Today is the World Nutella (chocolate hazelnut spread) Day, an event hosted by Sara from Ms Adventures in Italy and Michelle from Bleeding Espresso.
This year, I am celebrating it with these delectable cup cakes with incomparable miracle of Nutella!
Toast the hazelnut in 12o° C oven until they are fragrant by watching them time to time.
Beat egg with Nutella. Add flour, baking powder, cinnamon and hazelnut. Finally add cognac and mix until incorporated.
Spoon the batter on greased cup cake moulds.
Bake in 18o° C preheated oven for about 20 minutes.
for topping:
Spread top of each cup cake with a thin layer of Nutella.
Decorate with candy sprinkles and flaked hazelnut.
