Here’s another cupcake recipe for you all to enjoy – this time, it features the use of Nutella (or any other generic hazelnut-chocolate spread). The cake includes cocoa powder, chopped roasted hazelnuts, and a surprise Nutella centre. Buttercream is a mixture of vanilla and Nutella, and topped off with more chopped hazelnuts for an extra crunch.
So far, I’ve got three solid cupcake flavours, and I need some more to add to my collection. Feel free to let me know of any flavour combinations you’d like to see!
Check out the recipe below:
Makes 12 cupcakes
- 100g self-raising flour, sieved
- 30g cocoa powder, sieved
- 50g chopped or ground hazelnuts (and a little more for topping)
- 130g caster sugar
- 140g unsalted butter, soft
- 1/4 tsp baking powder
- 2 large eggs
- 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
- 3 heaped tbsp Nutella
- 400g vanilla buttercream
- Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases.
- In a bowl, cream together the butter and the caster sugar with a wooden spoon or whisk until well combined and pale.
- Beat in the eggs, and fold in the flour, cocoa powder, and baking powder.
- Add in the vanilla extract and the milk, and mix together until you have a smooth chocolate cupcake batter.
- Add in the chopped or ground hazelnuts, and stir in.
- Spoon the batter into each case until about two-thirds full.
- Place in the oven for 20-25 minutes, or until the cupcakes spring back when tapped gently. Leave to cool.
- When the cupcakes have cooled, make a small hole in the middle of each cake (I use the end of a teaspoon for this part). Add 1 1/2 tbsp of Nutella to small piping bag. Cut off the tip of the bag so the diameter will fit the hole you made in your cupcakes. Pipe the Nutella into each cupcake hole – be generous!
- Spoon the buttercream into another piping bag with a nozzle of your choice, and and 1 1/2 tbsp of Nutella. Give it a little stir and pipe in a spiral motion.
- Sprinkle some more chopped or ground hazelnuts on top, and enjoy!