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How to make Choc centre cupcakes

Yield = 12
Prep time: 0:40
Cook time: 0:20
Total time: 1:00

Ingredients

120g almond meal
75g (1/2 cup) plain flour
50g (1/2 cup) dark cocoa powder
2 teaspoons baking powder
140g (1/2 cup) Nutella
80g butter, melted
2 teaspoons vanilla extract
2 eggs
125ml (1/2 cup) buttermilk
60ml (/4 cup) maple syrup
12 Lindt Lindor Sea Salt Caramel balls
50g NESTLÉ BAKERS' CHOICE Dark Chocolate CHUNKS, melted, cooled

Frosting

125g butter, at room temperature
155g (3/4 cup firmly packed) dark brown sugar

Method

Step 1 Preheat the oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
Step 2 Combine the almond meal, flour, cocoa powder, baking powder, Nutella, butter, vanilla, eggs, buttermilk and maple syrup in a food processor. Process, scraping down the sides halfway, for 20-30 seconds or until the mixture is just smooth. Divide mixture among prepared pans. Bake for 20 minutes or until just firm to the touch. Set aside to cool completely in the pan.
Step 3 Use a small sharp knife to cut a small cone-shaped piece from the top of each cake, leaving a 1cm-wide border. Reserve the cone. Insert a Lindor ball into hole. Trim the pointed end of cone and insert the top over the Lindor ball to sit flat.
Step 4 For the frosting, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Spoon into a piping bag fitted with a 1cm nozzle.
Step 5 Pipe the frosting onto the cakes, covering the cut marks on the top, and drizzle with the melted chocolate.