Preheat oven to 350F/177C. Place cupcake liners on a 3-ounce cupcake pan. Set aside.

In a bowl, mix all cupcake ingredients until well blended. Scoop batter into prepared pan.

Bake cupcakes for 15-18 minutes or until done. Set aside to cool.

For the icing, whip cream until stiff peaks form, then divide into 2 bowls. Mix the chocolate hazelnut spread in one bowl until well combined, then do the same with strawberry jam in the other bowl.

Fill a piping bag with a star tip with both icings, placing the chocolate hazelnut on one side of the bag, and the strawberry on the other to create two-toned icing. Set aside.

Once cupcakes are cooled, core the cupcakes and then fill with chocolate hazelnut spread.

Pipe icing onto cupcakes and top with garnish of your choice.