasted and chopped
 Heat the oven to Gas 5/190˚C. Line a muffin tin with cases. Beat the butter and sugar until light and fluffy. Gradually mix in the eggs and milk, then fold in the flour, cocoa and nuts.
 Divide half the mixture between the muffin cases making a small hollow in each. Add 1tsp of chocolate hazelnut spread to each and top with the rest of the cake mixture. Bake for 20 mins until risen and springy to the touch, then leave to cool on a wire rack.
 To make the icing, gently heat the cream and the chocolate in a bowl over a pan of barely simmering water until smooth. Spread over each cupcake, scatter with hazelnuts and stack on a towering cake stand.