Fill a 12 hole cupcake tray lined with paper cases.

Pre-heat oven to 170C (325F)

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a mixer with paddle attachment, or use a hand held whisk, and beat on slow until all the ingredients are combined and you have obtained a sandy texture

Slowly start to pour the milk into the flour mixture, beat well until all the ingredients are well mixed

Add the egg, beat again until combined, scraping down the sides with a spatula

Spoon the mixture into the paper cases until two thirds full and bake in the pre-heated oven for about 20 minutes, or until the sponge bounces back when touched.

When cooked let cool in tray for 5 minutes before turning out onto a wire cooling rack to cool completely

Once the cupcakes are cold, make a small hollow in the centre of the cupcakes using a sharp knife

Fill the holes with the hazelnut chocolate spread.

Beat the icing sugar and butter together in your mixer using paddle attachment (or use a hand held whisk) on a medium-low speed until the mixture is well combined

Turn the speed to low and start to pour in the milk

Once milk is all combined turn mixer up to high and continue to beat until you have a light and fluffy frosting - this should take at least 5 minutes

Stir in the hazelnut chocolate spread by hand and mix until evenly combined

Spoon the frosting on top of the cold cupcakes and decorate with a few hazelnuts.