Chocolate Hazelnut Cupcakes

Directions

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   1. Preheat oven to 350 degrees Fahrenheit. Line two 12-count cupcake pans with paper liners.
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   2. Sift together the sugar, flour, freshly ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
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   3. In a separate bowl, briefly whisk together the sour cream and vanilla extract; set aside.
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   4. In the bowl of a mixer fitted with a paddle attachment, beat together the eggs, vegetable oil, and milk, until smooth.
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   5. Add the sour cream mixture and stir until well incorporated.
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   6. Add the flour mixture and stir on low speed until just incorporated. (The batter is fairly thin, don't worry, you've done it correctly).
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   7. Using an ice cream scoop, scoop the batter into the cupcake liners. Fill each liner no more than 2/3 full.
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   8. Bake in preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. (Ovens vary). Cool in the pan for a few minutes, then remove from the pan, and allow to cool once again.
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   9. Optional Nutella center: Fill a pastry bag fitted with a #10 circle piping tip, with the Nutella. Insert the tip into the center of the cupcake, and squeeze for a few seconds, pushing the Nutella into the center of the cupcake.
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    10. Top cupcake with icing of your choice. (I used Martha Stewart's vanilla buttercream)
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    Enjoy!