These are my favourite cupcakes ever. I am such a big nutella fan, I could easily eat a jar of it in one sitting. I go through phases of being obsessed with peanut butter and nutella, at the moment I am on a nutella kick. I made my first cake in our new kitchen but it was a cake for my brother-in-law to thank him for helping us move stuff and doing some plumbing. Whilst the oven was preheated and I was in the baking frame of mind, I also whipped up a batch of these nutella cupcakes. These were the first cupcakes I made out of the hummingbird bakery book, over 2 years ago now! That book is still my favourite recipe book for cakes, I think I have almost memorised the vanilla and chocolate cupcake recipe off by heart.
Ingredients (Makes 12 cupcakes)
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g butter, at room temp.
120ml milk (the recipe said whole milk, but I just used semi and they turned out okay!)
hazelnuts to decorate
1. Preheat the oven to gas 3/170c/325f
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and mix together. You can use an electric hand whisk for this. It should be a slightly sandy/grainy texture
3. Pour the milk into the mixture and mix. Then add the egg and beat until it's all incorporated.
4. Spoon the mixture into cupcakes cases in a muffin tin, filling to about halfway or 2/3 full. They rise quite a bit. Bake for 15-20 minutes.
5. Leave to cool completely, then cut out a little circle in the cupcake. Pop the loose piece of cake out, insert a dollop of nutella, then put the cake piece back ontop so you have a filled cupcake.
For the icing
250g icing sugar
80g butter, at room temp
25 ml milk
Mix all the above ingredients together until incorporated and continue mixing for about 5 minutes. The more mixing, the fluffier the icing! Use a palette knife to ice the cupcakes, then decorate with a hazelnut. Enjoy!