Hazelnut bomb chocolate brownie cupcakes with cream cheese vanilla frosting

I haven't posted a blog for a while because I was unwell last weekend, however I'm better now and back to baking!

Today was the six nations rugby England vs. Ireland and we had our friends over to watch the match and have burgers and beers. I didn't want to make a girly dessert as the lads were over, these cupcakes look a little dainty, however they pack a punch and are denser and manlier than normal cupcakes! I had some Hazlenut spread in the cupboard so decided to use this up and it worked a treat! They are more like little brownies with a secret surprise, a heart of fudgy hazelnut spread. It's fair to say that the guys enjoyed the food, and the rugby of course! 

Ingredients

Cupcakes; 100g plain flour, 50g coco powder, 150g White caster sugar, 50g unsalted butter, 125ml milk, 1 egg, pinch of salt, 8 teaspoons hazelnut spread. 

Frosting; 180g cream cheese, 25g butter, seeds of 2 vanilla pods, 3 cups icing sugar. 

Preheat the oven to 170 Celsius. In a large bowl add all the dry ingredients and butter and thoroughly mix until it resembles fine sand. In a jug whisk the egg and milk and gradually add to the dry goods stirring thoroughly to combine, but don't over mix. 

In a deep 8 hole rubber muffin tray add around a tablespoon of the muffin mixture to each hole, it should come up about half way up the tray. Next add one teaspoon of hazelnut spread to the centre of each muffin, and then top each one with another tablespoon of muffin mixture, this captures a little blob of hazelnut spread into the centre of each muffin when it bakes. 

Bake in the oven on the Middle shelf for exactly 22 minutes. They should have raised up slightly and the tops should have just started to crack. Please don't worry if they don't shoot right up, there is no baking powder on purpose in this dish to stop it raising too much so they stay denser like little brownies. Remove from the oven and allow to cool slightly before turning out on a wire rack to cool completely. 

Whilst they are cooling make the frosting by splitting the vanilla pods, removing the seeds, and beating them along with the icing sugar, butter and cream cheese until smooth and glossy. Chill the frosting until the cupcakes are completely cool. 

Dollop a big spoon of frosting on to each cooled muffin and arrange on a pretty tray ready for your guests!