Preheat oven to 350° F.
In a small bowl mix together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
Pre-measure and set out all your other ingredients as well.
Line your cupcake pan with cupcake liners.
In a mixing bowl, beat the butter and sugar on medium speed. Add the eggs in one at a time, then add the vanilla extract, hazelnut extract, and milk. Gradually add the flour mixture until everything is well combined.
Fill each cupcake liner about 2/3 of the way full. Bake approximately 16 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, clean up and then start working on making the ganache icing so that it is ready to go when the cupcakes are cool, and chop the hazelnuts.
For the ganache icing, place the chocolate chips into a medium mixing bowl. Heat the heavy cream in a saucepan until just about boiling. Slowly pour over the chocolate chips and mix until the chips are all melted and everything is blended and smooth.
Once the cupcakes are cooled you can either dip them into the warm ganache or spread it on with a butter knife and top with the hazelnuts. If you want a thicker icing, let the ganache cool and more and then pipe or spread it onto the cupcakes and top with hazelnuts.
** Nutritional information is an estimate and may vary.