Monday, 9 May 2016

A gorgeous little bit of a cake : Nutella cupcakes

These are so good you won't want to share them... gorgeously indulgent little bits of cake that make for a perfectly decadent treat. They're like a party your mouth that nobody else is invited too... chocolate and Nutella fanciers will simply HAVE to bake these.

  100g self raising flour
  20g cocoa powder
  140g caster sugar
  40g butter
  120ml milk
  1 egg
  Nutella to fill the cakes once baked

For the icing
  250g icing sugar
  80g butter
  20ml milk
  70g nutella (around 3 spoonfuls)

Pre heat the oven to 170c/150c fan/gas mark 3 and place cupcake cases onto a tray.

Mix together the flour, cocoa powder, sugar and butter until well combined to a sandy consistency. Pour in the milk and gradually beat together. Add the egg and beat the mixture together until well combined.

Spoon the mixture into the cases to around 2/3 full and bake for 20 minutes. Leave to cool on a wire rack for 30 minutes-1 hour.

Whilst the cakes cool mix your buttercream, beat together the butter with half of the icing sugar until combined, then add in the remaining icing sugar and mix together.

Pour in the milk and mix to combine, the buttercream should start to loosen. Then add in the nutella and give it a really good mix to blend, as tempted as you will be, don't eat it all just yet.

Leave the buttercream aside whilst you fill the cupcakes, using a cake corer take a small section out of the middle of each cupcake and fill it with a teaspoon of Nutella. Place the cored out section back on top and do the same for the remaining cupcakes.

Spoon the buttercream into a piping bag and pipe on top of each cupcake, don't feel to bad if you eat some of the 'leftover' frosting....

Best eaten: Why as soon as you've assembled them! These taste scrumptious when freshly baked and they're certain to be eaten up rather quickly.

Recipe adapted from Renshaw baking.