If you’re a hazelnut and chocolate fanatic, this is the treat of your dreams. A rich brownie has a crispy hazelnut wafter tucked inside, topped with creamy Nutella buttercream and a toasted hazelnut.

Makes about 40 brownie bites.

For the brownies you’ll need:

4 ounce unsweetened chocolate

¾ cup (1 ½ sticks) unsalted butter, at room temperature

2 cups granulated sugar

3 eggs

2 teaspoon vanilla

1 cup flour

40 bite-sized hazelnut wafter cookies (I used Loacker Quadratini wafer cookies)

For the frosting you’ll need:

1 cup (2 sticks) unsalted butter, at room temperature

½ cup Nutella (more if you’re a Nutella fanatic)

2 cups powdered sugar

2 tablespoons whole milk, if needed

Toasted hazelnuts, for garnish (optional)

Directions:

Pre-heat the oven to 350 degrees (F). Line 40 mini cupcake tins with mini cupcake papers.

Melt the butter and chocolate together in a microwave safe bowl for 90 seconds on high. Stir the mixture until all the chocolate is melted and combined with the butter. Stir in the sugar until it’s well combined, and then add the eggs one at a time (completely stir in each egg before adding the next). Stir in the vanilla and salt, and then add the flour and stir until just combined.

Fill the paper-lined mini cupcake tins with a heaping tablespoon of the brownie batter. Press one wafter cookie into the brownie batter and use your finger or a spoon to cover the cookie with the brownie batter. Bake for about 20 minutes until the brownies have set. (Take care not to overbake.)

Allow them to cool for 10 minutes in the pan, then move to a wire rack to finish cooling while you prepare the frosting.

To make the frosting, whip the butter and Nutella for about 30 seconds with a stand mixer fitted with the whisk attachment or a hand mixer on medium speed. Add the powdered sugar, ½ cup at a time, whipping on medium-high speed until fluffy. If the frosting is too thick, add the milk and whip on high for 20 seconds until the frosting is fluffy. Pipe or spread the frosting on top of the cooled cupcakes and, if you’d like, finish with a toasted hazelnut (a raspberry would also be really delicious and pretty!).

My cookbook Bake it in a Cupcake: 50 Treats With a Surprise Inside is out now on Andrews McMeel Publishing and available at your favorite local bookstore as well as Amazon.com, Barnes & Noble, and Indiebound.org!