Chocolate Nutella Cupcakes
Brees Kitchen
Brees Kitchen
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Ingredients

  • 25 mins Cook time 20 mins Total time 45 mins Moist chocolate cupcakes filled with nutella and topped with a nutella frosting Author: Bree Recipe type: Cupcakes Serves: 12-14 standard size Ingredients FOR THE CUPCAKES: 1 cup boiling water ½ cup cocoa powder 1⅓ cups plain flour 2 teaspoons baking soda ¼ teaspoon salt 115g unsalted butter, softened ¾ cup granulated sugar ¼ cup caster sugar 2 eggs 2 teaspoons vanilla extract 2 tablespoons of thickened cream 2-3 tablespoons of Nutella FOR THE FROSTING: 200g unsalted butter, softened 1½ cups powdered (icing) sugar ¼ cup thickened cream ¾ cup Nutella salt to taste crushed hazelnuts for decoration Methods FOR THE CUPCAKES: Preheat the oven to 180 degrees In a heatproof bowl mix together the cocoa powder and boiling water until combined and set aside to cool while making the rest of the batter In a large bowl beat together the butter and sugar until creamed Add in the eggs, vanilla, thickened cream and beat until fluffy Slowly mix in the flour, baking soda and salt until all is combined Poor in the cocoa/water mixture and stir until it's mixed through Fill a prepared cupcake tray half way Add a dollop of nutella into the cupcake tray Add the rest of the batter on top of all of the cupcakes Bake for 16-19 minutes It is important not to over bake these cupcakes otherwise they will be dry and crumby. Allow cupcakes to cool before frosting!! FOR THE FROSTING: In a large bowl whip the butter Add in the sugar and continue to beat until creamed Beat in the nutella, salt and thickened cream until desired consistency is reached Frost the cupcakes and sprinkle the crushed hazelnuts over the frosting 3.2.1310

Instructions

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