Chocolate Nutella cupcakes
Who doesn’t love the taste of Nutella? And who doesn’t love a cupcake? It has been said that ‘Nutella is like happiness in a jar’. Then our chocolate Nutella cupcakes are like heaven in patty pans.
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Prep Time
20 Minutes -
Cook Time
15 Minutes -
Makes
12 Cupcakes
Ingredients
- 1 & 1/3 cups self-raising flour
- ¾ cup unsweetened cocoa
- 1 pinch salt
- 50g butter, softened
- 1½ cups white caster sugar
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup Nutella
for the topping
- 1 cup Nutella
- ¼ cup hazelnuts chopped in slices
- a pack of white chocolate buttons
You'll Need
- Multix Patty Pans
- Multix Bake
- Multix Piping bag
Method
- Preheat the oven to 180°C
- Take the butter out of the fridge so that it can come to room temperature. Line a muffin pan with Multix patty cases. In a food mixer, cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat well. Add tablespoons of the flour and a little of the milk alternately and process until you have a smooth, thick batter. Fill each patty case about 2/3 of the way up the case. Use either a piping bag or Multix bake paper rolled to make a piping bag filled with Nutella to pipe a small amount into the heart of each little cake (so each chocolate sponge cup cake has a soft Nutella centre) Bake for about 12-15 minutes or until a thin skewer (stuck in the cake part) comes out clean. Remove the cup cakes, from the oven and allow to cool totally.
- Once the cakes are cool, top each one with a dollop of Nutella, a couple of hazel nuts slices and a button of white chocolate. Store in the fridge until ready to serve.