Although called a Nutella cupcake where generous amount of nutella is added into the batter, it is quite curious that the flavour of nutella is quite subtle here unlike the spread itself. Nutella fans would probably be better off eating the stuff straight from the bottle. Nevertheless, the crumb is very tender and taste well-balanced between that of chocolate and nutella. The nutella praline frosting boasts of stronger nutella flavour, well because the larger proportion of nutella used than chocolate. I love the crunchy bit of slightly toasted whole hazelnut placed atop the frosting.
Not sure how well-received this cupcake flavour would be. It's hard to decide which is the better, the Valrhona Dark Chocolate Cupcake with Swiss Meringue Buttercream or this.