3/4cupcocoa powder, best quality you can find (I used Ghiradelli)
1 1/2tspbaking powder
1 1/2tspbaking soda
1cupwhole milk (35%)
Preheat oven to 350 degrees Fahrenheit.
Sift together the sugar, flour, freshly ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
In a separate bowl, briefly whisk together the sour cream and vanilla extract; set aside.
In the bowl of a mixer fitted with a paddle attachment, beat together the eggs, vegetable oil, and milk, until smooth.
Add the sour cream mixture and stir until well incorporated.
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).
Using an ice cream scoop, pour the batter into the cupcake liners (in muffin cupcake pan). Fill each liner no more than 2/3’s full.
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.
Optional – Nutella center: Fill a pastry bag fitted with a #10 circle piping tip, with Nutella. Insert the tip into the center of the cupcake, and squeeze for a few seconds.