Preheat the oven to 350°F and place six cupcake liners into a cupcake pan. Set aside.
3. Step
Whisk flour, cocoa powder, and baking soda together in a mixing bowl and set aside. In a separate bowl whisk eggs, milk and vanilla extract together and set aside.
4. Step
Place the Nutella hazelnut spread and sugar into the bowl of a high speed electric mixer. Whip together until smooth with the whisk attachment.
5. Step
Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.
6. Step
Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.
7. Step
Transfer the batter into the lined cupcake pan and bake for 20-22 minutes or until the toothpick comes out clean.
8. Step
Let cool completely before assembling.
9. Step
For the Filling:
10. Step
Place Nutella into a pastry bag.
11. Step
Whip the heavy cream, mascarpone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag and set aside.
12. Step
For the Espresso Soak:
13. Step
Mix together the espresso, hazelnut and coffee liqueurs.
14. Step
To Assemble the Nutella Tiramisu Cakes:
15. Step
Cut each cake into three slices. Then, brush each slice generously with the espresso soak.
16. Step
Pipe equal amounts of Nutella and mascarpone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with mascarpone cream and sprinkle with shaved chocolate or dust with cocoa powder.
