Chocolate Ganache Cupcakes

Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Using an electric mixer stand mixer with the beater attachment, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Sift half of the flour and half of the cocoa over butter mixture. Add half of the milk. Stir to combine. Repeat with remaining flour, cocoa and milk.

Divide mixture among prepared pan holes and bake for 15-20 minutes or until cakes spring back when lightly touched. Transfer to a wire rack to cool completely.

Meanwhile, to make ganache, place chocolate and cream in a microwave-safe bowl. Microwave on high for 1 minute, stirring with a metal spoon halfway through cooking, or until smooth. Chill for 20 minutes, stirring twice or until the mixture has thickened.

Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Working with 1 cupcake at a time, press the end of a wooden spoon into the top of each cupcake, taking care not to press all the way through. Pipe a small amount of the chocolate mixture into each cupcake.

To make meringue, place egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, heat mixture for 10 minutes or until stiff peaks form. Remove bowl from heat and continue to beat for about 5 minutes or until cooled. Spoon mixture into a piping bag fitted with a 1.5cm star nozzle. Pipe meringue frosting on the top of each cupcake. Drizzle with a little maple syrup and sprinkle with hazelnuts. Serve.