Nutella Chocolate Cupcakes
Article posted on Wednesday, 25th, Jan, 2012 at 12:00 pm
I initially made these decadent Nutella chocolate cupcakes for a friend’s birthday party a few years ago. My inspiration came from the birthday boy himself, who is a complete hazelnut and chocolate addict! These cupcakes were such a hit, that this is one of my favourite go to recipes when I am asked to bring something to a party. I have decorated these cupcakes with a roasted hazelnut and silver cachous, but you can also sprinkle finely chopped roasted hazelnuts.
You might want to go for a run around the block after consuming a couple of these cupcakes, but I assure you, your taste buds will be thanking you for it!
NUTELLA CHOCOLATE CUPCAKES (Makes 24 Cupcakes)
Chocolate Cup Cakes:
24 cupcake papers
3 cups Plain Flour
1 tsp baking powder
2 tsp bicarbonate of soda
3 tbs instant coffee granules
1 cup cocoa powder
2 1/2 cups caster sugar
1/2 tsp salt
200g unsalted butter (at room temperature)
1 cup cold water
1 cup hot water
1 tsp vanilla extract
In a mixing bowl sift the flour, baking powder, bicarbonate of soda and salt.
In another bowl mix the coffee granules, cocoa powder with the hot water until it forms an even paste. Add the cold water and whisk until completely dissolved.
In the mixer, beat the butter for 2 minutes then add half the caster sugar. Beat for another 2 minutes before adding the remaining caster sugar.
Add the eggs, one at a time, beating for a minute after each addition. Continue beating until mixture is light and fluffy.
Add the vanilla extract to the creamed butter mixture and beat until combined.
Add half of the flour to the creamed butter mixture. Slowly add half the cocoa and coffee mixture and beat until combined. Repeat this step with remaining flour and cocoa mixture.
Line muffin trays with the cupcake papers and fill each one 3/4 full, as the cakes will rise.
Preheat the oven to 180 C.
Rest the mixture in the cupcake papers for 15mins. This helps prevent the cakes from cracking on the top.
Bake the cupcakes for 20mins or when a cake skewer inserted comes out clean.
Remove the cakes from the tin and place on a cooling rack for 30mins
1/2 cup thickened cream
Whip the thickened cream until it forms soft peaks.
Fold in half the Nutella at a time.
Half fill a piping bag with the Nutella frosting and pipe on to the cupcakes, starting from the edge and moving into the middle in a circular motion.
Decorate with silver cachous and roasted hazelnuts.
Enjoy this article?
If you enjoy this article please subscribe to our RSS Feed