Preheat your oven to 180C (160C Fan) and place cupcake cases into your cupcake tin.

Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.

Gradually add your eggs (I whisk briefly in between each addition) and mix in.

Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.

Spoon your mixture into your cupcake cases and place in the preheated oven for 20-22 minutes.

After 20 minutes they should be cooked, remove from the oven and allow to cool briefly in the tin and then move the cases to a cooling rack.

Place your butter in a stand mixer (or use an electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.

Now add in your Nutella - mix briefly to combine fully. It should be the right consistency at this point. If you think it's too thick you can add a tsp of milk. If too thin you can add more icing sugar. I don't usually need to do either.

Once the cupcakes are cool you need to core your cupcakes to fill with Nutella. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!

If your Nutella is a bit stiff, beat it a little or warm it in the microwave for 10 seconds (you aren't wanting it to be hot, just a little loose).

Spoon a decent amount of Nutella into the hole you've made in each cupcake.

Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.

Finish with a Mini KitKat Santa pushed into the buttercream. Enjoy!