Directions

To make the batter:

1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with silicone cups or liners coated with vegetable cooking spray.

2. Sift together the flour, baking powder, and salt in a bowl. Set aside.

3. Using a handheld or standing electric mixer, whip the butter for 1 minute, or until creamy and fluffy. Add the melted chocolate chips and continue to beat until combined, scraping down the sides of the bowl with a rubber spatula. Add the sugar and vanilla and beat for 4 minutes, or until the sugar is fully incorporated and the mixture is light.

4. Chop 2 tablespoons each of the pistachios and hazelnuts and mix them into the batter. Add the eggs, one at a time, beating well between additions and continuing to scrape the bowl. Add the dry ingredients, alternating with the milk, beating well until smooth. Using a rubber spatula, swirl in the hazelnut spread by hand.

5. Divide the batter evenly in the cupcake pan. Bake for 22 to 25 minutes, or until the cupcakes spring back when touched gently in the center. Remove from the oven and cool completely before decorating. If you have difficulty unmolding the cupcakes, run a small icing spatula or a thin knife around the perimeter of each cupcake.

To make the frosting:

1. Using a handheld electric mixer, beat the cream cheese until whipped and light. Gradually sprinkle in the confectioners' sugar and continue to beat until thick. Fold in the hazelnut spread using a small spatula or spoon, or a wooden skewer for a finer swirl.

2. To assemble, spoon the frosting into a piping bag and squeeze it onto the cooled cupcakes. Top with the reserved whole nuts.